At least in New Zealand where everyone heaves at TikTok videos of Americans deep-frying their birds outside on their driveway. We just got a supermarket one from Tegels, a relative baby at only 3.7 kilograms but she turned out perfect in spite of a temperamental oven.

So we tried out the iced version this year and while it was consistently great, the ‘icing’ - which in this case was fondant - was too much. It made for a pretty picture-perfect Christmas table though.

We had Christmas dinner at Esther’s. I believe it was only their second year doing a Christmas Day service and everyone was frantic. I felt like I was a prop in an ice-capades show with all the performers whizzing all around gracefully trying not to drop a plate or a wine glass. Starters were great which was their signature cuisine but for mains, we suddenly went back in time to the 80s (??) with rolled pork-loin and pan-fried duck breast with cherry jus. Still yummy though.

On Boxing Day we had lunch at our go-to German restaurant The Bavarian for those can’t-be-bothered-to-cook schnitzels (chicken), but strangely something was off. The chicken was a tad too thick (I normally don’t order it), and the tasting platter which I shared with Sam was not as generous as I remembered it.

Steamed pudding! Made with the same ingredients as Christmas cake, but because it’s steamed, it’s softer - like pillow soft. Drowning it with custard, or cream, or ice cream, makes for a not-too-sweet treat that warms the soul.

I made two kinds; one with sauce which I’m not fond of, and one with just salt, pepper and three heads of garlic which is how I like them.

Got these as gifts, sauces with fancy flavours but the best one? The Crispy chilli oil.

Which is really just a giant Yorkshire pudding lol