Michel Roux

Serving four, a generous brined free-range turkey breast is slow-cooked in brown butter and thyme before being roasted until golden. "It's the most juicy, flavourful turkey breast you've ever tasted," says Michel. Alongside are three beautifully crafted latticed puff pastry pies filled with confit turkey leg and mushrooms. Serve with a rich turkey gravy flavoured with truffle and a traditional cognac-spiked cranberry sauce.

Bring a touch of French sophistication to your Christmas table with the addition of Michel Roux’s four-person beef Wellington. A fillet of British beef is brushed with Dijon mustard, wrapped in chestnut mushroom duxelles and rolled in Savoy cabbage leaves, sealing in the juices to guarantee a crisp all-butter latticed puff pastry crust. Drizzle with classic peppercorn sauce made with red wine jus, cream and butter and spiked with brandy. "Beef Wellington is a showstopper," Michel says. "You bring it to the table and everybody goes, 'Whoa!'"

Michel Roux's take on sticky toffee pudding. Apple halves are poached in butter and sugar, then baked into a sweet date-based sponge with apple-infused toffee sauce, resulting in a beautiful tart tatin finish as it bakes. "The best of both worlds," Michel says. "England and France." Serve with rich crème fraîche made with cultured cream – just the right amount of tanginess to offset the sweetness. "It is just so, so yummy."