So, it is Christmas – and the first question you get asked these days when meeting people is ‘are you all set for Christmas?’ I am never really set for Christmas as I don’t buy into the commercial frenzy that seems to have people in a stronghold.

For the last number of years, Christmas dinner is a quiet affair as it’s just the two of us – and we have the same discussion every year if we should have a turkey or not (little surprise that we end up every year with a turkey).

For me – since my childhood – I love Yorkshire pudding, roast potatoes, spiced red cabbage and gallons of gravy.

My dad was in charge of Christmas dinner (after my mum did all the prep work) – we usually had goose. My dad would place the bird on a rack and with a roasting tray underneath. He would then thickly slice potatoes and place them in the tin. While the goose was roasting, the fat would drip over the spuds – halfway through, my dad would turn them (and of course baste the goose with its own fat).

The result was crispy potatoes with a fluffy inside. I can still feel the grease dripping from my chin and hear the light crackling when biting into them. For today’s roasties, I still use goose fat – I really think it tastes better.

For the Yorkshire pudding, my dad used to make a full baking tin while I prefer individual ones – but he also used the batter to make a dessert (trifle was a must in our house though) by adding sliced apples and baking it. It was served with runny custard – delicious (basically a sweet Toad in the Hole).

For my Yorkshire pudding, I follow the recipe by Gary Rhodes using 3 eggs plus an egg white and prepare the batter the day before. It works for me every time and it gives me fluffy Yorkies that are perfect for my gallons of gravy.

My German grandmother used to make the most amazing red cabbage – I never asked for the recipe as she always made sure that I had enough for Christmas (if your grandmother or mother has a dish that you love – ask her for the recipe). I have tried many times to re-create it but have failed as many times.

I have developed a recipe over the years that works well and tastes amazing but it is not as nanna used to make.

For dessert we would always have trifle – I can take it or leave it to be honest, but my mum and brother loved it and ate a large bowl between them (and both never put on weight – oh how envious I was).

My dad loved his Christmas cake but hated mixed peel. I always baked it with mixed peel and he never noticed. As I was using treacle in my cake, it was hard to see and he loved the texture and flavour.

Last year, I made twice baked cheese soufflé for a starter using Hegarty’s cheddar. It was delicious but this year, I will be making a starter I had in a hotel recently – whipped goats cheese with candied hazelnuts and beetroot. I might caramelise the beetroot and add a bit of orange zest to lift it a bit – it will be served with crackers. I loved the texture of the whipped goats cheese and Ardsallagh cheese would be perfect.

Dessert will be a fresh Christmas pudding made with fresh apples and served with homemade custard. Wishing you all a wonderful Christmas.