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Atlas Christmas box preparation

Thank you for trusting Atlas Masterclass with your Christmas feast – it is a responsibility which we do not take lightly. We can’t wait to share this menu with you and to help you make this Christmas one to remember.

Making your Christmas feast can seem daunting, so we wanted to send you all our tips and tricks to make sure the day goes according to plan.

This guide will take you through our recommended order of cooking for the day, what you can prepare the day before to make life easier, tips for storage, everything you will need in your kitchen, as well as some fun bonus treats you can prepare to bring even more joy to your celebration!

Pantry staples

 Make sure you have these ingredients when preparing your feast:

Kitchen Equipment

To ensure smooth cooking on the day, you will need the following kitchen equipment. If you are missing anything on this list, don’t fret – our team is very creative when it comes to finding alternative methods. Just email our team and they will give you tips to work with the equipment you have.


How to store your ingredients: Christmas

We want everything on your Christmas table to look fresh and delicious when it’s all plated, whether that be on Christmas Day or Boxing Day. That’s why we have provided you with a guide on how to store the ingredients in your box properly so it can all keep for as long as possible.

Fresh Herbs and greens

These types of greens can easily dry out in the fridge and go limp. To avoid this and to keep them fresh for up to a week, you can use this easy storage hack:

Dampen some paper towel or clean kitchen cloth with cold water and use them to loosely wrap the greens. Place these wrapped greens inside of an air-tight plastic container. You can stack the wrapped greens on top of each other inside of the containers, but do not squash them. This will make sure the greens stay crisp and fresh, ready to use for your Christmas feast!

Vegetables for the fridge

These vegetables are best kept in the crisper section of the fridge. If they arrive in a paper bag, it is best to keep them in this until they are to be cooked. The radishes can be kept extra fresh if you remove the leaves from the bulbs and store the bulbs in ice-cold water in a sealed container in the fridge.

 Vegetables to be kept at room-temperature

Some vegetables are best kept at room temperature. Keep your potatoes in a dark, cool storage area. Your tomatoes and lemons are best kept in a fruit bowl until they are to be prepared. This will bring out the best flavour from the fruit.

Meat, poultry, and seafood

 Keep these items in lower part of your fridge, as this tends to be the coldest section. On the day of preparation, take the turkey and lamb out of the fridge about 30 minutes before cooking to let the meat come to room temperature.



 These breads are best kept at room temperature, ideally in a bread bin.


Atlas Sauces and dairy products

Keep these items in the fridge until required. Remove the cranberry sauce and mulled wine glaze from the fridge long enough so that they can come to room temperature.


What to cook first?

We want your Christmas feast to be on the table at a reasonable hour as we want you to enjoy your day! This guide takes your through the recommended order to cook the food, to make everything as easy as possible. We know that everyone does things a little differently, so you can shuffle things around where needed to suit your day.

We will be sending the recipe cards the week of Christmas, so consider this the rehearsal sheet. You will need to work off the recipe cards when following this guide, as they will have all the details.

There are two versions of this cooking guide. The first (our preferred), tells you what you can prepare the day before, then what you can cook the day of. This will minimise actual time in the kitchen on Christmas, and maximise time eating, drinking, and unwrapping presents!


Cooking Guide I:

The chef-level preparedness version.

To-do the day before


Optional preparation for those who want to be extra prepared:


On the day (about three hours before you sit down to eat – time may vary depending on how many people you are cooking for)


Cooking Guide II (The cowboy method):

For those who are confident enough to smash it all out of the park on the day!



For downloadable pdf version, click here.