EMMA DUNN digs out some top tips for a successful – and stress-free – Christmas dinner, and discovers it’s about the planning

IT IS the most anticipated meal of the year. And it just wouldn’t feel like Christmas without a turkey too big for your oven, Christmas cracker remnants floating in your dinner and an argument over the last few chipolatas.

But if the idea of feeding a hungry table of your nearest and dearest fills you with dread, stick by these simple tips to help you on the big day.

Whether you’re cooking for two or 22, the rules stay the same.

Firstly, plan ahead. Sit down and think about what you're going to cook, bearing in mind cooking times, how many hobs you have and oven space. There’s no point planning to roast five veg if you only have a tiny oven, for example.

As a rule, don’t think of getting a turkey larger than 12lb. Any bigger than that and by the time it’s cooked it won’t be worth eating. If you need more meat than that, or want to have enough for a few days’ worth of turkey sandwiches, get two birds.

If you don’t fancy a whole turkey, look at getting a crown – that’s just the breast – or find a recipe for Turkey Wellington. The added bonus there is that you can make it the day before and just bake it on the day.

You could always throw tradition out of the window and opt for a joint of beef instead, or a goose, or poussins all round. If you don’t want turkey, don't have it!

If you are having poultry, make your gravy in advance and freeze it (see our recipe below).

Prep like this will help. Your family or friends might laugh at you having your meal sketched out a month in advance, but they won’t be laughing if you get it wrong. Just tell them it’s for their benefit.

When you’ve decided on your menu, work out how long everything needs to cook for and make a plan, working backwards from what time you want to eat.

When it comes to the big day, do as much chopping, peeling and prep as you can, get out all the pots, pans, roasting trays and utensils you're going to need, and – finally – clean as you go.

A tidy kitchen makes for an easy kitchen to work in, and two hours’ washing up after the meal is not a suitable substitute for dessert.

The more the merrier

THE team at the Harvester in North Swindon are currently serving dozens of Christmas dinners every day.

Festive mains on the menu, which runs until December 24, include half spit-roast chicken with all the trimmings, and grilled salmon in Prosecco and chive sauce – each comes with a visit to the fresh salad bar.

Assistant manager Natasha Rowland said cooking Christmas Dinner is different to any other dish. “You need a lot of love in the meal to give it that festive feel,” she said.

“You have to make sure you don’t overcook the stuffing, and that it is nice and moist in the middle and crisp on the outside.

“Don’t overcook the Brussels sprouts, make sure they are still crunchy and flavoursome. To do this drop them straight in hot water and cook for just three to four minutes.”

Chef Ryan Withers added: “Preparation is key. You have got to make sure you have got the vegetables ready in the morning for cooking later in the day.”

The family restaurant’s Christmas menu has your choice of two courses for £11.99, or three courses for £14.99, right through to December 24.

For details about their Christmas Day, Boxing Day and New Year’s Eve menu, visit www.harvester.co.uk or phone 01793 702631.