Chefs from Glasgow's Bloc, The Duke's Umbrella and Wilson St Pantry on Christmas dinner top tips

But, now that the big day is drawing closer? We can't help feeling haunted by the ghosts of Christmas dinners past. 

How is it that the morning starts full of determination, only to see you still elbow deep in unpeeled sprouts during the Queen's Speech with a turkey that's drier than your tipsy aunt's pinot grigio?

Playing head cook can be a huge undertaking, so we've asked three of the city's best chefs for their top tips.

Read on for some sage advice and inspiration to help see you through. 

Pictured: A full Christmas dinner at The Duke's Umbrella

Preparation is key...

John Molloy Head Chef at The Duke’s Umbrella

"I think the big mistake people make is trying to do all your cooking in one day.

"You should be trying to do it all well before the day itself.

"Unless you’re a chef, you might not know how to stagger you’re cooking so that it all comes out at the same time.

"When I do Christmas dinner at home I have it all on a tray ready to reheat.

"The roast potatoes will have been par-cooked in duck fat the day before, the pigs in blankets will be done and I like to have the turkey cooked, sliced and sitting in gravy.

"That way you can actually relax and enjoy the day.

"Another big mistake people make is to overdo the amount of food they make. You don’t need four desserts or hundred of pigs in blankets for six people. Just keep it simple.

"One tip I would have, although it's by no means the most eco-friendly, is just for one day but some disposable foil dishes with lids so that everything is good to go.

"That way you just have to stick them in for an hour or two before you eat."

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Pictured: Chef Andy suggests Maris Piper potatoes for the perfect crunch

It's all about the right ingredients...

Andy Neilson Head Chef at Bloc+ 

"Before you even start thinking about cooking your meal, you need to think about the most important step: sourcing yourself some good quality ingredients.

"If you’d rather not rely on your local supermarket, then check out your local farmer's markets and butchers for some good quality meat and veg.

"There’s always a more personal experience shopping this way because you get to see your ingredients up close, have some banter with the sellers and, if you’re lucky, even cut some deals. Who doesn’t love a bargain at Christmas?

"When it comes to turkey, organic is always best in my eyes. It comes with nutritional benefits and better flavours, and you can rest easy knowing that your bird was ethically sourced.

"For those perfectly crispy on the outside and fluffy on the inside roast potatoes, it’s important to use the right potato. Start out with a floury type, I’d recommend Maris Piper.

"I like to go for sprouts with bacon lardons and chestnuts, thyme and maple roasted carrots these two are a carrot’s best friend.

"You can keep your turkey's roasting juices aside and add it to a pot with some reduced stock, Madeira wine, flour and butter for a tasty home made gravy.

"Just don’t overindulge on the festive spirits whilst you’re cooking and forget about the turkey in the oven.

"It happens to the best of us from time to time."

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Pictured: Chef David McDonnell suggests venison for a surprise show stopper

Don't be afraid to ditch the turkey...

David McDonnell Chef at Wilson St Pantry 

"My best advice would be to switch things up a bit if you’re starting to get bored of turkey.

"A lot of the time people just cook with it because it’s tradition.

"If you’re not sure what to have instead, and want something a little special, then I would suggest giving venison a go this year.

"If you can get your hands on a nice cut of loin, make some small medallions coated in a little bit of flour and pan fried.

"It could be your new go-to.

"Especially if you serve it with a simple red wine and onion gravy.

"Trust me."