I am a thirty year old Christmas virgin.

LittleMrsThrifty

PasturesNew wrote: »

it's OK saying to yourself "2.5kg roasties in the big dish, stuffing on the same shelf" but see [a] will 2.5kg roasties FIT in the big dish - and could they be moved around as they cook? and does the stuffing dish really fit alongside that, or is it in fact 1/2" too wide

Pastures New - do you have a secret web cam to my kitchen?! Only I have two baking trays which almost, although critically don't quite, fit side by side in the oven. Every single time I cook I think 'this time I will make them fit" yet of course that never happens. Time to remember he laws of physics I think. If it doesn't fit now it will not fit on Christmas Day!!

patanne

One thing I always do is list all the ingredients for each item on the menu. It can be amazing how much milk, oil & butter you can get through. Actually I'm a bit anal & do it on a spreadsheet & then sort alphabetically. But I definitely think that organisation & planning is vital, after all you want to enjoy Christmas too & not be worrying too much.

bossymoo

Something always gets forgotten or goes wrong at ours, its all part of the fun and never spoils the meal.

If your guests are anything like mine, it's more about being together than having a perfect gourmet feast x

trailingspouse

It's worth thinking about the incidentals too - enough milk and sugar for the teas and coffees, enough bread/butter for toast in the morning. And remember that not everyone will share your taste - offer full milk and semi-skimmed, brown and white bread etc.

And think about the logistics of clearing up - get extra bin bags and kitchen roll (someone will almost certainly spill something). You're likely to go through more loo rolls and soap than normal. Also somewhere to put everyone's coats. Airfreshener in the loo if you don't normally have it.

The list is never ending, but if you do all your thinking now, you'll be able to relax (a bit!!) on the Day.

krlyr

If you have relatives offering to help, maybe ask some to sort out dessert? I always do the dessert for the Christmas period when we go to my mum's house. Tradition is to do a large crumble (apples part-baked, then all assembled ready to go in the oven once the dinner has been removed), some sort of chocolate-y pud that can be pinged warm in the microwave, and a banoffee pie or cheesecake sort of pudding served cold. This all lasts the few days we've invaded for.

double_mummy

personally
i cook the veg (baby carrots, sweetcorn etc) the day before then nuke with some butter (very naughty i know)
cauliflower cheese is prepared the night before and then chucked in the oven at then end
bisto gravy
pigs in blankets - wrapped on the 23rd cooked on the 24th - did cook them on the 23rd one year on xmas morning went to take them out of the fridge and there were none left
gammon cooked on the 24th served cold
i use the flimsy foil trays inside normal trays
aunt bessies yorkies and parsnips

im a bit like petanne everything is planned down to a tee everything has already been ordered ready to pick up - i do an asda run very early morning on the 23rd to get the veggies - everything else is ready for hubby to collect on the 23rd whilst im at work or being delivered on the 24th (all the heavy stuff)

i find its quite similar for when im planning for one of my batch cooking days

also on the day i use a timer that does not leave me at any second during the day

i also do lunch at 2.30-3pm i get up at 6 get everything out and in order kids are allowed out of their rooms at 6.30 so i can then sit with them

big list written with the times on stuck on the kitchen cupboard so i am just following a big recipe rather than trying to think about what to do when

melanzana

I'll just throw this out, it might appeal to some.

Yesterday I had six for dinner. Choking with cold, so not really in a good mood, ha ha.

Anyway, to accompany the roast and spuds I was not in the mood of cooking lots of different veggies. So the day before I prepped cauli, broccolli, carrotts and parnsips. I par cooked it all, and made a mixed veg cheesey bake. OMG it was delish, an all in one dish just popped in the oven on the day.

I will do that again!!

maman

melanzana wrote: »

I'll just throw this out, it might appeal to some.

Yesterday I had six for dinner. Choking with cold, so not really in a good mood, ha ha.

Anyway, to accompany the roast and spuds I was not in the mood of cooking lots of different veggies. So the day before I prepped cauli, broccolli, carrotts and parnsips. I par cooked it all, and made a mixed veg cheesey bake. OMG it was delish, an all in one dish just popped in the oven on the day.

I will do that again!!

I do something similar with carrot and swede mash. Make it up in advance then put in an ovenproof dish and sprinkle some grated cheese on the top. Just needs a bit of time in the oven before taking to the table. I've not done it at Christmas but perfect for the average roast when you'd have the oven on anyway.

Essex-girl_2

Just a little tip - we always have mash pots as well as roasties Xmas day - I cook the mash earlier and put it in a slow cooker to keep warm as they say every little helps :rotfl:

I was lucky to but a mini hostess thingy bob a couple years ago on special offer. I just put the brussels carrots and peas in there to keep warm.

melanzana

Essex-girl wrote: »

Just a little tip - we always have mash pots as well as roasties Xmas day - I cook the mash earlier and put it in a slow cooker to keep warm as they say every little helps :rotfl:

That sounds like a plan! Did you put the mash in a dish or something in the SC? Did you need any liquid in SC? This could work for other cooked veg too I reckon!

Tks.