Host like a pro D on’t panic – we share top tips, ideas for f inal flourishes and shor tcuts to make your day sparkle
HOW TO DE-STRESS
your to-do list
Prepping ahead is the best way to save time on the day – and you’ll be doing less juggling on the hob and in the oven.
ADD BLING TO BREAD SAUCE Swirl through crème fraîche or masc arp one and a dd a grating of fresh nutmeg just b efore ser ving.
PRETTY UP UP TO 2 DAYS AHEAD
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Blanch sprouts, then refresh, cover and chill. To serve, pan-fry with pancetta and chopped almonds while the turkey is resting. Cook red cabbage, then cool, transfer to a microwavable bowl, cover and chill. To serve, microwave until piping hot, stirring halfway. Parboil potatoes, then leave to steamdry and cool. Chill or open-freeze until solid; put in freezer bags and freeze until ready to roast. Carefully add (straight from the freezer) to hot oil and roast until crispy.
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ON THE DAY
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Serve cold canapés and desserts so there’s no extra cooking involved. Cook stuffing and pigs-in-blankets for the last 30 mins-1 hr of the turkey cooking time. Cover with foil and keep warm. While the turkey rests, increase the oven temperature and roast the potatoes, parsnips and any other root veg.
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PIGS-IN-BLANKETS Thread pigs-in-blankets onto rosemary sprigs before cooking.
How to make cake toppers Roll marzipan into roughly 15g balls, then roll into cones and press a Mikado biscuit stick into the base of each as a Christmas tree ‘trunk’. Mix a few drops of green food colour into granulated sugar on a plate. Lightly brush each ‘tree’ with a little egg white and roll in the green sugar to coat. Allow to set on baking paper overnight, then press into your cake for a festive alpine forest effect.
