Tom Aikens: Food Spy

I thought I'd share a few handy Christmas lunch shortcuts: make the cranberry and bread sauces, and prepare and peel all your vegetables the day before. It's difficult to have everything ready at the same time, so try roasting carrots and parsnips in a frying pan on the stove instead of the oven (finish them with a little lemon juice). Chipolatas, bacon rolls and stuffing balls can all be precooked in advance and go on to a single tray for reheating later. You can also cook potatoes beforehand and reheat them. It needn't be stressful - it's supposed to be fun.

I like a winter warmer with a kick, and have discovered Hotel Chocolat's range of Liquid Chocolat drinks, which includes Aztec Chilli, inspired by the ancient Aztecs of South America, who drank their cocoa with a spicy twist. It's delicious - rich, dark and not too sweet. There is also a Cocoa Cuisine range, based on the savoury qualities of cocoa. Try the Cocoa Nib Balsamic Vinegar, which would go well with scallops or roast calf's liver (www.hotelchocolat.co.uk).

M&S mince pies have officially taken pride of place at my Christmas table. Scoring high marks for taste and aroma, they also look good, making them perfect for a party spread. The pastry in their Luxury Mince Pies is made with butter, never oil, and the mincemeat is full of plump, juicy fruit. They cost £2.29 for six, and are my tip for those who don't have the time to bake their own.