With Christmas Day in sight, there is still plenty of time to prepare your festive vegetables that will help cut your work load on December 25.
When cooking the festive feast, it seems that there just aren't enough hours in the day. From peeling spuds to cutting parsnips, preparing vegetables can be rather time consuming.
Luckily, one expert chef has shared his industry knowledge on how to maximise your cooking schedule. According to professional chef Peter Sidwell as Cooks Serve Enjoy, there are certain vegetables that you can made in advance that will keep until Christmas Day.
He explained: "All veggies that need to be boiled, cook in salted boiling water for 5 minutes to give them all a head start. Bag up your part-cooked veggies and freeze ready for Christmas Day.
"Remove the veggies from the freezer the night before ready to cook."
The professional added that red cabbage can be cooked up to seven days in advance and will still be tasty come dinner time. "Cook up your red cabbage with a bottle of mulled wine and 2 tbsp of sugar as well as 25ml of balsamic vinegar," he advised.
"Make this recipe a week before, bag up and freeze. All it needs is to be thawed out and put in a serving dish to be microwaved for 5 minutes before serving.
This time of year sees a rise in online searches for Christmas dinner tips and hacks, as house cooks look for ways to elevate their dishes.
One social media user recently revealed the cupboard staple that he claims guarantees mouthwatering Brussel sprouts.
Others have shared the genius web tool which helps you plan out your cooking times exactly for a perfectly timed feast.
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