3 . Does the thought of cooking an entire Christmas dinner for friends and family make you shudder? Our cookery writer Sophie Godwin has created the ultimate simplified menu for a stress-free day. With a range of time-saving techniques and showstopping flavour twists, this is the only festive menu you’ll ever need. Embrace the art of the shortcut!

Your timeplan to eat at 2pm

View and print our at-a-glance infographic time plan.

11am Take your turkey out of the fridge.

11:30am Heat the oven. Prepare the rosemary butter and rub underneath the turkey skin.

12pm Put the turkey in the oven to roast.

12:15pm Boil the potatoes and root vegetables. Make the harissa & orange marmalade glaze. Chop the ingredients for the stuffing sprouts.

1pm Baste the turkey, pour in the white wine and nestle cabbage wedges around the bird. Return to the oven.

1:10pm Prepare the separate ingredients for the mackerel starter.

1:25pm Smash the roasties and put them in the oven.

1:30pm Check the turkey—take out to rest if the internal temperature has reached 65C. Return the cabbage to the oven to finish cooking.

1:35pm Toss the roasted roots in the harissa glaze, then put in the oven.

1:40 pm Make the gravy, cook the sprouts and keep warm.

2 pm Sit down to the starter, with everything for you lunch ready to go.

The dessert takes just 10 minutes to assemble ,so you can do it once you’ve enjoyed the main course.

Buy your ingredients

We’ve pre-loaded your shopping list so that you can quickly buy all your ingredients for this menu in one go. Just click below to be taken to your shopping list, where you can buy all your ingredients from your preferred supermarket, and remove any ingredients as needed, and even print the list, to use direct when shopping.(Serves 6)·

Add to shopping List

The above shopping list is powered by Whisk. Please check your list thoroughly before purchasing. If the same items appear across different recipes they will not automatically combine in your list and you’ll need to do this manually. Please also check the products that have been selected via the Whisk program, as you may prefer a different brand from that listed.

1. Which section CAN’T we find on the website?

A．Classic cocktails	B．Vegetarian Christmas
C．Roast calculator	D．Wealth management

2. How long does it take to toast the turkey?

A．1 hour

B．2 hours

C．1.5 hours

D．2.5 hours

3. Which of the following is True?

A．The entire Christmas dinner is composed of a roasted turkey and dessert.

B．The automatically-generated shopping list is just for user’s reference.

C．Most of the ingredients on the shopping list come from the same brand.

D．You can buy all your ingredients online through Whisky by one click.

4 . Directions: Read the following passage. Fill in each blank with a proper sentence given in the box. Each sentence can be used only once. Note that there is one sentence more than you need.

Chengdu, the capital of Sichuan province, has an ancient rivalry with Chongqing, a city to its south-east. Residents of Chongqing accuse their Chengdu cousins of being pompous(自大的).    1    . Both cities share a love of spice-laden Sichuan cuisine, which in recent decades has conquered Chinese palates(味觉). But they are at war over which has the best Sichuan hotpot—a type of DIY-cooking that involves boiling vegetables and slices of meat in a communal broth with chillies and numbing peppercorns.

    2    It describes how it developed from a method used to make cheap offcuts of meat taste delicious. But Chengdu is playing catch-up. In January the city sold a plot of land on condition that the developer build a hotpot museum on part of it. Such presumptuous behaviour will test the famous fiery tempers of Chongqing-ites. Chengdu may be the capital of Sichuan cuisine’s eponymous province, but Chongqing was part of Sichuan for long periods of history until 1997. It is now the capital of its own province-sized region, which is also called Chongqing.

The two cities are among many in China with their own styles of hotpot. The stories behind these dishes reveal how different regions like to see themselves. Chongqing’s is said to highlight the ingenuity(心灵手巧) of the proletariat(工人阶级). Other places describe their hotpots as the sophisticated food of emperors. Some say theirs have military origins: warriors on the march boiling scraps in their helmets. Hotpot contents are equally diverse. To keep warm in winter, Beijingers boil fatty lamb in a berry broth.     3    

    4    Some older Sichuanese disown it altogether. They complain that it is causing an escalation of chilli-use in other dishes that drowns out subtle flavours. Chua Lam, a celebrity food critic based in Hong Kong, caused a stir in December when he wished hotpot would disappear from the face of the Earth. He dismissed it as “the most uncultured form of cooking”, requiring no real culinary knowledge.

A．A private museum in Chongqing, opened several years ago, makes the case for Chongqing-style hotpot.

B．But Chengdu’s plans for a museum suggest that Sichuan hotpot is not only growing in popularity, but is also becoming iconic.

C．Not all Chinese warm to hotpot.

D．The people of Chongqing are hotheads, Chengdu dwellers shoot back

E．Because Sichuan-style broths are the most commonly savoured in China.

F．Mint-suffused Yunnanese hotpot reflects the province’s links with South-East Asia.

5 . Many people prefer eating out instead of cooking at home. A change appears to be taking place, though, and millennials are leading the way. According to one survey, more young people are starting to cook at home for three basic reasons: They can save money, eat healthy and waste less food.

Popular TV chefs are also getting millennials excited about learning some basic cooking skills. Many millennials view cooking as a form of entertainment and self-expression. They proudly post pictures of their cooking creations on Facebook or Instagram, and invite friends over to share the cooking experience.

Many millennials have also found ways to avoid wasting food. After roasting a chicken, they put the leftover bones in their freezer instead of the garbage can. Later, they use the bones to make chicken stock which is an important ingredient in many dishes.

They also hate throwing out fruit that’s too old. To avoid that situation, they bake ripe fruit like berries and bananas for 15 minutes at 175 degrees C. Then they freeze it overnight. After that, they place the fruit in plastic bags and store it their freezer for later use.

Now any millennials only eat at restaurants that have excellent food-waste policies. These servants use every part of the vegetables they buy, including their stems and roots, in dishes. They also use beef, chicken and pork bones to make their own stock.

Millennials also reduce food waste by only buying what they require. Before going to a market, they write down what they need and don’t buy anything else. They way they won’t purchase more food than they can consume.

1. What is the main subject of this article?

A．A cooking trend that has attracted millennials.

B．A plan that millennials have for donating food.

C．A novel cooking technique that millennials like.

D．A food production system favored by millennials.

2. What do millennials with fruit before freezing it?

A．Mix it with other ingredients in a bowl.

B．Carefully remove the skin and seeds from it.

C．Use a sharp knife to chop it up into pieces.

D．Put it in an oven at the proper temperature.

3. According to this article, when do millennials make careful choices?

A．When they dine out together

B．Whey they vote for candidates

C．When they choose an employer

D．When they plant a new garden

4. According to this article, how do millennials avoid purchasing too much food?

A．They select small cans and packages.

B．They prepare a practical shopping list.

C．They leave their credit cards at home.

D．They weigh produce before buying it.