A stress-free festive feast

The Batch Lady Suzanne Mulholland shares cooking tips to help you enjoy Christmas Day.

- By LAUREN TAYLOR

'Cook ahead': What to cook, freeze and reheat on the day

Suzanne says accompaniments like bread sauce and cranberry sauce, as well as sides like roast potatoes and Brussel sprouts, can be fully cooked and frozen far in advance. “I do a lovely shredded Brussels sprout with pancetta, and you make that in advance, because it shreds, it lasts.”

Homemade Yorkshire puddings make well in advance to freeze, or try Suzanne's recipe for mulled wine red cabbage. The method works well for starters too, think parsnip and apple soup, or desserts like panettone bread and butter pudding.

'Grab and cook': What to prepare ahead, freeze but cook on the day

While some parts of Christmas can be made and frozen, Suzanne's methods aren’t about doing that for the entire meal.