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The mastermind: Mark David is head chef in his house this Christmas | We are in Bath this year for Christmas, which means I get the job of masterminding the Big Lunch. My sister-in-law, Sally, is a very good cook, but feeding upwards of 20 on the day is more of a military operation and she is happy for me to drive the show.
I actually enjoy delegating the veg peeling and so on, leaving me free to concentrate on the two most important components of the meal – the turkey and the roast potatoes – and, of course, to take all the glory!
My wife, Annie, makes loads of delicious mince pies; my other sister-in-law, Debby, brings her legendary Christmas Pudding; and Sally’s husband, William, buys exquisite wines. I supply a massive ham for Boxing Day, which I will have cooked back in Suffolk in the Aga. All in all, I think I do well out of this arrangement, especially as I’m banned from washing up.
The only time I wasn’t in the bosom of the family for Christmas was when I worked in a Hull city centre hotel many years ago and had to serve Christmas lunch to people who would otherwise stare across the table at each other at home. I vowed never to work at Christmas again and I never did.
Family Christmas at home from my earliest memories was loud, raucous and always tremendous fun, with cousins and extended family friends all around. My mother revelled in the whole thing and my father paid for it all. The only down side was that once we got to her leftover turkey rissoles on day five (and that after trying virtually every other leftover recipe combination) I almost became a strict vegetarian. She, of course, was just being thrifty.
So, to make the day go swimmingly for all, here are a few tips that will help you avoid too much stress on the day…
Whether you cook the turkey overnight in the simmering oven or on the day itself, let it stand for at least 90 minutes before serving to allow last-minute things to go in the oven.
Buy ready-peeled fresh chestnuts, shrink-wrapped and available in most supermarkets.
Cook your roast potatoes well in advance and then re-heat. Pre-cook the bread sauce and cranberry sauce the day before and re-heat.
Delegate veg preparation – have them ready on Christmas Eve and keep them in a cool place.
Finally, on the day itself, make sure someone is appointed to top up your wine while you are cooking.
This article appeared in Aga magazine, Issue 5 2007. Subscribe today at http://www.agamagazine.co.uk/
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