For dinner we go to the American South for inspiration. I put a ham from Nodines with cloves and a brown sugar glaze in the slow wood oven and steal the rest from the Lee Brothers' excellent cookbook; we eat black eyed peas, collard greens, biscuits with black truffle honey from Otto and then finish with a selection of chocolate gifts from my friend Katrina at Vosges Haut-Chocolate and some cool confections from Camilo de Blas in Oviedo, Spain, including glazed hazelnuts, tiny bitter chocolate creams, and a bottle of orujo de hierbas to burn the path clear.
The rest of the week is devoted to football, ping pong, and snow activities with the boys.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.