"This is a nice but amusing alternative to all those millennium products with 2000 written on them," says Lorna Wing.Where from: Carluccio's, 28A Neal St, London WC2 (0171-240 5710) Last orders: 20 Dec. How much: pounds 29.50 plus p&p.FARMHOUSE BACONRoger Keen began curing his own pork 12 years ago in order to ensure that authentic Wiltshire bacon was not lost for ever - factories had been debasing the product by injecting the meat with brine rather than leaving it to soak for the requisite three weeks. "This bacon is the most wonderful I've ever tasted," says Caroline Yates. "When frying, the smell is divine, and not a drop of water seeps out." You'll find Sandridge bacon is for life, not just for Christmas.Where from: Sandridge Farm, Bromham, Chippenham, Wilts (01380 850304). Last orders: 14 Dec.How much: pounds 2.65-pounds 4.40 (500g streaky/back) plus p&p.PATESAlthough Patchwork Foods has moved to state-of-the-art premises, this family company still makes pates as though it were cooking in the shooting- lodge kitchen in which it began.

There is never more than 4lb of pate in the oven at any one time, and this commitment to artisan manufacturing has resulted in many Great Taste Awards - this year for their duck-liver and apricot pate, smoked-salmon mousse, and vegetarian mushroom and garlic terrine: all good Christmas buffet choices.Where from: Patchwork Foods, Lon Arcwr, Ruthin, Denbighshire (01824 705832) Last orders: 10 Dec. How much: pounds 4.90-pounds 5.35 (230g) plus p&p.PLUM PUDDINGThe Duchess of Devonshire is renowned for discernment when it comes to food, and this light, crumbly Christmas pudding from her Chatsworth House estate has recently been recognised with a Great Taste Award. "It's made very much as one would at home," says Sandy Boyd of the estate farm shop. "The recipe dates from the 1800s, and the emphasis is on the fruit.

We use fresh oranges and lemons, and we don't stint on the beer or brandy."Where from: Chatsworth Farm Shop, Stud Farm, Pilsley, Bakewell, Derbyshire (01246 583392). Last orders: 15 Dec.How much: pounds 3.25-pounds 18.50 (150g-2.2kg) plus p&p.TURKEY MOLE MIXThe best thing to do with leftover turkey, or indeed pheasant or chicken, according to Claire Clifton, is to turn it into Mexican mole (pronounced mow-lay), "one of the great dishes of the world, and good for a dinner party". It's probably most famous for being a savoury dish that includes chocolate. The Cool Chile Company's Holy Trinity mole pack contains three varieties of dried chile, a tin of ground spices and seeds, some Mexican- style cocoa and, of course, the recipe.Where from: The Cool Chile Company, PO Box 5702, London W11 (0870 902 1145). Last orders: 15 Dec.How much: pounds 8.90 plus p&p.TURKISH DELIGHTTurkish delight is made in an astonishing number of rather un-Eastern locations, including Norwich and Bedford. Fortnum's offers the real thing, manufactured in Istanbul and available in a mixed box of rose, lemon, pistachio, almond and apricot flavours.

"The only Turkish delight I've ever had that's really any good is the Turkish one," says Claire Clifton. The wood packaging makes it great for gift giving, and leaves no doubt that you have selected the genuine article.Where from: Fortnum & Mason, 181 Piccadilly, London W1 (0171-465 8666). Last orders: 8 Dec.How much: pounds 10.75 (454g) plus p&p.FOIE GRAS D'OIE"It's got to be goose," says Shaun Hill on the subject of foie gras, because these birds provide better flavour than intensively reared ducks. Geese obstinately refuse to breed more than once a year, so the season for their fattened livers only starts in early winter, coinciding nicely with Christmas.