Scrumptious roast turkey Source: Supplied

Conquering Christmas is all about the planning. Make lists of everything you need for the whole season including the things that are too easy to forget, like the brandy for the brandy butter/custard, the frozen cranberries or pre-made cranberry sauce, gas for the barbecue and staples like bread, eggs and frozen pastry (or flour, butter and yoghurt if you are that way inclined).

Empty the fridge

… as you’ll need the space. Junk all the random stuff that is cluttering up your fridge like those scrag-ends of dried out salami, the jars of half-eaten chutney and novelty jams, and anything in plastic containers that you won’t eat in the next 24 hours. Do the same with the freezer.

Plan for the leftovers

Put some of that bread and the pre-made puff pastry in the freezer to turn leftover turkey and ham into pies and sangers. By the way, those eggs are for your mayonnaise, a nice ham quiche or serving with the ham for breakfast. I also make sure we have the ingredients to make our own bread and flatbreads which leads to a world of rolls, wraps and turkey souvlaki. You just need plain flour and dry yeast to make the former, and yoghurt and self-raising flour to make the latter. My recipes for both are online or in my current cookbook which should be waiting for you wrapped under the tree. Drop hints now!

Turkey wraps are a great way to use up Christmas leftovers. Source: Supplied

Don’t buy too much!

Really you won’t eat nearly as much you think. Plan the meals you are having in and buy only what you need. Remember you are stocking up for a couple of days not to survive the siege of Paris. In this vein, I am also a big fan of a smaller turkey rather than one that is too big to fit in the fridge or the oven. If you aren’t confident cooking turkey then a chook will do just fine and tends to be more succulent anyway. Just accessorise it like a turkey with a fancy stuffing and an old school bread sauce. (OK, I must admit a little foible here – quite frankly so long as I have a good gravy, bread sauce, peas and the bonbons I’d be happy with that as Christmas lunch!)

Cut down on the cooking

It’s going to be hot so think about serving salads instead off all that hot veg. Here I am thinking of dumping the peas, carrots, beans, sprouts, etc, as it would be sacrilege to lose the roast potatoes. This is especially important if you only have a normal stove with only four burners! I also think it’s a good idea to pre-make as much as you can to lessen the chore and pressure of prepping everything on the day.

I am a big believer that Christmas lunch should start late and ideally, given the sheer volume that is usually consumed, it should be split into two with the dessert, cheese and port eaten late at a grazing pace in the afternoon. I like the break for a walk and presents (OK, so actually it’s more likely to be a snooze) and I like the late start to lunch so I don’t have to get up at sparrow’s to start cooking.

Follow Matt’s instructions and take the worry out of Christmas. Source: Supplied

Delegate

… everything from the washing up, both before and then also after each meal, as well as doing the shopping, laying the table, decorating the table, prepping the veg, pouring the drinks, clearing the table and, of course, loading and unloading the dishwasher and, most important, making you breakfast on Boxing Day so you can have a lie in. Also remind the rabble that they can make their own snacks from the leftovers while the Boxing Day Test is on. Oh, and why stop at “bring a plate”? Get the friends and relations to bring a course like entree, dessert or the cheese board when they come over. That’s my style of delegation!

Don’t attempt something new

… unless you can survive Christmas without it. You already have so much to do so why put the extra pressure on yourself. If you do want to experiment try something easy like Christmas pudding ice cream which has (almost) replaced the traditional pud at my Christmas. It only gets a stay of execution given my love of brandy butter which is apparently “not-on” just to eat with cream and ice cream. Maybe that too could become an ice cream, then that would be OK. I am generally a fan of reinterpreting the traditional flavours of Christmas for a southern hemisphere Christmas. A brandy-soaked compote of spiced dried fruit serving with a family sized pannacotta has all the flavours of a traditional Christmas dessert but can be made in advance and is far better for a 30C day than a slab of heavy plum pudding! If any of this concerns you, refer to Rule #11 for reassurance.

Don’t stress about the food

– it’s about your family and/or friends. You could just serve Vegemite sandwiches and if there’s love at the table it will still be a great Christmas.

Finally make a note

… in next year’s diary to remind you to pre-order the turkey, ham, prawns, fancy cheeses and good charity bonbons. Maybe in early November?