The Month-Early Christmas Dinner Hack Everyone Needs This Year

Everyone knows the rush and organisation required for cooking on Christmas Day. Many are looking for make-ahead Christmas recipes that can ease stress on the day and allow for more quality family time. Food hygiene expert and Director of Business and Strategy at Virtual College, Jamie Ashforth, shares tips for safe storage and reheating, and highlights how far in advance it is safe to prepare certain Christmas recipes without risking foodborne illnesses.

Pigs in blankets

“Pigs in blankets can be prepped and frozen raw up to 1 month ahead of time, just make sure to store them in an airtight container or sealed freezer bag. You can cook them up to 3 days in advance of eating them, but the more recently they’re cooked, the nicer they will taste. If you do cook them in advance, cool them quickly and store in an airtight container in the fridge. When reheating, make sure its steaming hot all the way through, which means it should be at least 75°C.

Maple and honey roasted carrots and parsnips

“Fresh root vegetables keep for the longest if stored properly, with potatoes lasting around 2 weeks if kept in a cool, dark, and dry place, and carrots and parsnips lasting 1-2 weeks in the fridge. Keeping them in their original packaging is usually the best idea, but you can fully honey or maple roast carrots and parsnips up to 1 day ahead of eating for maintained freshness. Just make sure to cool the veg before refrigerating it, but overall, there is a very low risk of becoming ill when storing these for a while.

Brussel sprouts with bacon and chestnuts

“For fans of Brussel sprouts with bacon and chestnuts, you can cook this dish 2 days in advance if stored correctly. Cool the cooked sprouts, bacon, and chestnuts within 1 hour, transfer it to an airtight container, and store in the coldest part of the fridge (ideally 4°C or below). When reheating on the day, make sure its steaming hot all the way through, which means it should be at least 75°C.

Creamy dauphinoise potatoes

“Creamy dauphinoise potatoes is a great and safe dish to cook up to 2 days ahead; to store safely once cooked, let the dish cool within 1–2 hours, cover tightly with foil or cling film, or use an airtight container and refrigerate at 4°C or below. Reheat covered with foil to prevent the sauce from drying out at 160–180°C (fan 140–160°C) for 25–35 minutes, or until piping hot all the way through and the cream is bubbling.

Christmas pudding

“Christmas pudding is traditionally made months ahead, for anywhere from 1–12 months ahead of time. its ingredients, cooking method, and storage environment make it very inhospitable for bacteria, mould, and spoilage. The dried fruit, sugar and treacle content bind water so tightly that microbes can’t access enough moisture to grow, while the alcohol added acts as a preservative slows bacteria growth and prevents mould. It needs to be stored properly, though, so in cool, dark cupboard and tightly wrapped after it’s fully cooled before to prevent mould growth from condensation.

Yule log

“Unlike Christmas pudding, the majority of festive desserts have a much shorter shelf life. A yule log, with its fresh cream filling, will keep for only 1–2 days in the fridge in an airtight container. It shouldn’t be left out at room temperature for longer than 1-2 hours, as this increases the risk of bacterial growth.

Mince pies

“Unbaked, fully assembled mince pies can be frozen for up to one month. Once baked, they will keep for 3-4 days at room temperature in an airtight tin, or up to 7 days in the fridge. The mincemeat’s high sugar content – and sometimes alcohol – helps preserve it, but the pastry tends to go stale quickly, which limits their shelf life.

“Whenever you’re planning to make a meal ahead of time, always make sure to research how to store it correctly and never store while it’s still warm as condensation will encourage mould growth. Always reheat so it’s piping hot, too, which is at least 75°C.”

For anyone working in a kitchen or preparing food for others, food safety and hygiene training is essential. Find out more at https://www.virtual-college.co.uk/courses/categories/food-hygiene

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