Eat on the Green’s Craig Wilson says planning ahead is the key to great festive food…
Christmas cooking can be pretty stressful, especially if you have a big crowd and a small kitchen! My advice is to plan your menu in November, shop ahead and freeze in advance where you can.
On the day, reduce last minute hassle by pre-cooking your veg on Christmas morning. Run them under cold water, then sauté for a few minutes just before serving. Heat your soup and gravy in advance, then store them in vacuum flasks. It saves space on the hob and makes serving much easier!
It’s lovely to use traditional family recipes or to give each dish a special little twist. Try giving your turkey a cranberry glaze or add rosemary, honey and cinnamon for great roast carrots. Pour yourself a glass of fizz, relax and enjoy yourself!