We’re all after the perfect Christmas Day – the one where the dinner is cooked beautifully, we have time to spend with loved ones (not stressed out by turkey timings!), and where everyone gets on. Well, cross two of those off your list, because we have just the way to take the stress out of the Big Day – and it’s all in the planning! (Sorry, we don’t have the negotiating skills of the UN!)
Taking the time now to sort out what you’re going to cook and when, so you can prep dishes in advance, is the secret to Christmas Day success. It will give you the gift of time – guaranteeing you can sit back, relax and open presents with the family, without you tearing your hair out in the process.
Here, we’ve outlined what to do a month ahead, all the way up to Christmas Day. We’re not saying you need to do ALL of this (definitely not!) – we’re giving you options and ideas, as well as catering for meat, veggie and vegan needs. So pick what sounds good to you, and follow the timings.
Now all you need to do is a fridge and freezer audit to make sure you have lots of space!
On the hunt for clever ways to keep costs down in the kitchen? Check out our top budget-friendly tips for Christmas.
1 month to go
A really lovely veggie alternative to nut roast is my Potato & fennel gratin pie. Make the filling and pastry now and freeze them, so all you need to do on Christmas Eve is assemble it.
Stir-up Sunday is all about getting ahead – tradition says that this is THE day to make your Christmas pudding. This year, it’s 23 November 2025, but if you miss it, don’t worry – you just need to leave some time for the flavours to mature in time for Christmas Day. Rustle up this impressive-looking pud, based on Jamie’s Nan’s recipe, or try this great gluten-free version.
Make a batch of mincemeat with this super-easy recipe and pop into sterilised jars, ready to turn into glorious mince pies come December, or for gorgeous handmade gifts. These gluten-free ones are delish, or make Buddy’s mince pie pinwheels with little ones.
Sometimes all you need is a quick flavour boost to take a dish from standard to sensational! That’s where Jamie’s simple flavoured butters come in. Make them now, wrap them in greaseproof and freeze until the Big Day. They’re just the ticket for taking steamed veg up a notch, adding something different to your cheeseboard, or making your turkey terrific!
Whip up this sensational pud to make sure your Christmas Day dinner finishes with a bang. Perfect for making now, when you have time, then freezing until needed. The combo of chocolate sponge and clementine ice cream is just always a winner.
2 weeks
Gravy can make or break Christmas dinner – and a good one can hide a multitude of sins! So make Jamie’s favourite Get-ahead gravy now, then pop it in the freezer, ready to reheat on the Big Day. Your Christmas Day self will thank you for it. And don’t forget to use up those lovely leftovers.
For those who need to cater for different dietary requirements, then this gravy is for you. It’s a tasty version for veggies, vegans and dairy-free people, and it has easy swaps to make it gluten-free, too. Decant into containers or bags and freeze until needed.
Make this delicious stuffing a couple of weeks before, pack it into its baking dish, then wrap in clingfilm and freeze until you’re ready. Then pop it in the fridge on Christmas Eve to thaw, ready to cook tomorrow while the turkey rests. The principle’s the same if you cook up this gorgeous veggie version or this gluten-free parsnip, pork & apple stuffing, too.
The flavour of the festive season – and perfect for an impromptu pudding and afternoon treat. This gorgeous version uses butternut squash, maple syrup and almonds to take a jar of mincemeat to the next level. The beauty of these mince pies is that you can freeze them, then bake from frozen. So easy!
It’s not too late to make your Christmas cake – so give it a go, if you haven’t already. Jamie’s recipe is lighter than most, and lovely with a cup of tea (or a glass of your favourite festive tipple). Feed it with a little booze a couple of times, and it’ll turn out to be a real treat.
1 week
This Italian classic (literally ‘pick-me-up’ in English) makes the ideal post-Christmas dinner dessert for anyone who may be feeling a bit too full for a proper pud! Vin Santo-soaked sponge spiked with coffee, rich chocolate ganache and smooth cream, finished with grated chocolate and orange – what’s not to love? Freeze now, ready to defrost in your fridge on Christmas Eve. This stunning Chocolate tiramisù is also gluten-free.
Start curing this gorgeous gravlax a few days before Christmas, then finish off on Christmas Eve. Serve up this magnificent Christmas starter with buttered sourdough, cucumber rounds, soured cream and lemon wedges for squeezing over – it’s a beautifully light, fresh way to begin your meal.
An absolute Christmas dinner essential for many people. Make them now, freeze them, then simply roast from frozen on the day – talk about a festive dinner winner! They’re also a brilliant addition to a buffet spread or great as a festive nibble, so think about making an even bigger batch. After something a bit different? Try these flavour combos.
Christmas Eve
DON’T FORGET…
Now is the time to take out your freezer heroes and pop them in the fridge to thaw, ready to defrost overnight. They are: Potato & fennel gratin pie, stuffings, pigs in blankets, puddings, gravy.
PREP YOUR VEGGIES
Getting these prepped and lined up in a tray on Christmas Eve will make Christmas morning so much more enjoyable. Get your Best roast potatoes parboiled and tossed in fat, Christmas carrots in a bag prepped and sealed in a foil parcel, and Super steamed greens all prepped. Place it all in the fridge, ready to cook tomorrow.
Whether you use fresh or frozen cranberries, this easy recipe makes the most flavourful sauce – you’ll never go back to shop-bought again. You could pop it in sterilised jars and give as last-minute gifts, too. Make it now, then leave it in the fridge until tomorrow.
It just wouldn’t be Christmas without a spot of bread sauce on your turkey. Plus, it’s so simple to make, it would be rude not to! Make now, adding a little extra milk as it will thicken overnight, leave to cool and store in the fridge, ready to reheat.
The traditional veggie Christmas dinner – and a great alternative to the Potato & fennel gratin pie. Veggie or not, this colourful nut roast with mushrooms and cranberry is amazing. Served up in a spicy tomato sauce, it makes for a delicious main course. Cook it the day before (to save oven space tomorrow), pop it in the fridge once it’s cool, then reheat under foil on Christmas Day while the turkey rests.
A beautifully fruity trifle is all the better for making it the day before – the alcohol has time to soak in, and the layers have time to settle. And this recipe is Jamie’s mum’s pride and joy, so you’re guaranteed a Christmas Day winner.
Another brilliant starter – or an awesome addition to the Christmas evening spread. It’s actually really easy to make, and you have total control over the flavour, so you can make sure it caters for all tastes. Make it on Christmas Eve, then top with clarified butter and place in the fridge until needed (it will keep for 3 days).
Save yourself stress and prep your turkey now. Cooking a whole bird? Then follow this recipe. If you’re making the Stuffed turkey crown, make the trivet, stuff the turkey neck cavity, butter and drape bacon over the crown, then place in the fridge overnight. For the legs, spice and roast the turkey legs, then shred the meat, squash the tray contents and toss the meat through, then leave to cool and cover, and place in the fridge overnight.
There’s always someone who won't be happy unless their turkey comes with a Yorkshire! For perfectly fluffy puds for your festive feast, make the batter now, and pop it in the fridge ready for tomorrow.
SET THE TABLE
One thing we love to do is set the table the day before – even if that means eating breakfast off your lap (and, let’s face it, it’s chocolate coins anyway!). Want to make a real statement? Jamie’s Big Love tableware collection is as practical as it is beautiful, and will make sure your meal is memorable for all the right reasons.
Right, we’re now at Christmas Day! For help with cooking times, check out our Christmas masterplan. Then sit back and enjoy your delicious lunch with your loved ones… Happy Christmas!
DON’T FORGET… HOW TO SAFELY FREEZE YOUR FOOD
To safely freeze food, remember to let it cool thoroughly beforehand – and get it into the freezer within 2 hours. Make sure everything is well wrapped, and labelled for future reference. Thaw in the fridge before use (unless the recipe says you can cook from frozen), and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
