Some people dread preparing and cooking Christmas Lunch but I always really enjoy it and over the years have mastered different tips to make it as easy as possible. After all its only a giant roast dinner! I make my shopping lists well in advance so that nothing gets forgotten.
- Turkey for 12 – M&S
- Maris piper potatoes
- Goose fat
- Parsnips – M&S
- Mash – M&S
- carrot and swede mash – M&S
- brussel sprouts
- stuffing – M&S
- pigs in blanket – M&S
- sausage meat – M&S
- stuffing – M&S
- yorkshire puddings – M&S
- turkey gravy
- bread sauce
- cranberry sauce
I always lay the table on Christmas eve and just have to add the sauces on the day out of the fridge.
Our Christmas lunch is always for a minimum of twelve people and I start organising it a few weeks before. I went online last week and booked my Turkey on the Marks & Spencer entertaining website and picked a date and time slot for when I will pick it up. This makes it so easy and you can pick your size of bird when ordering so you know you will always get one as big as you require, I ordered a 12-14 person British Organic Free Range Pembrokeshire Bronze Turkey. I also ordered two portions of their outdoor bred garnish selection which consists of stuffing balls and pigs in blankets. When I go and collect the Turkey I will also grab the M&S carrot and swede mash, Yorkshire puddings and parsnips. The parsnips I buy already prepared and they just go straight in the oven in foil trays.
I have also already booked a Tesco delivery slot for the 23rd of December where I have brought all the drinks, nibbles, vegetables, sauces and goose fat for the potatoes. I also buy Bacofoil roasting trays and cook the Turkey, potatoes, Yorkshire puddings and parsnips in and then they can go straight in the bin without any washing up.
I work out my cooking schedule the day before and stick to that and everything then runs smoothly. I use a Jamie Oliver recipe I found years ago for the Turkey and that goes in early in the morning. I remove the giblets, place a large orange, a lemon and a cooking apple inside the Turkey and cover the outside of the bird with unsmoked streaky bacon. The Turkey always stays moist and tastes amazing.
I also cook a piece of ham as well and that only takes 60 mins and has a honey glaze on it. Oscar and Archie prefer it to Turkey.
The Turkey comes out of the oven 30 minutes before serving and I cover it in tea towels to keep it warm. We have two ovens so everything fits in to cook, but this is a great way of making room to cook everything else by leaving your turkey out to rest.
Greg always carves the Turkey and starts doing this about ten minutes before we serve so that everything is cooked and all on the plates at the same time and kept nice and hot. I also make the gravy whilst the turkey is being carved so its ready to go. At the same time I warm the bread sauce and cook the Yorkshire puddings.
My Mother In Law always part cooks the Christmas pudding so we leave that to finish cooking whilst were eating our lunch. I also bake a chocolate cake on Christmas Eve ready and we have mince pies as well. Along with cream, custard and brandy butter.
- brandy butter
- mince pies
- Christmas pudding
- chocolate cake
- ice cream
With all the throw away cooking trays in the bin, I wash up the cutlery and the plates and dishes go into the dishwasher straight away as I cannot stand a cluttered kitchen.
And that’s it, Christmas Lunch cooked for another year!