Sample edition · Six guests · One vegetarian · One oven
Christmas Dinner Plan / The host’s edition
Your Christmas dinner pack
6 at the table · 1 vegetarian · Serve at 3:00 pm · United States
The potatoes have the oven to themselves. Your mains cook on the stovetop.
01. The menu & recipes
Cranberry & thyme turkey
Serves 5 · Prep 10 min · Cook 35 min
Equipment · Large lidded sauté pan, clean probe thermometer
26.46 oz (750 g) · Boneless turkey breast steaks
3.53 oz (100 g) · Cranberry sauce
11.46 oz (325 g) · Crushed tomatoes
4.06 tsp (20 ml) · Olive oil
1.75 g · Dried thyme
Slice the raw turkey into even 2 cm pieces on a separate board. Wash hands and clean the board and knife.
Warm the oil in the pan. Add the meat and stir for 5 minutes. Add tomatoes, cranberry sauce and thyme. Cover and simmer gently for 20–30 minutes, stirring occasionally. Add a splash of water if it catches.
Probe the largest pieces with a clean thermometer. Continue cooking until they reach 165°F in the thickest piece. Let stand covered for 5 minutes before spooning into a warm bowl. If the meat needs longer, delay serving.
Cranberry-braised lentils with thyme
Serves 1 · Prep 5 min · Cook 20 min
Equipment · Lidded saucepan and a separate serving spoon
5.29 oz (150 g) · Cooked green lentils, drained
3.17 oz (90 g) · Crushed tomatoes
18 g · Cranberry sauce
3 ml · Olive oil
0.35 g · Dried thyme
Drain the cooked lentils. Warm the oil in a clean saucepan. Stir in the tomatoes, cranberry sauce and thyme.
Fold in the lentils and simmer gently, covered, for 15–20 minutes. Loosen with water as needed. Serve when bubbling throughout and just thick enough to coat a spoon.
Crisp thyme roast potatoes
Serves 6 · Prep 15 min · Cook 65 min
Equipment · Large roasting tray, pot and colander
38.1 oz (1080 g) · Potatoes
7.3 tsp (36 ml) · Olive oil
1.8 g · Dried thyme
Preheat the oven to 425°F. Cut potatoes into 3 cm chunks. Cover with water, bring to a boil and simmer for 8–10 minutes until the edges soften.
Drain, steam dry for 3 minutes and shake the colander to roughen the edges. Toss with oil and thyme. Spread in one layer on the tray.
Roast for 50–55 minutes, turning halfway. Serve once deeply golden on the outside and fluffy inside.
Ribboned carrot & red cabbage slaw
Serves 6 · Prep 15 min · Cook 0 min
Equipment · Box grater, knife and mixing bowl
10.58 oz (300 g) · Carrots
9.52 oz (270 g) · Red cabbage
4.87 tsp (24 ml) · Cider vinegar
3.65 tsp (18 ml) · Olive oil
Thinly shred the cabbage and grate the carrots. Toss with the oil and vinegar, rubbing the cabbage with clean hands for one minute to soften. Refrigerate covered until serving.
Cinnamon clementine compote
Serves 6 · Prep 10 min · Cook 15 min
Equipment · Small pot and chilled dessert cups
6 whole · Clementines
1.2 g · Ground cinnamon
Peel and chop the fruit, removing seeds and any core. Place in a pot with the cinnamon and a splash of water.
Simmer gently for 10–15 minutes until spoon-tender. Divide into shallow containers and refrigerate promptly. Serve chilled in small cups.
02. The shopping list
Meat
Tins & jars
Pantry
Produce
Use white cabbage for red by weight. Swap olive oil for rapeseed or canola oil in the same quantity.
03. Your cooking timetable
Christmas Eve · Cook the compote, chill in shallow containers and cover. Shred and dress the slaw, cover and refrigerate it separately.
1:10 pmMeasure the ingredients and lay out the serving dishes.
1:28 pmPreheat to 425°F and cut the potatoes. Bring the potato pot to the boil.
1:42 pmSimmer potatoes for 8–10 minutes, drain, roughen and oil.
2:02 pmSpread potatoes on one tray and roast.
2:10 pmSlice the turkey on a separate board and clean up.
2:20 pmStart the turkey on ring one, then cover and simmer.
2:28 pmTurn the roast potatoes.
2:33 pmDrain lentils and measure the sauce into a clean pan.
2:38 pmStart the lentils on ring two. Simmer until bubbling and tender.
2:53 pmCheck the turkey reaches 165°F in the thickest piece. Rest covered for 5 minutes when ready.
2:55 pmCheck the potatoes for golden edges and a fluffy centre.
2:58 pmSet the chilled slaw and warm serving dishes on the table. Keep separate spoons for the mains.
3:00 pmServe dinner. Leave the dessert in the fridge until dessert.
04. Set, serve & save
Place the potatoes and slaw in the centre. Put each main in its own bowl, with a separate serving spoon. Set out a water jug, folded napkins and a small bowl of Christmas baubles. Keep decorations away from serving dishes.
Boxing Day lunch
Fold leftover potatoes and slaw into a lunch bowl. Spoon reheated lentils or poultry over the top. Refrigerate within 2 hours (1 hour above 90°F). Keep at 40°F or colder, use within 3–4 days and reheat to 165°F.
