Holiday Kitchen II – when things get real!

When the oven heats up, the stove is full – and December truly begins

Part I of the Holiday Kitchen series was calm, organised and pleasantly relaxed: cookies tucked away in tins, sauces and stocks in the freezer, stuffing ready to go, and panna cotta chilling somewhere at the back of the fridge.

Now comes Part II – that moment when every burner is on, the oven is working overtime, and you’re juggling meat, sides, sauce, table setting and last little details. This is when things get real.

The good news? If you followed Part I, this day will be much easier. Below you’ll find a simple, clear and practical guide to help your holiday cooking day run smoothly – with dishes that are warm, crisp and perfectly timed, and with you still smiling at the table.

48–24 hours before: the day for marinades, chopping and mise en place

One or two days before the holidays you still have decent energy – and space. That’s exactly when to tackle all the things that don’t have to be made last minute.

• Marinade for your meat: chicken, duck, pork or roast – all of them can happily marinate now.
• Prepping vegetables: carrots, onions, potatoes, leeks… peel, chop and store them in containers.
• Mise en place for sides: small bowls with chopped garlic, herbs, butter, lemon, nuts.
• Defrosting from Part I: sauces, soups and stuffing should be thawing and ready.
• Fridge reset: a bit of cleared space = a lot less chaos later.

Mini tip: write a short “Day Before” list and stick it to the fridge. It saves your nerves.

Holiday morning: the starting line

On the big day, it’s not about overthinking – it’s about a clean, simple plan. This small morning checklist will save you a lot of energy.

Morning checklist:

• take the meat out of the fridge (it needs time to come closer to room temperature);
• double-check cooking times and when the roast has to go into the oven;
• move sauces, stocks and stuffing from the freezer so they can fully defrost;
• get your baking trays, foil, parchment paper and thermometer ready;
• make a mini plan: “main dish → sides → serving”.

Timing the main dish: the oven is your best friend

If you have just one oven (like most of us), then strategy is everything. This simple logic works almost every time:

1. Main dish first.
   The roast always starts the day. It takes the longest to cook, needs time to rest, and while it’s resting you can finish everything else.
2. While it rests, the sides take over.
   Once the meat is wrapped and resting, the oven becomes a home for potatoes, vegetables, gratin or baked stuffing.
3. Sauce happens in between.
   Perfect timing: while the sides are in the oven, you’re at the stove making the sauce.

A simple example of a serving timeline:
12:00 – roast into the oven
13:30 – roast out, resting
13:35 – potatoes + vegetables into the oven
13:40 – sauce on the stove
14:00 – serving time 🎉

Sides + final touches: freshness, crunch and just enough warmth

A holiday plate only truly shines with good sides – but they should be thoughtful, not overwhelming. Skip ten different dishes and focus on three that are fantastic:

• 1 starchy side: roast potatoes, mash, gratin…
• 1 cooked vegetable: roasted carrots, cabbage, broccoli…
• 1 fresh element: salad, marinated red cabbage, fresh herbs.

Freshness at the end works like magic:

• a splash of lemon or orange juice,
• a handful of herbs,
• a sprinkle of toasted breadcrumbs or chopped nuts.

Serving without stress: you set the tempo

The last 10 minutes before serving are usually the most intense. Here are a few tricks to keep things calm:

• Warm your plates (warm plates = food stays hot for longer).
• Serve in “waves”: first the main and the key sides, the rest can follow 5 minutes later.
• Use ovenproof dishes that hold heat well and can go straight to the table.

Rescue corner: when something goes wrong (because it will – and that’s okay)

• The meat is done too early: wrap it in foil, let it rest, and give it just a short “final touch” if needed.
• The side dish is late: no drama – serve the roast, the rest can arrive as a second wave.
• The sauce is too thin: simmer it a few minutes longer.
• The sauce is too thick: add a little water, stock or cream.
• The kitchen feels like chaos: close the oven, lower the heat slightly, step out of the kitchen for 2 minutes and breathe.

Conclusion: you run the day, not the food

With your prep work done, a rough timeline in your head and a few small tricks up your sleeve, the holiday cooking day becomes surprisingly enjoyable.

Nobody will remember whether the sauce was 2% thicker or thinner. They’ll remember how it smelled, how cosy it felt – and that you were relaxed and present.

Holiday Kitchen III?
If you’d like, the next part can be: “The Grand Finale – table setting, evening flow and serving a multi-course holiday menu.”

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