Christmas preparations

I keep thinking there's too much space in the fridge, but that's because the ham is in the oven and the goose crown is still in the freezer.

I've got the Ginger / Wasabi salmon on Day 2. The ham is lightly wrapped in foil, on a bed of fresh bay leaves, coriander and mustard seed, and allspice berries, in a Gas Mark 4 oven. It should come out around 7:30, which gives me plenty of time to decide what to glaze / crust it with.

We went to Beanies this morning and bought several sackfuls of veg, also to Fresh Asia in Broomhill to get some interesting things for the Japanese Experiment on Christmas Eve.

My thoughts so far are:

Tonight - venison liver, parsnip rosti, redcurrant jelly, cauliflower
Tuesday - main meal out at lunchtime in town, which could be anything. If we're hungry when we come home, individual baked baby camemberts with crusty ground hazelnut topping and bread and pear wedges to dunk.
Wednesday - last minute supermarket shopping, main meal in the evening of cured salmon, braised belly pork, miso-marinated grilled chicken, fresh pickled vegetables, carrot and sesame salad, cold green tea noodles, possibly some hand-rolled sushi, maybe some steamed aubergine with peanut sauce. There are some Sekrit Treats to go with this, and some bizarre pickled substances I bought this morning.
Thursday - roast goose, roast potatoes, parsnips, baby baby sprouts, braised red cabbage and chestnuts, cornbread sage dressing, gravy, ginger sauce, pickled pears - Christmas pudding
Friday - Ham, pork pie, salad, cheese, fruit, Christmas cake
Saturday - something fresh and spicy, maybe a set of veggie curries
Sunday - I have a joint of spiced cured beef, I may do something with that
After that we're into leftovers.