Before one of the biggest days of the year, Phoebe Wood delivers a Christmas Eve feast for the books. Roasts, sides and pies are filled with all-new stuffing and dressed with festive sauces. And the dessert is a jelly-and-sherbet number to make all your wishes come true.

Duck with spiced peach sauce

For the crispiest duck skin, begin this recipe 2 days ahead. You will need a kitchen thermometer.

Roast chicken with chorizo and sage stuffing

Up your roast game with this chorizo and sage stuffing.

Strawberry and vanilla jelly with sherbet

Take your cue from Santa’s colour scheme and turn classic summer strawberries and cream into a vibrant make-ahead dessert that comes with fun pops of strawberry sherbet.

Duck-fat brussels sprouts with lemon aioli

Watch out potatoes, these duck-fat brussels sprouts are tough competition for favourite Christmas side.

Flake on your plans and make this leek, feta and potato pithivier instead

Leek, feta and potato pithivier with soft herb salad

This classic pastry dish is an absolute winner with guests.

Aussie Christmas mince pies

This pastry is very short and crumbly which can make it a little tricky to work with, but it’s worth the effort for the result. Alternatively, you can substitute with store-bought sweet shortcrust.