“Whatever you do, please do not wash your oysters! If a little shell breaks off into an oyster, remove with a small instrument or tweezers instead of washing. Try to keep as much of the oyster’s natural liquor in the shell as possible. It’s delicious and is one of the things that makes a freshly shucked oyster so good.” – Josh Niland

“A bombe Alaska is a real show-stopper. It’s also something you can make ahead, which is important at Christmas - you don’t want to be in the kitchen all day.”

Editorial Director Kerrie McCallum shares an easy seafood dish to get the prawn party started.

“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

“Everyone loves corn, and it’s at its peak during summer. There are so many different ways to eat it – you can cut the kernels off and mix them through things, or barbecue it like I’ve done here. My homemade harissa complements the sweetness of corn with a beautiful peppery kick.” – Clare Falzon