Rick Stein's ultimate guide to cooking Christmas dinner

Lauren Taylor chats to the TV chef about his tips and tricks for everything from the turkey to the sprouts

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Rick Stein, wife Sass Stein and son Jack Stein.

In a restaurant kitchen, even professional chefs don't have to make every element of a three-course meal.

But at Christmas, "When you're cooking at home, you have to do everything," says Rick Stein, "therefore your timing has to be really good. In a restaurant kitchen you're doing four or five things really, and nothing else, also they're all part of the same course."

The popular TV chef, who has published his first-ever festive cookbook, Rick Stein's Christmas, including how to organise your time "to do it all painlessly".

He advises: "Don't leave everything until Christmas morning, there are many, many things that you think need to be done at the last minute-they really don't."

From festive canapes (think mini brioche toasts with whipped feta, fresh figs and pickled walnuts) and starters (Jerusalem artichoke soup with crispy bacon) to impressive desserts to wow your guests - like semifreddo cheesecake with clementine and campari syrup, or Black Forest trifle, Stein's recipes are designed to be made in the fortnight around Christmas. And it wouldn't be Stein without some seafood too.

Here's his advice for getting the meal right on the big day.