<p>In the One Dish Christmas special, chef and author Yotam Ottolenghi cooks Andi Oliver one of his favourite festive feasting dishes - a stunning platter of roasted aubergine drizzled with sunshine yellow saffron-infused yoghurt and jewel-like pomegranate seeds. It’s technically a side dish, yes. But that doesn’t mean it can’t be a stand-alone thing of beauty.</p><p>How does it fit in alongside the traditional Christmas bird with all the trimmings that his husband and kids adore, or a more vegetable-focused New Year’s Eve spread for friends and family? Yotam reveals all.</p><p>Andi and Yotam discuss how they approach catering their family Christmases and what the spice trade has to do with the Essex town of Saffron Walden, and Yotam reveals a game-changing tip for getting that perfect, melt-in-the-mouth texture and those caramelised edges when roasting aubergine. </p><p>Also, Kimberley Wilson explores the unexpected benefits of a Yuletide banquet - find out why attending the office Christmas lunch might actually be good for society as a whole.</p><p>Food Scientist: Kimberley Wilson Food Historian: Neil Buttery Producer: Lucy Dearlove ExecutiveProducer: Hannah Marshall Sound Design: Charlie Brandon-King Assistant Producer: Bukky Fadipe Commissioning Producer: Lynda Davies</p><p>A Storyglass production for BBC Radio 4</p>