Stay one step ahead this Christmas and prepare your festive treats in advance and freeze them ready for the big day.  I like to enjoy Christmas Day with my family not stressed out in the kitchen!  It’s time to make the cranberry sauce and prepare the stuffing.  You can also prepare your vegetables in advance then freeze ready for the big day.

For roast potatoes, peel and par boil for no longer than 10 minutes, drain and cool completely.  Place on a baking tray.  Freeze on the baking tray loosly covered with cling film.  When frozen solid place in a freezer bag.   To roast, preheat the oven to 200C/fan 180/ gas 6.  Put the goose or duck fat in a roasting tin and place in the oven for 5 minutes.  Add the frozen potatoes and coat in the fat.  Roast in the oven for 40-50 minutes, turning during cooking.  Freeze upto a month ahead.

For roast parsnips, peel, cut and par boil for 5 minutes.  Drain and cool completely.  Place on a baking tray and freeze on the tray loosly covered with cling film.  Place in a freezer bag when frozen solid.  Roast as above for approximately 35 minutess depending the size of the parsnips.

For carrots and sprouts and other vegetables you like to enjoy with your Christmas Dinner, prepare the day before, put in food or freezer bags and keep in the fridge until required.

For a hassle free Christmas, try any of the following recipes.  They can all be prepared in advance and/or frozen;

Buckwheat Blinis
Cranberry Sauce
Red Onion and Cranberry Marmalade
Pistachio and Herb Stuffing
Chestnut, Cranberry and Sausagemeat Stuffing
Roast Potatoes

If you have any tips and time saving advice, please share in the comments box.  Merry Christmas!