Traditional fare from Giorgio Locatelli, chef patron of Locanda Locatelli, with baked pasta with aubergine, roast partridge, and figgy Christmas cookies
A Neapolitan mix from Jacob Kenedy, chef patron of Bocca di Lupo, with a classic pork and salami soup, fresh lobster in caponata, and some tiny fritters, struffoli
Turkey, pheasant, beef – and a pile of quails too. Margot Henderson, the chef behind London's Rochelle Canteen guides you through some perfect Christmas main courses
Can’t face cooking or the invasion of rellies? Hole up in a hotel instead. It’ll be your best Christmas present ever. Ruaridh Nicoll enjoys London’s chic Charlotte Street Hotel, and we list some more rural festive options