It has been decreed by she who must be obeyed that we are spending the week of Christmas with family in rented cottages in Suffolk. I am still expected to cook the full Christmas dinner though for 10 even though I have no idea what the kitchen facilities comprise of. I am therefore smoking the turkey and half of the gammon tonight and I will briefly vac pac, freeze and re-heat it for Christmas Day. Sous Vide - I love you xxx. The other half of the gammon is going to be cooked in the pressure canner in ginger beer on Christmas day. Does anyone else have additional challenges inflicted upon them when preparing their Christmas meal? To get my own back I have ordered 10Kg of dry ice to be delivered on Christmas Eve so that I can have fun making brandy butter ice cream at the table on Christmas Day