With everyone descending for Chrimbo the only way that I was going to get everything on the table in time was planning.  With a normal size oven and a lot of dishes to cook Chrimbo eve was spent just working out that I could do everything.  What exactly could I get in the oven at the same time as the meat ? Once it was resting what could then go in? what was going in the steamer and what on the hob etc.  I normally work backwards from the meat and time everything that needs to be done.  This year I added to that by sketching a plan for the oven so that in the heat of the moment and the haze of the alcohol I knew not only when things should happen but also what was going where.  Seemed to work as everyone was happy and the whole event passed with very little stress.   As they say fail to prepare ….




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