Christmas cooking tips from Tom Kerridge

"Choosing a good-quality bird is half the battle – and M&S has that covered. Brine your turkey the day before in salt and water, or opt for a pre-brined bird (like the M&S Free Range Maple Glazed Turkey Crown). Make sure you rest the turkey for at least 30 minutes when it comes out of the oven for the best flavour. As a bonus, this also frees up space in your oven for your veggies and pigs in blankets."

"It’s all about building layers of flavour and balancing sweetness, seasoning and acidity. Think clementine zest and cranberries in your red cabbage, pancetta and chestnuts in your sprouts, and a drizzle of maple on your roasted root veg."

“The leftovers are one of the best bits about Christmas food! Use up what's left of the cheeseboard in my epic three-cheese toastie recipe, or shred carrots and cabbage into a colourful festive slaw, and serve up with these Christmas tacos. If you’ve got some dark leafy greens, throw them into this soothing, super-juicy turkey orzo soup. And you didn’t ask, but this panettone bread and butter pud is a total favourite in my house – great if you’ve got a few slices of panettone leftover, all layered up with cinnamon-spiked butter and festive custard.”

"Don’t feel like you have to do everything yourself. It’s fine to use a shop-bought dessert or main – I’m biased, but I think my new range of M&S Collection Wellingtons are super special, and they’d make a completely stress-free centrepiece. Then add a few homemade elements, whether it’s a flavour-packed side or some rich gravy – whatever’s important to your family – to make it feel special. And remember, Christmas is all about spending time with loved ones, so keep it all in perspective and don’t worry if it’s not 100% perfect."