All of Jamie’s recipes are tried and tested, with clear instructions and handy ‘Get Ahead’, ‘Love Your Leftovers’ and ‘Mix It Up’ tips.

Jamie Oliver’s Christmas Cookbook - The Happy Foodie

Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection. You want to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird. Make the filling the day before, then finish baking it in on the day for a show-stopping vegetarian centrepiece.Jamie has pulled out all the stops in this recipe, packing his vegetarian nut roast with squash, quinoa and chestnuts, apricots and spices, and cooking it in a spicy tomato sauce. It’s a deceptively easy make-ahead alternative to traditional Christmas pudding, packed with a host of festive flavours, from chocolate sauce and cherries to Vin Santo and Panettone.

Pink pepper negroni | Drink recipes | Jamie Oliver recipe Pink pepper negroni | Drink recipes | Jamie Oliver recipe

With sticky, caramelised onions, sweet garlic, bay, fresh thyme and buttery puff pastry, this is Jamie’s easy and savoury twist on a tarte tatin. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.

Loaded with sticky dates, raisins and cranberries, plump apricots, nutty pecan and fiery crystallised ginger, served with a swig of boozy bourbon and sweet golden syrup, Jamie’s Christmas pudding is the perfect way to round off your festive feast. To flavour your Negroni, simply mix the gin, vermouth, Campari or bitter liqueur and peppercorns together. Yet another twist on the classic roast potato, these hasselbacks with a blue cheese and hazelnut crumb will make a perfect addition to your Christmas spread, and an equally good party canapé. If you’re after a littleextra help this year, check out Jamie’s Christmas Cookbook – packed with all the classics you need for the bigday,you’ll findloads of delicious recipes for edible gifts andparty food, as well as new ways withleftovers and party cocktails, too.

Get-ahead Christmas recipes | Jamie Oliver | Christmas Get-ahead Christmas recipes | Jamie Oliver | Christmas

These are a few of ourfavourite Christmas recipes from Jamie’s Christmas Cookbook and his most recent cookbook, Together.

Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce. Remembering to work out enough time for the bird to come up to room temperature, to cook, and to rest for 2 hours will determine when you start cooking and when you eat. Keep warm over the lowest heat until needed, adding any extra resting juices from the turkey before serving.