CHRISTMAS SORTED

Christmas is supposed to be the season of good cheer, but for the person tasked with cooking the day itself can be anything but. Preparing multiple courses, including unfamiliar foods, on a large scale can become very stressful – not to mention costly. Food editor Emily Brookes spoke to home cooking extraordinaires Allyson Gofton and Nadia Lim to get the top tips for making Christmas Day one the cook can actually enjoy, without blowing the budget.

SET A BUDGET AND STICK TO IT

As we’re all aware, food prices have risen astronomically this year and the Christmas premium on products such as strawberries, cherries, mince pies and ham will make your groceries even more expensive come December.

Your single biggest ticket item should be the central protein, because you want it to be delicious, and for everyone to get a generous portion. Gofton and Lim agree that’s not the area to try to save money, but there are ways you can cut back without sacrificing the celebration.

That might mean focusing on just one or two of those rather than gorging on all the festive treats this year, or just paring back – think one New Zealand cheese rather than a whole cheese board, or mince pies or Christmas pud rather than both.

If you’re having guests, think about what they can provide to help spread costs. Take any offers to contribute seriously, advises Gofton, and don’t be afraid to be specific about what you want.

“Given the financial times we’re living in I think sharing the cost of the Christmas Day lunch is essential,” she says. “I will say to somebody: ‘Bring a lettuce salad, bring some asparagus’ – tell them what you want, make it easy. Even if it’s a pot of potatoes, everything helps.”