Christmas Day has never looked – or tasted – more delicious.

Hugh Fearnley-Whittingstall shares his classic Christmas recipe.

“This hearty salad is one of my favourite ways to eat brussels sprouts. A tip for frying the Lebanese bread – I separate the layers. It makes for a more even fry. If you want a healthier option, use toasted leftover sourdough.” – Paul Farag

This recipe is epic for a reason! You can't go wrong with a smidge of duck fat.

This rich gravy is best served with roast turkey, pork or chicken.

Cornersmith’s Alex Elliott-Howery and Jaimee Edwards provide a day-before pudding you can give away or hold on to for your own feast.

“One of Hugh’s first festive recipes in the early days of River Cottage was mincemeat made with beef. He embraced its true origins – beef or lamb fermented with dried fruits, spices and alcohol. While it was well received, we tend to stick to the popular version nowadays, using different alcohols, dried fruits and suet or butter. Or a vegan version with no suet at all, but plumped up with grated or chopped fruit. As well as mince pies, this quintessential festive preserve can be added to tarts and strudels, stuffed into baked apples or swirled through ice cream. Make it up to 6 months before Christmas.” – Lucy Brazier