I think that people who don’t want to bother peeling an slicing an apple happily tuck into one that’s already prepared. Then, there’s always pears in wine, stewed apples, fruit soup, fruit salad, lightly cooked fruit puree with a spoonful of whipped cream on top.

I confess to making one or two potato starch cakes over the holiday, which do need lots of eggs and oil. Guests expect it – family expects it – but we don’t eat it every day.

My late Dad used to make a sort of carrot fudge with nuts in it. It was gritty and carroty, and felt as if it were a very old, Eastern European recipe. I don’t think any of my kids would eat it.