1 Stichelton cheese: Chosen by Michel Roux Snr, chef

"I would like an unpasteurised Stilton. They have a much creamier taste."

Stilton, by legal definition, must be made with pasteurised milk. Stichelton made by Joe Schneider on the Welbeck Estate, Nottingham, is the nearest unpasteurised equivalent. £28.35kg from Neal's Yard, nealsyarddairyshop.co.uk

2 Trealy Farm charcuterie: Patrick Holden, food campaigner

"Charcuterie from Trealy Farm's range of salamis and air-dried hams made from their traditional breeds of pigs. And organic apple juice from Ragmans Lane Farm."

Trealy Farm Charcuterie, Mitchel Troy, Monmouth NP25 4BL, trealy.co.uk; Ragmans Lane Farm, Forest of Dean, Glos, ragmans.co.uk and essential-trading.co.uk

3 Kazuo kettle: Nigel Slater, cook and writer

"I have long coveted the cast-iron kettles made by Kazuo Sasaki at the Kunzan Foundry in Morioka, Japan. The shapes are round and friendly and each one is different. I would love the one that appears to have been beaten by hailstones. At between £350 and £450 it would be a gift from or for someone special, but then it would last a lifetime."

Postcard Teas, 9 Dering Street, London W1, postcardteas.co.uk

4 James Robb's smoked lobster and langoustines: Mary Contini, Valvona & Corolla

"James Robb smokes salmon in the Scandinavian style from an old smokehouse at the harbour of St Monans in the East Neuk of Fife."

These are prepared to order, so email jamesrobb@mac.com with an order and contact number. A medium lobster will work out at about £20. eastpier.co.uk

5 Brindisa's Leton and Ballobor wild capers: Mark Hix, restaurateur and writer

"I'd like two items from Brindisa. Letón is fish sperm. It's fished in February and March, cleaned, cooked with a little olive oil and guindilla pepper and hand-packed into tins. It's commonly fried in Spain, although we have come across recipes such as mashing it with butter and seasoning to eat on toast (Ferran Adrià uses it) so I'm going to serve it to my Christmas guests. I'd also like some Ballobor wild capers – these grow in the wild and in very limited areas. They're fragrant and very tender."

Letón, £5 for 95g; Ballobor capers £11 for 245g, brindisa.com

6 Lakeland cast iron pan: Angela Hartnett, chef patron, at Murano

"A cast-iron grill pan, please."

Lakeland Cast Iron Griddle Pan, ref 14321, £24.99, lakeland.co.uk

7 Truffle oil: Ian Marber, the Food Doctor

"Really good truffle oil transforms my cooking and will transform my Christmas."

L'Aquila truffle oil concentrate, £45 for 250ml, Selfridges

8 Formans smoked salmon: Giorgio Locatelli, restaurateur

"Formans salmon is wild and only slightly smoked – the deepness of the flavour is great. In Italy you have smoked salmon for Christmas. It's my father's favourite, which makes it a must every year!"

Whole side (1.2kg) £42.50, formans.co.uk

9 Neal's Yard cheeses: Adam Byatt, chef

"I would plan to enjoy these on Boxing Day, but would no doubt crack the box open at about 8pm on Christmas Day itself!"

Boxes of mixed cheeses from about £30, nealsyarddairyshop.co.uk

10 Advent truck, peat smoked lobster tails and scallops, and chocolates: Caroline Boucher, columnist, OFM

"A bright red wooden Advent truck with little drawers you can fill with treats for small children. Sweets to fill it from the Tuck Shop Jar by old-fashioned sweet makers Hope and Greenwood. Plus peat-smoked lobster tails and peat-smoked scallops. Lastly, a rare treat, the Tamanaco box of ganache-filled dark chocolate from five different origins. Yum!".

Truck £24.99, lakeland.co.uk; Sweets, hopeandgreenwood.co.uk; lobster tails, £23.40 for 120g, scallops, £9.15 for 100g from hebrideansmokehouse.com; Tamanaco chocolate box, £42.50, lamaisonduchocolat.co.uk

11 Bee-keeping course and hive: Marc Demarquette, chocolatier

"I'd love a bee-keeping course and a hive. The British BeeKeepers Association runs courses all over the country. The prettiest hives are Fortnum & Mason's on the roof of their shop from which they harvested 1,000 jars this year.

The hives were specially made for the shop by Kim Farley-Harper in Machynileth and would cost around £5,000 each. A 227g jar of Fortnum's honey is £12.95, or a cone-shaped candle from Fortnum's beeswax, £9.95. fortnumandmason.com

12 Deerstalker: Vivek Singh, chef, Cinnamon KItchen

"Every year for fun I ask my wife for a deerstalker hat for when I go hunting. Alas, it has never materialised." Harris tweed deerstalker from Scotweb, £86.85, scotweb.co.uk

13 Bespoke tea: Annie Bell, food writer

"I can never find my perfect breakfast tea, so I would love to be given a bespoke tea blend from the Tea Palace. You describe your dream tea and their blenders design a brew to suit. They came up with a fantastic blend for me – Annie's Dream Cuppa – a blend of Assam Harmutty and Ceylon Rilagala, with Castleton Second Flush Darjeeling." £8.95 for 125g plus an initial £15 blending charge, teapalace.co.uk

14 Mottra caviar: Patricia Michelson, La Fromagerie

"The gift I give myself each year, to enjoy on Christmas morning, is Mottra sustainable caviar.  For the last couple of years I had to forgo it because caviar had all but disappeared through overkill.  Discovering it in Riga, Latvia has been a revelation, all the more poignant as my husband's family came from there. It's a treat to drink with Chase vodka." From £55.70 for 28g, lafromagerie.co.uk; Chase vodka, £28.99, waitrosewine.com

15 Daniel Smith porcelain; a thermal mug: Allan Jenkins, editor OFM

"I have become slightly obsessed with Daniel Smith's exquisite handthrown porcelain tableware. A large dish or his 'nest of five bowls' would make me very happy, £90. A thermal mug for the allotment would be good, too."

Daniel Smith, Archway Ceramics, London E3 4AG, 020 8983 1323; thermal mug , £9.50, M&S