You could call it a Christmas Caesar, though I don't like to be restricted. It uses all the stray leftovers: the salad leaves I inevitably overbuy (try not to dress them all on the big day), stale bread turned into giant croutons, fried ham for that bacon energy, and some turkey (or chicken).

The dressing is a blitzed mix of anchovies (optional, though I doubt anyone would notice), good mayo, lemon, garlic, Dijon and parmesan. It's thick and luscious, the kind of dressing I'd happily bathe in. It's finished off with fried capers, which if you've been cooking with me for a while, know they are one of my favourite adornments - a briny, salty pop that makes almost all dishes sing. This is the sort of salad, everyone will want to tuck into.