Sounds good!

I'm still doing the roast dinner. Have small boneless chicken and gammon joints which can then be sliced cold or into chunks for a pie. My high end goodies will be smoked salmon, prawns with a small pork pie (a proper one not that yukky bright pink meat).

Also have an individual Christmas pudding. I know it's not everyone's taste but will be a good substitute as can't seem to find a decent small cake this year (that doesn't cost a fortune!).

Saw a great idea on a cookery show at the weekend. A different way to prepare stuffing/seasoning. Line dish with streaky bacon, so there's some hanging over the sides. Then fill dish with your chosen stuffing (either shop bought or homemade). Fold the bacon over to make a "parcel" and bake in oven until bacon is crispy. I'll be doing this in a ramekin; just enough for me. Nearly forgot, will be adding chopped dried apricots to the stuffing. Yumyum!