Hugh shares a simple starter with classic bacon flavour.

Hugh Fearnley-Whittingstall shares his classic Christmas recipe.

“Roast beef is a celebration of all that is exciting about good meat. And as I raise some very special beef of my own, from my ‘micro-herd’ of North Devon cattle, for me it really is the most special thing I can put on the table at Christmas. You don’t have to raise your own beef to have a very special joint, but I would recommend talking to your butcher or, better still, a beef farmer who sells direct, to procure a well-aged (hung for at least 3 weeks) piece of ‘well-covered’ (nice and fatty) fore-rib on the bone. It’s quite a forgiving joint, as you can roast it pretty fiercely to get the outer muscles well done with a nice, crisp, almost-burnt exterior, while the eye of the joint stays lovely and pink.” – Hugh Fearnley-Whittingstall

“These three combos hold their own alongside bold flavours. Serve on their own, as a trio, or lined up on the buffet table.” – Lucy Brazier.

“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

“Centuries ago, Twelfth Night was considered more important than Christmas Day, as the culmination of 12 days of celebration. The centrepiece of the feasting was a cake. Originally a fruit cake, it evolved into an almondy, buttery sponge- or pastry-based treat, and tradition has it that a bean, trinket or tiny ceramic figure should be hidden in the mixture. I top mine with this snow baby, inherited from my grandmother Doff, my Christmas angel.” – Lucy Brazier.