From watermelon to tiramisu and Caribbean pepperpot, here are the festive home menus from Rick Stein, Angela Hartnett and many others
Rick Stein, chef and founder of Rick Stein restaurants, nationwide
I love it at Christmas, when there are festive lights all around the harbour and the pubs are at their cosiest. This year, I’m spending it at my cottage in Padstow. I’ll be cooking goose with sage and onion stuffing, potatoes roasted in goose fat with artichokes and parsnips and a melange of vegetables – broccoli, peas, broad beans and carrots – all cut small and braised in butter and tarragon. It’s not traditional but I can’t have Christmas at my place without two or three dozen native oysters from the river Fal to start, and Cornish blue cheese instead of stilton with the port.