What can I make ahead for Christmas

When we think of make ahead Christmas recipes, usually desserts are top of the list, however with a little planning and prep, you'll be able to make your Christmas mains, sides and desserts at least a day before. That's great for freeing up oven space on Christmas day. Here are our top tips for preparing Christmas dinner in advance.

What can I freeze ahead for Christmas

• Festive ice-cream desserts are the ultimate make ahead recipe. You can make ice-cream terrines, ice-cream bombes and those pretty choc-mint cakes (check out the recipe below). But you can even go as simple as swirling crushed candy canes through softened vanilla ice-cream. Refreeze in a loaf tin or a pudding basin. When ready to serve decorated with melted chocolate and crushed candy canes.
   
• Sausage rolls are also great for freezing. Our giant sausage roll can be frozen and kept in the freezer for up to a month. Simply allow to cool after cooking. Then wrap in baking paper and plastic wrap and freeze. Thaw in the fridge overnight and then reheat in the oven until the meat is hot.
   
• Uncooked gingerbread dough and pastry dough can be frozen. Once it's been formed into a disc, wrap in baking paper and plastic wrap and freeze for up to a month. Defrost then proceed to roll out as per the recipe.
   
• Christmas puddings are perfect for freezing once cooked. Defrost in the fridge overnight then boil in the pudding basin until it's heated through (this can take a few hours depending on the size of the pud).
   
• Flavoured butters, both savoury and sweet, can be frozen. Make up garlic and herb butter, roll up into a log shape with baking paper. Wrap in plastic wrap and freeze until needed. Little known is that you can also do this with sweet buttercream. 

Tips to getting ahead of Christmas day menu 

• Parboil potatoes the day before. Lay out on a baking tray lined with paper towel to drain and dry out. Return to the dry saucepan and shake until potatoes are fluffy. Keep in an airtight container in the fridge until ready to roast. 
   
• Make the custard for your trifle. This can be done up to 2 days ahead of time. Place a piece of plastic wrap on the surface of the custard and refrigerate.
   
• Make the stuffings for your turkey, chicken or pork the day before. And keep, covered in the fridge until ready to stuff. 
   
• Sauces and chutneys can also be made ahead and kept in the fridge in sealed jars or airtight containers for up to a week.