­　　Does the thought of cooking an entire Christmas dinner for friends and family make you shudder? Our cookery writer Sophie Godwin has created the ultimate simplified menu for a stress-free day. With a range of time-saving techniques and showstopping flavour twists

­　　一想到要為親朋好友準(zhǔn)備一整頓圣誕大餐是不是就不知道該從何下手了呢，不要著急，我們的廚師作家Sophie Godwin已經(jīng)為大家制作了一份最簡(jiǎn)單又豐盛的大餐秘籍，操作簡(jiǎn)單無(wú)壓力，還節(jié)省時(shí)間，味道更是令大家拍手叫好。

­　　Your timeplan to eat at 2pm

­　　就餐時(shí)間定為下午兩點(diǎn)

­　　11am Take your turkey out of the fridge.

­　　上午11：00將火雞取出冰箱做準(zhǔn)備

­　　11.30am Heat the oven. Prepare the rosemary butter and rub underneath the turkey skin.

­　　11:30加熱烤箱，然后用迷迭香黃油均勻涂抹火雞皮

­　　12pm Put the turkey in the oven to roast.

­　　12:00將火雞放入烤箱烘烤

­　　12.15pm Boil the potatoes and root vegetables. Make the harissa & orange marmalade glaze. Chop the ingredients for the stuffing sprouts.

­　　12：15開(kāi)始煮土豆和根系蔬菜。開(kāi)始制作辣醬和橘子醬，同時(shí)還要把餡料切碎。

­　　1pm Baste the turkey. Return to the oven.

­　　1:00需要取出火雞抹油后放回烤箱繼續(xù)烘烤

­　　1.10pm Prepare the separate ingredients for the mackerel starter.

­　　1：10給馬拉魚前菜單獨(dú)準(zhǔn)備配菜。

­　　1.25pm Smash the roasties and put them in the oven.

­　　1:25把烤土豆弄成塊兒放入烤箱

­　　1.30pm Check the turkey – take out to rest if the internal temperature has reached 65C.

­　　1:30注意火雞溫度，如果內(nèi)部溫度達(dá)到65度就可以取出來(lái)了

­　　1.35pm Toss the roasted roots in the harissa glaze, then put in the oven.

­　　1:35把烤好的蔬菜和辣醬拌勻再放入烤箱

­　　1.40pm Make the gravy, cook the sprouts and keep warm.

­　　1:40開(kāi)始做肉湯，菜心，做好后要注意保溫

­　　The dessert takes just 10 minutes to assemble, so you can do it once you’ve enjoyed the main course.

­　　甜點(diǎn)需要花10分鐘來(lái)準(zhǔn)備，所以享用完主菜就可以行動(dòng)了。

­　　2pm Sit down to eat the starter, with everything for your lunch ready to go.

­　　2：oo整就可以坐下來(lái)開(kāi)始享用前菜，豐盛的午餐一切就緒了。