This is somewhat of an Anglo-American enterprise. I have taken a pecan pie, and added other nuts, simply because for me, and English Christmas means bowls of mixed nuts and the memory of my grandfather being able to crack them, pressing two against each other, in his bare hands.

I don’t crack them myself here even with a nutcracker, I’m afraid. But I do make sure I buy good fresh (check the dates on the packet) natural ones—that’s to say unsalted and free of additives—that come together in a pack comprising Brazils, almonds, hazelnuts, pecans and walnuts.

If you eat this while it’s still warm, then it’s hard to put up a good argument against having a scoop of vanilla ice cream with it; when cold, I like it with a little cream, whipped or poured.

There is something so gloriously festive about this gleaming, golden, nut-laden pie, I wouldn’t even rule it out for Christmas Day itself. The pastry couldn’t be simpler: it’s very plain, as the filling is so rich, and you don’t roll it out, but press it down into the tin; I aim to ease.