The Christmas spread you can expect to make with renowned chef Rachel Green on Tuesday at her demonstration in Wantage

“Christmas is a very special time of year for many of us, and to me it means catching up with family and friends. My Christmas preparations begin in October, but don’t worry, my workshop will teach you a few shortcuts to delivering the perfect Christmas.

“Our family tend to have goose for Christmas, it has been a tradition for as long as I can remember, but I also cook a turkey, and sometimes roast beef. My guests are partial to crackling on pork, so as a festive treat, I make sure we have turkey crackling, easily achieved by covering the turkey with foil until the final 30 minutes of cooking, and basting with oil throughout.

“Don’t forget the crispy roasts either, Kings Edwards for me, boil for five minutes until they are slightly soft on the outside, drain well and transfer to a roasting tin, season and coat in oil.”

“I have lots of alternative options for puddings, as well as my chocolate roulade, a big family favourite is my Christmas Plum Bread and Butter pudding with English Brandy.

I have been the Ambassador for the Traditional Farmfresh Turkey Association for the past 5 years, and have developed over 30 turkey recipes for the members, so hopefully I know all there is to know about cooking up the most important meal of the year, and creatively using up the Christmas leftovers.

So you are invited to ‘Prepare Yourself for Christmas’, and join me on Tuesday November 29 at Loyd Lindsay Rooms, Ardington, Wantage where I will be guiding you through the festive obstacles of preparing the perfect Christmas!

I am a farmer’s daughter from Lincolnshire, and my family have farmed in the county for 14 generations.

I have had the pleasure of cooking for Her Majesty the Queen and 800 guests at the Savoy Hotel, London, and my TV appearances include, The One Show, Countryfile, World on a Plate, Kill It, Cook It, Eat It, Farm of Fussy Eaters, and Flying Dishes

At ‘Prepare Yourself for Christmas’ I will be demonstrating some great new ideas for canapés and small bites for Christmas entertaining, as well as cooking a fabulous light lunch for visitors.

I will also be sharing a tantalising variety of turkey leftover recipes including, Turkey, Ham and Pecan Nut Crumble, Herby Turkey and Cranberry Sausage Rolls, Nasi Goreng with Lime, Cashews and Roasted Turkey, Turkey and Kale Colcannon with Fried Eggs, Slow Cooked Turkey Legs with Wild Mushrooms and Madeira and Street Style Tostadas with Turkey, Salsa Cruda and Guacamole, all guaranteed to get your taste buds singing on Boxing Day and beyond!

As well as showcasing a couple of my favourite Christmas recipes, I will be sharing my Christmas tips, some of which I will share with you now to get you underway:

• Make your Christmas pudding in November

• Plan your menus over the week of Christmas - this will stop you buying too much food.

• Make mince pies up in a bun tray and freeze them. Once frozen, layer them up in a Tupperware box and return to the freezer, while preventing them freezing to each other, then just take out as many as you need at any one time, so that they are fresh. This can also be done with sausage rolls.

• I never do a starter at Christmas, I always do canapés and you can make little bases and filo shells well in advance for this, leaving them in tight tins.

• Christmas pudding and cake is not everyone’s cup of tea so I always do a chocolate roulade with white chocolate mousse filling and black cherries, this can be made and frozen well in advance.

• Check if anyone coming for Christmas day has any dietary requirements - you don’t want a non-turkey eater arriving five minutes before serving up!

And most importantly -w hen the big Christmas banquet is over, put your feet up and enjoy a homemade mince pie and a glass of mulled wine. Cheers!”

Rachel Green is one of 6 demonstrators at the ‘Prepare Yourself for Christmas’ event at Loyd Lindsay Rooms, Ardington, Wantage on Tuesday November 29. Tickets cost £29 and include coffee, teas and light lunch.

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