His Christmas favourite is ‘sous vide’ turkey breast with apricot and thyme stuffing, honey-glazed carrots, duck fat potatoes, brussels sprouts with shallots and back fat bacon and a salad of cos hearts, crispy pancetta and soft-boiled eggs with Caesar dressing.

“My favourite thing for Christmas is cooking everything with duck fat,” Brad said.

“You take a turkey breast and put some duck fat and some herbs, like some thyme, tarragon, garlic, a little bit of lemon zest and butter.

“I’d probably do that at about 68 degrees...for probably at least one hour per kilogram of turkey breast.”

No sous vide machine? Simply vacuum seal the breast and pop it in a boiling pot, he said.

“It’s a long process, but you could just throw it in in the afternoon or lunch time and then leave it,” he said.

“It’s as simple as putting it in the oven except you don’t have to worry about anything burning!”

Fresh seafood makes for a delicious starter with minimal preparation, while an orange, cranberry and mint cocktail with plenty of fresh fruit makes a summery nod to the festive season.

And after Christmas? Just shred and fry your leftover potatoes, vegetables and turkey for delicious turkey hash!

Starter: mixed seafood

Main: sous vide turkey breast with duck fat, butter, thyme, tarragon, garlic and lemon zest; honey-glazed carrots; brussel sprouts with shallots and a nice back fat bacon; duck fat potatoes; apricot and thyme stuffing; salad of cos hearts, crispy pancetta, soft-boiled eggs and Caesar dressing.

Desert: Trifle

Drinks: Orange, cranberry and mint cocktail with fresh fruit.