Dispatch says the menus combine the highest quality ingredients, expert preparation and minimal hands-on cooking for the customer. Each dish arrives pre-prepared with just a few finishing steps required.

No peeling or pan juggling, perfect for the busy host and guaranteed to delight dinner guests. You have the flexibility to individually purchase or mix dishes to create your perfect festive spread.

Designed for effortless entertaining, this exclusive collection is the perfect addition to gatherings throughout the festive season, or as a standout culinary experience for food lovers looking for something truly memorable for Christmas and New Year celebrations.

Laura Tudor, made to order food manager at Waitrose, said: “This festive season, elevate your feasting with ease. We're excited to announce the expansion of our Dishpatch x Entertaining range, offering food lovers effortless, premium meals designed to impress.

“Top chefs, including Michel Roux and Rick Stein have created these dishes to bring the magic of a restaurant-quality meal right to your table, so you can spend less time cooking and more time celebrating.”

The menus are available for both Christmas and New Years Eve and available to order from the 24th September with collection at your nearest Waitrose store between 22-24th December for Christmas and 29-31st December for New Year’s Eve.

The new dishes include:

Angela Hartnett’s Modern Italian Christmas:

• Eight Osso Buco Arancinii; golden, crisp risotto balls filled with rich shredded veal.
• For a festive alternative to turkey, there’s a Creedy Carver Duck with Chestnut, Apricots & Ceps, packed with apricots, chestnuts, ceps and chilli sausage, and served with a Marsala gravy made using the duck bones.
• A Panettone Pudding with Pistachio Custard

Rick Stein’s Seafood Celebration:

• Classic Fish Soup made with saffron, tomato, fennel and prawns is served with Harissa Croutons, combining harissa and Parmesan for a rich, spiced twist.
• Lobster & King Prawn Velouté Pie, encased in golden pastry and filled with a delicate fish velouté infused with tarragon and parsley. 

Andi Oliver’s Caribbean Christmas:

• Spiced Rum & Maple-Glazed Ham, poached in aromatic spices and basted with maple syrup and dark rum, then finished at home with a caramelised sugar crust.
• Serve alongside her Luscious Prawn Mac & Cheese; a rich, shellfish-stirred version of her signature dish, made with Comté, Gruyère and Cheddar. 

Michel Roux’s French Classics:

• Beef Wellington with Peppercorn Sauce features a tender fillet wrapped in Savoy cabbage, mushroom duxelles and puff pastry, served with a classic peppercorn sauce.
• A Toffee Apple Pudding layers buttered apple, date sponge and toffee sauce for a rich, tart-tatin-style finish. Dollop with rich Isigny Sainte Mere Crème Fraîche.