The season to be jolly will be with us soon and while you can expect fun and indulgence, it can also be taxing. So make it a steady, stress-free Christmas by planning your food and drink beforehand. This countdown will help you determine when you need to do what so there are no last-minute rushes to contend with.

It may seem like a long time until Christmas but the better prepared you are the less frazzled you’ll get. How many are you cooking for? Are you having a traditional meal or doing something different, such as Italian or Scandinavian cuisine? What about the kids? Are there any vegetarians? These are all things to consider before you book a grocery delivery slot.

If you want to have your groceries and turkey delivered, you’ll want to choose delivery slots as close to Christmas Day as possible, so book before all the good slots get snapped up. When you can depends on the supermarket – for example, Sainsbury’s bookings open about four to five weeks before Christmas while Ocado and Waitrose slots are already open. If you’re ordering your turkey direct from a supplier or farm, do it sooner rather than later.

Homemade alcoholic concoctions make great gifts for discerning adults. Sloe gin is easy to make but takes a few weeks to develop so make a batch 6–8 weeks before. Limoncello can be made closer to Christmas and stored in the freezer.

Traditionally, Christmas puddings are made on 'stir-up Sunday', the last Sunday before Advent, which falls on 26^th November 2017 (read more about it here). Tradition dictates that everyone in the family stirs the pudding mix and makes a wish. A coin is then added and the pudding cooked. Whoever finds the coin in their portion on Christmas Day will be blessed with a year of luck. A typical Christmas pudding can be kept, wrapped in parchment in an airtight tin, for up to three months.

On the same day you cook your pudding, make homemade mincemeat for mince pies and bake the Christmas cake – here’s a classic recipe or, for something slightly different, try this fig and port version. Some recipes require that the cake is fed liquid (usually booze) regularly to keep it moist. Alternatively, the base can be frozen – just ensure it’s fully defrosted before decorating.

Hampers can be really special presents to take to family and friends at Christmas, filled with a mix of longer-lasting shop-bought treats, fine wine and perishable homemade treats which can be made a few days before gifting. Decorate a wicker hamper or basket then start to fill with artisan goodies four weeks before Christmas.

You’ll need snacks at Christmas and if they’re homemade all the better. These pretty Christmas pudding biscuits can be frozen up to a month in advance, then decorated on the day of eating.

Fashioning your own edible decorations is a great way to spend an afternoon with the kids, who’ll take pride in making decorations for the tree. Multi-coloured candy canes are always a winner.

Decide on what drinks you’ll be serving and make sure you order enough. If you’re having guests over, cases of wine or fizz work out cheaper. Think about whether you’ll be serving festive cocktails such as mulled wine or eggnog (try this recipe). Don’t forget refreshments for the kids and non-drinkers – you’ll need to stock up on juice, sparkling water and cordial.

Bite-size nibbles are an easy win for Christmas parties because they can be made relatively quickly and prepped in advance. Keep ready-made blinis and puff pastry in the fridge until required, then you can turn out canapés in no time at all. We love these baked puff-pastry bites with Stilton and apricot jam.

Consider whether you’re going to go for a traditionally decorated Christmas cake with marzipan and icing or something a bit more rustic looking such as this lovely fruit-and-nut-topped option. Christmas cake can be decorated up to a week before eating so factor in some time to make your cakes look beautiful.

Now’s the time to sit down with a meal plan and ensure you have all the necessary ingredients. Don’t be afraid to delegate tasks at this time – kids can lay the table, relatives can prep vegetables. If you know what you or others are doing and when over the next few days you’ll avoid a lastminute panic.

Have you got extra bread, butter, milk, water, treats, breakfast items and hangover remedies? Double-check the cupboards and fridge and make a last dash to the shops around now – if you have enough staples to get you through the festive period you won’t have to schlep out to the shops.

Spend a satisfying few hours making homemade perishables for the hamper you’ve prepared. Once made, keep chilled until it’s time to present your present. A jar of homemade Christmas pickle is a lovely surprise and lasts 4–6 weeks. Truffles made with cream such as these peppermint cream chocolates usually last up to two weeks in the fridge – put a note on the packaging so the recipient knows to keep them cool.

This creamy Christmassy sauce can be made a couple of days in advance, covered, and kept in the fridge, then reheated just before lunch is served. Follow our traditional recipe here.

Cranberry sauce can also easily be made in advance and stored in the fridge. We like this recipe with port, orange and lemon.

If you’re not a fan of Christmas cake or pudding then a fruity trifle (try this recipe) makes an ideal dessert on the big day. Trifles often need to set overnight so get started on the trifle on Christmas Eve morning so it’s ready to be decorated on Christmas Day.

Not everyone can face a starter before a hearty Christmas lunch but if you do choose to have one a ham hock terrine (try this recipe) is always a good option because it can be made in advance and doesn’t require any cooking. On the day, slice and serve with bread or crackers.

A herby breadcrumb stuffing is one of the perfect accompaniments to roasted poultry. You can make it ahead and keep covered in the fridge until you’re ready to eat it.

Wash, peel and cut your vegetables (such as greens and sprouts) then cover and keep in the fridge. You can also cook red cabbage ahead of time, allow to cool, cover and put in the fridge (try this recipe for black cherry mulled red cabbage).

Par-boil and part-roast potatoes for half the roasting time the next day. You can also part-roast carrots and parsnips. Once cooked, cover with foil and leave in a cool place. If you do these steps beforehand there’ll be less to worry about on Christmas Day – all you’ll then need to do is either reheat or cook through.

Eggs make an excellent Christmas breakfast ­– they’re quick and easy and will fill you up until Christmas lunch. Smoked salmon and scrambled eggs is a classic or go for something lighter such as these herby scrambled eggs. Kids will love scrambled egg cooked in toast (pictured). If scrambling, make the egg mix on Christmas Eve and lay the table so you only have to cook and serve on Christmas morning.

Make sure you give the oven 30 minutes to warm up before putting the turkey in to roast. Recipes vary but most people will set their oven to 200°C/fan 180°C/400°F/gas 6. While the oven warms up, allow the turkey to come room temperature from the fridge or a cold room.

Allow time to remove giblets, stuff the bird and slather in fat and seasoning (try this recipe). Cook times vary depending on the weight but, as an example, a 5kg bird feeding around 10 people takes around 3 hours to cook. Start at 200°C/fan 180°C/400°F/gas 6 for 1 hour then reduce to 180°C/fan 160°C/350°F/gas 4 for the remainder. If you factor in the time it takes to bring the bird to room temperature, prep it and rest it, expect it to take around 4½ hours. Put the bird in around 10.15-30am to remove at 1.30pm.

To keep the bird moist, the turkey will need basting in its own juices or more fat at least twice during cooking. Some people baste every hour; some every half hour.

This is a fun job that kids can help with. It can be as simple as cutlery, crockery and crackers or a festive table adorned with a tablecloth, napkins, place names, candles and table decorations such as stars, baubles, pine cones and foliage. Consider following a Christmassy colour scheme in red, white, silver or gold.

The trifle you made the day before may need extra layers adding or decoration to give it a festive look. If you’re not eating trifle, get the Christmas cake and Christmas pudding ready along with any sides such as brandy butter, cream and custard, so these are ready to go after the main course.

Potatoes and root vegetables that have been part-roasted now just need to be given a bit of a shake in hot oil or fat then put in the oven to finish roasting. Give the potatoes around 30 minutes; carrots and parsnips will need a little less time depending on how thinly they’ve been cut.

Check the turkey is cooked by inserting a skewer into the breast and a leg – the juices that come out should run clear. Then, if you’re happy with it, remove the bird from the tray and cover it in a foil tent to rest for 30 minutes. Save the fat and juices for the gravy.

Reheat any pre-prepped vegetables and cook the sprouts. This recipe turns Brussels into something a little more special.

Simply wrap up chipolata sausages in thin strips of streaky bacon and secure with a cocktail stick through each one. Bake in the oven for around 15–20 minutes until cooked through.

Make up gravy with the turkey juices, chicken stock, a splash of red wine or sherry, and plain flour to thicken. Whisk constantly until it reaches the right consistency then strain into a gravy jug. Reheat the bread sauce and carve the turkey.

Enjoy the fruits of your labours!

An ideal supper is a smorgasbord laden with a cheese selection, some cured meats, fruit, nuts, oatcakes, crackers, condiments, pickles and bread. For something sweet people can reach for chocolate, cookies or leftover pudding or cake. Check out our tips for putting together the perfect Christmas cheeseboard.

Still stuffed from the day before? You can go light and have toast for breakfast then use up the bird’s leftovers by rustling up a pie for lunch. This recipe is delicious with salad or leftover vegetables.