The Christmas feast is so eagerly anticipated and so long in the planning. But along with all that expectation comes a fair bit of stress. In our view everyone, including the cook – especially the cook! – deserves their share of peace and goodwill. The big lunch is never going to be entirely stress free, so don’t believe anyone who tells you otherwise, but here’s how to make the task manageable and even enjoyable… Merry Christmas!

Turkey cushion with fruity sausagemeat stuffing, p48

RECIPES AND FOOD STYLING THE FOOD TEAM PHOTOGRAPHS MYLES NEW STYLING DAVINA PERKINS

CHRISTMAS MENU FOR 8

The festive tipple Kirsch royale

The nibble Red onion chutney, olive and goat’s cheese twists

A fresh and zingy starter Smoked salmon, fennel and clementine salad

The easy-carve main Turkey cushion with fruity sausagemeat stuffing

Scintillating sides Extra-crunchy parmesan roasties Bacon-wrapped chipolatas Sherry-braised leeks Salted caramel roasted parsnips and cauliflower

The sauces Rich and creamy bread sauce Cranberry sauce

The prepare-ahead pudding No-churn ice cream with boozy raisins Traditional Christmas pudding

HOW WE CREATED THIS MENU: 3 MONTHS OF PLANNING, COOKING & TASTING

FIRST STEP Chatting through ideas, writing the recipes, then trying them in the test kitchen, tasting and tweaking anything we weren’t quite happy with. We also tasted everything together to make sure the flavours worked in harmony.

STEP TWO We gave the menu another run-through in the test kitchen, cooking it just as you would on Christmas Eve and Christmas Day, following the timeplan and prep-ahead tips. We used one oven, the standard four-burner hob and kitchen equipment – nothing specialist – so we can guarantee this menu can be made by every home cook.

STEP THREE The photo shoot: we asked Myles (pictured under the table, above) to create a warm and welcoming look, like your table at home. Our prop stylist, Davina (top left in photo), brought the visual ideas to life by finding beautiful plates, cutlery, linens, flowers and foliage – plus an abundance of twinkly lights. That’s just a brief a glimpse of how we created this menu. Whether it’s your first time cooking the big lunch or you’re an experienced hand, the recipes celebrate all that’s great about the Christmas meal. Here’s raising a glass to you!

BEHIND THE SCENES ON OUR PHOTO SHOOT Angels bringing good tidings – and recipes – to all festive co ok s

Turn the page for your best Christmas recipes

SUSY ATKINS’ WINE PICKS

The turkey crown recipe features sweet fruit so tailor the wines to fit – peachy, ripe southern French viognier is the best white. If you want red, a vivacious pinot noir or brightly berryish Californian red zinfandel are the showstoppers.

For the ice cream with boozy raisins, don’t sip PX (pedro ximenez) sherry with it as it’s too sweet. Instead crack open that great Christmas treat, a tawny port – lightly chilled.