The countdown

The more you do in advance, the more you can relax on the day

1 WEEK TO GO:

• Make the dressing for the trout-and-goat’s cheese salad and store in an airtight container in the fridge.

• Make and freeze the turkey stuffing.

• Make the glaze for the gammon and store in the fridge.

TWO DAYS TO GO:

• Make the chocolate coins and store in an airtight container.

• Make the red pepper aïoli for the seafood platter and store in the fridge.

• Defrost the turkey in the fridge.

ONE DAY TO GO:

• Sear and assemble the beef Wellington.

• Make the chicken liver pâté.

• Peel the potatoes for the fondant potatoes and store in water in the fridge.

• Make the meringues for the pavlova trifle and store in an airtight container.

• Make the curry dressing for the roast celeriac.

• Truss the duck breasts.

• Make the cheesecake and store in the freezer. Assemble on the day.