Unlock the Secrets to a Stress-Free Christmas Dinner

Five days before Christmas

Gravy and cranberry sauce are essential on the Christmas dinner table. Getty Images shows that these can be easily prepared in advance and frozen. Jamie Oliver offers various gravy options - meat-based, vegetarian, and vegan - that can be made well ahead and kept in the freezer. It's recommended to put it in the fridge to defrost up to two days before needed. Cranberry sauce also keeps well; Good Food has a three-ingredient recipe that lasts a week in the fridge, while Delicious suggests freezing it in a sealed container and fully defrosting before warming.

Yorkshire puddings are a favorite with a big roast. You can make the batter now and freeze it, ensuring it's defrosted in the fridge on Christmas Eve. Or, if you have the space, you can cook them now and freeze them for later use. Mary Berry advises that cooked Yorkshire puddings can be frozen and cooked from frozen in a hot oven in 10 minutes.

Roast potatoes can be a time-consuming task. Good Food editor Cassie Best recommends par-cooking and preparing the potatoes, boiling them for 10 minutes, draining, and leaving them to steam-dry. Then, toss them in salt, pepper, and duck fat or vegetable oil and freeze them in a single layer on a baking tray. On Christmas Day, just tip them into hot oil and cook until golden and crisp.

Four days before Christmas

Pigs in blankets are a Christmas dinner staple that can be cooked from frozen. Make or buy them now and freeze them. In the oven, they typically need 25 to 35 minutes to cook. With an air fryer, they require just 12 to 13 minutes at 180C. It's a convenient option for those in need of an emergency pig in a blanket.

If a nut roast is on your menu, make it now and freeze it. The Hairy Bikers' nut roast is a delicious alternative. Make sure it's cooled completely before freezing. A top tip is to slice it after defrosting and reheat it for easier serving and to ensure it's warmed through.

Three days before Christmas

If you have space in your freezer, make your stuffing. Mary Berry recommends cooking traditional sausage meat stuffing balls ahead of time and freezing them, then reheating as needed. You can also make vegetarian or vegan stuffing and freeze it. Riverford suggests freezing their plant-based sage and onion stuffing before the final bake and defrosting it completely before cooking in the oven for the final 25 minutes.

Root vegetables like parsnips and carrots are popular. Delia Smith advises preparing them ahead by peeling and chopping a mixture of root vegetables - swede, turnip, red onions, potatoes, carrots, and parsnips - and tossing them in a mixture of crushed garlic, olive oil, and chopped fresh herbs. They can be covered and stored for two to three days before roasting.

Two days before Christmas

Whether it's cheesy leeks, broccoli, or cauliflower, or a cheesy gratin with Brussels sprouts, you can start making these cheesy dishes today and keep them in the fridge. Jamie Oliver combines cauliflower and broccoli, while Good Food suggests enhancing Brussels sprouts with a cheesy sprout gratin. These can be cooked in the oven until golden brown and bubbling on Christmas Day.

Bread sauce is a special condiment seen around Christmas. Nigella Lawson says it can be made up to two days ahead and kept in the fridge. She recommends melting butter and spooning it over the sauce to prevent a skin from forming.

One day before Christmas

If turkey is your star on Christmas Day, prep it the day before! Jamie Oliver strongly recommends removing the bag of giblets, placing the stuffing in the cavity, spreading butter all over, and seasoning the bird. The prepared turkey can be left in the fridge or a cold place until it's time to cook. Letting the bird come to room temperature after being in the fridge ensures more reliable cooking times and juicier, tender meat.