Small courses, in order
A soup, a light course, the main with its sides, then dessert. Keep each portion small, so there is room for every course.
Make what you can on Christmas Eve
Soups, sauces and most desserts can be made the day before. Peel the vegetables and keep them covered in the fridge.
Work back from the time you eat
Write down the time you want to sit down, then take away each dish's cooking time to know when to start it. WeekTable's day plan gives you these start times.
Keep the leftovers safe
Cool leftovers quickly, cover them and keep them in the fridge for up to two days, or freeze them. Reheat until steaming hot all the way through.
A British Christmas menu
- Soup: Roasted tomato soup with basil (40 minutes)
- Light course: Smoked mackerel pâté with toast (20 minutes)
- Main: Roast chicken thighs with leeks and potatoes (1 hour)
- Side: Crisp roast potatoes with rosemary and garlic (1 hour)
- Side: Garlicky spring greens with lemon (10 minutes)
- Dessert: Apple and blackberry crumble (1 hour)
A West African Christmas table
- Soup: Mushroom and yam pepper soup (35 minutes)
- Main: Nigerian party jollof rice (1 hour 35 minutes)
- Side: Dodo, golden fried ripe plantain (20 minutes)
- Dessert: Tropical fruit salad with lime and toasted coconut (23 minutes)
Times are each recipe's own, as written. Diets and allergens are as each recipe is written: check every packet.