Top chefs have revealed how to prepare your Christmas dinner now and freeze it so it just needs to be heated up on 25th December as thousands of panic-buying Brits are already picking up their supplies for the festive period.
A supply chain crisis caused by a lack of HGV drivers causing fears of shortages of turkeys, pigs in blankets and even Quality Street this year.
Aldi are already selling 1,500 turkeys a day and pudding sales are up 45 per cent on last year, while Marks and Spencer said sales of their frozen Christmas food have rocketed by 500 per cent in total on last year as families stockpile, while Iceland revealed last week that people have already begun filling up on festive frozen food, with turkey sales up by 409 per cent compared to this time last year.
But rather than freezing a whole raw turkey, why not prep your Christmas meal ahead of time to avoid any last minute dashes to the shops and take the stress out of Christmas morning.
The traditional centrepiece that sells out every year - millions of family's across the UK will be enjoying a turkey main this year
FREEZE YOUR TURKEY WITH GRAVY
The traditional centrepiece that sells out every year - millions of family's across the UK will be enjoying a turkey main this year.
James Dennis at The White Hart in Wimborne says you can cook it now ahead of December 25th, rather than freezing it whole.
'If you do manage to get a turkey, pour some leftover gravy over the cooked turkey and freeze it.
'This helps to keep the meat moist, and means the turkey lasts longer too.
Oliver Marlowe, Owner Chef Director of The Hunter’s Moon and Ganymede added:' 'To get ahead on your gravy game, save the juices from any roast chickens you have in the run up to the big day.
'I reduce down the liquid that is left in the roasting tin, and then freeze it in ice cube trays.
'Come Christmas Day, pop a couple of those into your gravy in place of stock cubes for some serious flavour!'
Aktar Islam of Opheem and Pulperia in Birmingham also backed cooking the turkey ahead of Christmas.
'Protein freezes down really well, whether it be turkey breasts, a crown, or a whole turkey broken down into quarters.
'It’s a good idea to prep your gravy and the same time using the turkey bones, this can also be frozen in an airtight container.
The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time - so people can grab them in supermarkets now to prep ahead of December 25
DEBONE THE TURKEY BEFORE FREEZING
Simon Shaw, multi-award-winning Chef Patron & Creative Director of El Gato Negro, Habas and Canto recommended saving freezing space by deboning the meeat.
'A top tip for anyone considering purchasing their turkey and freezing it in advance of Christmas day this year is to have the meat removed from the bone.
'It's a great way of saving freezer space and significantly reduces the preparation and cooking time on the big day, one of most people's greatest concerns.
'For those looking to get ahead, speak to your local butcher about removing the breast and legs from the turkey and ask them to vac pack them for you, ready for freezing.
'A 15kg turkey is perfect for the average family of four. Bring the poultry out the day before cooking and transfer it to the fridge, allowing it to defrost thoroughly and most importantly naturally.
'A simple marinade of olive oil and seasoning is a great way of packing in some flavour. On the day of cooking, simply seal the meat in a hot pan with a touch of olive oil until the meat is golden, and transfer them to a baking tray in a pre-heated oven at approximately 180 degrees.
'It's a style of cooking used in many a commercial kitchen and a great way of reducing both the cooking time and wastage, whilst optimising oven space.
Steve Groves - Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help preserve it
MAKE GRAVY FROM YOUR SUNDAY ROAST AND FREEZE IT
'Gravy is something you can also make now and that freezes incredibly well,' Simon added.
'Simply boil the carcass of the chicken from your weekly Sunday roast in four litres of water, adding in two chopped carrots, one onion, half a leek and seasoning to suit, and let it simmer for one hour.
'For those that love a rich an intense flavour, repeat the process every Sunday between now and Christmas, cooking the chicken carcass in the pre-made stock (and adding a dash of boiling water as required) to build the depth of flavour week on week.
'As a cheat throw in a chicken stock cube for an even more intense taste.'.
...BUT YOU DON'T HAVE TO STICK TO TURKEY
James Dennis at The White Hart in Wimborne added: 'If you have trouble finding a turkey this Christmas, how about trying a Three Bird Roast instead?
'Using chicken, pheasant and duck. It makes a great centre piece at the table. Preparing the birds can be quite time consuming – but most good butchers can have these prepared for you.
Jordan Moore, Senior Recipe Developer at Gousto added: Christmas doesn’t have to revolve around Turkey. Whilst we all have a little trouble shaking up our family traditions, there are plenty of alternative show-stopping centrepieces you can satisfy your festive feast cravings with this year.
Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning
WRAP PIGS IN BLANKETS IN FOIL
The star side of many Christmas dinner plates, luckily pigs in blankets can be frozen ahead of time - so people can grab them in supermarkets now to prep ahead of December 25.
Mark Hartstone at La Fosse in Cranborne recommends pigs in blankets glazed in honey.
He told FEMAIL: 'Use a foil take away container to freeze.
'Then they are ready to go straight in the oven and the lid can be used to keep them warm when juggling oven space later.
Tommy Heaney, Chef/Owner of Heaney’s Cardiff added: 'Pigs in Blankets are also great for prepping in advance, wrap your streaky bacon around your chipolatas, or get a sausage made from your butchers if you are feeling exotic and freeze in a suitable well-sealed container.
COOK BACON AND SHALLOTS NOW
Another porky side ahead of Christmas is bacon and shallots which pair well with Brussel Sprouts on Christmas day.
Mark Hartstone added: 'Cook bacon and shallots off in butter then freeze . This can be mixed in with your sprouts last minute.
A star side roast potatoes are a favourite of many - and luckily they can be cooked now.
ADD MARMALADE TO STUFFING
'Stuffing works well frozen. Wrap in grease proof paper and foil. If you shape into a log you can cut it into slices for ease of service,' Mark added
Steve Groves - Executive Chef at Glyndebourne, suggested adding marmalade to stuffing to help keep it preserved.
'This can be made a frozen prior to cooking.
'They would just need to be taken from the freezer and allowed to defrost for 24 hours in the fridge before cooking.'
DEFROST ROAST POTATOES ON CHRISTMAS EVE
A star side roast potatoes are a favourite of many - and luckily they can be cooked now.
Tommy Heaney added to FEMAIl: 'I always prep my roasties in advance. Treat yours like triple cooked chips, par boil the potatoes, strain them, pop them back in the pot, lid back on and give the pot a good shake to ruffle them up.
'Put them in the freezer until Christmas Eve and defrost overnight. On Christmas Day, begin by frying them with plenty of oil or fat until coloured all over, add garlic and rosemary and then finish in the oven on a high heat.
MAKE YOUR PUDDING NOW AND FREEZE YOUR CUSTARD
Steven Ellis, Chef Proprietor of The Bailiwick revealed how Christmas pudding can be frozen now and heated up on Christmas morning.
'You can freeze a Christmas pudding, but if you’re feeling adventurous and have made your own in advance of Christmas, it is better to store in a cool dry place and let the flavours mature.
'If you want to be extra prepared you could even freeze your custard - I like mine with brandy - to reheat simply place in a heavy-based saucepan and whisk back to life with a wooden spoon on Christmas day.
