A feast fit for a chef

Imagine the ideal Christmas feast… The fizz is chilling, the canapés are assembled and the kitchen is fragrant with festive aromas. But how to get there? To guarantee an absolutely breathtaking meal this Christmas Day, we’ve gathered recipes and advice from some of Britain’s most-revered chefs. Kick off proceedings with Monica Galetti’s favourite champagne cocktail, before taking your seats for Martin Morales’ smoked salmon starter (with a Peruvian twist). This year’s headlining roast goose, surrounded by rich balls of stuffing, is a masterful creation from Marcus Wareing, Michel Roux Jr’s picture-perfect roast potatoes, Angela Hartnett’s gorgeously glazed carrots and Tom Kitchin’s ultimate bread sauce. And if you didn’t think it could get any better, when that’s all done, Glynn Purnell pitches up to curate a showstopping cheeseboard. Best of all? It’s all eminently achievable in your own kitchen.

Atul Kochhar

Atul Kochhar’s breakfast

“Christmas is really one of the few days in the year that my family and I actually have time for a leisurely breakfast. And so we make it a great, big, decadent one – a huge stack of fluffy pancakes, drowned in clouds of whipped cream, berries and lashings of honey. This is a tradition that has continued since I was a kid, and I still infuse the honey the way my father taught me many years ago, using saffron, cinnamon, cloves and black pepper. Of course, we then have to wait till mid-afternoon before we’re hungry enough for Christmas lunch!” - Atul Kochhar

Atul Kochhar is chef-patron of Benares in London and Indian Essence in Kent; atulkochhar.com

Monica Galetti

Monica Galetti’s cocktail

“My husband Daniel and I have a choice of three countries in which to celebrate Christmas: France with his family, New Zealand with mine or here in the UK where we live. This year we’re looking forward to a Great British Christmas, but wherever we are, we start lunch with the cocktail we created together (he’s head sommelier at Le Gavroche). It’s made with pomegranate liqueur, fresh clementine juice and topped up with champagne – it’s a great start to Christmas Day. That, and seeing our daughter’s face when she finds Santa has indeed eaten the biscuits she left out AND taken all seven carrots for the reindeers!” - Monica Galetti

Monica Galetti is senior sous chef at Le Gavroche in London; le-gavroche.co.uk

Angela Hartnett's red cabbage and apple salad and honey and cumin caramelised carrotsAngela Hartnett's Red CabbageAngela Hartnett's carrots

Angela Hartnett's red cabbage and apple salad

'Most people serve braised red cabbage on Christmas Day but I prefer the crip crunch of a salad to cut through all the richness. Plus, it can be made the night before.' - Angela Hartnett

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Angela Hartnett's honey and cumin caramelised carrots

'Honey and butter not only bring out the natural sweetness of the carrots (the cumin adds just a subtle hint of spice), they also give them a lovely shiny glaze.' - Angela Hartnett

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Tom Kitchin's shallot and parsley marmalde and bread sauceTom Kitchin marmaladeTom Kitchin's bread sauce

Tom Kitchin's shallot and parsley marmalde

'This savoury marmalade is sharp enough to cut through the richness of the goose perfectly. You can make it in advance, too, adding the butter, parsley and pepper just before serving'. - Tom Kitchin

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Tom Kitchin's bread sauce

'No roast - especially Christmas lunch - is complete without a big bowl of bread and butter sauce on the table. You can also make this with gluten-free bread.' - Tom Kitchin

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Glynn Purnell

Glynn Purnell’s cheeseboard

“I think three is the magic number when it comes to the Christmas Day cheeseboard – a good cheddar, like Montgomery’s, a barkham blue or a stilton and a light young goats’ cheese. Serve with quince jelly and some brown bread that’s preferably a day or two old. Cheese then dessert or dessert then cheese? I’m flexible on which way we go… it depends on the company. I suppose with Michel here, it’ll be the traditional French way of cheese first! After all that, I usually find myself doing the washing up before kicking back with a large Armagnac, a mince pie and a cigar. Then I’ll take Whoops, my jack russell, for a walk.”

Glynn Purnell is chef-proprietor of Purnell’s in Birmingham; purnellsrestaurant.com