TIME IT RIGHT

Get organised with our Christmas Day time plan

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.