If you're struggling to get into the festive spirit, then here's a few suggestions to help get you in the mood.
We were live at Somerset House in London for a special programme presented by Chris Hollins.
Chris and Breakfast weather presenter Carol Kirkwood gave us a sneak preview for of their ice dance training.
They've got just over week now before they dance live on BBC One, on new year's eve.
Watch again from the link to the right - we sent the Strictly Come Dancing judges to watch Chris and Carol and give us their opinion
And we also had some more recipes courtesy of the River Cafe's Rose Gray, watch the demonstration again via the link to the right, full details below
Read Chris and Carol's ice dancing blog
It's all for a charity, with Chris and Carol raising money for Children in Need.
We also met the teenage, classical crossover group: All Angels, whose album. also All Angels is out now if you want a to add a touch of class to your festive celebrations.
And you can read their training blog from the link to the right of this page
Today's Christmas recipes
(River Café Two Easy, 2005, Ebury Press)
Beef fillet 500g
Ex.v.olive oil 350ml
Cut the fillet at a slight angle into 2mm thick slices. Lay each slice on clingfilm, and cover with another piece of clingfilm. Beat flat to extend an thin out each slice.
Pour in olive oil to cover the bottom of a dish that will hold the beef slices in 2 layers. Season the fillet generously on both sides and arrange a layer in the dish. Pour over more oil and repeat with another layer. The slices should be submerged. Cover with clingfilm and place in the fridge for 1/2 hour.
Serve with rocket and horseradish mixed with crème fraiche
Bruschetta with mozzarella and olives
(River Café Easy, 2003, Ebury Press)
Basic bruschetta: Grill a generous piece of sourdough bread on both sides. Lightly rub one side with peeled garlic, season and pour over olive oil.
Cut mozzarella into 1cm slices. Toss some rocket with olive oil and lemon, lemon juice, and season. Put on bruschetta with stoned black olives, mozzarella and marjoram. Sprinkle pepper over the mozzarella and drizzle with olive oil.
Espresso and hazelnut cake
(River Café Pocket Books: Puddings, Cakes and Ice Creams, 2006, Ebury Press)
Unsalted butter 300g
Shelled hazelnuts 480g
Instant coffee 4tbs
Chocolate 70%, 180g, broken into small pieces
Eggs 6, caster sugar 220g
Preheat the oven to 160C.
Using extra butter, grease a 25cm cake tin, and line with parchment paper.
Roast the hazelnuts in the oven until brown. Let cool, rub off the skins and grind them to a fine powder.
Dissolve the instant coffee in 1tbs of hot water.
Melt the chocolate with the butter and coffee in a bowl over simmering water. Cool, then fold in the hazelnuts.
Separate the eggs and beat the yolks and sugar in a mixer until pale and doubled in size. Fold in the chocolate.
Beat the egg whites until stiff, and then carefully fold into the mixture. Pour into the tin.
Bake in the oven for 40 minutes. Cool in the tin.