The smoked salmon and scramble eggs (with a piece of toast) was delicious - a squeeze of lemon juice and some black pepper on the salmon. It's a bit of a tradition with us to have it for lunch on Christmas Eve. Still got enough salmon for a sarnie on Boxing Day.

Now I'm simmering the stock for tomorrow's gravy: turkey giblets (rinsed well in cold water), one carrot, one small onion, a bay leaf, a stalk of celery and 1 litre of water. Bring to boil, simmer for two hours, strain into jug, cool, cover with clingfilm, put in fridge till tomorrow. Before lunch, add turkey juices and heat rapidly to reduce.

Yum, yum, bring it on!