To serve our Christmas lunch at 2pm
Christmas menu – serves 8
Cider roast turkey
Glazed apples & pears with sticky shallots
Chestnut & cranberry roll
Creamy parsnip & squash bake
Christmas spiced red cabbage
Buttery caraway carrots
Golden roast potatoes
Bread & walnut sauce
Cranberry & Champagne sauce
Festive date and pecan pudding served with Custard chantilly and Stem ginger & brandy cream.
All make-ahead dishes should be kept in the fridge or freezer until ready to be cooked.
Up to one month ahead
Up to four days ahead
Up to two days ahead
9.30am: Stuff the turkey, weigh and calculate cooking time. Heat oven to 190C/fan 170C/gas 5.
10am: Put the turkey in to roast (timings based on a 4.5kg turkey).
11am & 12pm: Check the roasting tin- add more cider if needed.
12.30pm: Remove the foil from the turkey to let it brown.
1pm: Leave the turkey to rest. Put the potatoes in the oven to roast, if frozen (if not, put in at 1.10pm). Make the gravy.
1.30pm: Turn oven up to 220C/fan 200C/gas 7. Turn the potatoes and add the stuffing roll to oven to reheat.
1.45pm: Rehead the apples, pears and shallots in the oven if room, or in the microwave if not, adding a little extra glaze. Cover the parsnip bake with foil and put into the oven to rehead. Finish sprouts, carrots, cabbage and cranberry sauce. Take foil off the stuffing roll.
2pm: Serve and enjoy! Warm the pudding in the oven’s residual head while you eat.