Because arbitrary traditions are important at Christmas.
As usual, I made a base of sausagemeat, celery, onion and breadcrumbs, and also as usual half of it is chestnut stuffing. But this year’s second, ad-libbed recipe has toasted almonds and dried apricots and peaches soaked in amaretto.
Now I ought to get on with roasting the ham that has been simmering away the whole time. Happy midwinter festival, everyone.