Christmas lunch (or dinner if you’re in Scotland) is a doddle, I tell ya: the only thing that matters is good gravy and plenty of roast potatoes. The roast? Half the kids are vegan anyway so most of the turkey will go to waste. Puddings? Nobody likes Christmas pud and everyone has had too much to drink by the time it’s wheeled in. And the trimmings are all right as long as they are peas.
Joking aside though – even though I’m dead right about spuds and gravy – you can choose to have a great roast rib of beef this year, like I’m going to. If there are fewer of you and turkey is a fave but maybe not the whole bird, consider stuffed turkey breast. There’s duck with a spiced rub, or porchetta which is really less trouble to prepare than you’d think.
Whichever meat roast I make, stuffing is obligatory on my Christmas table. There’s chestnut and mushroom or sometimes apricot and fig – or both. Stuffing plus pigs in blankets, and who even needs the main roast?
But before we get to lunchtime, I have a couple of fantastic Christmas breakfast propositions and neither of them are panettone. Venezuelan pan de jamón is like a mega-ham croissant made with easy laminated pastry. Parmesan scone loaf is a giant savoury scone baked in a loaf tin, then sliced, toasted and served with whipped Stilton. Which sounds better?
Hope you find more ideas and inspiration in my Christmas content pages, and in my Christmas Collection. Just make sure you don’t bust the gut, don’t stress too much and have a good time. Merry Christmas everyone!