Fit for the turkey.

Chris Upton made his plum puddings in October, has had his turkey ordered since the beginning of the month and is well ahead with the culinary plans for the festivities. He makes his own cranberry and brandy sauces, his own mincemeat and insists that there must be three kinds of potatoes on the menu on Christmas day: roast, mashed and au gratin. [ABSTRACT FROM PUBLISHER]