ADVENT is the wonderful season of preparation. Not the time for anticipating Christmas, so that by the time it arrives you have had enough of it, but getting ready.

And by preparation, we do not just mean the pious bits, nor even the more obvious tasks such as buying Christmas presents.

In my youth, we made our own Christmas decorations – paper chains stuck together with a flour paste – but I would laugh at myself if I did that now.

There is a lot to be said for cooking as a gentle form of preparing. And what I shall be adding to the list this year is fish consommé, as a simple contrast to the turkeys, hams and beef.

There isn’t really a recipe, but it might be something like this. Stew four leeks, two carrots, two shallot in olive oil; then add fennel seeds, white wine, clove of garlic, celery leaves, saffron, pepper corns; then add fish heads and bones and prawns shells (not that easy to get in Craven, it’s true) and then a few pints of water. Strain and if necessary reduce.

Simmer a tin or two of good Italian tomatoes in a heavy pan and let it reduce and thicken. Then pour in the fish stock, and strain the whole lot again. Back into another pan with slightly whipped egg whites. This will clarify the liquid, drawing all the bits into a scum which will form at the top. Let it cool and then strain through muslin. Freeze if necessary and heat up when ready. Check the season and serve.

What I like about it is that it is so pointless. All that work for just this! It is the gentle preparation that’s the thing. Getting ready for so great a festival. It is all about time.

Canon Nicholas Turner

Curate of Broughton, Marton and Thornton