On the Big Day

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

 10AM Remove turkey from fridge and complete preparation. Check cooking instructions for shop-bought Christmas pudding (factor into timings).

 11AM Preheat main oven to

190°C (170°C fan) mark 5.

 11.15AM Start to roast the turkey in the main oven, according to recipe timings.

 11.30AM Set table. Put cranberry sauce in serving dish.

 11.50PM Preheat second oven to 220°C (200°C fan) mark 7.

 12PM Put tarte tatin in second oven.  12.20PM Assemble gratin. Assemble and plate canapés.

 12.45PM Turn down temperature in

second oven to 190°C (170°C fan) mark 5 and heat oil for roasties. Remove foil and glaze turkey.

 12.55PM Put roasties and gratin in second oven.

 1.20PM Serve canapés with Champagne cocktail.

 1.35PM Take turkey out of oven (follow resting instructions).

Make gravy.

 1.45PM Put maple-glazed roots in main oven. Complete and plate salmon mille-feuille. Bring squash salad to room temperature.

 2PM Put stuffing balls in main oven. Serve the starter.

 2.15PM Stir maple-glazed roots.

Put veggie stuffing in second oven.

 2.30PM Top gratin with cheese.  2.35PM Reheat red cabbage, squash salad (optional) and gravy. Reheat tarte tatin in second oven. Complete sprouts and bread sauce. Warm the serving dishes and plates.  2.45PM Transfer tarte tatin, potatoes, red cabbage, sprouts, roots, bread sauce, stuffing balls and gravy to pre-heated serving dishes.

 2.50PM Take creamy Cointreau sauce out of fridge. Take tarte tatin, turkey and trimmings to table.

 3PM Serve the main.

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