Bored of boiling your Brussels? Sick and tired of sticking to stuffing and turkey?

We asked 10 food and drink buffs committed to developing the nation's palate to give us their top cooking tips so that this year's festive dining will the stuff of dreams.

Starter: Scott Fraser, New Product Development Chef at RR. Spink & Sons

"My first tip is to keep it simple: for me a simple starter of perfect smoked salmon, toasted sour dough and champagne is hard to beat.  For a fun alternative, I would recommend trying cold smoked trout and some beautiful English sparkling wine.  Gusbourne Estate Brut Reserve 2010 would be my choice.

"Another great way to make Christmas Day easy would be to make a hot smoked salmon terrine a couple of days in advance. Press flaked hot smoked salmon seasoned with some lemon juice, zest and herbs into a terrine mould then set with a little melted butter.  Once set you can cut slices the day before ready to plate up.

"Oh and a wee glass of sherry every so often, will help keep everything relaxed in the kitchen!"

Meat: David Haetzman, Executive head chef at Kyloe Bar and Grill

"For the perfect Christmas or New Year's steak, start with the cut. Always choose a steak which is deep red in colour with a lot of marbling as this gives the most flavour and keeps the meat tender and moist.

"Remove from the refrigerator at least an hour before cooking. Preheat your oven so it is as hot as possible. Season the meat on both sides with sea salt and black pepper. To maximise flavour, marinate the meat in garlic, thyme and olive oil for 24 hours before cooking.

"On a stove with medium-high flame, heat some olive oil in an ovenproof pan. Place your steak in the pan and sear it on one side for three minutes then turn over and sear for another two minutes. Put the pan in the oven and leave to cook for the desired amount of time. After cooking, rest the meat in a warm place for at least 10 minutes, this will allow moisture lost during cooking to be reabsorbed making the meat more juicy and moist.

"Before serving, reheat the steak in the oven for a couple of minutes and voila! A steak cooked to perfection."

Paleo: Jackie Currie, food blogger

"Turkey may be standard Christmas fare, but unfortunately stuffing isn't Paleo. Why not try something different? Pork belly slow cooked in broth with plenty of rosemary, thyme, garlic and onion is sure to be a hit. The fat melts in your mouth cooked this way and the broth can be reduced to make a rich gravy.

"Forget steaming, roast your Brussels sprouts and toss with honey and balsamic vinegar for a heavenly side dish and serve alongside cauliflower mash for a perfectly nutritious Paleo Christmas dinner.

Condiments: Neil Forbes, director and chef at Cafe St Honore

"Bread sauce is one of my favourites, and not just at Christmas. I adore its aromatic flavour and like thinking about its place in history, originating in Tudor times I believe! It's also a wonderful way to use up stale bread from the bread bin.

"To make, simply attach a bay leaf to a small peeled onion using 3 or 4 cloves, then add this to a pint or so of milk seasoned with a pinch of salt and infuse on the hob for 30 to 40 minutes, until all those old British aromas fill your kitchen. Now remove the crusts from half a loaf of white bread and cut it into cubes. Add these to the hot milky nectar and turn the heat down low.

"The bread will absorb all the liquid and turn into a wonderful bread sauce in 5 to 10 minutes. I like to leave the studded onion in at the table as it's a real talking point!"

Vegan: Vic Henderson, head chef at Mono

"I always think that if you try hard enough and stay clear of nut loaves you can definitely do something that carnivores will be jealous of at Christmas.

"I say stay clear of nuts roasts personally because I can't stand them. Every year in a kitchen I once worked in I had to make over 200 of them and seriously, when I see them on any menu I think of the poor cook that has had to make them. Even though they can be nice I think there are much better vegan Christmas dinner options.

"The other tip is if you have a vegan guest or family member for Christmas make sure you remember to include them! My friend told me she once went back home and her mum had forgotten about her - that's pretty devastating. I asked what they typically have for dinner and she said duck, so I recommended getting mock duck. You can buy this in any Asian supermarket and basically preparing it whatever way the rest of her family are having it - that way you're not putting folk out and it's like you're included as well.

"This year though on our menu at Mono we decided on Portobello wellingtons - delicious roasted Portobello mushrooms with butter and garlic stuffed with duxelles and wilted spinach, wrapped up in flaky puff pastry and cooked till crisp and light. We are serving it with cauliflower puree, baby carrots, marbled Maris pipers and butternut squash mash, maple roasted Brussels sprouts with herbed walnut and parsley  crumb, cavalo nero kale crisp and served with port and red onion gravy.

"In general, my main tip for Christmas dinner is boozy gravy. No matter what else is happening on your plate, as long as the gravy is rich and full of booze then you will be happy!"

Offal: Fred Berkmiller, owner and chef at L'escargot Blanc and Bleu

"My top tip for Christmas this year would be to add sweet bread onto your shopping list. It's incredibly versatile and goes perfectly with veal, lamb, roast beef and of course the traditional turkey! Sweet bread has the finest texture and flavour and is guaranteed to enhance your special Christmas dinner.

"I would recommend pan frying it in a little oil and butter until it turns golden but be careful not to overcook it. It's the perfect addition to any Christmas meal and I'll definitely be using it this year."

Dessert: Mark Greenaway, owner and chef at Restaurant Mark Greenaway.

"Make a large dessert that can be shared by everyone and make sure that there is plenty of it so that you can enjoy the leftovers in the following days. Something like a trifle or a cinnamon and brioche bread and butter pudding works well as all of the prep can be done the day before.

"This gives more time for a stress-free Christmas and allows for time to actually enjoy the day. If you are choosing to do a baked dessert, then it is essential to make it the day before as oven space is prime real estate on Christmas morning."

Cheese - Phoebe Weller, The Roving Fromagiere

"My tip this Christmas is to go all blue. Blues are decadent and spicy but not too filling! Little crumbs of blue that become more delicious as the wine flows. Intense but transient flavours. Only the best, so you don't get any afterburn.

"A little bit of truffle honey for added indulgence. Blues are excellent with Christmas cake and Christmas puddings, and an excuse to drink sticky wines. The three on my board are Roquefort - fleeting, salty, mouthwatering; Stichelton - rich, savoury, creamy, and a strange double cream blue we had at our last tasting - Montagnolo - supercreamy, mushroomy, very moreish. OH MY.

Wine: Danny Mesarowicz, wine seller at Majestic Wines

"Here are my two top wines to enjoy with Christmas dinner.

Save: Quinta de Azevedo  Vinho Verde 2013, 11% abv

Portugal produces some absolutely brilliant wines which are just beginning to gain the reputation they deserve. This classic style Vinho Verde from the northern Minho region has floral and citrus flavours and a slight spritz which makes it pleasantly light, fresh and stimulating. Perfect on its own as an aperitif or paired with some canapés. Majestic Wine £6.66

Splurge: Masi Amarone Classico Costasera 2010, 15% abv

Forget about port, the only wine you need to have alongside your cheeseboard this Christmas is a bottle of Amarone. From Valpolicella in the North-East of Italy, this wine is made by partially drying the grapes over winter on bamboo racks. This results in greater depth and intensity of flavour. The Contasera 2010 displays a powerful aroma of dark chocolate and preserved fruit. Take a sip and savour complex flavours of plum, cherry and sweet spice. Quite simply it's Christmas in a glass. Majestic Wine - £30"

Beer: Colin Campbell, beer blogger

"Make beer your choice beverage for your festive meal(s) this Christmas. But don't head down to your nearest supermarket for a case of 24 cans. Seek out a specialist beer, wine or whisky shop and spend a bit of time (and money) seeking out some of the outstanding craft beers our independent brewers are creating. 

"Assuming you're going down the traditional Christmas dinner route, I'd begin with a light palate-cleansing pilsner to accompany your starter. You want crisp, delicate flavours rather than anything too hoppy or overpowering. Have a look for Inveralmond's pilsner Sunburst or Stewart Brewing's Pilsen.

"For main, assuming you're having something hearty and meaty, an amber ale might quickly become your best friend. One of favourites is Dragonfly from Fallen Brewing, but you could also push the boat out and plump for a Rye IPA from those London magicians Beavertown. 

"Options are aplenty for dessert. You could opt for a dark spiced porter which would be good with the likes of plum, Christmas or sticky toffee puddings. Try Black Isle Porter or Williams Brothers' Midnight Sun. If you're having something a bit lighter or fruitier, such as trifle, why not go for the bizarre but beautiful Kiwheat from Cromarty Brewing Company. 

"And afterwards, while you're supping coffee or maybe a dram, perhaps considering whether to move to comfortable seating or something a little more comatose, you might want to go all out and have a barley wine or whisky/rum beer. Black Isle's Big Butt Barley Wine and Eden Brewery's Rum Barrel from its Oak Wood Series would be my bottles of choice."