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.