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I do it in groupings, depends on who it's for, when I'll see them.
My christmas cakes I make in the last week of Nov/1st week Dec and the rest just flows from there. Slices. sweets, chocs, etc.
What's needed for the meal, chicken and pork is cooked the day before so it is cold and ready to serve, same with any pies and desserts. Christmas doy comes around and we just have to make up the salads. Potatoes, rice and dressings are also made the day before.
We do not have anything hot to prepare unless the host wants whole baked potatoes/sweet potatoes or fish.
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