Christmas Day is an occasion for friends, family, and (most importantly) a decent amount of feasting, it’s not an event to waste on stressing out. To prevent the day’s main meal from becoming anxiety-inducing, it’s best to follow a guide, like this simple plan from chef Matt Moran.

Two to three days ahead

• Make the Chiswick chocolate and orange cake (only glaze on the day), cover it and refrigerate.
• Remove the skin from the ham, and score and stud it. Place the skin back over the prepared ham and refrigerate.
• Rub the marinade and on the beef fillet, wrap it with pancetta, cover it and refrigerate.
• Make the gravy, let it cool, then cover it and store it in the fridge.The day before
• Make the smoked salmon rillettes (spoon it into glasses on the day to serve), cover it and refrigerate.
• Make the horseradish cream for the pancetta-wrapped beef fillet, cover it and refrigerate.
• Prepare the glaze for the ham, cool it and store it in an airtight container.
• Roast and peel the beetroot and store in a sealed container in the fridge.
• Roast and chop the pecans for the salad and store them in an airtight container.
• Pick the watercress and refrigerate in an airtight container.
• Make the salad dressing and refrigerate in a sealed container. 

  Christmas Day time plan
  (for serving the first course at 1.30pm and the main course at 2.30pm)

• 9am Preheat the oven to 180˚C and take the ham and beef fillet out of the fridge to bring to room temperature (they need at least 45 minutes).
• 9.45am Bake and glaze the ham. Cover the ham loosely with foil and set aside to rest.
• 10am Prepare the glaze for the cake. Remove the cake from the tin and transfer it to a platter. Pour the glaze over the cake and refrigerate it again.
• 10.30am Brown the beef fillet, place it in a baking tray and set it aside.
• 11.15am Set the table. Spoon the horseradish sauce into a serving dishes and place it on the table.
• 11.30am Preheat the oven to 200˚C. Prepare and roast the potatoes, then loosely cover them with foil and set aside.
• 12pm Roast the beef fillet, then set it aside to rest, loosely covered with foil.
• 12.30pm Assemble the beetroot salad on a serving platter, but don’t dress it.
• 12.45am Spoon the salmon rillettes into jars or glasses, grill the sliced rye bread, slice the cucumber and pick the dill. Place on the table.
• 1pm Carve the ham and cover loosely with foil.
• 1pm Fill your Champagne glasses – it’s time to get this party started.
• 1.30pm Serve the smoked salmon rillettes.
• 2pm -2.15pm Reheat the potatoes and gravy. Slice the beef fillet. Place the potatoes and beef on a large warm serving platter and dress the beetroot salad.
• Serve the main event.
• 3pm Serve the Chiswick chocolate and orange cake.