It’s only a slight exaggeration to say that there is no Christmas without chocolate. Festive rules basically state that there has to be at least one chocolate grazing point at any given time, which means it’s also a failsafe gift. 

Forget your standard square, however, and get creative cacao-style – Hotel Chocolat has dreamt up an entire range that gives the ultimate crowd-pleaser an imaginative twist.

The Grand Wreath Box is a Christmas centrepiece that also happens to contain a not-so-modest kilo of chocolate, including six mini wreaths and 84 individual chocolates. Think classics like Ultimate Milk and Salted Caramel nestled next to festive flavours like Mulled Wine, Winter Sidecar, Treacle Tart and the asymmetrical Supernova choccies that look like edible tree decorations.

Then, to add some theatre to your present swapping, the Rather Large Cracker is the real showstopper. Forget cling-film ‘magic’ fish and sad paperclips, this functioning two-foot cracker has a real snap and is stuffed full of festive truffles, from tipsy gin to caramel penguins. Fret not, the cracker even comes with jokes and hats to make sure you don’t lose the festive feel.

Meanwhile, for the pudding lovers looking to upgrade on leftover trifle, the Winter Puddings collection borrows from classics like cheesecake and crumble as well as a festive spin on Eton Mess - all crafted imaginatively with more cacao and less sugar.

Christmas expert and trend forecaster Hannah Bartlett vouches for creating a new tradition with a ‘Christmas Eve box’ – the perfect place to slip in a box of Winter Pudding treats.

“It can be filled with traditions and items that are rediscovered year after year, as well as mugs filled with little treats,” she recommends.

For some, the addition of something as innocuous as cauliflower to a classic Christmas plate is deemed untraditional and a firm no. But for others, Christmas dinner’s sole requirement is to be absolutely delicious. 

Chef and author Judy Joo suggests a compromise that will keep both parties happy while adding a bit of imagination to your spread.

“For faster and more even cooking, I like to cook the different parts of the turkey separately,” she says. “Sometimes I like to buy turkey parts rather than a whole bird and then deep-fry drumsticks, thighs, wings and breasts individually.”

And for those who’d like to eschew turkey for something with a bit more flavour, Joo’s go-to is honey and gochujang ham. “I love this recipe because it keeps on giving,” she explains. 

“You can reinvent it in so many ways. You can make amazing sandwiches with it using really crusty bread. You can also add it to fried rice, soups, omelettes and anything, really. Last time I made it, I ate it for almost two weeks after.

“Instead of using honey, you can use maple syrup and feel free to add more sweetener to taste, according to how sweet you want your ham. Adding water to the bottom of the pan helps to ensure the ham reheats evenly and stays moist and juicy, rather than drying out. 

“Covering the ham with heavy duty foil also prevents it from drying out, helps to heat it more evenly and prevents the outside from burning.”

Christmas doesn’t have to be a one-stop poinsettia shop. The key to giving your home a seasonal makeover that’s different from your neighbours’ lies in using natural materials that will last throughout the holidays, according to florist and Bloom founder Larry Walshe.

“Dried fruits, berries and flowers that will dry naturally over time bring an entirely new perspective to décor and allow us to be much more imaginative and creative,” he says.

“You could dry fruits yourself at home with friends or family and make an evening of preparing your decorations together. Imagine filling your home with fragrant lavender or beautiful heather – you can pick ingredients that will pair perfectly with your interior design to enhance a space and create a truly impactful and meaningful setting to enjoy with those you love.”

As for the tree itself, Walshe recommends scrapping plastic baubles for planet-friendly glass or ceramics. “These could be sourced from fabulous artisans or perhaps painted at home, by hand, creating a meaningful and memorable set of pieces which you can build on year after year,” he says.

“Natural materials like dried fruits, pine cones and flowers will dry naturally over time and you can create a look which is sensitive to your interior, texturally interesting and imaginative. There are no rules here – so as long as you make it personal to you and beautiful, it will always be special.”

If your present unwrapping is usually followed by an hour detaching sellotape from wrapping paper and trying to remember if it was recyclable or not, interior designer Claire Garner has a tip for freeing up more time while adding some creativity to your gift giving.

“Instead of traditional wrapping paper, opt for reusable materials like fabric, using the elegant Japanese Furoshiki wrapping technique,” she suggests. “This not only reduces waste but also adds a unique creative flair to your gifts.”

If you’re not ready to say goodbye to the satisfaction of tearing away your wrapping, there’s still a natural and planet-friendly way to make your presents stand out under the tree.

“Try using simple brown paper and embellish it with sprigs of greenery, dried orange slices or small pine cones for a festive, organic touch,” Garner recommends. “To make each gift truly special, include a handwritten note or attach a keepsake ornament tag that can double as a tree decoration.”

In some years, replicating the exact same Christmas get-up, complete with the ramshackle decoration you made in nursery that your mum inexplicably refuses to retire, is a warm comfort. However, if you’re after a festive rebrand that will make your Christmas a memorable one, Hannah Bartlett suggests tapping into this year’s most vibrant trend.

“The ‘Festive Fiesta’ aesthetic is unapologetically bold, playful and brimming with fun,” she explains. “Think kitsch and retro icons, vibrant colours like pink, cherry red, turquoise, lime green and an unmissable dose of sparkle – yes, disco balls and tinsel are back in a big way.

“To tap into this trend, embrace your personality. Deck your tree with oversized ornaments, glittering ribbons and quirky decorations that make you smile. And don’t forget those disco balls – they’re not just for dancing. Tuck a few deep into your tree near the trunk to amplify the sparkle of your fairy lights and really bring the party vibes.”

At the other end of the scale, Bartlett also forecasts natural simplicity and nature-inspired décor as a big Christmas trend. When it comes to bringing this to your table, Larry Walshe suggests: “Use fresh flowers, like dark winter blue hydrangea, which will dry naturally over time and place these in bud vases along the length of your table as well as in your festive door wreath.”

“Layer your tablescape with lush linens, napkin rings, speciality presentation plates and fun cutlery. Really indulge in your ideas and the look you want to create and remember that details matter. Carefully considering each layer will result in a tablescape that blows your guests away. It’s not necessarily about making something large or lavish, but rather curating a look with taste and enthusiasm.”