Claude Bosi has two Michelin stars and comes from the food capital of France. So what's he cooking for Christmas? Turkey, trifle and all the trimmings. Interview by Killian Fox
Writers and editors from the Guardian and Observer recommend brilliant walks in the countryside – with the vital ingredient of a welcoming pub along the way
Simple classics from Sam Harris, chef patron of Zucca, with a salad of roasted pumpkin, prosciutto and chestnuts, pheasant with red wine, and panettone with pears