Let’s be honest: Christmas dinner is the most stressful meal of the year to cook. You’re preparing 10+ dishes simultaneously, for more people than usual, with everyone watching, and if the turkey’s dry or you run out of roast potatoes, you’ll hear about it for years.
But here’s what nobody tells you: most Christmas food stress is preventable with proper planning.
The difference between a chaotic Christmas Day spent panicking in the kitchen and a relaxed one where you actually enjoy yourself comes down to planning your food properly—knowing what to buy, when to buy it, what you can prep ahead, and having a solid cooking timeline.
This is your complete guide to Christmas food planning in the UK, covering everything from deciding your menu to the final cooking timeline on Christmas Day.
- Planning Your Christmas Menu
- How Much Food Per Person (The Calculator)
- What You Can Make Ahead (The Secret Weapon)
- The Christmas Food Shopping Timeline
- Pre-Orders: Turkey and Premium Items
- Dietary Requirements Planning
- Christmas Eve Dinner Ideas
- Boxing Day Food Strategy
- The Christmas Day Cooking Timeline
- Emergency Backup Plans
- The Bottom Line on Christmas Food Planning
- Related Guides
Planning Your Christmas Menu
The Traditional British Christmas Dinner
Standard menu includes:
The main:
- Roast turkey (or alternative)
- Pigs in blankets
- Stuffing
The vegetables:
- Roast potatoes (the star)
- Brussels sprouts
- Carrots
- Parsnips
- Sometimes: Red cabbage, cauliflower cheese, green beans
The extras:
- Yorkshire puddings (controversial but common)
- Gravy (lots of it)
- Cranberry sauce
- Bread sauce (divisive)
The pudding:
- Christmas pudding with brandy butter/custard/cream
- Or: Christmas cake, trifle, mince pies
See our complete guide: Traditional British Christmas Dinner
Deciding What to Include
Essential (non-negotiable for most Brits):
- Roast potatoes (people care more about these than turkey)
- Turkey or acceptable alternative
- At least one green vegetable
- Gravy
- Pigs in blankets
- Cranberry sauce
Standard (expected but can skip):
- Carrots and parsnips
- Brussels sprouts (unless everyone hates them)
- Stuffing
- Yorkshire puddings
Optional (nice but not essential):
- Bread sauce
- Red cabbage
- Cauliflower cheese
- Multiple dessert options
The rule: Don’t try to do everything. Pick 8-10 dishes maximum (main + 5-7 sides + dessert).
Menu Planning Questions
Before finalising your menu, answer:
1. How many people?
- Confirm FIRM numbers by October
- Don’t plan for “about 8, maybe 10”
- Need exact numbers for quantities
2. Any dietary requirements?
- Vegetarian?
- Vegan?
- Gluten-free?
- Allergies?
- Ask by October, plan alternatives
3. What’s your oven capacity?
- Turkey + roast potatoes + other dishes = oven space battle
- Consider what can cook on hob instead
4. What’s your stress tolerance?
- First time hosting? Keep it simple (6-7 dishes)
- Experienced? Go for 10+ if you want
- Honest assessment prevents meltdown
5. Any strong preferences?
- Family tradition you can’t skip? (Uncle Bob’s favourite carrots)
- Things people specifically requested?
- Dishes that bombed last year? (drop them)
Alternative Mains to Turkey
If turkey isn’t your thing:
Goose: Traditional, rich, lots of fat (great for roasties)
Beef rib: Easier to cook, delicious, less “Christmassy”
Ham/Gammon: Forgiving, serves a crowd, brilliant cold
Nut roast: Traditional vegetarian option
Game: Venison, pheasant (posh and delicious)
See our guide: Alternative Christmas Mains UK
How Much Food Per Person (The Calculator)
The Basic Quantities
Turkey: 450-500g per person (includes bones)
- 5kg turkey feeds 10-11 people
- 6kg turkey feeds 12-13 people
- 7kg turkey feeds 14-15 people
Roast potatoes: 4-5 per person
- Make extra (always disappear first)
- 2kg potatoes serves 6-8 people
Brussels sprouts: 5-6 per person
- 500g serves 6-8 people
- Many people hate them, factor this in
Carrots: 3-4 per person
- 500g serves 6-8 people
Parsnips: 2-3 per person
- 500g serves 6-8 people
Pigs in blankets: 3-4 per person MINIMUM
- Everyone wants more
- 24-pack for 6-8 people (or make 40 for 8 people)
Stuffing: 75-100g per person
- 400g packet serves 4-6
Gravy: 150-200ml per person
- Brits drown everything in gravy
- 1 litre serves 5-6 people
Cranberry sauce: 1 jar per 6-8 people
Bread sauce: 50ml per person (if serving)
- 500ml serves 8-10
The Shopping Calculator
For 8 people, you need:
| Item | Quantity |
|---|---|
| Turkey | 4-5kg |
| Potatoes | 2-2.5kg |
| Brussels sprouts | 600g |
| Carrots | 600g |
| Parsnips | 400g |
| Pigs in blankets | 30 minimum |
| Stuffing | 600g |
| Butter | 500g |
| Cream | 300ml |
| Milk | 1 pint |
| Gravy granules | 2 jars (or stock for fresh) |
| Cranberry sauce | 2 jars |
| Christmas pudding | 900g |
| Brandy butter | 200g |
Multiply/divide based on your numbers.
The “Better Too Much Than Too Little” Rule
Always overestimate:
- Roast potatoes: Make 50% extra (seriously)
- Pigs in blankets: Make 20% extra
- Gravy: Make double what you think
- Vegetables: OK to have exact amounts
Why: Running out of roast potatoes is a Christmas crime. Having leftovers is expected and makes Boxing Day easier.
What You Can Make Ahead (The Secret Weapon)
Months Ahead
June/July (if feeling ambitious):
Christmas cake:
- Make in June/July
- Wrap in greaseproof paper and foil
- Store in airtight tin
- “Feed” with brandy monthly (1-2 tablespoons)
- Marzipan and ice in December
Christmas pudding:
- Traditional Stir-Up Sunday is in November, but can be made in June/July
- Needs months to mature
- Saves £10-15 vs shop-bought
- See our recipe: Traditional Christmas Pudding
Mincemeat (if making own):
- Make in September
- Needs 2-3 months to mature
- “Feed” monthly with brandy
- Use for mince pies
Weeks Ahead
2-3 weeks before Christmas:
Bread sauce:
- Make completely
- Freeze in portions
- Defrost and reheat on Christmas Day
- Time saved: 20 minutes on the day
Cranberry sauce:
- Make fresh or buy
- Keeps 2 weeks in fridge
- Or freeze and defrost
- Time saved: 15 minutes on the day
Mince pies (if making own):
- Bake and freeze
- Defrost on 23rd/24th
- Warm on Christmas Day
- Or freeze unbaked, bake from frozen (add 5 mins)
Days Ahead
23rd December (two days before):
Stuffing:
- Make completely (if homemade)
- Keep in fridge
- Bake on Christmas Day
- Or buy packet mix and make
- Time saved: 15 minutes
Roast potatoes (controversial but works):
- Parboil and rough up
- Store in fridge
- Roast on Christmas Day (add 10 mins)
- Some people swear by this method
Desserts:
- Make trifle (needs setting time anyway)
- Make any cheesecakes
- Prep fruit salad (keep in fridge)
Christmas Eve (24th December)
The critical prep day:
Vegetables:
- Peel potatoes → leave in cold water in fridge
- Peel and chop carrots and parsnips → keep in water in fridge
- Trim Brussels sprouts → bag in fridge
- Any other veg prep → keep refrigerated
- Time saved: 45 minutes on Christmas Day
Turkey:
- Butter under skin
- Season cavity
- Stuff if desired (or stuff neck end only for safety)
- Cover and refrigerate
- Time saved: 15-20 minutes
Pigs in blankets:
- Wrap sausages in bacon
- Place on baking tray
- Cover and refrigerate
- Ready to go straight in oven
- Time saved: 30 minutes
Table:
- Set table completely (tablecloth, plates, cutlery, glasses, crackers, decorations)
- One less job on Christmas Day
- Time saved: 30 minutes
Total time saved on Christmas Day by prepping Christmas Eve: 2+ hours
What You CANNOT Prep Ahead
Don’t try to:
- Cook turkey ahead (food poisoning risk)
- Fully cook roast potatoes (go soggy)
- Make gravy days ahead (from fresh drippings on the day)
- Assemble dishes that need hot components (everything cold by serving)
The rule: Raw prep ahead good. Cooked prep ahead risky/quality suffers.
The Christmas Food Shopping Timeline
September: Pre-Orders
Essential task:
Pre-order turkey/main meat:
- From butcher: Better quality, sizes, free-range options, local
- From supermarket: M&S, Waitrose, Tesco Finest all have pre-orders
- Why now: Guarantees you get the size you want, best selection
- Confirm collection date: Usually 22nd-23rd December
Book Christmas food delivery slot:
- Supermarket slots fill up fast
- Book in September for week of 16th-23rd December
- Earlier booking = better time slots available
October: Non-Perishable Start
Buy throughout October (spread cost):
Drinks:
- Wine (red, white, prosecco)
- Beer/lager
- Spirits (whisky, gin, vodka)
- Soft drinks
- Juice
- Check: 2-3 bottles per person for alcohol drinkers
Long-life items:
- Crackers (Christmas crackers and cheese crackers)
- Nuts and crisps
- Chocolates (Quality Street, Roses, etc.)
- Biscuits
- Tinned goods
- Dried fruit (if making anything)
Baking supplies:
- Flour
- Sugar
- Spices
- Baking powder
- Dried fruit
Why October: Spreads cost (not one massive shop), takes advantage of any offers, less December panic.
November: Main Non-Perishable Shop
Buy in November:
Christmas-specific items:
- Christmas pudding (if not homemade)
- Mince pies (if not homemade)
- Christmas cake (if not homemade)
- Brandy butter
- Luxury crackers and biscuits
Cooking essentials:
- Stuffing mix (if using packet)
- Gravy granules (or stock for fresh gravy)
- Cooking sauces (if using)
- Bread sauce mix (if not making fresh)
- Cranberry sauce (if not making fresh)
Store cupboard:
- Oil/fat for roasting (goose fat, duck fat, or oil)
- Flour (for gravy, Yorkshire puddings)
- Butter (buy extra, you’ll use it)
- Herbs and spices (check you have what you need)
Paper goods:
- Kitchen roll
- Tin foil
- Cling film
- Baking paper
- Bin bags (you’ll produce lots of rubbish)
Why November: Christmas stock is fully available, still spreading cost, not leaving everything to December.
Mid-December (16th-18th): First Fresh Shop
If doing delivery:
- This is when your pre-booked slot happens
Buy:
Vegetables that keep:
- Potatoes (keep in cool, dark place)
- Carrots (keep in fridge, last 2 weeks)
- Parsnips (keep in fridge, last 2 weeks)
- Brussels sprouts (on stalk last longer, or bagged in fridge)
- Onions (keep cool and dark)
- Garlic (keeps well)
Dairy with longer life:
- Butter (lots of it, keeps 4 weeks)
- Hard cheeses (keep 2 weeks)
- Long-life milk (backup)
Frozen items:
- Frozen peas/vegetables (backup)
- Ice cream
- Frozen fruit (for desserts)
Bread:
- Buy extra, freeze it (backup bread essential)
22nd-23rd December: Final Fresh Shop
Collect pre-ordered turkey/meat (22nd or 23rd):
- Check its correct size
- Check it’s fresh/frozen as ordered
- Get it home and stored immediately
Buy final fresh items:
- Fresh herbs (parsley, thyme, rosemary, sage)
- Fresh vegetables (any remaining)
- Fresh cream (for desserts, coffee)
- Fresh milk (extra pints)
- Salad items (if serving)
- Fresh bread (if not frozen)
Perishables:
- Smoked salmon (if having for starter/Boxing Day)
- Pâté
- Fresh fruit
- Anything that won’t keep
Last-minute items:
- Emergency batteries
- Matches/lighter (for Christmas pudding flambé)
- Candles
- Any forgotten items
Christmas Eve: Final Checks
Quick shop if needed:
- Anything forgotten
- Extra milk/bread
- Emergency items
Otherwise: Everything should be bought. Today is prep day, not shopping day.
Pre-Orders: Turkey and Premium Items
Why Pre-Order?
Advantages:
Guaranteed size:
- Want 5kg turkey? You get 5kg turkey (not 4.2kg or 6.8kg)
- Important for cooking time calculations
Better quality:
- Butchers save best birds for pre-orders
- Free-range more likely available
- Local, traceable meat
Less stress:
- Not fighting crowds on 23rd December
- Not settling for what’s left
- Collection slot booked
Price:
- Or same price but better quality
What to Pre-Order
From butchers:
- Turkey (specify weight needed)
- Goose (if choosing alternative)
- Beef joint (if having beef)
- Gammon (if having ham)
- Sausages for pigs in blankets (quality ones)
From supermarkets:
- Turkey crown (if prefer that)
- Nut roast (for vegetarians)
Pre-Order Timeline
September: Decide what you’re ordering
Late September/Early October: Place orders
- Butchers: Order by end September/early October
- Supermarkets: Pre-orders usually open September, close mid-December
- Don’t wait—popular sizes sell out
Confirm collection:
- 22nd December: Ideal (gives you time)
- 23rd December: Still fine
- Christmas Eve: Possible but stressful
Collection:
- Bring cool box if transporting
- Get it in fridge/freezer immediately
- Check it’s what you ordered (right size/type)
If You Forget to Pre-Order
Don’t panic:
Supermarkets:
- Still have turkeys available (just not pre-ordered specific size)
- Go early on 23rd December (morning = best selection)
- Be flexible on size
Butchers:
- Ring and ask if they have any left
- Might have cancellations
- Worth trying
Alternatives:
- Turkey crowns (smaller, easier to find)
- Chicken (several small chickens instead)
- Beef joint (always available)
- Ham (always available)
Reality: You’ll find something. It might not be the exact 5kg free-range bronze turkey you wanted, but Christmas will still happen.
Dietary Requirements Planning
Finding Out Early
Ask by October:
“Just confirming numbers for Christmas dinner—any dietary requirements I should know about? Vegetarian, vegan, gluten-free, allergies?”
Why October: Gives you time to plan proper alternatives, not panic on Christmas Eve.
Vegetarian Christmas Dinner
Main options:
- Nut roast (traditional)
- Stuffed butternut squash
- Mushroom Wellington
- Vegetable tart
- Glamorgan sausages
Check sides:
- Roast potatoes: Cooked in vegetable oil (not goose/duck fat)
- Gravy: Make separate vegetarian gravy (not from meat drippings)
- Stuffing: Check doesn’t contain meat (sausage meat stuffing)
- Yorkshire puddings: Vegetarian (just eggs, flour, milk)
- All vegetables: Naturally vegetarian (check butter vs oil)
Easy solution: Most sides naturally vegetarian if you cook roast potatoes in oil and make veggie gravy. Just need alternative main.
See our guide: Vegetarian Christmas Dinner Ideas
Vegan Christmas Dinner
Main:
- Vegan nut roast (check no dairy)
- Stuffed squash
- Vegan Wellington
- Field roast
Sides to adapt:
- Roast potatoes: Oil not butter
- Gravy: Vegan gravy (Bisto Best Vegetable is vegan)
- Yorkshire puddings: Vegan recipe (plant milk, aquafaba)
- Vegetables: Oil not butter
- Stuffing: Check ingredients, many aren’t vegan
Dessert:
- Vegan Christmas pudding (increasingly available)
- Fruit-based desserts
- Vegan ice cream
Pro tip: M&S, Waitrose, and Tesco all have excellent vegan Christmas ranges. Don’t try to make everything from scratch.
Gluten-Free Christmas Dinner
Naturally gluten-free:
- Turkey and most meats
- All vegetables
- Potatoes
- Most gravy (if using cornflour not flour)
- Cranberry sauce
Need gluten-free alternatives:
- Stuffing: Gluten-free stuffing or make with gluten-free bread
- Yorkshire puddings: Gluten-free flour
- Gravy: Check packet gravy (many contain gluten), or make with cornflour
- Sausages: Check pigs in blankets (most sausages fine, check labels)
- Christmas pudding: Gluten-free version (widely available now)
- Bread sauce: Gluten-free bread
Cross-contamination:
- Use separate butter dish
- Separate serving spoons
- Don’t fry their food in same oil as Yorkshire puddings
Allergies
Common Christmas dinner allergens:
Nuts: In stuffing, nut roast, desserts
- Check all ingredients
- Use separate chopping boards
- Label dishes
Dairy: Butter everywhere, cream in desserts
- Use dairy-free alternatives
- Check all packet ingredients
Eggs: Yorkshire puddings, Christmas pudding
- Alternatives available for most
Shellfish: Prawns in starters
- Easy to avoid for main meal
Take allergies seriously: Always better to over-communicate and check than assume.
Christmas Eve Dinner Ideas
Why Plan Christmas Eve Dinner
The mistake: Spending 3 hours cooking elaborate meal on Christmas Eve, then up late wrapping, then early start Christmas Day.
The strategy: Simple, quick dinner on Christmas Eve. Save energy for tomorrow.
Quick Christmas Eve Dinners
Easy options:
1. Takeaway (Most Popular)
- Indian, Chinese, pizza
- Zero cooking, zero washing up
- Everyone’s happy
- Order early (everywhere busy Christmas Eve)
2. Pasta
- Quick, filling, easy
- Carbonara, bolognese, simple tomato
- 20 minutes cooking
- Kids eat it happily
3. Soup and Bread
- Make soup ahead or buy fresh
- Crusty bread
- Warming, light
- Ready in 10 minutes
4. Jacket Potatoes
- Microwave or oven
- Various toppings (beans, cheese, tuna)
- Everyone makes their own
- Minimal effort
5. Leftovers Buffet
- Use up food in fridge before Christmas shop
- Sandwiches, snacks, bits and bobs
- Clears fridge space for tomorrow’s food
6. Breakfast for Dinner
- Full English
- Quick, easy, everyone likes it
- Different from tomorrow’s food
The rule: Keep it simple. Christmas Eve is for prepping tomorrow’s dinner and relaxing, not cooking another elaborate meal.
Christmas Eve Breakfast Ideas
If having Christmas Eve breakfast:
Quick options:
- Bucks Fizz/mimosas (prosecco + orange juice)
- Smoked salmon and scrambled eggs
- Croissants and pastries
- Full English (if not having for dinner)
- Pancakes (kids love this)
Traditional: Some families do big Christmas Eve breakfast as tradition. If this is you, plan for it.
Boxing Day Food Strategy
The Leftover Reality
You will have leftovers: Turkey, veg, roast potatoes, stuffing, pigs in blankets, cranberry sauce, gravy.
Traditional Boxing Day meals:
Turkey sandwiches (essential):
- White bread, butter, turkey, stuffing, cranberry sauce
- The best sandwich of the year
- Make thick ones
Bubble and squeak:
- Leftover veg fried together
- Add a fried egg on top
- Traditional Boxing Day breakfast/lunch
Turkey curry:
- Use dark meat
- Quick curry sauce
- Serve with rice
- Uses up lots of turkey
Turkey soup:
- Make stock from carcass
- Add leftover veg
- Hearty, warming
- Freezes well
Cold cuts:
- Turkey, ham, various pickles
- Chutneys and relishes
- Crusty bread
- Low-effort meal
See our guide: 20+ Turkey Leftover Recipes
Planning Boxing Day Shopping
What you need:
For sandwiches:
- White bread (buy 2 loaves, freeze one)
- Butter
- Mayonnaise (if using)
For bubble and squeak:
- Eggs
- Oil/butter for frying
For curry:
- Curry paste/powder
- Coconut milk/cream
- Onions
- Rice
For soup:
- Stock (if needed)
- Fresh herbs
General:
- More milk (you’ll run out)
- More bread
- Breakfast items
- Snacks
- More booze (maybe)
When to shop:
Option 1: Buy before Christmas (24th or earlier)
- Guarantees you have everything
- One less thing to think about
- Boxing Day shops mad busy anyway
Option 2: Supermarket click & collect Boxing Day morning
- Fresh bread
- Book slot in advance
Option 3: Small local shop Boxing Day
- Quick trip for essentials
- Most corner shops open
Reality: Most people use leftovers and don’t shop. Have basics like bread and milk, rest is bonus.
The Christmas Day Cooking Timeline
The Timeline Framework
This is for a 2pm dinner with 5kg turkey (adjust times for your turkey size):
7:00am – Turkey in oven
- Remove from fridge 1 hour before (room temperature cooks evenly)
- Actually in oven by 7am
- Covered with foil
- Set timer
9:00am – Check turkey, cup of tea
- Quick check it’s cooking
- Relax, have breakfast
- Open stockings if you have kids
10:00am – Prep station setup
- Peel potatoes if didn’t do yesterday (or get them from water)
- Finish any veg prep
- Get all equipment ready
- Put potatoes on to parboil
10:30am – Roast potatoes in oven
- Fat smoking hot (220°C)
- Parboiled potatoes added
- Back in oven (different shelf from turkey)
- Set timer
11:30am – Remove foil from turkey
- Turkey browns for last 90 mins
- Check roast potatoes, turn if needed
- Warm serving plates in low oven
12:00pm – Turkey out to rest
- Remove from oven
- Wrap in foil and tea towels (keeps warm)
- Rests 30-60 minutes (crucial!)
- Turn oven up to 200°C
- This frees up oven space
12:00pm – Everything else in oven
- Pigs in blankets in
- Carrots/parsnips in
- Stuffing in (if not already done)
- Yorkshire puddings in (if serving)
12:30pm – Vegetables on hob
- Sprouts boiling/frying (5-7 minutes only!)
- Any other hob veg
- Make gravy from turkey drippings
- Heat all sauces (cranberry, bread sauce)
1:30pm – Final stage
- Check everything
- Keep gravy warm
- Carve turkey
- Get serving dishes out
1:45pm – Plating up
- Either plate in kitchen or
- Put everything in serving dishes for table
- Chaos ensues
2:00pm – Serve
- Hopefully!
- Or 2:15pm, or 2:30pm
- It’s never exactly on time
2:00pm onwards – Eat and enjoy
- You’ve done it
- Relax
- Everything’s delicious (even if turkey’s slightly dry)
Timeline for Different Turkey Sizes
Cooking time: 20 minutes per kg + 20 minutes at 180°C
| Turkey Weight | Cooking Time | Oven Time (for 2pm serving) |
|---|---|---|
| 4kg | 1hr 40mins | 12:20pm |
| 5kg | 1hr 50mins | 12:10pm |
| 6kg | 2hrs 20mins | 11:40am |
| 7kg | 2hrs 40mins | 11:20am |
| 8kg | 3hrs | 11:00am |
Adjust everything else accordingly.
Equipment Checklist for Christmas Day
Before starting, check you have:
- [ ] Large roasting tin (for turkey)
- [ ] Additional roasting tins/trays (for potatoes, veg)
- [ ] Large pot (for parboiling potatoes)
- [ ] Saucepans (for veg)
- [ ] Frying pan (if frying sprouts)
- [ ] Colander/strainer
- [ ] Potato masher (if mashing)
- [ ] Carving knife and fork
- [ ] Serving spoons
- [ ] Gravy boat
- [ ] Serving dishes
- [ ] Hot plates/trivets for table
Missing something? Borrow it now, not Christmas morning.
Emergency Backup Plans
If the Turkey Doesn’t Defrost
Prevention: Start defrosting 23rd for 25th (10-12 hours per kg in fridge)
If it happens:
Christmas Eve realisation:
- Cold water bath (change water every 30 mins)
- Takes 30 mins per kg
- Keep in packaging
- Cook immediately once defrosted
Christmas morning realisation:
- If partially frozen, cook frozen (add 50% to cooking time)
- Use meat thermometer (must reach 70°C internal temp)
- OR: Switch to alternative (see below)
If the Turkey Burns/Doesn’t Cook
Backup plans:
Option 1: Emergency supermarket run
- Most Tesco/Sainsbury’s open Christmas morning (limited hours)
- Buy cooked turkey crown
- Or buy chicken (several small ones cook faster)
Option 2: Alternative meat
- Ham (in fridge for Boxing Day?)
- Beef joint (quicker cooking)
- Chicken (45 mins per kg)
Option 3: Vegetarian main for everyone
- Nut roast (shop-bought, 40 mins)
- Vegetable Wellington
- “The turkey burned, we’re all vegetarian today”
Reality: Everyone understands. It’s a story for years. Christmas still happens.
If You Run Out of Time
Priority cooking order:
1. Turkey (obviously) 2. Roast potatoes (people care most about these) 3. Gravy (makes everything edible) 4. One green veg (peas from freezer = 3 minutes) 5. Everything else is bonus
Shortcuts:
- Microwave vegetables (fine, nobody judges at this point)
- Buy cooked sides from supermarket
- Oven chips instead of roast potatoes (desperate measures)
- Ready-made gravy (not as good, but exists)
- Frozen Yorkshire puddings (heat in 5 mins)
The rule: Fed people > perfect meal. Do what you can, let the rest go.
If Someone Doesn’t Eat What You’ve Cooked
Diplomatic response:
“That’s fine, help yourself to the veg/sides.”
Don’t:
- Get offended
- Make a scene
- Force them
- Complain
Remember: You cooked for love, not for compliments. Some people are fussy. Not your problem.
If You Forget a Dietary Requirement
Emergency vegetarian main:
- Oven-bake eggs with veg (20 mins)
- Cheese and vegetable tart (if have pastry)
- Massive plate of all the veg with extra Yorkshire puddings
Emergency gluten-free:
- Plain meat and veg (skip stuffing, careful with gravy)
- Apologize profusely
- Make it up to them Boxing Day
For next year: Ask in October. Write it down. Check list multiple times.
The Bottom Line on Christmas Food Planning
The truth about Christmas dinner:
Planning doesn’t take the joy out of it—it gives you space to actually enjoy the day.
Without planning:
- Panic about quantities (too much? too little?)
- Stress about timing (everything cold by the time it’s served)
- Missing ingredients (Christmas Eve supermarket dash)
- Forgotten dietary requirements (vegetarian cousin eating plain vegetables)
- Christmas Day spent panicking, not enjoying
With planning:
- Know exactly what you need (comprehensive shopping lists)
- Prep what you can ahead (2+ hours saved on Christmas Day)
- Clear cooking timeline (everything hot at the same time)
- Dietary requirements covered (everyone eats well)
- Christmas Day spent mostly relaxing, bit of cooking, lots of enjoying
The process:
- Confirm guest numbers and dietary requirements (firm numbers)
- Pre-order turkey/meat in September (guaranteed right size)
- Shop non-perishables October-November (spread cost)
- Book fresh delivery mid-December (secured slot)
- Prep everything possible Christmas Eve (veg, table, etc.)
- Follow cooking timeline Christmas Day (organized, not chaotic)
- Actually enjoy Christmas (that’s the point!)
Start now. Decide your menu. Count your people. Make your shopping list.
By the time Christmas arrives, it’ll feel effortless.
Your guests will think you’re a genius. You’ll know you just planned properly.
Related Guides
How do you plan Christmas food? Do you prep ahead or cook everything on the day? Share your food planning tips in the comments!