Tips for a stressfree Christmas

When it comes to Christmas, no one is more switched on than AGA Living magazine food editor Dawn Roads, so we asked her to give us the lowdown on her top tips for perfect festive entertaining…

- Dawn Roads

PLAN AHEAD

Stir-up Sunday falls on 24 November this year, so it’s time to get your apron out and get ready to make a great Christmas pudding. A tradition that began in Victorian times, when the family would get together to stir the Christmas pudding, it now hails the start of the festive season for many. Sort out the fridge — there are often lots of things inside that don’t need to be in there. Eggs, jams or chutneys, for example, will keep perfectly in a cold room.

Most major supermarkets deliver, as do some farm shops and speciality food companies and there are even brands that will deliver everything pre-done, so get in early. At Waitrose, you can book your Christmas delivery slot from the end of October. Make the stuffing in advance and freeze it. Take it out on Christmas Eve and allow it to defrost overnight. Many other festive staples, such as sausages in bacon and bread sauce, can be made in advance and frozen too.

THE MAIN EVENT

If you’re ordering a turkey or goose, speak to your local butcher as early as you can. At the latest, make sure that you’ve ordered by the start of December, then you’ll be sure to get the size you need. Make use of your butcher’s knowledge. If you’d like a boned turkey or a large turkey crown, he or she will be able to do it for you. The advantage of a boned turkey is that you can do a five-bird roast or some other kind of stuffing, but the best part about it is that it makes carving really easy.

When it comes to cooking, turkey couldn’t be simpler. It’s important, though, not to wash it as this can cause the spread of bacteria via splashing. Cooking will kill any that may be present. Also, don’t truss the turkey as it will take longer to cook and there’s a risk that the heat won’t get to the denser parts.