TV chefs provide a Taste of Christmas

Meanwhile, top chefs from across the world were about to demonstrate festive dishes and also offer their tips on how to keep the kitchen a stress-free place this Yuletide.

Jean-Christophe Novelli and Silvena Rowe told us what they will be cooking up this Christmas.

For Jean-Christophe, the key to a perfect Christmas is preparation.

He said: "I think you definitely need to plan ahead and not overestimate how much you can do. The more you prepare vegetables in advance the better. And keep things outside of the fridge. Don't use your fridge like a car park.

"Don't stress yourself because that will pass on to anyone around you and that's where problems start."

The French-born chef also suggests staying off the booze until a reasonable hour.

He said: "Make sure people don't drink too much before the meal. If you are going to spend a long day together and you do drink too early make sure you have a breakfast."

For his taste demonstration at the Excel show, Jean-Christophe focused on leftovers and how to impress visitors after the main event.

He said: "I think there is a lot more to it than turkey sandwiches. I demonstrated how to make an extraordinary tomato sauce and turn it into a versatile recipe.

"It involves aubergine, mixed with some fish or chicken. It's a good recipe, very versatile and gives you options."

This year in particular, one person who will be in Jean-Christophe's thoughts is legendary chef Keith Floyd, who died from a heart attack in September.

Floyd gave Jean-Christophe his first job in Britain when he put him in charge of the kitchen at Maltsters Arms in Devon

Jean-Christophe said: "The chance of meeting Keith was a unique experience.

"When I met him it was the biggest turning point in my life.

"Sadly now he's obviously not with us any more. I just hope his name will be remembered and respected for the great man he was.

"There will never be someone like Keith Floyd again, I can promise you that. And if anybody tried we would shoot him."

Food writer and chef Silvena Rowe said people can look at alternatives to turkey for their main Christmas meal.

The expert on eastern Mediterranean food, who is regular on BBC's Saturday Kitchen, recommends goose.

The half Turkish and half Bulgarian chef said: "Turkey is a British thing. I have goose. Goose and cherries.

"I prefer it because it has more flavour. It has a lot more fat, which I save and do my roast potatoes with. It's a very different meat.

"There is not too much flesh on it so it is more economical to use turkey but I love the flavour."

Silvena's cookery demonstration to the Excel crowd involved salad.

She said: "I did a dish with feta cheese and amazing herbs and spices. A nice salad, simple, inspirational and easy to prepare.

"Also, for Christmas, I use a recipe for mince pies that dates back to 16th-century Britain. It's an amazing recipe. It's better than most modern chef's mince pies."

As for post-Christmas Day, Silvena goes for something a little different to leftovers.

She said: "I love cold meat, so I'm not a lover of reheating and putting it in a curry. I love making salads with the leftover turkey.

"But each Boxing Day, my tradition is to have a Thai curry as I need something spicy by then."