Joan Manning, Last Frontier Village, 1951 Traditional turkey dinner or a treasured family recipe? The AnOther team reveal what they will be feasting on this, this Christmas Day...
Nancy Waters, editor of AnOther... "Turkey for 2, and non alcoholic punch!"
Tim Blanks... "Whatever Heston Blumenthal is serving in his restaurant."
Susannah Frankel... "I will be eating turkey and everything that goes with it and drinking champagne – traditional."
Robbie Spencer, AnOther's contributing fashion editor... "Aunt Bessy's."
Kin Woo, columnist for The Insiders... "Goose and drinking champagne."
Robert Beck, illustrator for Inner Chic... "Hopefully the highlight of our Christmas menu will be the fresh eggnog I whip up to keep everything very jolly."
Zoe Maughan, photographic editor of AnOther... "I will be celebrating early on Christmas Eve this year, so Christmas Day will be an experimental tasting menu courtesy of my sister-in-law who's obsessed with cooking and very very good.
Fred Butler, accessories and props designer and Loves contributor... "Outrageous puddings. Butlers like to bake. Standard fare is a Christmas Cake, Christmas Pudding, Chocolate Log, Mince Pies, Tiramasu, Trifle, Chocolate Mousse THEN a wild card alternative such as an apricot/ emon torte or Pavalova. This is all before the cheese board which is assembled by my aunt who works on Waitrose deli counter so its a hella loada dairy!"
Agata Belcen, AnOther's fashion editor... "My auntie is the guardian of a coffee, cream and walnut cake recipe that has passed down the generations in our family and that'll the culinary highlight of the day."
Laura Bradley, commissioning editor of AnOther... "I'm really hoping my nanna gets in a Vienetta this year. I've been thinking about it for months. And plenty of After Eight mints. I could easily put a whole box away."
Laura Allsop, deputy editor of AnOther... "My mum’s Italian, so we normally start with pasta, followed by lamb -- it's pretty intense."
"My auntie is the guardian of a coffee, cream and walnut cake recipe that has passed down the generations in our family"
Mandi Lennard, PR guru and Loves contributor... "Um, I've pre-ordered my lunch as I'll be with family and friends at a pub in Grassington in the Yorkshire Dales. I've never done that before, but it was fun to do, so I'm having baked Camembert with homemade red onion marmalade bread to start, then carrot and apricot soup, followed by chestnut stuffed roast aubergine with a cherry tomato confit, and then I went for the cheeseboard option because it's served with apples, grapes and celery, which made it sound healthy, but the real reason is that it comes with a 'fine tawny' port."
Nell Kalonji, deputy fashion editor of AnOther... "Traditional Christmas dinner with all the trimmings you can think of, accompanied by a fine selection of red wine and champagne and more red wine and more champagne and more red wine...and so on."
Thea Charlesworth, photographic producer of AnOther... "Champagne and vintage port. Turkey bird and brandy butter."
"Chestnuts, I can't get enough of them"
Tish Wrigley, editorial assistant of AnOther... "I'm a bit worried about food this year. We have a litter of puppies due on the day, and my mother is in charge of that, so I can't see how the cooking will be possible."
Mhairi Graham, fashion coordinator of AnOther... "Chestnuts, I can't get enough of them. With some lovely home cooking and spiced rum cider."
Emma Corbett, fashion assistant of AnOther... "Turkey and all the trimmings for lunch following by flambé Christmas pudding. I love the theatrics. More of the same for dinner. Washed down with champagne and lots of Quality Street in-between. Maybe a tipple of Baileys in the evening."
Isabella Burley, contributing writer... "My mum's homemade German christmas biscuits. It is tradition."