Chefs share eight make-ahead Christmas recipes to save time on the day

Cooking Christmas dinner can leave the host stuck in the kitchen while guests enjoy the meal. According to The Guardian, a group of chefs says the answer is to prepare key items well before the big day. The newspaper tested a range of their recipes, which cover gravy, drinks, desserts and spice blends.

Gravy and drinks

Martyn Wilson, head chef at Timberyard in Edinburgh, suggests making a concentrated gravy base in advance. He roasts chicken wings and turkey drumsticks, then simmers them with vegetables and herbs for two to three hours before straining the liquid. The stock can be reduced to a glaze, which is then turned into gravy on the day with a splash of water.

The Guardian’s reviewer added a teaspoon of Marmite to boost the savoury flavour. Portions keep well: a week in a refrigerator is possible, and a few months in a freezer, as long as the gravy is fully defrosted before it is warmed again.

For drinks, Chris McClurg, chef-owner of Regency House in Belfast, recommends a batch of bloody marys. The mix combines tomato juice, lemon juice, Worcestershire sauce, Tabasco, black pepper and celery salt. He says it can keep in the fridge for weeks when covered. Guests can add vodka and dry sherry when serving, or drink it without alcohol.

Sandia Chang, sommelier at Kitchen Table in London, infuses gin with toasted Sichuan peppercorns overnight. She keeps the bottle in the freezer for use in a negroni or gin and tonic.

Desserts and mincemeat

Kelly Cullen, head pastry chef at Cornus in London, offers a no-churn ice cream as an alternative to Christmas pudding. The base is a parfait made with sugar syrup, egg yolks, double cream and Greek yoghurt, flavoured with clementine zest and juice. It can be frozen for two to three weeks if wrapped well.

Tom Childs, head chef at Kerridge’s in London, makes a mincemeat from dried fruit soaked in armagnac and orange juice. He says the mixture can be made months ahead, and that it improves with time. The Guardian’s writer found that after a week the flavour became richer and worked well in pies and over ice cream.

Spice rubs and butters

Sebby Holmes, head chef at Farang in London, shares a northern prik laap spice blend. It combines toasted spices with dried red chillies and salt, and can be stored in a cupboard for weeks. The reviewer rubbed it onto a chicken the night before roasting, producing crisp skin with a noticeable heat.

The guide also covers compound butters, which blend herbs and spices into butter. These can be stored in the fridge for weeks or frozen for at least a month.

Frequently asked questions

Sources

• The Guardian: ‘Christmas is all in the preparation!’ Chefs on eight easy things to do now – so you can relax on the big day

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