Your so-sim­ple Christ­mas menu plan­ner

Woman's Own - - PERFECT PLANNING -

First, make th­ese food items in ad­vance, then freeze. Just get them out on Christ­mas Eve and they’ll be ready to cook and eat on the day!

✽ The best ever rose­mary roasties

✽ Bai­leys Christ­mas pud­ding ice cream (with­out the choco­late sauce)

Pre­pare th­ese two days be­fore:

✽ Meringue for berry burst vanilla pavlova (keep in an air­tight tin)

✽ Bread sauce and cran­berry sauce (keep in the fridge)

On Christ­mas Eve, make th­ese and then pop them in the fridge overnight:

✽ Pre­pare and cook the red cab­bage & ap­ples side dish

✽ Pre­pare sprouts and car­rots

✽ Pre­pare stock for gravy

✽ Pre­pare choco­late sauce for Bai­leys Christ­mas pud­ding ice cream Here are your food prepa­ra­tion plan and tim­ings for Christ­mas Day! This meal plan and all the tim­ings are for a lunch you would be plan­ning to eat at 2pm.

9.30am Heat the oven to 200C/gas 6.

9.45am Put turkey in oven.

12 noon If you haven’t fol­lowed Step 9 (see left), then lay the ta­ble. Pour some drinks – it is Christ­mas Day, af­ter all!

12.55pm Take out turkey. Rear­range the oven shelves so a tray of po­ta­toes can fit on the top shelf and the turkey on the bot­tom shelf. Put 1tbsp goose fat in a roast­ing tin and pop it in the oven to melt. Then turn the turkey and re­turn it to the oven.

1pm Add your boiled po­ta­toes to the tin of hot goose fat in the oven. Re­move foil from turkey.

1.30pm Turn po­ta­toes and add parsnips to oven. Take out turkey. 1.40pm Cook your car­rots. Pan-fry ba­con for the sprouts. Blanch Brus­sels sprouts. Warm through red cab­bage.

1.45pm Trans­fer turkey to serv­ing plat­ter. Ask helpers to wash up pans. Fin­ish and warm gravy.

1.55pm Put ev­ery­thing that’s ready in serv­ing dishes.

2pm Stir-fry your sprouts to warm through, then serve the main course.

3.15pm Fill the pavlova and warm the choco­late sauce.

3.30pm Serve desserts, driz­zling over choco­late sauce on Bai­leys Christ­mas pud­ding ice cream.

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