Chef Jamie Oliver shares his home truths - including the one thing his Christmas would never be without

River, my youngest, is still at that age when everything is completely magical. We’ll put mince pies and carrots out for Father Christmas on Christmas Eve, and he LOVES decorating the tree, and that’s just wonderful to be around. Aside from the great food, it’s still all about family and getting everyone together.

This year has been very busy, and the kids are all getting older and off doing their own things more and more, so Christmas is that one time of year where everyone is there to celebrate together. And nothing beats that.

Get-ahead gravy. Good-quality gravy is an absolute non-negotiable in our house. My wife is gravy-obsessed and will happily sit and enjoy it straight from the jug with a soup spoon, so we need to have enough.

Of course it’s the Christmas dinner! I’ll start about three weeks beforehand, making things to pop in the freezer, like homemade mince pies, pastry cases, a bit of batch cooking for those get-out-of-jail moments after the big event – things that will happily live in there until I’m ready for them. Then I’ll start to plan the actual dinner, choosing the recipes.

We like to go traditional, so there will always be dishes like my mum’s trifle, sprouts, Christmas pudding – but then I like to mix things up a bit with something different in there, too. It might be an alternative bird, a veggie crown, or going big on the sides. Now you’ve got me thinking about what to do this year!

Jools is in charge of the Christmas decorations, not me. I’m just there to facilitate putting them up! So whatever she decides we’re doing that year, when we’re doing it, that’s what we’re going for. It’s a really important time of year for her, so she likes to go all out. Us Olivers like a bit of nostalgia, though, so that’s often the vibe we go for.

I like to introduce a twist on something familiar or an entirely new take on a classic. My Sticky toffee coffee pudding is the birth child of my favourite dessert in the world, sticky toffee pudding, and a coffee and walnut cake – it’s a gorgeous bouncy sponge, drowned in a fudgy coffee caramel sauce.

I’ve also given the traditional turkey a run for its money with my Festive porchetta. Porchetta is an Italian-style, roast pork loin, which I’ve packed with herby onion and pancetta stuffing, rolled up and roasted. It’s off the charts.

I always like to have a vegetarian main in the mix, so I’ve put together a Chestnut Brussels sprouts pie – mighty Brussels sprouts and three different cheeses, packed into homemade chestnut pastry and topped with nutty breadcrumbs – utterly luxurious. Then I’m already thinking I could crisp up any leftover turkey to make my Easy chicken flatbreads, from my new book Simply Jamie.

The scent of a peeled clementine is the most Christmassy thing in the world. The only thing better is squeezing the skin and lighting it with a match over an Old Fashioned!

Lots! Jools always has to find the saddest tree that looks like it’s been neglected and she’ll buy it. Then I’ll have to take it home and put it up. Plus, I still like to hack the Christmas crackers and stick new jokes and little gifts in there. It just always brings the laughs.