On the Big Day

Tick off our plan to serve starters at 2pm (based on adouble oven; you’ll need longer if juggling dishes in a single oven).

9AM Remove turkey from brine and complete preparation. Check cooking instructions for shop-bought Christmas pudding (factor into timings). Make stuffing balls and chill. 9.45AM Preheat main oven to 190°C (170°C fan) mark 5.

ABOUT 10AM Start to roast the to turkey in the main oven, according recipe timings. Cook pork belly bites. Make candied pecans for starter. 10.30AM Prepare the clementine root vegetables.

11.30AM Set table. Make glaze for pork belly bites. Prepare roasted vegetarian quinoa stuffing. 12.20PM Assemble shortbreads. Prepare starter ingredients.

1PM Remove foil from turkey.

1.10PM Reheat pork belly bites in main oven and assemble.

1.20PM Serve the Kir Royale and gin & tonic with the baked nuts, Pecan shortbreads and pork belly bites. 1.30PM Preheat second oven to 200°C (180°C fan) mark 6. Take turkey out of oven (follow resting instructions). Make gravy. Put gratin, roots and roasting pan of oil for potatoes into main oven.

1.45PM Put prepared roast potatoes into main oven. Plate the starter.

1.55PM Put pithivier into second oven. 2PM Serve the starter.

2.10PM Put the stuffing balls into second oven.

2.20PM Put the quinoa stuffing into second oven. 2.35PM Reheat bread sauce and gravy. Complete jewelled sprouts. Warm the serving dishes and plates.

2.45PM Transfer potatoes, sprouts, roots, bread sauce, stuffing and gravy to preheated serving dishes.

2.50PM Take ginger caramel sauce out of fridge. Take pithivier, turkey and trimmings to table. 3PM Serve the main.

3.30PM Cook shop-bought Christmas pudding (as per pack instructions) and reheat ginger caramel sauce. Serve together.