Cooking the Christmas dinner is my job in our house. And I love it. All those courses and juggling of logistics. The annual realisation that our oven is too small to cope with the scale of my ambitions. Ladling goose fat from the pan. And a family meal which — just once a year — can take as long as it needs to take, without kids rushing off to a rehearsal or to finish homework or even just to escape their relatives.
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Ed Balls teaches at the Harvard Kennedy School and King’s College London and was shadow chancellor from 2011 until this May.
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