Post your questions on serving and preparing the perfect Christmas feast

Christmas roast duck with prune and apple stuffing and braised red cabbage; salted butter caramel potatoes; roasted cabbage and onions; and warm walnut, celery, grape and blue cheese salad Photograph: Kate Whitaker

This Saturday, Henry Dimbleby is chairing a discussion at the Cook Christmas Bazaar. He will be on stage answering questions about how to prepare and serve the perfect Christmas feast.

So, if you’re dreading that annual wrestle with a turkey, or are seeking a new alternative to the ubiquitous nut roast, post your questions below. We will collate the questions and put as many as we can to the panel on Saturday.

You can share your questions with us by clicking on the blue ‘Contribute’ buttons. Or if you’re out and about you can look for our assignments in the new Guardian app.

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