Angela Hartnett

Brought to you by Dishpatch, this Italian-inspired porchetta centrepiece comes from legendary chef Angela Hartnett. Free-range British pork belly is rolled and stuffed with herbs, garlic, lemon, chilli flakes and fennel seeds. Already slow-cooked overnight, there are just a few final steps to heat and serve at home. Carve at the table and serve with a rich Marsala gravy and a sweet-sharp fig chutney. "It makes it easy to have a great restaurant meal on Christmas Day," Angela says.

Brought to you by Dishpatch, elevate your festive canapés with Angela Hartnett's hand-rolled arancini. Made in the traditional style, 12 are filled with cacio e pepe – Pecorino cheese and freshly milled black pepper – while 12 combine porcini and button mushrooms with mozzarella and a touch of fresh truffle. Coated in breadcrumbs and pre-fried, they're guaranteed to bake to a golden, crisp shell. "I think it's a perfect canapé," says Angela. Simply heat in the oven and serve.