“Christmas in my household isn’t complete without a glazed ham, and this spiced peach version is on my menu this year.” – Kerrie McCallum

Make the most of summer’s beautiful cherries with this stunning trifle. Assemble it the day before for relaxed entertaining. We added kirsch, the traditional cherry liqueur for a black forest cake, but you can simply omit if you prefer.

These classic beauties have a reputation of being fiddly to make, but really, it’s all about timing. Follow our method and you’ll realise there’s nothing to it. Plus, you can make them in advance and have them ready and waiting to fill.

Hugh Fearnley-Whittingstall shares his classic Christmas recipe.

“A highlight of summer is when mangoes are in full season. This salad is great to enjoy for those hot days, and is always a family favourite side salad on Christmas Day.” – Matt Moran

All the flavours of the festive season in a deliciously scoopable side dish that pairs well with poultry, pork or meat roasts.

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.

“We have the most lovely cumquat tree at my mum’s place. They’re in abundance, so we always do something with them at Christmas. The cumquat glaze is inspired by a recipe from my favourite cookbook, Stephanie Alexander’s The Cook’s Companion.” – Lauren Mathers

No one knows classic bakes quite like the legendary ladies of the Country Women’s Association (CWA). So when you're in need of the perfect boiled fruit cake recipe for Christmas, look no further – the CWA has you covered.

“Nothing says Aussie summer quite like fresh mangoes, and trifle is such a crowd-pleasing Christmas classic – the two together combine to make a quintessential Aussie Christmas dessert.” – Tom Gorringe

“Standing rib has everything: a thick layer of creamy fat that becomes crisp and golden, marbling through the meat and adding flavour; and rib bones that keep the meat moist and juicy (and are great to chew on). This magnificent roast should be served with all the trimmings, and gravy made with the pan juices.” – Adrian Richardson

These are great as an entree or as an accompaniment to roasted protein.

“Usually, when I peel and clean prawns, I like to dip them in some heavily salted iced water, then quickly dry them off. This ensures they are well chilled, seasoned and clean.” – Alex Prichard

“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