KITCHEN BOOZE

No, not the cook’s tipple, but the cooking ingredient. Christmas recipes often call for a tot of Madeira, brandy, whisky or some other spirit, but it can get expensive shelling out for several different kinds when you only need a splash. Stick to one or two – ideally in your drinks cupboard already – and accept that the finished dish may not taste exactly the same but it’ll still be good.

Madeira can be switched with port or Marsala or even sherry

Brandy, calvados and whisky can all be used interchangeably

Rum has a more distinct flavour but is fantastic as an alternative to brandy in brandy butter

Amaretto – use brandy or whisky with a few drops of almond extract and honey or sugar

Flaming the pud can be done with whatever inexpensive spirit you have handy, as long as the ABV is over 35 per cent. There won’t be much flavour left once the flames have died down.