The perfect CELEBRATION

Treat your guests to this magnificent festive feast

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Time plan

To sit down to lunch at 1.

30pm, follow this guide.

GET AHEAD

* Make the cranberry sauce.

* Infuse the cream for the bread sauce.

* Make the stuffing and prep the bird.

* Assemble the root veg gratin.

* Cook the red cabbage a day or two in advance and reheat for Christmas.

* Wrap the pigs in their blankets.

ON THE DAY

Bring the turkey to room temperature.

9.30am Heat the oven to 160C Fan/Gas 4.

9.45am Put the turkey in the oven (depending on the weight).

12pm Boil the baby new potatoes for the Brie and cranberry smashed potatoes.

12.15pm Squash and roast the baby new potatoes for 30-35 mins.

Increase the oven to 180C Fan/Gas 6, remove the foil and baste the turkey. Return to the oven for 30 mins.

12.30pm Boil the potatoes for the Parmesan roast potatoes.

12.40pm Heat the duck fat for the Parmesan roast potatoes.

Bake the root veg gratin for 40 mins.

12.45pm Top the smashed potatoes with Brie and cranberry.

Start shaking up the sloe gin spritz as your guests arrive and serve with the smashed potatoes.

Rest the turkey and make the gravy.

12.50pm Toss the potatoes in the duck fat and bake for 30 mins.

Put the pigs in blankets in the oven.

1pm Roast the Brussels sprouts for 20 mins and the pecans for 8 mins.

1.08pm Remove the pecans from the oven and roughly chop.

1.10pm Finish the bread sauce and warm the red cabbage on the hob.

Toss the sprouts and brush the glaze on the pigs in blankets.

1.15pm Assemble the salmon wreath.