Tartiflette: a French winter warmer perfect for New Year

Well, Christmas may be complete, but the festivities are far from over: the new year is just around the corner. As we stare down the barrel of the end of the decade, we’re not quite ready to give up the cheese board, the doorstep-sized leftover sandwiches, or remove our hand from the Quality Street box. But although the food might be the same post-Christmas, the tone of our eating has changed slightly. Christmas cooking (and eating!) can turn into a logistical marathon: juggling pans and hob space, reconciling wildly different cooking temperatures for items that need to be in the oven at the same time, catering to a raft of traditions and preferences, all of which need to be satisfied in this single, momentous meal. Preparing Christmas lunch can feel like a maths GCSE problem.

So, having survived Christmas broadly unscathed, it’s no wonder that we want the indulgence without the faff.