“This year’s Christmas is going to be a quiet one for me. It’s been a big year and the lead-up to Christmas is usually extremely busy in the restaurant industry.” Originally from Miami in the US, where her Cuban family still lives, she won’t be heading back there this Christmas. “My partner and I are visiting regional Victoria and having a few days on the Mornington Peninsula. We have a few friends in the area, so I think we will just have a lunch and a peaceful afternoon.”

It will be something of a contrast to past festive seasons. “Growing up, we always celebrated Christmas Eve in a big way with a large family feast. We cooked whole sucking pig in the ‘caja China’, a Cuban creation designed for roasting whole pigs. My mom makes her famous black beans, which we eat with rice and boiled yucca with a garlicky mojo. It’s one of my favourite meals, but I don’t attempt it myself.

“I don’t go too heavy on starters, but I always like to have some toasted nuts, marinated olives or a crudités plate with aïoli if people want to nibble before lunch or dinner. I love the idea of a welcome cocktail or something pre-batched at the ready for when people arrive. It’s the best way to ensure everyone feels relaxed and ready to have a good time.”

Danielle’s advice for stress-free Christmas entertaining is simple: “Cook things you don’t need to babysit all day. There is nothing more stressful than having to leave my guests and be stuck in the kitchen. And a good playlist which lasts several hours is really important for setting the mood you want to create.”

Like Julie, Danielle is an exponent of porchetta for Christmas at home (she has her own version in her cookbook, Always Add Lemon), alongside some interesting seasonal accompaniments. “I would definitely serve some roasted potatoes and several lighter salads. Perhaps a tomato and nectarine salad with basil, or a fresh corn salad with mint and pecorino. There would definitely be good crusty bread or rolls, too.

As for dessert, it’s a no-brainer. “My mom’s flan with cherries is one of my favourite desserts in the world,” says Danielle. “It’s perfect for entertaining, because you can make it a day or two in advance.”