Sophie Conran's Christmas dinner Q&A

Sophie Conran is food writer, mum of two and has turned her love of home life and cooking into a career.

Not only can Sophie give you great advice for organising the perfect Christmas dinner, she's also full of tasty food ideas and top tips for creating a beautifully laid table for your family and friends.

Get ready for the first question...

1. Whose turn is it to cook this Christmas?
Generally the whole family gets stuck in and we all share the workload. I don't feel there is a need to take on every responsibility even if the celebrations are happening at your home. We divide up the workload so that everyone has a job - even the kids.

One person will bring a starter and another a pudding. There might be a sauce-chef who brings the cranberry sauce and bread sauce, and another the crackers and table decorations.

In this way, you only have to concentrate on the turkey, veg, stuffings and timings. My kids love decorating the table and doing place names.

2. Plan, plan, plan food in advance, or last-minute mission?
I think time-management at Christmas is really important - be as prepared as you possibly can before Christmas Day and do as many of the kitchen preparations before hand, leaving you free to have fun. I don't want to be spending all of my time in the kitchen - I want to be with my guests!

I am a list maker and find a good list is the key to having everything organised.

3. Cut corners on xxx to save cash, but always splash out on xxx?
It is really easy to over-cater at Christmas and go completely overboard with thousands of menu options and courses. I would try and keep it fairly simple and splash out on the decorations instead, with masses of winter-foliage, candles and sparkle.

4. What are your three best tips for making Christmas dinner?
1) Delegate as much as possible: Give everyone jobs, they usually enjoy it.
2) Prepare in advance: Write those lists and tick them off.
3) Decorate: Don't just use fairy lights and baubles on the tree. They also look lovely on the mantelpiece or tied into swags of foliage.

5. Get stuffed! What do you put in your stuffing? And in the bird or outside?
I love putting a selection of delicious treats in the bird: Breadcrumbs, fried onion, fresh herbs, fried bacon lardons, chestnuts, chopped dried apricots and sausage meat are some of the ingredients I use.

6. Lazy or labour of love - should you make your own gravy?
Always make it, it's easy! Mix together a little wine and stock with the pan juices and thicken with cornflour.