Are you on the hunt for exceptional supermarket champagne? Perhaps you’re looking for a simple party recipe or just craving some top-notch cheese. Esteemed culinary experts like Yotam Ottolenghi, Giorgio Locatelli, and Ixta Belfrage share their favorite festive snacks, beverages, and desserts that you can either whip up at home or purchase for the holiday season.
Christmas presents a myriad of options, particularly in terms of culinary delights. To assist in making your holiday meal planning smoother, we’ve consulted with 16 renowned chefs and culinary professionals to learn about their go-to items to bring along when they’re invited to festive gatherings.
Interestingly, it appears that even high-profile chefs enjoy simple pleasures like Ferrero Rocher chocolates, a fine sherry, a delicious mince pie, or a well-curated cheese platter during the holiday season. Each holds dear their unique traditions, from Matthew Ryle’s family preferring apple tart over Christmas pudding, to the hot chocolate and marshmallow kit that Yotam Ottolenghi’s children adore, to Sabrina Ghayour’s cherished truffle-infused cheddar.
‘Smoked Salmon Isn’t Complete Without Russian Salad in Italy’
Giorgio Locatelli
“Growing up, I spent every Christmas day helping at my family’s restaurant in Lombardy,” recalls Giorgio Locatelli. “After closing at five, we’d all head to the local pastry shop for a large meal together, always featuring smoked salmon.” Nowadays, when Locatelli needs to bring a dish to a Christmas event, he prefers salmon from Smokin’ Brothers (£8.90, smokin-brothers.com). “It’s exceptionally high quality—those three brothers really prioritize sourcing.” He pairs it with Russian salad. “In Italy, it just wouldn’t be Christmas without smoked salmon and Russian salad.” His salad basics include boiled potatoes, peas, and carrots in mayo, but he notes its adaptability: “You can add chicken, use pumpkin, or even make it vegan. I also like to add diced large gherkins after draining them to remove the vinegar.” He also makes sure to bring a bottle of his own olive oil (£25 for 500ml, shop.nationalgallery.org.uk) as a gift. “Olive oil makes a wonderful present since it lasts—come February, they’ll still be enjoying it and remembering you.”
Giorgio Locatelli’s latest venture is located at the National Gallery in London
‘Jamon Is a Staple in My Family – My 92-Year-Old Mum Eats It Daily’
José Pizarro
“Bringing a whole leg of jamon to my mother’s home has become a tradition,” shares José Pizarro, who was raised in Extremadura, Spain. “My 92-year-old mother enjoys a slice daily. Between the 13 of us, an 8kg leg is quickly finished over five days.” It costs £690.50 for a whole leg (£26.50 for 70g, shop.josepizarro.com); alternatively, Waitrose offers a more budget-friendly Jamon Iberico de Bellota (£14.55 for 100g, waitrose.com).
“I also always bring sherry to Christmas gatherings,” adds Pizarro. “For an aperitif, I prefer Tio Pepe fino (£12.75, thewhiskyexchange.com), or for something pricier, Valdespino Inocente (£20.95, leaandsandeman.co.uk), which is aged under a layer of yeast called flor for 10 years, making it very dry. My favorite is Matusalem (£28.95, thewhiskyexchange.com), a blend of pedro ximénez sherry and oloroso, which is sweet and nutty and pairs beautifully with turrón, a Spanish almond nougat (£9.25 for 125g, brindisa.com).”
Jose Pizarro’s newest restaurant is Lolo, located in London SE1
‘My Sons Always Dash for the Hot Chocolate’
Yotam Ottolenghi
“Having simple, yet special snacks and treats available during the holidays is quite handy,” notes Yotam Ottolenghi. “For an easy canape, I coat cocktail sausages with my sticky date and tamarind sauce (£4.75, ottolenghi.co.uk), giving them a glossy, tangy finish. I also prepare a large batch of spiced nuts: mix 100g each of cashews and macadamias, 120g of pecans, 60g of skin-on almonds, and 80g of pumpkin seeds. Roast at 170C (150F fan)/325F/gas 3 for 15 minutes with a tablespoon of sunflower seeds, two tablespoons of nigella seeds, three of sunflower oil, two of honey, a teaspoon of fine salt, and the leaves from two sprigs of rosemary. Once cooled, stir in two teaspoons each of coarsely ground black pepper and cayenne.”
For Ottolenghi, cheese is a must. “I enjoy visiting the cave at La Fromagerie in London; it’s one of the most festive places. Where to begin? Colston Bassett stilton, Comté D’estive, Ticklemore, Pecorino Sardo (from £14.30 for 250g, lafromagerie.co.uk).
“As for beverages, my sons rush for the hot chocolate with marshmallows we offer in tubs at our delis (£59, ottolenghi.co.uk – the set includes hot chocolate and marshmallows, cinnamon bun cookies, and a reusable cup). While they’re occupied, I experiment with a cocktail from Alice Lascelles’ book The Cocktail Edit (£18.98, Quadrille) – her recipes strike the perfect balance between classic and playful. Once satisfied, I switch to a glass of Botivo (£27.50, widely available) and soda with a slice of orange for a non-alcoholic option.”
‘A Brine Mix to Enhance Your Turkey’s Flavor’
Julie Lin
“I prefer to bring something practical,” says Scottish-Malaysian chef Julie Lin. “I’ve been preparing a dry turkey brine mix to give to friends ahead of Christmas: combine three tablespoons of salt, one tablespoon each of MSG, sugar, and black pepper, one teaspoon each of garlic powder, onion powder, and smoked paprika, and a finely chopped sprig of rosemary. I package it in small jars with instructions: dry the turkey, rub the brine under the skin and inside the cavity (you might not use all of it), then place on a rack and refrigerate, uncovered, for 24–48 hours (do not rinse). Then roast. The salt and MSG deeply penetrate, enhancing moisture and flavor, while the uncovered refrigeration dries the skin for optimal crispness.”
Lin also crafts Sichuan pepper chocolate truffles: modify your favorite recipe by adding one teaspoon of finely ground Sichuan pepper and a pinch of salt to the still-liquid mixture. Allow to cool until just firm, then use a small spoon to scoop out bite-sized portions of the ganache. Quickly shape into balls and roll in cocoa powder, chocolate flakes, or toasted sesame. Chill. “Package them in a tin for a delightful gift.”
For beverages, Lin focuses on whisky and beer. “Many in the Scottish whisky industry insist on drinking your drams straight, but I enjoy giving friends whisky from Fettercairn (£52, fettercairnwhisky.com), which is wonderfully smooth and not overly peaty. I’ve also collaborated with Drygate in Glasgow to create a tamarind and lemongrass sour called Sama Sama (£2.50 for 330ml, drygate.com).”
Sama Sama: Comfort Food from My Malaysian-Scottish Kitchen by Julie Lin is available now
‘This Black Truffle Cheddar Is Irresistible’
Sabrina Ghayour
“I used to make panettone from scratch, but it was a nightmare—I did it once and never again,” explains chef Sabrina Ghayour. “I usually opt for pandoro (Muzzi, £30.99, souschef.co.uk), which doesn’t include candied fruit—since not everyone enjoys it—and, like panettone, it lasts a long time without overshadowing anyone else’s dessert. As a chef, my last desire is to eclipse another dish.” She always arrives with champagne, cheese, and Peter’s Yard charcoal or fig crackers (from £2, widely available).
“I used to bring Nicolas Feuillatte Champagne back from France, but now it’s available at Sainsbury’s for £29.50—a great deal. If you’re willing to spend more, consider Billecart-Salmon Rosé Champagne (£75, majestic.co.uk). I wasn’t much of a fan of blue cheeses before, but now I’m hooked on Colston Bassett’s blues (from £4, widely available), and I absolutely adore Godminster cheeses, both their regular cheddar and their black truffle cheddar (from £7, widely available). I generally avoid anything with added truffle, but this cheese is exceptionally addictive.”
Sabrina Ghayour’s latest book is Persiana Easy
‘A Stunning Trifle That’s a Breeze to Prepare’
Georgie Mullen
“I like to give gifts that recipients can enjoy almost immediately,” states Georgie Mullen. “I make a pomegranate and blood orange trifle with white chocolate custard: it’s visually appealing with its vibrant colors, yet it’s incredibly simple because I use store-bought custard. At Christmas, especially when you’re making a gesture for someone else, you don’t want to overcomplicate things.”
Begin by making the jelly. Boil 710ml pomegranate juice with two tablespoons of caster sugar, the juice of half a lemon, and 12g (two sachets) of Vege-Gel. Remove from heat and let cool for 15 minutes. Slice 400g madeira cake into thin pieces, then brush with 35ml Cointreau. Use the cake to line a large glass bowl, pouring over any remaining Cointreau. Peel and slice four blood oranges, removing any seeds. Arrange the slices against the glass above the cake layer; any remaining slices can be placed on top of the cake. Carefully pour the jelly over the arrangement, allowing it to seep around the sides of the orange slices. Refrigerate for three to four hours to set. Mix 750ml high-quality custard with 300g melted white chocolate, then pour over the set jelly, smoothing the surface. Return to the fridge for at least an hour before serving. When ready, whip 500ml double cream into soft peaks and roughly spread over the custard layer. Sprinkle with pomegranate seeds and a handful of chopped pistachios.
If not preparing food, Mullen often pairs drinks with edibles as her contribution to Christmas festivities, such as 10-year-old tawny port (from £25, widely available) with premium dark chocolate. “It’s nice to bring a set: I give cheese scones with a chunk of cheddar, some butter, and a jar of quick pickled apples.” For the pickle, boil 125ml white vinegar with two tablespoons caster sugar, a bay leaf, a cinnamon stick, and 10 peppercorns, then pour over one large thinly sliced eating apple. Store in a sterilized jar.
What to Cook & When to Cook It by Georgie Mullen is now available
‘I Always Bring Sugar Mice for My Nephews’
Ben Lippett
Chef Ben Lippett enjoys making devils on horseback for parties: he wraps prunes in thick-cut bacon, bakes them, then glazes with his own Dr Sting’s Hot Honey (£8.99 for 260g, drstings.com). “I sometimes add a bit of comté inside, or blue cheese, or even marzipan,” he notes.
He sources smoked trout and pâté from Andrew’s Smokehouse in London (trout from £15.50 for 200g; pâté £6.49, andrewssmokehouse.com). “The owner is incredibly nice and his products are top-notch. Hard Lines coffee in Cardiff recently gave me some of their festive blend, which tastes like lebkuchen (£13.50 for 250g, hard-lines.co.uk). I’m close with the folks at Hand Brew Co in Brighton, and they’ve put out some amazing beers and collaborations – there’s one with David Shrigley called Toadlicker (£4.20 for 440ml, handbrewco.com). And I always bring sugar mice for my nephews.” (Boyne’s sugar mice, £3.50, english-heritageshop.org.uk.)
How I Cook by Ben Lippett is now available
‘Whoever Finds the Coin Will Have Good Fortune for the Year’
Christina Soteriou
Chef and plant-based food writer Christina Soteriou, whose family hails from Cyprus, prepares two traditional baked goods each holiday season: a vasilopita sponge cake with a coin baked inside (“Whoever finds the coin is blessed with good luck for the year,” she explains) and melomakarona, orange-spiced cookies drenched in syrup. Here’s her mother’s recipe: “In a large bowl, beat 175g caster sugar with 275ml olive oil and 250g soft butter or vegan margarine. Mix in 100ml brandy, the juice and zest of two oranges and one lemon. Gradually sift in 1kg self-raising flour mixed with three teaspoons of baking powder, adding it cup by cup and beating thoroughly after each addition until the dough is firm and manageable. Preheat your oven to 190C (170C fan)/375F/gas 5. Take a tablespoon of the mixture and shape it into an oval. Using your index and middle fingers, form a slight ridge along the length of each cookie. Arrange on lightly greased baking sheets, spacing them about 2.5cm apart. Bake for 30–35 minutes in two batches or until risen and golden brown. Allow to cool. For the syrup, boil 275ml water with 75g sugar, 250ml honey, and a teaspoon of whole cloves for five minutes, skimming off any froth. Remove the cloves. Combine 75g chopped walnuts with two teaspoons of ground cinnamon on a large plate. Using a
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