Serve everything warm and to the point: the secret of the synchronized Christmas dinner that impresses without stress

• Plan the entire menu and see what can be made in advance.
• Cold desserts such as mousses, cheesecakes and French toast can be prepared now.
• Marinades for larger meats (such as turkey, loin or ham) should be made now.
• Chop up vegetables, onions, garlic and spices and store everything portioned in the fridge.

• Roast meats that require long hours in the oven, such as turkey or ham. Store in the fridge and reheat on the day.
• Prepare vinaigrettes and sauces - all of which can be stored ready-made.
• Assemble cold starters (salads, dips, tabbouleh, caprese) and cover well.

Golden tip: leave everything in jars or dishes ready to go in the oven or microwave the next day.

Morning (up to 12 noon):

• Take the meats out of the fridge to bring them back to room temperature.
• Organize the table, cutlery and crockery.
• Make final adjustments to desserts, such as syrups or toppings.

Afternoon (3pm-5pm):

• Reheat the foil-covered meats in a low oven (320°F/160°C).
• Sauté or heat the side dishes on the stove or in the oven.
• Finish decorating the cold salads and starters.

In the early evening (30 minutes before serving):

• Put the rice in the microwave or pan with a drizzle of butter to warm it up.
• Slice the meats and serve with the hot sauces.
• Take the desserts out of the fridge 10 minutes before serving.

• Use labels or post-its with timetables on each dish - it sounds exaggerated, but it saves lives.
• Delegate tasks: ask for help with drinks, starters or the table.
• Avoid dishes that require frying or complex finishing on the spot - this steals time and disrupts order.

With the right order, you save time, avoid stress and turn supper into a pleasurable moment - not a race against the clock. Planning is the secret spice that makes everything lighter, tastier and? warm at the right time.