On the big day

Tick off our plan to serve the starter at 2pm (based on a double oven; you’ll need a bit longer if you’re juggling dishes in a single oven).

8.15AM Take prepared turkey out of fridge (keep covered). Check cooking instructions for store-bought Christmas pudding (factor into timings).

10AM Preheat main oven to 190°C (170°C fan) mark 5.

ABOUT 10.15AM Start to roast the turkey in the main oven, according to timings in recipe. Prepare Prosecco roots.

10.45AM Cover turkey with foil. 11AM Make remoulade.

11.30AM Set table.

12.45PM Remove foil from turkey. Put cranberry sauce in a serving dish and cover.

1.20PM Take turkey out of oven (follow resting instructions). Increase main oven to 200°C (180°C fan) mark 6. Make gravy. 1.30PM Serve blood orange Negroni fizz with Bloody Mary prawn shots.

1.50PM Plate the starter. Preheat

second oven to 200°C (180°C fan) mark 6.

2PM Serve the starter.

2.15PM Put the gratin, Prosecco roots and pre-cooked roast potatoes into the main oven.

2.25PM Put the stuffing balls and soufflés in the second oven. Add beetroot to red cabbage and reheat on the hob, along with bread sauce and gravy. Complete the pan-fried sprouts. Warm serving dishes and plates.

2.45PM Transfer potatoes, sprouts, cabbage, roots, bread sauce, stuffing and gravy to preheated serving dishes.

2.50PM Take Rich rum sauce out of fridge. Take soufflés, turkey and trimmings to table. 3PM Serve the main.

3.30PM Cook store-bought Christmas pudding according to pack instructions and heat Rich rum sauce. Serve together.