YOUR COUNTDOWN TO A LAID-BACK LUNCH

Plan ahead (we’ve created the menu for you), work ahead, and you’ll be super-chilled on the big day. Here’s what to do when

ONE WEEK BEFORE

Make the brown sugar, orange and smoked salt pecans, as well as the Parmesan-and-cranberry biscuits, and store them in separate airtight containers.

TWO DAYS BEFORE

Bake the easy gingerbread Christmas trees and store them in an airtight container. Stand them upright in sifted icing sugar on Christmas morning.

Make the brown butter ice cream and Florentines for the ice-cream sandwiches. Store the Florentines in an airtight container. Here’s a pro tip: if they do happen to go soggy, crisp them up on the day by baking them at 180°C for five minutes.

Make the aïoli for the greens, pancetta and smoked almond salad.

THE DAY BEFORE

Make the stuffing for the lamb and stuff the lamb rack before trussing it and storing it in the fridge.

Make the mint butter for the triplecooked potatoes. Peel the potatoes and store them in or outside the fridge covered with cold water.

Make the beetroot gravadlax wreath. Bake the meringues, cool and store in an airtight container.

ON THE DAY

Make the baby marrow tart, the mozzarella, poached leek, fennel and citrus salad, and the greens with pancetta salad.

Make the pear and celeriac in horseradish cream.

Assemble the gooey meringue wreath. Mix the pear-and-litchi mocktail. Remove the prepared rack of lamb from the fridge an hour before you want to roast it.

Roast and glaze the gammon.

Roast the turkey and make the gravy.