Your Christmas holiday may last only three or so days, or it may stretch to over a week. Either way, it can be difficult, particularly if you have a lot of people to cater for. It comes down to good planning

1. The first thing you need to do is make a list, and you should do this months in advance.
2. A month or two beforehand, start preparing the sweet centrepieces of Crimbo eating – your Christmas pudding, cake and mincemeat. The traditional time for making the pudding is Stir-up Sunday, around 30 November, although I have made some as early as August. The cake can be made six weeks or so in advance, but remember to moisten it at some point with more alcohol. Both will survive well so long as they are well wrapped and kept in a cool place. The mincemeat can be made up to two months in advance. Any other preserves will also taste better if made early.
3. With a month left to go, check your basic supplies – have you got enough flour and sugar, and when does it expire? How long have your powdered spices been sitting there? You will have plenty of leftovers, so you need basics like risotto rice to use with them, too. And if you have any particular baking in mind, buy foods like pistachios, dried apricots, prunes and pine nuts.
4. Make a list for your butcher and fishmonger, so you can collect meats and fish the day before Xmas. Ordering early gives them time to organise.
5. One week in advance, check and double-check that everything has been arranged. Get things like crisps, last-minute presents, candles, crackers, paper napkins etc. You could make a pâté or terrine a few days before. It will last well if it is wrapped up and kept in the fridge. You could make a royal icing for your cake a couple of days before you will be using it, but allow three days after icing for it to set.
6. On Christmas Eve, collect everything from the butcher and fishmonger, and wait for any deliveries. You can also make the brandy butter or sauce, and the stuffing and giblet stock. You can also prepare vegetables in the evening to save time on the big day, but keep peeled potatoes and parsnips in water until it’s time to cook them.

Photograph: Will Ireland