What do you do with a turkey, chicken, pheasant, wild duck, pigeon, woodcock, quail, grouse, partridge and a goose? Well, in Mid Bedfordshire it’s called a ten bird roast and you bone the lot, lay them flat, roll them up and stuff the gaps with sausage meat and prunes. That’s what I am cooking for New Years. It takes twenty four hours in the Aga and will feed Flitwick when it’s done.

Apparently, so those more expert at removing the shot and feathers than I tell me, as you slice through you should produce a perfect rainbow slice of meat as the knife cuts through the different birds. A bit like the glass Lighthouse filled with layers of different coloured sands you used to buy on holiday as a child.

That’s just not going to happen is it?