Delia Smith: My love of Christmas
To achieve this precious time at home, I spend roughly four days on preparation. One morning is spent out in the fray shopping with endless lists, and one afternoon spent ordering as much as I can online or by mail-order - the turkey, ham, sausages and sausage-meat, bacon, a traditional box of British cheeses, a side of unsliced smoked salmon, panettone, marron glacé, chocolates, wines, spirits and various frozen items. It's one of the advantages of living in the 21st century that - when most service has disappeared off the radar - that up pops a new generation of servants, who not only supply the finest quality, but deliver them right to your door.
I then spend another day cooking for the freezer, mostly for the other days of Christmas. I always like to have one or two desserts that freeze well, maybe a casserole with venison or beef, and I have a starter recipe for scallops (online fresh from Cornwall), which can be cooked from frozen and summoned forth at a moment's notice. I now also freeze my cooked mince pies and sausage rolls to be called on when needed.
Another day is spent making traditional Christmas pudding, Creole Christmas cake and homemade mincemeat, because once you've made these yourself, you'll never again be able to buy them. I think it's sad that many people who say they don't like traditional have probably never tasted the real thing, and have never quite grasped how easy it all is when it's properly explained. It's also worth noting that in a recession, anything homemade is not only superior to anything bought, it's so much cheaper as well.
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