• Prepare the stuffing and keep it in the fridge
• Prepare the vegetables. It's usually best to prepare vegetables just before cooking to prevent vitamin and mineral loss but as there is so much to do on Christmas Day it won't harm to peel the potatoes and put them in cold water in the fridge on Christmas Eve. You can also prepare the other vegetables and store in plastic bags in the fridge.
• Make the bread sauce and cranberry sauce, cover tightly with cling film and store in the fridge.
• With all the newly created space fill up the fridge with wines, mineral water and fresh juice!

Christmas Day - The Big Day Arrives!

It's all in the timing

The cooking of the turkey usually sets the timings for cooking all the other Christmas dishes, so it's important that you get it right! Follow these tips for timing your turkey to perfection and don't forget that a large turkey can take several hours to cook properly, especially if the oven is full of food. To calculate exactly how long you need to allow why not use our Turkey Cooking Calculator.

• Always check the cooking advice panel on the turkey's packaging
• As a general guide, for a turkey under 4.5kg allow 45 minutes per kg plus 20 minutes; for one weighing between 4.5kg and 6.5kg allow 40 minutes per kg; and for those over 6.5kg allow 35 minutes per kg at 180 Degrees C, 350 Degrees F, Gas Mark 4 (after the oven has preheated).
• Remember, some ovens, such as fan-assisted ovens could cook the turkey more quickly - always check the manufacturer's handbook for your oven.
• It's better to cook your stuffing in a roasting tin, rather than inside the turkey, so the turkey will cook more easily and cooking guidelines will be more accurate.

Food poisoning - how to avoid it

Feeling pressured in the kitchen can lead to food hygiene errors, which could trigger unfortunate food poisoning incidents on the biggest day of the year. To prevent any mishaps always remember to follow the 4Cs.

• Cleaning: always wash your hands thoroughly - before preparing food and after handling raw meat and poultry. You also need to ensure that chopping boards, cooking surfaces and utensils are kept clean.
• Cooking: cook poultry and minced meats thoroughly and make sure they are piping hot all the way through.
• Chilling: keep foods that require chilling in the fridge - don't leave them standing around.
• Cross-contamination: keep raw meat and poultry separate from other foods and prepare them separately to help stop bacteria spreading. Cover raw meat and poultry and store at the bottom of the fridge. It's important that you don't wash your turkey before cooking, as washing it could spread bacteria around the kitchen. Rest assured any bacteria on your turkey will be killed during the cooking process.

Eat, Drink and be Healthy!

The festive season is renowned as a time when many of us indulge in rich and luxurious foods but there are ways that you can enjoy a healthy and nutritious day.

• It's easy to overlook breakfast when the pressure is on to get the turkey in the oven - why not try jazzing up your usual breakfast cereal with some festive nuts and fruits such as dried figs, dates, almonds and brazil nuts.
• Just because you're busy cooking the Christmas lunch doesn't mean you should miss out on all the Christmas fun. For a special and healthy festive drink try a 'mulled juice' from a cocktail of cranberry, orange and fruits of the forest juices - not only will this get you into the festive spirit but all the fruits in the drink will count as one portion towards your 5-a-day.
• Whether you love them or hate them, Christmas dinner isn't the same without Brussels Sprouts - team them with shallots and low salt bacon or even chestnuts or unsalted pistachios to bring out the best in them.
• For tasty carrots and parsnips roast them in a little honey or even thyme and olive oil.
• Roast your potatoes in a small amount of olive oil with garlic and rosemary.
• Cutting back on salt can help prevent the risk of high blood pressure, which can lead to heart disease. When it comes to cooking the Christmas meal, instead of adding salt, try using garlic, herbs, lemon and spices to add extra flavour.

Boxing Day and beyond - What to do with those leftovers

OK, admit it - we've all keep our Christmas leftovers in the fridge for too long in the past. As each day of the festive season passes by, many of us will reach into the fridge for more turkey to make yet another dish. Not really sure how long to keep leftovers for? Follow the Food Standard's Agency's storage tips for safe Christmas eating.

• If you are cooking turkey or a joint of meat for Christmas lunch and there are leftovers, remove all the meat from the bone, put in a covered container, leave to cool (for no more than two hours), store in the fridge and use within 48 hours. Alternatively, you could freeze the left-over meat and eat within 3 months.
• If you are using leftover meat to make a pie or a curry, only reheat the meat once and ensure that it is piping hot all the way through.
• Salads and leftover veg should be stored in a cool place preferably in the fridge. Do not leave them standing around at room temperature and keep them away from any raw foods to prevent cross-contamination.

For further information on healthy eating and avoiding food poisoning visit the Food Standards Agency's consumer advice website.