We had roast beef sandwiches on granary bread, with horseradish and very crunchy cos lettuce. I popped the beef in the oven that morning, and roasted it on some bay leaves, shallots, heritage carrots (purple on the outside, orange in the middle) and a few lovely golden beetroots. We also had satsumas, which I bought from my local Turkish supermarket, and a box of traditional homemade Czech pastries called kolace. The recipe has been passed down through the generations from Dan's grandmother, Franceska, who was from Valasko. It's a really special pastry and you can use it for anything savoury or sweet. Sometimes I make a big sausage plait but this time I used up the last of a shop-bought jar of mincemeat, to which I added some chopped apple, orange zest and brandy.