Anyone who’s ever cooked a Christmas dinner before will know that time really is of the essence on the Big Day. So the next few tips will be all about saving those vital minutes and making sure that by the chef sits down to eat, she (or he) hasn’t had a breakdown.

This one’s about gravy. We all know it can make or break a good roast so it’s worth remembering that your gravy base can made the week before (ie from now) and frozen. Lift it out on Christmas Eve to defrost in a refrigerator. Heat and dilute with turkey stock on Christmas Day. Enjoy.

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