TIME IT RIGHT

Get or­gan­ised with our Christ­mas Day time plan

BBC Good Food - - Contents -

8:30am

Take the turkey out of the fridge to let it warm up to room temp ahead of roast­ing.

Prep the veg for the sticky maple roots.

Prep the sprouts and pis­ta­chios for the siz­zled sprouts with pis­ta­chios & pome­gran­ate.

Prep the veg for the squash col­can­non.

9am

Heat oven to 180C/160C fan/gas 4.

9:30am

Stuff the turkey with the shal­lots, then put in the oven (tim­ings based on a 5kg turkey).

12:25pm

Heat the oil in a roast­ing tin for the herb in­fused roast po­ta­toes.

12:30pm

Turn oven up to 200C/180C fan/gas 6.

Put the po­ta­toes in the oven.

1pm

Check the turkey’s done, then re­move from the oven.

Cover and leave to rest.

1:10pm

Turn the po­ta­toes and roast for a fur­ther 20 mins.

1:20pm

Cook the siz­zled sprouts with pis­ta­chios & pome­gran­ate.

Cook the sticky maple roots on the hob and keep warm.

Cook the mi­crowaved squash col­can­non and keep warm.

1:30pm

Turn oven up to 220C/200C fan/gas 7.

Turn the po­ta­toes and roast for a fi­nal 20 mins.

Bake the triple pigs-in-blan­kets for 30-35 mins. Bake the Tus­can sausage, kale & cia­batta stuff­ing for 30 mins.

Bake the wild mush­room York­shire pud­dings for 20-25 mins (or re­heat from frozen).

Re­heat the cheesy cele­riac, leek & rose­mary gratin in the mi­crowave.

1:40pm

Re­heat the red cab­bage with port, prunes & or­ange in the mi­crowave or on the hob.

Re­heat the ex­tra creamy bread sauce in the mi­crowave or on the hob.

Heat the make-ahead madeira gravy on the hob, adding cook­ing juices from the turkey, if you like.

2pm

Start tak­ing dishes to the ta­ble.

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