From A to Bee(11)

Not so sure that the Reigate Beekeepers' Association will be sending me through a yellow and black striped envelope with bee-themed badges any time soon but there is the same level of anticipation my end. Having not joined a club for nearly twenty-five years this feels like a big moment for me!





DECEMBER 20



Jo and I have always loved Christmas and this year seems all the more special as it's our first as parents. The tree has been up for a while now, much to Sebastian's interest; he just lies there looking up at the sparkling lights, trying desperately to reach out and grab a bauble. I should imagine it is far better than looking up at the usual array of soft toys.



For some reason we have decided to cook the family dinner this year. The idea was simple: we wouldn't have to travel with Sebastian, which could have been a challenge. However, it does mean there is the rather complex thought of planning the Christmas dinner for around ten people, all of whom are excellent cooks in their own right. Since Jo will no doubt need to feed Sebastian mid-basting, it means cooking duties are left to me. Heaven knows what will happen and whether the Yorkshire puddings will rise or fall flat, whether the roast potatoes will be crunchy on the outside and fluffy on the inside and whether the gravy will be 'just right'. I am starting the planning now!



With the decorations out, we are getting ready for the arrival of Father Christmas for Sebastian, and I can only think that it is a magical time of year. It's all the little things about being a father at Christmas which I haven't experienced before that I am looking forward to. Perhaps the highlight will be helping Sebastian put a carrot and mince pie out for Father Christmas and Rudolph by the log stove. I am going to mention, obviously, that Father Christmas will be tremendously thirsty after such a long journey. I am sure Sebastian will help me to pour a small drop of port to quench his thirst and give him a little bit of warmth in that rather rotund tummy of his.



Thinking of men with beards and round tummies… I wonder what bees do for Christmas? I wonder if they all gather round the centre of the hive for a specially prepared Christmas dinner of honey and extra-special pollen titbits.





DECEMBER 25



Father Christmas dutifully came down our chimney and drank our offerings of a glass of port (it somehow managed to be two glasses in the end!) and ate the mince pie. Rudolph obviously wasn't hungry, however, and only took one bite out of his carrot. Typical isn't it, you try to offer an option of fruit and vegetables and look what happens?



It was the most lovely day, and indeed the roast potatoes were crunchy, the Yorkshire puddings did rise and the turkey was cooked fantastically well, if I do say so myself. Sebastian was like a dream, if a little bemused why all the family was around, everybody opening presents and acting just a little bit tipsy. I am sure he was even more bemused by the sight of both nannies asleep on the sofa snoring at one point.



I was also very lucky with my presents and my obvious love for bees and beekeeping has become well known. Jo bought me a lovely bee mug in which I have been having copious cups of tea today. I was hoping for a complete beehive, smoker, bee suit, hive tool, bee brush, solar wax extractor, honey extractor and every other beekeeping contraption known to man. However, Father Christmas was either not aware of such contraptions, was too worried about weighing down his sleigh or he simply couldn't bring himself to get the elves to build such things. Imagine having to go to the elves and state 'James Dearsley from Surrey in England would like a solar wax extractor'. There would be uproar about such a silly piece of equipment and why anyone in their right mind would want such a thing. Oh well, maybe next year!



I go to bed a very happy man. Primarily because it was my son's first proper Christmas but also because I have a wonderful family, a wonderful home and life couldn't be much better.





DECEMBER 31





Our celebrations on New Year's Eve are always a favourite of mine: celebrating the last year and looking forward to the next. Jo and I also now have a tradition to have a get-together with a group of our closest friends and this year was no different. Suffice to say we always have a lovely evening with the nicest of people; we eat far too much, play silly quizzes – which I always end up losing horrendously – have fabulous and interesting discussions, watch the fireworks and celebrations on TV, all before retiring to have a few more glasses of plonk or something a little bit stronger.



Another traditional aspect of our New Year's Eve celebrations is the challenges. I can't remember how it came about but several years ago we decided to make ourselves better people that following year.



I set myself a challenge for last year of making a Heston Blumenthal recipe. With Michelin stars aplenty, he is known to be one of the best chefs in the world with recipes such as snail porridge and mustard ice cream. Having seen a recent programme on the remaking of classic British food in his particular style and then realising there was an accompanying cookbook, I decided that I could do one of them. Earlier this month I realised that I had still yet to complete the challenge and so, for some reason I decided to be the cook on New Year's Eve using Heston's cookbook for inspiration to create a slightly different take on chilli con carne. It took me three days to make and cost me a fortune!