With everyone’s oceanic interest piqued, it’s time to move into the dining room and enjoy some fantastic fish and seafood. You can never go wrong with smoked salmon – something Bryan Webb knows all too well. His terrine is simple, easy to prepare in advance and looks beautiful on the plate. If you’d prefer to serve a hot starter, then scallops are a safe bet. Serve them with spices and parsnip like Marcus Wareing, or celeriac, apple and hazelnuts like Paul Welburn – both recipes are seasonal and very, very tasty.

It’s always about the main course at Christmas, so for a truly memorable meal you want to pull out all the stops. A whole fish always looks fantastic in the centre of the table, served with plenty of seasonal veg, and Galton Blackiston’s incredible salt-baked salmon comes with the theatrics of cracking open the crust in front of your family. Gary Foulkes opts for brill, roasting it whole alongside a beautiful potato galette with parsnip purée and sprouts, and if you really want to impress then William Drabble’s poached lobster tail and cauliflower in a rich butter sauce looks absolutely fantastic.