Top Tips for Christmas Lunch

Harrison Director of Food and Service Mark, has shared his tips for a successful Christmas lunch. Mark says the key is to plan and prepare in advance to free up as much time as possible on Christmas day.

Follow Mark’s top tips to for a stress free and delicious Christmas lunch:Planning• Write out a menu, check store cupboards then create a shopping list. Place any orders you need in advance.

• Check that the turkey is the correct size for the required number of servings and that it will fit in the oven.

• Make use of the freezer – pigs in blankets store well in plastic containers, defrost well then cook.

• Enlist the help of friends and family – ask them to bring some food or dishes with them or ask if they can help in the kitchen.

Day before

• Prepare vegetable dishes – Brussel sprouts and carrots can be cooked and dropped into cold water to stop the cooking process. These can then be reheated the next day.

• Cook red cabbage and store it in the fridge to marinade in its own juices.

• Make the cranberry sauce, cover and refrigerate ready to use.

• Roast the potatoes in goose fat until crispy then remove from the oven and leave in a cool place (not a fridge) and covered with a clean tea towel. Simply reheat in the oven on Christmas day 20 minutes before you’re ready to serve and they will remain nice and crispy.

• Make more than enough gravy and refrigerate it. On Christmas day add juices from the turkey tray once cooked and 1 tbsp redcurrant jelly for additional flavour and sweetness.

On the day

• Lay the table in the morning (or even the night before) – this could be a job for your helpers

• Rest the cooked turkey for 30 minutes before carving so it remains moist and the meat is tender.

• While the turkey is resting, cook your side dishes – roast potatoes and vegetables.

• Enjoy the delicious meal you created – Happy Christmas!