Does it ever seem just a little bit strange that– over 220 Christmases since the British landed on these shores – we still put ourselves through the annual torture of sweating and labouring to produce those rich cold-weather goodies such as Christmas cake, roast turkey and ham, Christmas pudding, mince pies, shortbread and gingerbread houses?

You’ll need platters of mixed various fruits – as colourful as possible – peeled and cut into bite-sized pieces.

Chocolate fondue:

Heat 600g dark cooking chocolate until melted in a bowl over water boiling in a saucepan (making sure the bowl does not touch the water) OR break up the chocolate and place in a bowl, then heat in short bursts in a microwave until melted. Stir occasionally, if using the microwave, as the chocolate may fool you by retaining its shape even though it has melted. Remove from the heat and stir in a little pure vanilla, kirsch or other liqueur for flavouring, then add 600ml of cream and mix well until all the cream is incorporated and the fondue is glossy. This should serve 12 or more, easily*.

The chocolate is enough for a decadent end to the meal, but you can also provide pots of whipped cream, yoghurt, fruit sauce, or even melted Swiss cheese to dip the fruit pieces in. Extras may include chopped nuts, toasted coconut or – for the littlies – hundred and thousands!

Get the idea? Make it a fun interactive dish, and you need never again hover over a Christmas pudding steaming for hours in a pot on a hot day.

*Leftover chocolate fondue can be cooled and rolled into small balls the size of a marble. Toss these in cocoa powder or chocolate sprinkles to make truffles to accompany coffee for after-Christmas drop-in guests.

Merry Christmas!