30 Christmas recipes to make in advance

Chutneys are like a fine wine – they improve with flavour over time. If you’re planning on making chutney for Christmas this year, start making it as soon as the weather changes. This flavour packed condiment is a great way to use up an excess of any seasonal fruit and veg throughout the year. The longer you leave your chutney in its jar, the better it will taste.

• When to make: October. You’ll want to make chutney at least a month before Christmas for the best taste.
• How to store: Store in airtight jars in a cool, dark place.

Get the recipe: Christmas chutney

Why not try one of our other chutney recipes? Click here for more!

If you’re making any roast dinners from now until Christmas you can start saving those leftover meat juices and whip up some gravy ready for Christmas dinner. Homemade gravy is really easy to make and can be frozen easily too. Making it in advance means one less thing to think about on the big day. So step away from the granules and get ready to up your gravy game.

• When to make: October/November.
• How to store: Store in a labelled Tupperware box in the freezer. Make sure you leave plenty of time for it to defrost before you want to serve it.

Get the recipe: How to make gravy

Why not try one of our other sauce recipes? Click here for more!

Nothing says Christmas like a spoonful of sweet cranberry sauce. This delicious treat is best made from scratch and only takes a handful of ingredients to make. Give as a festive Christmas food gift or serve alongside your Christmas dinner. If you’ve got leftovers, this sweet sauce is a delicious addition to sandwiches, pies and pastries.

• When to make: September/October
• How to store: Pop in an airtight jar or container and store in a cool, dry place.

Get the recipe: Cranberry sauce

Looking for another sauce recipe? We’ve got lots to choose from here!

If you’re looking for something to spread on your bread for starters, pâté is the perfect choice! Smooth, packed full of flavour and easy to make, pâté can be made well in advance. Serve alongside your cheese and crackers at the end of the meal or save for Boxing Day for leftover sandwiches.

• When to make: October
• How to store: Wrap in cling film and then in foil. Seal, label and freeze using within 2 months. To defrost loosen the wrappings and thaw in the fridge until needed.

Get the recipe: Chicken liver pâté

Want to try some of our other delicious pâté recipes? Click here for more!

Soup is the perfect starter for the whole family on Christmas day. It’s really easy to make and can be made well in advance so you can spend more time focussing on the main feast. This leek and potato soup is the perfect winter warmer, but if it’s not what you fancy then we have plenty more tasty soups to choose from.

• When to make: October. Soup is best served within 3 months of it being made.
• How to store: In the freezer. You can be extra organised and portion your soup out so it defrosts quicker.

Get the recipe: Leek, potato and pea soup

We’ve got lots more delicious soup recipes to choose from here!

Prawn cocktails are a really simple choice for your starter. It doesn’t take much to rustle up a batch. Frozen prawns, homemade sauce and some fresh salad leaves go a long way on a busy Christmas day. Making the sauce in advance will free up a little bit of time on the big day.

• When to make: The sauce can be made 3 days in advance so start preparing on the 22nd December.
• How to store: Prawns can be stored in the freezer and defrosted a day before needed. The sauce can be stored in the fridge along with the salad leaves, ready for assembling and eating on the day.

Get the recipe: Prawn cocktail

From veggie treats to meat-packed masterpieces, you can’t beat a tart for Christmas starters. Tarts are a great way to impress your guests with hardly any effort at all. Whether it’s a mini quiche, little shortcrust tarts, or some perfect puff pastry, this is a great way to get your dinner off to a delicious start.

• When to make: October – the pastry can be made months in advance. The filling can be made the day before (24th December). You can also have the tarts all done and dusted the day before too.
• How to store: Store the pastry in the freezer and leave time to defrost when needed. The filling can be stored in the fridge. Store the finished tarts in the fridge until ready to be served.

Get the recipe: Caramelised red onion quiche

We’ve got lots more tart recipes to choose from here!

If you’re looking for something light and easy for starters and don’t want to ruin your appetite for the main feast, stuffed veggies are your best choice. They’re really simple to prepare and hardly take any time to cook. A speedy option on a busy day – what more could you want?

• When to make: 2 days before you want to serve them so start preparing on the 23rd December. Prepare the mix and stuff your chosen veg but don’t cook until the day you want to serve them.
• How to store: Store in an airtight container or on a plate covered in clingfilm in the fridge until you need to cook them.

Get the recipe: Stuffed mushrooms

Opting for a buffet-style Christmas dinner or throwing a Christmas party? Don’t forget the fish cakes. Not only are fish cakes really easy to make, they can also be made months in advance too. Just choose your favourite fish, mix creamy mashed potatoes and dust in breadcrumbs – simple!

• When to make: October/November
• How to store: Follow your chosen recipe and prepare your fish cakes up until the cooking stage. Place them on a board and cover with clingfilm or in a Tupperware box and freeze. If you’re stacking your fish cakes up to save space, make sure you put a sheet of greaseproof paper or clingfilm so they don’t get stuck together. Thaw the fish cakes in the fridge and then cook!

Get the recipe: Salmon and Parmesan fish cakes

From smoked haddock to tuna, we’ve got lots of delicious fish cake recipes to choose from here!

Dip them in hummus or serve them with cheese, pastry straws are the perfect option for Christmas parties. They’re great for the kids to munch on whilst you carry on making the dinner. Crisp, cheesy and you can make them in advance – the ideal party food!

• When to make: October/November
• How to store: In the freezer. Don’t cook your straws, just prepare them and then pop in an airtight container making sure they’re separated so they don’t stick together. Leave your straws to defrost out in the fridge for around 6 hours before cooking.

Get the recipe: Cheese and poppyseed straws

There’s plenty more pastry recipes to inspire you here!

No party is complete without sausage rolls. An all-round favourite, sausage rolls are a great one to make in advance. You can make classic ones with fancy sausages or even veggie ones – just in case you’ve got vegetarian guests over this Christmas.

• When to make: October/November
• How to store: If you’re using fresh ingredients you can store these sausage rolls in an airtight container for up to 2 months in the freezer before you cook them. If you’ve used frozen pastry and sausages leave them to defrost, prepare and cook and then store in the fridge for up to 2 days.

Get the recipe: How to make sausage rolls

Complete your Christmas party with some classic mulled wine. This warm and comforting drink is really easy to make and can be kept a few months before Christmas. The longer you leave it, the richer it will taste. Just make sure you leave out any fruit as it can go very soggy in wine over time!

• When to make: September/October
• How to store: Store in an airtight bottle in a cool, dark place. Reheat on the hob before serving – you can add in some fresh fruit at this point too.

Get the recipe: Mulled wine

We’ve got lots more Christmas cocktails here

From salmon blinis to prawn toast, some canapés can actually be prepared well in advance before serving. Some you can make the day before and pop in the fridge and others you can make months before and freeze – every recipe is different, but all will save you time when it comes to the big day!

• When to make: November/December
• How to store: If you’re using fresh ingredients (pastry, fillings etc.) you can store these canapés in an airtight container in the freezer before you cook them for up to 1 month. If you’ve used ready-frozen ingredients leave them to defrost, prepare and cook and then store in the fridge for up to 2 days before you want to serve them.

Get the recipe: Christmas canapé crackers

Click here to see our 50 quick and easy canapés for more inspiration this Christmas!

Christmas cakes are always tastier when made in advance. This gives them plenty of time to mellow in different flavours made by the dried fruits, brandy or treacle that you might add to the mix. The longer you leave your Christmas cake, the richer the flavour. Having your own home made cake to serve is so much nicer and more imopessive than shop bought.

• When to make: September
• How to store: You can freeze your Christmas cake, before decorating, for up to 3 months. Wrap in clingfilm once cool and then wrap again in tin foil and freeze. Christmas cakes are best to make at least 3 weeks in advance fully decorated, so plan on making it around the 4th December. Store in an airtight container in a cool, dark place.

Get the recipe: Mary Berry’s Christmas cake

Looking for some more Christmas cake ideas? Come and see our favourite Christmas cake ideas here!

Christmas pudding is pretty similar to Christmas cake as it’s best made well in advance so it can have more time to absorb the variety of flavours on offer. If you’re super organised you could start making this pudding in the summer months – yes, seriously!

• When to make: July – but you can also join the crowd and make your pud on the last Sunday before advent starts which is known as Stir-up Sunday!
• How to store: In the freezer – you can freeze your pudding up to 6 months or you can store thoroughly wrapped in a cool, dark place for up to 4 months.

Get the recipe: Christmas pudding

Nothing says Christmas more than a warm batch of homemade spiced mince pies. Mince pies are not only really simple to make, but they can be made well in advance. Buttery pastry, homemade mincemeat and a light dusting of icing sugar – what more could you want at Christmas time?

• When to make: September/October. But if you’re cooking the mince pies, serve within 3-4 days of making for the best taste, so that means get making those pies on the 20th December.
• How to store: Mince pies are best frozen before cooking. This means that you can just pop them out of the freezer and straight into the oven when they’re needed – perfect!

Get the recipe: Mince pies

From sweet to savoury, tarts are a great choice for Christmas dinner, especially if you have a family full of dessert enthusiasts! Most tarts can be made in advance, but just double check the recipe before making. For a real treat, try a rich chocolate tart, or lighten things up with a zest citrus tart.

• When to make: You can make the base up in November or you can make your finished tart 2-3 days (21st December) in advance.
• How to store: If you’ve opted for homemade pastry you can freeze the tart base in the freezer for up to 2 months in advance. If you’ve chosen readymade pastry (more than likely frozen beforehand) you can store your finished tart in the fridge for up to 3 days.

Get the recipe: French apple tart

Why not try one of our other tart recipes? Click here for more!

You can pack your pie with a variety of ingredients from sweet apples to tender beef chunks and can make your pie well in advance, just make sure you leave plenty of time for it to defrost before serving.

• When to make: November
• How to store: If you’ve opted for ready-frozen pastry, defrost, make into your pie and cook and then store in the fridge, covered in clingfilm for up to 3 days in advance. If you’ve made the pastry from scratch you can store in the freezer for up to 1 month in advance.

Get the recipe: Gluten-free chicken and leek pie

Planning on making a pie for Christmas dinner? We’ve got lots of delicious pie recipes here!

Making your chocolate roulade in advance will mean one less thing to think about on Christmas day. A rich chocolate sponge and a creamy festive filling makes this the perfect dessert option. Scatter with blackberries and dust with icing sugar before serving – simple!

• When to make: November
• How to store: Wrap in clingfilm and store in an airtight container in the freezer for up to 1 month in advance.

Get the recipe: Chocolate roulade

Looking for more chocolate roulade recipes? Click here for more!

If you’re a coffee fan, tiramisu will be on the menu for this year’s Christmas desserts. You wouldn’t think that you can make this creamy treat in advance but you can and it’s easy too! Layer upon layer of mouth-watering cream, soft sponge and topped with chocolate mmm…

• When to make: November/December
• How to store: You can freeze tiramisu just make sure you assemble it in a freezer safe dish and cover in clingfilm before storing. Leave it to defrost in the fridge an hour before serving.

Get the recipe: Tiramisu

Impress your family this Christmas with a delicious layered trifle. Soft sponge, creamy custard and a sweet jelly finish, each layer will take time to make and set which means it’s the perfect dessert to make before the big day. You’ll want to start preparing your masterpiece at least a week in advance.

• When to make: December
• How to store: Each layer is best set in the fridge. When you’ve finished your trifle, top with cream and store in the fridge covered in clingfilm until its ready to be served. Leftovers can be kept in the fridge too for up to 2 days after serving.

Get the recipe: Blueberry and orange trifle

Come and see all our impressive trifle recipes here!

Have you ever made parfait before? No? Well, now is the time to get practising! This light and moreish dessert will be the talk of the party. This recipe adds a little bit of Irish cream liqueur to make it even more tempting, but there are many others ways to make your parfait stand out above the rest.

• When to make: October/November
• How to store: In the freezer for up to 2 months, covered or stored in an airtight container.

Get the recipe: White chocolate parfait

More of our tempting parfait recipes here!

From bread and butter pudding to these delightful melting middle chocolate puds, everyone loves a warm and comforting pudding for dessert. Most puds can be made in advance and frozen, but just double check the recipes before making.

• When to make: November/December
• How to store: You can store these chocolate puddings in the freezer for up to 2 months in advance. Leave to thaw in the fridge before reheating.

Get the recipe: Melting middle chocolate puddings

Come and see some of our other favourite dessert recipes which are perfect for Christmas!

Get super organised this Christmas and make your stuffing well in advance. It will be one less thing to stress about when making the Christmas feast and will allow the stuffing to absorb as much flavour as it possibly can. Making the stuffing in advance could be your new Christmas tradition this year!

• When to make: November/December
• How to store: Store your uncooked stuffing in clingfilm. Wrap the balls and seal. Pop in an airtight container and store in the freezer for up to 2 months. Make sure you leave plenty of time for them to defrost in the fridge before cooking.

Get the recipe: Sage and onion stuffingWe’ve got plenty more stuffing recipes to choose from here – from pork to veggie!

If you’re planning on cooking ham this Christmas you can make it in advance, meaning you’ll have plenty more time to focus on the turkey on Christmas day. Boiling your ham on the hob means it can be kept up to 3 days before adding the glaze.

• When to make: 21st/22nd December, 3 days before adding glaze and serving.
• How to store: Once cooled, store in an airtight container or wrap in clingfilm and tin foil and store in the fridge. Just reheat when adding the glaze.

Get the recipe: Pippa Middleton’s Boxing Day ham

We’ve got plenty more succulent ham recipes to choose from here!

Don’t forget the vegetarians! Nut roast is the perfect choice if catering for vegetarians as it can be made in advance and tastes just as good when served. This recipe can be reheated from frozen so there’s no need to wait around for it to be defrosted – perfect!

• When to make: October/November
• How to store: You can store your nut roast in the freezer for up to 2 months from making. You can also make your nut roast 2 days ahead of serving (22nd/23rd December) and store in the fridge in an airtight container.

Get the recipe: Brazil nut roast

More nut roast recipes here!

Complete your Christmas dinner with some homemade Yorkshire puddings. The batter is so simple to make and can easily to be stored. Make sure you’ve got a bun tin to cook them in for the perfect finish!

• When to make: October/November
• How to store: In the freezer – just pour the batter into small tin cases, place on a board and cover in clingfilm or you can pour the mixture into a large Tupperware box. Leave to defrost in the fridge thoroughly before cooking.

Get the recipe: How to make Yorkshire puddings

A hearty beef Wellington with a crisp, buttery pastry is the ultimate Christmas treat. Fancy a change from turkey? This luxury main is just the thing for a Christmas that is really special. Whether it’s a Boxing Day showstopper or a Christmas dinner alternative, beef Wellington is a great choice and can of course be made in advance – result!

• When to make: November/December
• How to store: If you’re using fresh or homemade pastry you can store in the freezer for up to 2 months in advance, un-cooked. If you’ve used already made pastry or you’ve cooked your Wellington, store in the fridge up to 2 days in advance.

Get the recipe: Gordon Ramsay’s beef Wellington

Come and see some more of our classic Wellingtons here!