Alexandra Dudley’s Ultimate Christmas Day Prep Guide

I look forward to Christmas Day hosting all year long but I’m no stranger to panic and have learnt over the years that the key to making the day fun for everyone – including yourself – is to have a solid plan. This is my step‑by‑step guide…

There is no such thing as too early when it comes to Christmas prep in my eyes. A few weeks before the big day, I like to write a thorough list of everything I will need. I like to make a comprehensive shopping list, split into sections, so I know exactly what we'll need. The bird and the pudding are the obvious things to add to the list but I also like to do a stock-take of my kitchen cupboards. Black pepper, olive oil, anchovies and mustard are often the things I run out of, so there’ll be on there too. I have never been afraid of taking shortcuts when it comes to cooking so I always make sure I have a good supply of frozen veg, cranberry sauce and, perhaps my most sacred secret weapon when it comes to Christmas lunch, gravy granules. If time allows, I’ll make a quick gravy from the cooking juices and enrich it with a spoonful of the Taste the Difference Turkey Gravy Granules. If time runs away, I know I’ve got delicious gravy in seconds. 

The night before the big day I always make sure I lay the table. It’s one of my favourite parts of Christmas prep and I’ll usually do it with a glass of wine in hand. I’ll put out the candles, crackers, glasses and napkins, and I love to add little chocolates to every setting too – a touch of childish joy. There are a lot of accompaniments to the turkey in my house, so I take the time to label all my serving dishes with Post-it notes so I know what’s going where. It saves me time on the big day and means I don’t get in a flap in the kitchen. I’ll serve something comforting but easy for Christmas Eve supper. This year it’ll be the Taste the Difference Bramley Apple & Salted Caramel Gammon which comes with a sachet of apple glaze, as well as a sachet of caramel glaze, perfect for drizzling over the top. Simple but delicious. 

There’s always lots to do on Christmas morning and I find the best way to encourage everyone to help is the promise of a good breakfast. Smoked salmon and scrambled eggs is one of our Christmas morning traditions. I love the Taste the Difference Whisky & Ginger Scottish Smoked Salmon which I’ll serve with a huge pan of silky scrambled eggs and a pot of hot coffee. Then my Christmas playlist goes on and everyone gets a job – whether its peeling potatoes, topping sprouts or prepping canapés. It makes the work much faster and more fun. I also like to have some extra canapés, such as the Taste the Difference Mini Wagyu Beef Cheeseburgers, in the fridge in case we have any last-minute guests on the day – or we fancy a savoury snack in the evening with boardgames and wine.  

Lunch is usually late on Christmas Day – my family and I tend to sit down to eat at around 3pm, so good snacks are essential. The first bottle of fizz  always pops open as soon as we hit midday (this year we'll be enjoying the Taste the Difference Prosecco Rose Brut Millesimato) and is always accompanied by more smoked salmon served on good brown bread with salty butter. It was my grandmother’s favourite and is super quick to prepare. I go for a classic brown bread and love the Taste the Difference Wheat and Rye Sourdough bloomer, with good salty butter, the Taste the Difference Speyside Whisky & Ginger Scottish Smoked Salmon and lots of cracked black pepper. Another idea which always goes down well is to deck out a big bag of salted crisps and top them with crème fraiche and trout roe. I’ll pour the entire bag onto a tray and spoon a few of the top crisps with crème fraiche and roe so people get the idea. Then I’ll serve the pots of crème fraiche and trout roe alongside, so people can help themselves to the rest. It’s low‑effort hosting but still feels elevated and chic.

It’s always better to over-cater than under-prep at Christmas and I want things to feel plentiful and generous. I go big on sides with at least six different types of veg. My kitchen isn’t huge so I take shortcuts where possible. I pre-make and freeze anything I can and always have the Taste the Difference Roast Potatoes  with goose fat in there too. They have saved me more than once as a back-up plan when the number for lunch suddenly increases. I’m a big fan of the Honey & Mustard Buttered Parsnips, which are delicious layered into a sandwich with cold turkey and leftover stuffing on Boxing Day. I find just having a few things you can prepare quickly with the hard work already done keeps things easy and means that unexpected guests won’t cause any stress.

The classic steamed pudding is, of course, the traditional choice at Christmas, and while there is always one on my table – complete with flaming brandy and a hidden silver coin – I include it more for sentiment than anything else. I find I don’t have a huge appetite for pudding straight after a delicious Christmas lunch, so I like to stall my big sweet spread until a few hours later. We might open presents or play Articulate! (lethal in my family), but I’ll make sure I’ve got a pudding tray prepped for early evening. I have a real sweet tooth so I deck the tray out with chocolate coins, mince pies and clementines for those of us who crave something fresh. There will always be cheese for those who prefer savoury: on my board I love having the Taste the Difference Discovery Pitchfork Cheddar, the Discovery Gorwydd Caerphilly, oatcakes and crackers, a really tasty chutney such as the Taste the Difference Gingerbread Chutney with Cinnamon & Nutmeg, dried figs and fresh apples for a bit of colour and crunch. 

Shop now at SAINSBURYS.CO.UK