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Everyone loves a good Christmas dinner. But, that can mean there is a lot of pressure to get it right. So, we asked chef Gary O'Hanlon to answer all your questions.

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Celebrity chef Gary O'Halon joins Ciara to answer all of your culinary questions!

Gary O'Halon answers all of your culinary questions!

For this week's Wednesday dinner Celebrity Chef Gary O’Hanlon tells Ciara how to make Celeriac, Squash, Pasta & Fontina Bake and answers all of your culinary questions

For this week's Wednesday Dinner Chef Paul Treyvaud tells Ciara how to make an old favourite (with a twist) - bacon & cabbage!

For this week's Wednesday Dinner Chef Paul Treyvaud tells Susan how to make the perfect Granola, served with natural yogurt and fresh fruit.      

For this week's Wednesday Dinner Celebrity Chef Gary O’Hanlon talks us through Oak Cake Pancake with Maple Bourbon Blueberries & Banana, Calamari ‘Fra Diavolo and answers all your food questions!

For this week's Wednesday Dinner Celebrity Chef Gary O’Hanlon talks us through Aubergine, Squash, Red Lentil And Mozzarella Bake as well as  Oysters with Bacon, Cabbage & Guinness Sabayon!

For this weeks Wednesday’s Dinner - back in studio after an extended break in France, is Celebrity Chef Gary O’Hanlon talking Chicken Chassuer & Seafood Strudel

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud talks about your favourite meal from the past that fills you with nostalgia.

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us what he would pick for his last meal - and it's a retro classic  

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us how to steam a whole fish like haddock to make a great family meal and he shares the secrets to getting  better service in a restaurant (Or more importantly, how not to annoy the waiter!!!)

For this weeks Wednesday’s Dinner celebrity chef Paul Treyvaud tells us how to cook a wonderful & simple lamb stew/curry, we talk weird delicacies from around the globe and he gives a simple guaranteed way to get your kids eating more fruit!

It is time to hear this weeks Wednesday’s dinner recipe with advice on how to cook the perfect Rack of Pork on the bone. Standing in for Gary O’Hanlon for the next little while is celebrity chef Paul Treyvaud.

It is time to hear this weeks Wednesday's dinner recipe and some stories about vegans apparently and standing in for Gary O’Hanlon for the next little while is celebrity chef Paul Treyvaud.

On the menu tonight,  Spiced Lamb Rump with Curried Lentils du Puy and Pasta & Veggies in Four Cheese Mornay sauce with Pablo Crust. 

Baked Plaice Fillet with Carrot & Courgette Spaghetti in Coconut Lime Broth and Berrymisiu.

Vietnamese Spring Roll with Peanut Rayu and Crab Cakes with Spicy Mayonnaise and leaves.