Cooking at Christmas comes with its own set of challenges. If you are away from home dealing with a foreign kitchen and finding where things are kept inevitably leads to traffic jams and scenes to rival Gordon Ramsay’s Hell’s Kitchen kind of ironic at this time of year. But there are a couple of unique and possibly peculiarly kiwi conundrums (possibly not…just guessing). Christmas dinner comes in all forms from the casual bar-b-que to the full on traditional roast with all the trimmings perhaps minus the knitted jerseys – depending on how far south you are I suppose. The kitchen is a hive of activity and secret frustrations that I would now like to expose.

It’s common for people to have a couple of drinks with proceedings and in my family this can start reasonably early. Not to minimise the carnage caused by drink driving, there are some hazards to be noted when under the influence and attempting to steer your way through preparing food. There are the obvious ‘don’t drink and fry’ – using sharp implements also probably a bit risky, as is blenders and food processors. I’d hazard a guess that burns might top the A & E around this time of year. There are some little known injuries that will never make the ACC stats, or even warrant a mention in the paper but I think they can be more irritating than a recipe written before the metric system…c’mon what century are we in?

At the top of my list is the grater graze. Typically the knuckles or tips of fingers are sheered off in a valiant effort to ensure the entire carrot is used. This injury is definitely exacerbated by the fact that it will get you no sympathy and you will be expected to keep calm and carrot on. Second on my list is peeling kumara, not the golden ones, the ‘real ones’ purple skins. Yes those skins…do not respond to blunt peelers! What is worse is there are usually heaps to peel and only one peeler, so if someone wants to help they need to use a knife, which actually works better. Kumara are also really knobbly, so completing this task with an implement that wouldn’t cut through butter is nothing short of exasperating. Go for the knife people, anyone who has prepared for a hangi will know this to be true. Third on the list is whipped cream, I don’t know why, but in my family it is the hand beater from about 1950something that is still in the drawer – not upgraded like every other appliance. The handle swivels so every time you crank the thing it twists, so you lose the spinning motion. Also on top of a few drinks, the effort required and co-ordination not to slop stuff everywhere is insanely difficult. Fourth is the lemon juice in the eye – possibly added to the grater cut as well. Say no more. Fifth is a combination – the can-opener caper. Beetroot tins need to be upgraded to tab-pulls like the reduced cream, because quite honestly opening a can of beetroot without spilling it, is a nightmare. But if your opener is like the munted peeler, there is likely to be mutiny. The number of times I have struggled for 10 minutes to get half-way around then given up and tried to pry the lid open, only to either slice my hand or send the contents spilling their glorious crimson juices everywhere does not need stipulating. Other honourable mentions are kebab skewer splinters, onion chopping eyes and garlic crushing wrist sprains, all of which I have suffered at some point.

When it all comes together though and everyone is tucking into their kai – it’s good to know that along with love, it is laced with the odd bit of blood, sweat and tears.