2 days before.

Make stuffing, cover well and store in fridge. (see our recipe here)

Make gravy (see our recipe here)

Make cranberry sauce or check your condiments!

Make the braised red cabbage (see our recipe here)

1 day before

Prep the sprouts (finely slice or half).

Peel and slice the carrots. Leave in a pan of cold water or in a tray with oil (if roasting from raw) and   keep somewhere cool.

Peel the potatoes and leave in water over night. Alternatively, you can par boil the potatoes (see our recipe here) drain, and roast for 15 minutes, leave to cool then refrigerate. Continue roasting for 30 minutes on Christmas day.

Make the bread sauce. Boil a pint of milk and simmer with an onion, bay leaf and black pepper corns for half an hour. sieve and add breadcrumbs to thicken to your liking. Add butter and salt to season.

Make the brandy butter. Mix 3 tbsp of brandy with 75g of unsalted butter and add 2 tbsp of sugar. refrigerate. Double the quantities for more.

Make celeriac mash. Simply peel a celeriac and boil until soft, mash, add cream and seasoning and leave in the fridge to reheat the next day.

Christmas day.

Put the turkey or meat in the oven.

Boil the potatoes, drain and roast (recipe here)

Roast carrots

Re-heat the braised cabbage

Put the stuffing in the oven

Reheat the celeriac and bread sauce and keep warm

Re-heat the gravy

Stir fry the sprouts, (with a little bacon!)

Open a bottle of fizz and enjoy.