A welcome break from all those turkey and mince pie previews when JC food editor Victoria Prever appeared on Channel 4’s Sunday Brunch to talk about Chanucah.

“It’s all about the oil,” she said, introducing platters of latkes, with horseradish crème fraîche or apple sauce, and four different types of doughtnut including salted caramel. Then on to rugelach, whose cream-cheese dough alludes to the tale of head-cutting heroine Judith, and farka cake, a fruity couscous dish from Tunisia.

“It’s quite calorific this festival, isn’t it,” remarked co-presenter Tim Lovejoy (centre).

A diet-friendly food for Chanucah — that would be a miracle.