Lunch we have a Full Cooked Breakfast, mainly because of what we have for tea.
Tea is Treize Desserts, a Provencal tradition: three fresh fruit, three dried fruit, three nuts, three sweetmeats and a centrepiece. A large part of the reasoning for this was that we'd both felt for years that we just weren't appreciating the Christmas Pudding after the turkey main course, so we have it on Christmas Eve instead, with spiced ice cream the next day.
Tangerines, grapes, pomegranate, dates, figs, apricots, walnuts, hazelnuts (originally brazils but substituted pistachios the year there was a supply problem), shortbread, Finnish cinnamon biscuits, Viennese truffles, Christmas pudding; cream, brandy butter, custard option; dessert wine