Christmas Cooking Tips: Christmas Eve
Christmas Eve is the ideal day to get as much prep done as possible. Make it a family affair and rope in some junior potato peelers so that all the jobs get done as quickly and as early as possible.
Prep Your Veg the Day Before
Peel your potatoes, carrots and prep your sprouts or other veggies the day before and leave them in a pot of cold salted water until you’re ready to cook them the following day.
If you have kids get them involved too. Christmas is all about teamwork, so make it tradition that everyone does their bit!
Choose to cook one or, at most, two types of potato! Really, is there any need to serve mashed potatoes and roast potatoes and potato gratin? No! Be kind to yourself.
Get Ahead with Your Stuffing
Your stuffing can be made the day or two before, or further in advance and frozen if you can.
Cook Your Ham
One of my top Christmas cooking tips is to cook the ham the day before. Who doesn’t love a ham sambo on Christmas Eve, plus it tastes way nicer just heated through on Christmas Day.
Side benefit is that if frees up a pot and hob space on Christmas Day.
Write Out Your Timings
On Christmas Eve, sit down with a cuppa and write out all your timings for Christmas Day cooking. What time does the turkey need to go on at? When do the potatoes need to go in?
Work backwards from when you plan to sit down to eat, and then make a note of how long everything takes and what time to heat the oven, change the temperature or put a pot of water on to boil. Stick your timings on the fridge and follow it from start to finish – planning is key!