To help make your Christmas dinner as stress-free (and delicious!) as possible, we’ve shared this handy Christmas Cooking Guide, kindly provided by NCB Foods. It’s packed with simple timing and temperature tips to help you cook your turkey, beef, pork, lamb, goose, duck, or gammon to perfection.

The guide covers everything you need for a smooth day in the kitchen, including:

• Turkey – full cooking times, plus how to keep the skin crisp and juicy

• Stuffed & rolled turkey breast – perfect if you’re feeding a smaller group

• Goose & duck – achieving beautifully golden skin

• Beef, lamb & pork joints – timings for rare to well-done roasts

• Gammon – boiling, roasting, and glazing tips

It even includes temperature adjustments for fan ovens and essential resting times to keep your roasts tender and full of flavour.

• Always let your joint rest before carving — it keeps the juices where they belong.

• Use a meat thermometer if you can; it’s the best way to check for perfect doneness.

• For that signature St Edmunds crackle on pork, dry the rind thoroughly before roasting.

• And most importantly: don’t forget the gravy!

You can download or print the full guide below to keep handy in the kitchen: