Planning A Successful Christmas: FOOD FOR THOUGHT
Forward thinking when it comes to food prep at Christmas can make a big difference to stress levels in the run up to the big day. These are my top tips to make preparing the Christmas feast an enjoyable task!
- If you love baking (and only if you do) then making the cake, puddings and the mince pies are a pleasurable part of your preparations. Don’t leave them to the last moment.
- Puddings and Christmas cakes will keep well, mince pies will freeze. If you have limited freezer space make and freeze the pastry as it will take less room. If you don’t enjoy baking do yourself a favour and buy. There is such a range available to suit your pocket and your taste buds.
- Think about how much you had left over last year and buy accordingly. Remember most of us over cater and end up putting weight on in January because of eating up all the extra pies, cake and sweets. The shops are only closed for one day. Everything will be available and often at reduced prices after Christmas day.
- If you have a freezer, lots of things can be done in advance. Roast potatoes and parsnips can be roasted ready to pop into the oven on Christmas morning.
Here’s how: Par-boil them as normal. As soon as they are drained toss them in oil or goose fat. Pop them onto the baking tray and cover with cling film making sure the cling film goes into the spaces – leave the edges free.
Once they are fully cold put cling film round the whole thing and pop into the freezer. On the day you need them pop them into a hot oven and allow an extra 10-15 minutes cooking time. No one will know the difference.