How to have a stress free Christmas Dinner

Let's imagine, for the sake of argument, that there are going to be ten people around your dinner table. Roast turkey with all its traditional accompaniments can be a minefield of contrasting textures and, most importantly of all, timings. It is not just novices that can be caught out. I would just like to point out at this point, that it can be Christmas, Hanukah or any other winter festival: all denominations are welcome here.

But with ten people in attendance, at least nine of those are going to have good reason to be grateful that somebody else has stepped up to the plate and taken on the burden. So I suggest that you forget the traditional roast with all its inherent pitfalls and go for simplicity, easy preparation and economy.

For the starters a selection of cold nibbles will not only be easy, it will look good when laid out and it invites a degree of cosy informality, as people help themselves. This, in turn, generates conversation and conviviality. My table usually features: smoked salmon, cured meats, cold cuts and plenty of dips; taramasalata, hummus, guacomole and plenty of breads with which to facilitate their consumption. Italian breadsticks, toasted ciabatta, pitta bread and various crackers can all be used.

A good hearty stew has many advantages over a roast turkey, the first among them that it can be prepared ahead of time and heated up on the day itself. Not only that, but it is generally recognised that a slow-cooked stew will be better a day or two after being made.

I favour shin of beef, using about a generous half pound per person. Other ever-presents include: beef stock, canned tomatoes, tomato paste, onions, garlic, chilli flakes, half a bottle of full-bodied red wine, oregano, canned beans such as haricot and the magic ingredient I would put in my puddings if I could: a tin of anchovies. I am sure you don't need me to tell you how to make something as simple as a hearty stew, but a few pointers might not go amiss. Brown the meat until it takes on a good brown outer coating. You need to do this in small batches so as not to overcrowd the pan. Remove the meat and then fry the onions in the remaining oil for as long as your patience dictates. The finer you chop the onions, garlic and anchovies, the more of their flavour they will release into the final dish. Finally, chuck all the ingredients back into the heavy saucepan that you were, naturally, using and let it bubble away gently for 4 hours at least. This can be done one or two days in advance. On the big day itself, a further hour or so is all you need. Funnily enough, this dish works well with white wine in the place of red.

No need to stress about the pudding. A good cheese board will please most people. You only need 4 varieties: a strong mature Cheddar or Monterrey Jack, a blue cheese and a couple of imported exotics such as manchego or taleggio. You will need plenty of crackers, breadsticks or toasted ciabatta, naturally.

If that does not please everyone and some people feel the need for something sweet with which to finish off their repast, may I suggest my no-fail pudding.

Peel and cube a couple of decent-sized pineapples and a couple of ripe mangoes, sprinkle with soft brown sugar and irrigate with a good slug of a nice golden rum (Do not use white rum.). Use common sense and legality where any minors are concerned: any doubts and a virgin version using pineapple juice will hit the mark.

Whilst I can't guarantee that all your guests will enjoy the feast, I feel confident enough to suggest that this stress free version of the big dinner, will create bonhomie and good will to all; no matter what your reason for celebrating this winter.