Rick Stein’s first ever Christmas cookbook, bringing together all his favourite seasonal recipes and stories for the most wonderful time of the year.

For the very first time, one of the nation’s most-loved chefs celebrates the most wonderful time of the year with a book to cosy up and hunker down with. Rick Stein’s Christmas reflects not only his incredible culinary career but also the special memories, times with family and festivities that Rick has cherished over the years.

From unmissable classics to fresh new dishes, Rick Stein’s Christmas features more than 100 recipes to take you through the festive season. Whether it’s roast goose, glazed ham, mince pies, a little spice inspired by his wide-ranging travels, or the best ways to make magic with your leftovers, this is Rick’s collection of everything that says comfort and joy in the kitchen, including:

• Smoked Haddock & Leek Tart
• Leftover Turkey & Ham Raised Pie
• Roast Butternut Squash Wellington with Porcini Gravy
• Sticky Date & Walnut Toffee Pudding

Through evocative writing about his own festive favourites, Rick also shares stories of what makes Christmas special to him and how food plays such an important part in our celebrations, no matter what traditions we follow.

For family feasts, candlelit suppers and everything in between, Rick Stein’s Christmas will be the only festive cooking companion you’ll need this year.

Rick Stein's passion for using good-quality local produce and his talent for creating delicious recipes in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey, Rick Stein's Long Weekends and Rick Stein’s India.

Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a cookery school, food shops and a pub in the nearby village of St Merryn. In 2018 Rick was awarded an CBE for services to the economy. He divides his time between Padstow, London and Australia, where he also has two seafood restaurants by the sea in Mollymook, and Port Stephens NSW.