Here are some get-ahead tips to help you plan your menu.
Curtis Stone's Christmas menu
1. Herb and fetta sunburst tart
1 week ahead: assemble the tart, then tightly cover and freeze on a baking tray. Bake just before serving.
1 day ahead: make the lemony yoghurt sauce. Cover and store in the fridge.
2. Christmas ham
1 day ahead: make the passionfruit glaze, dry the passionfruit seeds and prep the ham.
2 hours ahead: bake the ham.
3. Patatas bravas salad
3 days ahead: boil the potatoes and make the smoked paprika aioli. Store in separate airtight containers in the fridge.
45 mins ahead: roast the potatoes, capsicums and chillies.
4. Roast turkey
2 days ahead: salt the turkey. Store, uncovered, in the fridge to air-dry.
3 hours ahead: bring the turkey to room temperature before cooking.
5. Avocado and brussels sprout salad
1 day ahead: make the vinaigrette and blanch the beans and baby broccoli. Store separately in the fridge.
6. Choc-cherry cheesecake loaf
2 days ahead: assemble and freeze the loaf, without the cream topping.
3 hours ahead: top loaf with whipped cream and freeze until serving.