YOUR FREEZE-AHEAD FESTIVE FEAST

You'll barely need to lift a finger on the big day with our best-ever Christmas dinner

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Follow our easy plan to get your feast on the table in record time, with just one oven!

1-4 WEEKS BEFORE...

Make/prep and freeze:

Vol-au-vent cases

Cheesy leek and butternut squash pie

Cranberry sauce

Hasselback roasties

Honey mustard glazed root veg

Shredded sprouts

Braised red cabbage

THE DAY BEFORE...

Prepare the turkey and stuffing balls (if the turkey is frozen, make sure you transfer to the fridge 2-3 days before).

Prepare prawn cocktail sauce, and the trifle (except cream layer). Defrost the pie, cranberry sauce and braised cabbage. Set the table.

ON THE DAY...

4-5 HRS BEFORE SERVING:

Take the turkey and cranberry sauce out of the fridge to come to room temp.

Score and glaze the pie (chill until ready to bake).

Glaze and bake the vol-au-vent cases.

3 ½ HRS BEFORE SERVING: Heat the oven and roast the turkey.

1 HR BEFORE SERVING: Rest the turkey, make the gravy, cook the pie, roastie and root veg.

30 MINS BEFORE SERVING: Cook the sprouts, assemble and serve the prawn vol-au-vents while the sides cook.

5 MINS BEFORE SERVING: Reheat the cabbage, and the gravy and sprouts if needed. Carve the turkey and serve. Bon appétit!

Prawn cocktail vol-au-vents

SERVES 6

Kick things off with a crowd-pleasing retro classic, served in a flaky pastry case.

YOU WILL NEED

320g roll of puff pastry

1 egg, beaten

¼ iceberg lettuce, shredded

140g cooked prawns (defrosted if frozen)

Dill to garnish (optional)

Juice ½ lemon, plus wedges, to serve

For the sauce:

3tbsp mayonnaise

1tbsp ketchup