Mark Hix's Christmas dinner Q&A

Food writer Mark Hix and owner of resturant Hix Oyster and Chop House, in London.

Here's help to get the Christmas party started, with Mark's three easy ideas for festive party nibbles and Christmas dinner tips.

Get ready for the first question...

1. Whose turn is it to cook this Christmas?
I always do the cooking, it's one of the few chances I get all year to really cook what I want for lots of people.

2. Plan, plan, plan food in advance, or last-minute mission?
Have a broad plan. Make decisions on what meat you are going to have, game, beef, goose but don't do a list, instead go to a farmers market a few days before and buy whatever looks good. I never make shopping lists, chances are there will always be something you can't get hold of. So buy on what you see, and plan as you go along.

3. Cut corners on xxx to save cash, but always splash out on xxx?
Splash out on one really good box of chocolates or truffles, one is all you need.

4. What are your three best tips for making Christmas dinner?
1) Prepare but don't cook your vegetables the night before.
2) Use goose fat for roasting your potatoes.
3) Never buy a turkey crown.

5. Get stuffed! What do you put in your stuffing? And in the bird or outside?
Chestnuts, onions, sage, real breadcrumbs and a good sausage meat

6. Lazy or labour of love - should you make your own gravy?
Always!