Pub chef opinion: Ten things to remember before Xmas day

13-Dec-2012 - Last updated on 12-Mar-2017 at 02:32 GMT

Baker: "This is the most important meal you’ll have to produce in the year"

I always think I’m organised, but in truth I never am. This year I made an exception and wrote a checklist of things to do NOW rather than leave it until Christmas Eve, so here we go

1. Start planning in good time, rather than on 23 December.

2. The more organised cooks will have made their Christmas pudding already, but most people still buy them ready-made and there are some wonderful puds now available in your supermarket of choice.

3. Again, there are numerous wonderful Christmas cakes in your supermarket, but this is one of the most enjoyable moments of Christmas-time cooking and the smell just tells you that the festive season is upon us. The list of ingredients may be daunting, but because you simply throw everything together it doesn’t take hours. Do it early and allow all those flavours to mature.

4. I think this is the most important meal you’ll have to produce in the year. To make it memorable, check your menu and test a few recipes for turkey stuffing until you find the one you like the most.

5. Mincemeat’s easy, just make sure it has all the ingredients you favour, or test a few before you decide. OK, if time’s running out, dash to your supermarket and stock up. Perhaps mix up a few pots with a few extra “ingredients” to pep up the wow factor.

6. Cheese is an essential element on any Christmas table. Don’t leave buying that extra-special Stilton or Vacherin to the very last minute.

7. Those naughty little truffles, boxes of Turkish Delight, sticky dates and sugar almonds can all be purchased a few weeks in advance along with a selection of Brazil nuts, hazelnuts, walnuts and children’s selection chocolate boxes. These will never go to waste, so stock up.

8. I’m sure that, like me, your doorstep is piling up with Christmas catalogues. So if you’re planning to buy any food or wine this way, you should get your orders sorted. The sooner you do, the more likely you’ll get what you want.

9. Make your choice early: turkey, goose, duck — or perhaps you prefer a good rib of beef.

10. Of course, don’t forget the miles of tin foil you’ll be needing.

Happy Christmas one and all!

Brian Baker is chef-owner of the Marquess of Exeter in Lyddington, Rutland