The secret to an easy Christmas is to plan ahead. accept started now with Weekend Cook Thomasina Miers’ week-by-week guide
Christmas is a pressured time of year,but I still always want to make it as much like a fairytale as possible mostly for the children, but not only them. I want family and friends to eat the most savory food, and unwrap the most spoiling presents and sit under the most magical tree. The trick,as with so many things in life, is in the preparation: I usually start buying stocking-fillers in June, or slowly knock presents off the list over the autumn.
Well,the same goes for food. So much can be made in advance, and the freezer is a godsend here. Here’s a collection of recipes and ideas that you can start this weekend and preserve working at over the next few weeks. Squirrel away these savory treats so that when you’re up to your ears in carols, or wrapping and final-minute family stuff,you can just whip out dish after dish. What bliss.
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Source: theguardian.com