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British consumer experts at Which? have revealed that most components of a Christmas dinner can be cooked, frozen or chilled, and reheated on the day and — best of all — your guests will never know. 

Most of the components on a roast dinner can be cooked up to three months before, including turkey and mince pies. 

But remember to follow storage and freezing guidance on ready-prepared dishes, such as shop-bought mince pies.

British consumer experts at Which? have revealed that most of the components of a Christmas dinner can be cooked months in advance

British consumer experts at Which? have revealed that most of the components of a Christmas dinner can be cooked months in advance 

The experts revealed that, with a little preparation, Christmas day need not be spent working in the kitchen.

On the topic, Ele Clark, Which? Retail Editor said: ‘Spreading your Christmas spending over a longer period is a well-known tactic when it comes to gifts, but it can be applied to your festive feast too – and this will also put you ahead of the game when it comes to preparing for the big day.

‘From roast potatoes, turkey and trimmings to sprouts and mince pies, it’s amazing how many elements of Christmas dinner can be safely prepared and stored in advance, freeing you up to enjoy Christmas Day and potentially saving much-needed cash to help see you through the most expensive time of the year.’

Turkey is often considered to be star of the show when it comes to a Christmas dinner.

But the long cook time means it can take up all the oven space for hours, leaving no room for potatoes and vegetables.

However, Which? revealed that the Christmas joint can be made three to six months in advance, with a little help from the freezer.

And that’s not the only part, roast potatoes, gravy, and Yorkshire puddings can all be prepared prior to the special day.

Here, FEMAIL reveals how far in advance you can prep, cook, and store popular Christmas dinner dishes in the run-up to the big day.

Turkey 

Avoid Christmas day cooking stress by preparing the turkey in advance and storing it in the freezer

Avoid Christmas day cooking stress by preparing the turkey in advance and storing it in the freezer 

Can you make in advance? Yes

How to store: Keep in the fridge for up to two days either raw or cooked, and in the freezer for three to six months, raw or cooked. 

Thoroughly defrost in the fridge or on your microwave’s defrost setting, but never thaw at room temperature, then cook straight away.

Don’t part-cook a raw turkey before freezing as it could lead to food poisoning – it should be either fully cooked or raw beforehand and wrapped well to prevent juices getting on to other foods, and to avoid freezer burn to the meat.

Roast potatoes 

Save time by peeling, cutting, and parboiling the roast potatoes in advance, and store them in the freezer

Save time by peeling, cutting, and parboiling the roast potatoes in advance, and store them in the freezer 

Can you make in advance? Yes 

How to store: Refrigerate for up to two days if either roasted or parboiled and ready to roast, both can be frozen for up to three months. 

Peel, cut, and parboil the potatoes for five minutes, drain then bash them to rough up the sides before drizzling with oil and flash freeze. 

Also known as open freezing, this is when you freeze smaller food items separately before bagging them so you can take what you need and avoid waste in the process. 

Some fridge-freezers come with a freezing tray which can be used for this but if you don’t have one, a simple baking tray will do.

After this, you can transfer to an airtight container or sealed bag and cook straight from frozen when needed.

Yorkshire Puddings  

Yorkshire puddings can be kept in the fridge for up to two days if cooked from fresh, or up to three months in the freezer

Yorkshire puddings can be kept in the fridge for up to two days if cooked from fresh, or up to three months in the freezer 

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked from fresh, or up to three months in the freezer. The batter can be refrigerated for one day and frozen for one month.

After you’ve cooked your puddings in advance, cool on a wire tray then flash freeze to avoid them sticking together before transferring to an airtight container to store in the freezer.

Reheat for 10 minutes from frozen and, if they need it, spritz them with water before reheating or wait for the Christmas gravy to work its magic.

 Parsnips. carrots, and Brussels sprouts 

If preparing vegetables in advance, make sure to cut off any discoloured parts first to keep the vegetables as fresh as possible

If preparing vegetables in advance, make sure to cut off any discoloured parts first to keep the vegetables as fresh as possible 

Can you make in advance? Yes 

How to store: Keep in the fridge for up to two days if cooked, longer if raw, or up to three months in the freezer if they’re blanched. 

When you’re prepping fresh vegetables such as Brussels sprouts, parsnips or red cabbage, cut off any discoloured parts then blanch, flash freeze on a tray to stop the pieces sticking together and transfer to an airtight container.

Although some people suggest vegetables can keep for 12 months frozen, three months is optimal for maintaining flavour, texture, colour and nutrient content – this applies whether you’re freezing fresh veg or pre-cooked versions such as braised red cabbage, roast parsnips or Brussels with pancetta and chestnuts.

Gravy, cranberry sauce, and bread sauce  

Gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months

Gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months

Can you make in advance? Yes

How to store: Cranberry sauce can be made and refrigerated for up to two weeks, whereas gravy and bread sauce can last two days in the fridge when cooked from fresh, or in the freezer for up to three months.  

Gravy freezes and defrosts well but, unlike fresh gravy, which can be kept in the fridge for two days, defrosted gravy should be used within 24 hours.

A high sugar content is one of the reasons that made-from-scratch cranberry sauce can be kept in the fridge for a couple of weeks.

Frozen bread sauce works best if you add the cream once you’ve defrosted it.

Smoked salmon and blinis 

Smoked salmon and blinis are best prepared on Christmas day because they can't be frozen once assembled

Smoked salmon and blinis are best prepared on Christmas day because they can’t be frozen once assembled 

Can you make in advance? No, they’re best prepared on the day they’re eaten and can’t be frozen once assembled.

How to store: Separate ingredients can be refrigerated for up to two days or blinis can be frozen for six months and smoked salmon for three. 

Although you can refrigerate or freeze the separate ingredients, don’t prep until you’re just about to serve them to give you time to toast the blinis and avoid the crème fraiche making them soggy.

Pigs in blankets  

Raw pigs in blankets can be frozen for up to three months - just flash freeze them first so they don't stick together

Raw pigs in blankets can be frozen for up to three months – just flash freeze them first so they don’t stick together

Can you make in advance? Yes 

How to store: Keep refrigerated for three to four days in advance either fresh or cooked, or in the freezer for up to three months

You can freeze raw pigs in blankets you’ve made from uncooked sausages and bacon for up to three months – just flash freeze them first so they don’t stick together and store in an airtight container.

If you want to cook them first, they’ll freeze for the same amount of time, but when you get them out of the freezer to reheat and serve up on Christmas Day you may find they’re at risk of overcooking and drying out.

Mince Pies  

If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months

If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months

Can you make in advance? Yes

How to store: If cooked, mince pies can be stored for up to one week in an airtight container or frozen for up to three months.

If you’re cooking your own, they won’t keep for as long as shop-bought ones – which contain preservatives.

Mince pies made with traditional short crust pastry can be frozen either cooked or raw. If you’re using puff pastry, freeze them uncooked and bake on the day for best results.

FREEZE YOUR TURKEY WITH GRAVY

The traditional centrepiece that sells out every year – millions of family’s across the UK will be enjoying a turkey main this year.

James Dennis at The White Hart in Wimborne says you can cook it now ahead of December 25th, rather than freezing it whole.

‘If you do manage to get a turkey, pour some leftover gravy over the cooked turkey and freeze it.

‘This helps to keep the meat moist, and means the turkey lasts longer too.

Oliver Marlowe, Owner Chef Director of The Hunter’s Moon and Ganymede added:’ ‘To get ahead on your gravy game, save the juices from any roast chickens you have in the run up to the big day.

‘I reduce down the liquid that is left in the roasting tin, and then freeze it in ice cube trays.

‘Come Christmas Day, pop a couple of those into your gravy in place of stock cubes for some serious flavour!’

Aktar Islam of Opheem and Pulperia in Birmingham also backed cooking the turkey ahead of Christmas.

‘Protein freezes down really well, whether it be turkey breasts, a crown, or a whole turkey broken down into quarters.

‘It’s a good idea to prep your gravy and the same time using the turkey bones, this can also be frozen in an airtight container.

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time - so people can grab them in supermarkets now to prep ahead of December 25

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25

DEBONE THE TURKEY BEFORE FREEZING 

Simon Shaw, multi-award-winning Chef Patron & Creative Director of El Gato Negro, Habas and Canto recommended saving freezing space by deboning the meeat.

‘A top tip for anyone considering purchasing their turkey and freezing it in advance of Christmas day this year is to have the meat removed from the bone. 

‘It’s a great way of saving freezer space and significantly reduces the preparation and cooking time on the big day, one of most people’s greatest concerns.

‘For those looking to get ahead, speak to your local butcher about removing the breast and legs from the turkey and ask them to vac pack them for you, ready for freezing. 

‘A 15kg turkey is perfect for the average family of four. Bring the poultry out the day before cooking and transfer it to the fridge, allowing it to defrost thoroughly and most importantly naturally. 

‘A simple marinade of olive oil and seasoning is a great way of packing in some flavour. On the day of cooking, simply seal the meat in a hot pan with a touch of olive oil until the meat is golden, and transfer them to a baking tray in a pre-heated oven at approximately 180 degrees. 

‘It’s a style of cooking used in many a commercial kitchen and a great way of reducing both the cooking time and wastage, whilst optimising oven space.

Steve Groves - Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help preserve it

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help preserve it

MAKE GRAVY FROM YOUR SUNDAY ROAST AND FREEZE IT 

‘Gravy is something you can also make now and that freezes incredibly well,’ Simon added.

‘Simply boil the carcass of the chicken from your weekly Sunday roast in four litres of water, adding in two chopped carrots, one onion, half a leek and seasoning to suit, and let it simmer for one hour. 

‘For those that love a rich an intense flavour, repeat the process every Sunday between now and Christmas, cooking the chicken carcass in the pre-made stock (and adding a dash of boiling water as required) to build the depth of flavour week on week. 

‘As a cheat throw in a chicken stock cube for an even more intense taste.’. 

…BUT YOU DON’T HAVE TO STICK TO TURKEY

James Dennis at The White Hart in Wimborne added: ‘If you have trouble finding a turkey this Christmas, how about trying a Three Bird Roast instead?

‘Using chicken, pheasant and duck. It makes a great centre piece at the table. Preparing the birds can be quite time consuming – but most good butchers can have these prepared for you.

Jordan Moore, Senior Recipe Developer at Gousto added: Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning

WRAP PIGS IN BLANKETS IN FOIL

The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time – so people can grab them in supermarkets now to prep ahead of December 25. 

Mark Hartstone at La Fosse in Cranborne recommends pigs in blankets glazed in honey. 

He told FEMAIL: ‘Use a foil take away container to freeze. 

‘Then they are ready to go straight in the oven and the lid can be used to keep them warm when juggling oven space later.   

Tommy Heaney, Chef/Owner of Heaney’s Cardiff added: ‘Pigs in Blankets are also great for prepping in advance, wrap your streaky bacon around your chipolatas, or get a sausage made from your butchers if you are feeling exotic and freeze in a suitable well-sealed container. 

COOK BACON AND SHALLOTS NOW 

Another porky side ahead of Christmas is bacon and shallots which pair well with Brussel Sprouts on Christmas day. 

Mark Hartstone added: ‘Cook bacon and shallots off in butter then freeze . This can be mixed in with your sprouts last minute. 

A star side roast potatoes are a favourite of many - and luckily they can be cooked now.

A star side roast potatoes are a favourite of many – and luckily they can be cooked now.

ADD MARMALADE TO STUFFING 

‘Stuffing works well frozen. Wrap in grease proof paper and foil. If you shape into a log you can cut it into slices for ease of service,’ Mark added

Steve Groves – Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved. 

‘This can be made a frozen prior to cooking.  

‘They would just need to be taken from the freezer and allowed to defrost for 24 hours in the fridge before cooking.’ 

DEFROST ROAST POTATOES ON CHRISTMAS EVE 

A star side roast potatoes are a favourite of many – and luckily they can be cooked now.

Tommy Heaney added to FEMAIl: ‘I always prep my roasties in advance. Treat yours like triple cooked chips, par boil the potatoes, strain them, pop them back in the pot, lid back on and give the pot a good shake to ruffle them up. 

‘Put them in the freezer until Christmas Eve and defrost overnight. On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat. 

MAKE YOUR PUDDING NOW AND FREEZE YOUR CUSTARD

Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning.

‘You can freeze a Christmas pudding, but if you’re feeling adventurous and have made your own in advance of Christmas, it is better to store in a cool dry place and let the flavours mature.

‘If you want to be extra prepared you could even freeze your custard – I like mine with brandy – to reheat simply place in a heavy-based saucepan and whisk back to life with a wooden spoon on Christmas day.

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Post source: Daily mail