Cosmopolitan Christmas: Stosie Madi’s French-African-Lebanese Christmas lunch – recipes

I was born in west Africa, and brought up between there, France and the UK in a French-Lebanese-British family. Unsurprisingly, then, our Christmas lunch was more than a bit diverse: my father always insisted on some British and Lebanese elements, while my mother contributed French dishes and technique; west African produce was also a must, because the house would be full of all nationalities, including our African family. Not only that, but our Christmas would invariably start with a guest list of about 20, and another 20 or so waifs and strays would always then turn up in need of feeding and watering. Today’s dishes were part of our regular seasonal festivities, as good in the sunshine as they are robust enough for a chilly British winter.Lebanese feasts always feature some form of pie, and sambouseks are tiny little ones with various fillings

From a showstopping pavlova to a £7 sherry: what top chefs bring to Christmas dinner

Looking for a great supermarket champagne? Need an easy recipe to take to a party? Or just some really good cheese… Yotam Ottolenghi, Giorgio Locatelli, Ixta Belfrage and others reveal the best snacks, drinks and desserts to make and buy for the big dayThe Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Christmas is a time of overwhelming choice, especially when it comes to food. So, to help you navigate the festive feasting, we asked 16 top chefs and cooks to tell us what they buy or make to give to the people brave enough to invite them over

A fresh take on wine pairings for Christmas dessert

It may well be that you already have a drink that you traditionally like to sip on after dinner (or lunch), and who am I to tell you that needs to change? Even so, I have a few ideas for drinks you might like to try instead.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Let’s start with the classics

How to eat, drink and be merry – while pregnant – at Christmas

For a festival with childbirth at its religious heart, it is perverse how much of our traditional Christmas spread isn’t recommended for pregnant women. Pre-pregnancy, this was not something I’d clocked. I was the soft cheese supremo, canape queen – at my happiest with a smoked trout blini in one hand and a champagne flute in the other. Then one day in October, two blue lines appeared on a test result and everything started to change: my body, my future and most pressingly my Christmas.The Guardian’s journalism is independent

Jeremy Lee’s recipe for almond, chocolate and prune tart

A recipe box was rifled through, but, alas, much like shopping for a present last minute, nothing leapt to the fore. Out of the corner of an eye I spied an old folder of pudding menus, all stained and tattered. A wonder at how this might have escaped notice was soon dispelled – unsurprising, really, given the usual state of my desk and shelves – and the page on which it fell open revealed the scribbles for a midwinter pudding menu. And, just like that, as if the scent rose from the page itself, came a memory of an almond, chocolate, walnut and prune tart being lifted from the oven, all mahogany hued and with a few bubbles bursting from the pieces of chocolate among the prunes peeking out.My appetite for almond tart has never waned; be it in a restaurant kitchen or at home, an almond tart is nigh-on inevitable

Creme brulee and chocolate bundt cake: Nicola Lamb’s Christmas crowdpleasers – recipes

Even though our to-do lists are longer and our homes busier than ever, there’s something about Christmas that gives us the extra chutzpah to bake. And not just any baking, but baking for a crowd. So, with this in mind, here are two crowdpleasing recipes – a rich hazelnut “Nutcracker” creme brulee and a resplendent chocolate fondant bundt cake – with a few make-ahead and shortcut secrets to give you a head start.Serve this rich, decadent dessert warm from the oven in the centre of the table, piled with ice-cream (and perhaps pouring cream, too – why not? It’s Christmas!). The batter can be made and kept in the fridge for up to 24 hours, then baked from chilled; add an extra 10 minutes to the cooking time if you do so, though