No, it’s not too early to start. Anyone in business knows that you have to plan ahead to achieve the outcome you want. First, you need to gather the data. Will Christmas Day be at home or away? Indoors, outdoors, or both? How many people are we talking about, and what are their expectations?

Next, review and evaluate past performance. Think back to the last time you did Christmas dinner (I know, it’s been almost a year). How did you go on timing, budget, fridge space and personal sanity?

Now, plan ahead. Set clear goals, agree on budgets, and write out lists. Do this, and your Christmas will be best-in-class.

One month ahead

Plan the menu. Prawns, ham, vegetables, pudding? It’s a start. If you anticipate a lot of baking and roasting on the day, move something to the barbecue, to free up oven space.

Order ahead. Check the order closing dates for ham, turkey, and special seafoods. Sort your shopping list into dairy, fruit and veg, pantry, meat and seafood.

Make the Christmas cake and pudding. The traditional Stir-Up Sunday that marks the start of advent is on November 26, so grab that wooden spoon and get cracking.

Make room. Plan the next few meals from what’s in the freezer, and clear out the fridge of all those manky half-full jars. You’re going to need all the space you can get.

Delegate. Leadership is knowing what strengths people have (making mince tarts, sourcing Christmas trees), and exploiting them.

Two weeks ahead

Stock up on the basics. Do an audit of what’s in the cupboards, and double-check for cling wrap and kitchen foil, baking paper and paper towels (Christmas is murder on those things). Check also crackers, sea salt, mustard, cranberry sauce, and kitchen twine for the turkey.

Cook and freeze. Do a batch of chicken or vegetable stock. Make the gravy ahead and freeze. Make the gingerbread dough now, roll out between two sheets of baking paper and freeze, ready to thaw, cut out and bake closer to the day. Whip up a batch of garlicky herb butter and freeze.

Sort the condiments. Preserve lemons and make pesto, chutney, and “insert your favourite condiment here”.

Sharpen your knives. Either do it yourself or drop them off to a specialist.

Save your bread. If you’re going to make stuffing or bread sauce, save up stale bread and freeze as you go.

One week ahead

Make a few dishes in advance. A large pork terrine will feed heaps, and even improve after two or three days. Cure a side of salmon for two days, and it will supply snacking material for up to four days.

Shop for goodies. Christmas is on Monday this year, so establish whether your favourite shops and markets will be open on Sunday. Buy cheeses, get them home and label them. Buy fresh berries and seafood at the last minute.

Prep your presentation. Pull out trays, platters, cake stands and punch bowls and give them a spit and polish. Find the tablecloths. Theme the tablescape – choose a colour, era, or mood. Gather together garnishes to add freshness and colour – herbs, pomegranates, red and green chillies, walnuts and almonds, and microgreens.

Don’t overdo it. Some experts say to stock up on long-life products to get ahead. That’s ridiculous. We’re just getting organised so we can enjoy ourselves more, not prepping for long-time survival.