Presenting Nigella’s drunken devils on horseback, Simon Hopkinson’s prawn cocktail, Edson Diaz-Fuentes’s Mexican bacalao. Feast on Lindsey Bareham’s foolproof turkey, trimmings and gravy, Trine Hahnemann’s salmon and Andi Oliver’s glazed ham. We have mince pies, a sherry trifle, Elizabeth David’s definitive St Emilion au chocolat. Plus, of course, Nigel Slater’s essential cake, without which Christmas is incomplete. Happy holidays all, from all at OFM. Simon Hopkinson’s prawn cocktail The classic, crowd-pleasing start to a Christmas dinner Prawn cocktail. Prawn cocktail. Photograph: Romas Foord/The Observer Claudia Roden’s roast belly of pork with baked apples Celebrate with this fruity, meaty centrepiece Roast belly of pork with baked apples. Roast belly of pork with baked apples. Photograph: Kate Whitaker/The Observer Blanche Vaughan’s mince pies A festive treat or gift for guests, packed with homemade mincemeat Mince pies. Mince pies. Photograph: Kate Whitaker/The Observer Simon Hopkinson’s sherry trifle Fruit, booze, custard and cream – a perfect end to a celebration meal Sherry trifle. Sherry trifle. Photograph: Kate Whitaker/The Observer Nigella Lawson’s drunken devils on horseback Armagnac lifts these canapes to another festive level Drunken devils on horseback. Drunken devils on horseback. Photograph: Martin Poole/The Observer Mandy Yin’s coconut and lemongrass roast duck A hot and spicy Malaysian way of cooking a festive roast duck Coconut and lemongrass roast duck. Coconut and lemongrass roast duck. Photograph: Kate Whitaker/The Observer Edson Diaz-Fuentes Mexican bacalao a la vizcaina A traditional Mexican fish and rice dish for Christmas Eve – just like abuela makes Mexican bacalao a la vizcaina. Mexican bacalao a la vizcaina. Photograph: Romas Foord/The Observer Andi Oliver’s brown sugar, cranberry and rum-glazed ham An easy, show-stopping ham to impress friends and family Brown sugar, cranberry and rum-glazed Christmas ham. Brown sugar, cranberry and rum-glazed Christmas ham. Photograph: Romas Foord/The Observer Elisabeth Luard’s rice pudding with honey and bay What better than this comforting, creamy dessert to end the festive banquet Rice pudding with honey and bay. Rice pudding with honey and bay. Photograph: Kate Whitaker/The Observer Lindsey Bareham’s roast turkey, chestnut and sausage stuffing and gravy Everything you need for the classic Christmas centrepiece Roast turkey, chestnut and sausage stuffing and gravy. Roast turkey, chestnut and sausage stuffing and gravy. Photograph: Romas Foord/The Observer Yotam Ottolenghi’s black miso sticky rice with sprouts and peanuts Make the sprouts sparkle with this Asian take on the prep Black miso sticky rice with sprouts and peanuts. Black miso sticky rice with sprouts and peanuts. Photograph: Louise Hagger/The Guardian Rory O’Connell’s roast potatoes One of the star dishes of the Christmas meal – and here’s how to make perfect ones Roast potatoes. Roast potatoes. Photograph: Kate Whitaker/The Observer Anna Jones’s celebration celeriac and sweet garlic pie A cheesy, festive pie for the vegetarians at the table (and probably a few meat-eaters, too) Celebration celeriac and sweet garlic pie. Celebration celeriac and sweet garlic pie. Photograph: Romas Foord/The Observer Jane Scotter and Harry Astley’s baked squash with celery and herb cream A winter-warming take on the fondue for a holiday supper Baked squash with celery and herb cream. Baked squash with celery and herb cream. Photograph: Kate Whitaker/The Observer Nigel Slater’s Christmas cake Prepared well in advance and packed with fruit and nuts, the star of the festive dinner table Christmas cake. Christmas cake. Photograph: Jonathan Lovekin/The Observer Jeremy Lee’s baked salsify The root veg is centre stage in this party snack Baked salsify. Baked salsify. Photograph: Kate Whitaker/The Observer Trine Hahnemann’s Christmas salmon Try this citrussy, peppery Danish-style starter to the main event Christmas salmon. Christmas salmon. Photograph: Martin Poole/The Observer Elizabeth David’s Saint Emilion au chocolat A rich and indulgent French dessert from the queen of continental cooking Saint Emilion au chocolat. Saint Emilion au chocolat. Photograph: Kate Whitaker/The Observer Nigel Slater’s warm marzipan buns A sweet toasty treat for breakfast the day after the main event Warm marzipan buns. Warm marzipan buns. Photograph: Jonathan Lovekin/The Observer Tom Kerridge’s steamed ginger puddings with vanilla custard Spicy little sponges for a change from the traditional fruited version