Hobnobs, ricotta, chocolate and amaretto – what’s not to like?

I believe in divine communion, especially when it comes to food; an alliance of ingredients that come together as though they were meant to feed spirit and body. It might be too lofty to say that this semifreddo is divine, but the combination of Hobnobs, ricotta, chocolate and amaretto really does it for me. That said, there are many alliances that can be formed in the Christmas store-cupboard, so use this as a base for any biscuits, dried fruit and chocolate to which you feel most spiritually aligned.

Three sweet treats for even the fussiest sweet tooth: fig and hazelnut crumble mince pies, sherry and raisin ice-cream, and chestnut and pear meringues

Out of sheer laziness, this is a no-churn, very quick to assemble take on things. I tend usually not to recommend no-churn ice-creams unless there is booze involved, so this sherry and raisin one is a great candidate (the alcohol stops the ice-cream from becoming too hard and crystallised). And keep the leftover egg whites from the mince pies to make the chestnut and pear meringue, an alternative for the Christmas pudding haters at your table – there is always one. I think it’s important to have at least two puddings at Christmas.

A margarita dressed in a red vermouth coat with white tequila trimmings … ho ho ho

This smoky, deep-red cocktail takes its cue from our Latin roots, but with a seasonal twist. The mix of mezcal, tequila and vermouth is warming and vibrant, while pomegranate and rosemary lend a winter accent that makes it as fitting for a Christmas gathering as for a relaxing night in.

Maria Yanez and Carlos Socorro, Tiny Wine, London W1

Love ice-cream, don’t love Christmas pudding? This make-ahead semifreddo, jewelled with dried fruits, might just fit the bill …

Last Christmas we visited my in-laws in Cape Town, where, at over 30C, a traditional Christmas pudding just didn’t feel quite right. But my mother-in-law and her friend created the most delicious feast: a South African braai (barbecue) followed by an incredible ice-cream Christmas pudding made by mashing vanilla ice-cream with a mix of tutti frutti, candied peel, raisins and cherries. This semifreddo is a take on that dessert: a light frozen custard that still carries all the festive flavours.Tutti frutti semifreddo Christmas pudding

We stopped using clingfilm in our kitchen 15 years ago now, because it’s not easily recycled and because of health concerns about the possible transfer of microplastics into our food. Most semifreddo recipes tell you to line the freezer container with clingfilm, but I suggest using no liner at all, or silicone-free, unbleached baking paper instead.

A festively fizzy, rosy-red aperitif based on a rustic Italian strawberry liqueur

Earlier this year, we launched a range of tiny cocktails in collaboration with drinks writer Tyler Zielinski to reimagine Italian classics in miniature form, all designed to serve as light, pre-dinner tipples. This one’s suitably red, to go with the festive season.

Matteo Pesce, head of beverage, with Tyler Zielinski for Bar Lina, London and Manchester

Make all the individual elements ahead of time, then, on the day, as if by magic, you can conjure up this amazing tower of choux buns and smother it in boozy chocolate sauce

Christmas is the perfect time for something a bit more extravagant and theatrical. And a very good way to achieve this is to bring a tower of puffy choux buns to the table and pour over a jugful of boozy chocolate sauce and coffee caramel while everyone looks on in awe. To help avoid any stress on the day, most of the elements can be made ahead: the chocolate sauce and caramel can be gently reheated before pouring, while the choux shells can be baked the day before and crisped up in the oven for 10 minutes before filling.

A dark’n’stormy rides a moscow mule to an Indian restaurant …

Serves 1

Sai Pawan, head of bar, Farzi, London SW1

A zingy, mango mule-alike mocktail that brings the spicy kick of Indian street food to a highball glass

This was one of the first cocktails on the menu when we opened Fatt Pundit back in 2019. It pays homage to the many street-side carts that sell fresh mango in a spice mix of salt, pepper and red chillies – it’s sweet, spicy and savoury, as well as unique and delicious.

Huzefa Sajawal, co-founder and executive chef, Fatt Pundit, London W1

An old fashioned and then some, with extra spice, jaggery for sweetness and a ghee-washed bourbon for a richly Indian-flavoured finish

A decidedly rich and decadent take on the classic, accented by Indian flavours. The bourbon mix and syrup both make enough to serve 15, but both keep well in the fridge. To save on waste, save the strained ghee for baking – it will add a boozy sweetness to all sorts. Ghee-washed bourbon pancakes, anyone?

Chet Sharma, chef patron, and Wilem Powell, head of beverage, Bibi, London W1. Bibi: the Cookbook, by Chet Sharma, is published by Phaidon at £44.95. To order a copy, go to guardianbookshop.com