Nigella Lawson enjoys the run-up to Christmas and prepares her Christmas larder in advance. Cooking at Christmas is a wonderful piece of slow-down therapy but that doesn't mean that you have to be tied to the stove the entire time. Getting ahead and filling the freezer can be the answer to a Christmas prayer. Nigella cooks roast pumpkin and sweet potato soup with a Stilton swirl, mincemeat pies and her Star from the East, and a lamb and date tagine; all wonderful to eat straight away or to store in the freezer for the arrival of last-minute guests.

Nigella Lawson enjoys the run-up to Christmas and prepares her Christmas larder in advance. She starts early by filling her shelves with homemade seasonal beetroot and ginger chutney, bright red chilli jelly (fabulous with cold ham and spiced beef), spiced fruits steeped in Ximinez sherry (poured over Cornish ice cream) and winter spiced vodka. Nigella also makes her Christmas puddini truffles and cookies, showing that Christmas doesn't have to come 'off the shelf'. There is a sense of homely Christmas industry but it isn't all solitary work. Nigella opens her doors to a few friends for a pre-Christmas brunch featuring an espresso Martini, triple cheese and onion strata, a glazed and toasted vanilla cake brioche and an antioxidant fruit salad.

Nigella Lawson enjoys the run-up to Christmas and prepares her Christmas larder in advance. She takes a trip to Paris to explore the chocolate haven of this famous city and, armed with inspiration, she then demonstrates a few sweet recipes including a chocolate rocky road and her favourite Christmas pavlova. Nigella has a series of short cuts and culinary tips that will transform the familiar Sunday rib of beef to become a Christmas treat with her port and Stilton sauce. Also on the menu is a Thai beef salad and poinsettia cocktail.