Most bleary-eyed Brits work off their festive hangover by dumping their fir needles in the street for the council to pick up, or lug it to the local dump.
But John Williams, who cooks up Michelin starred food at The Ritz Hotel in London, reckons it is a waste.
In the first-ever Ritz cookbook he champions the powerful flavours of the Christmas tree.
He claims the needles make a delicious treat.
JOE PEPLER/REX/SHUTTERSTOCK(Pic: JOE PEPLER/REX/SHUTTERSTOCK)
“I like a bit of pine needle tea”John Williams
The cook, who has made food for the Queen and the Prince of Wales, says they give a citrusy zest to sauces, creams, oils, vinegars, dressings and mousses.
One of his favourite recipes for pine needles is on the Ritz’s autumn menu – a Douglas fir and lemon verbena cream.
He has a fan in TV adventurer Bear Grylls.
“I like a bit of pine needle tea. It contains massive amounts of vitamins A and C,” said the 44-year-old.
The unique festive recipe can be found in The Ritz London: The Cookbook, priced at £30.