Travesty

I’ve been busy doing prep for tomorrow’s culinary feast. I set some wine mulling in the slow cooker with various spices, sugar and unwaxed little oranges; parboiled various veg ready for roasting or sautéing; I got the stuffing ready for the oven; I made bread sauce as far as leaving it to suffuse its flavours; I made mincemeat Danish pastry swirls, which will be drizzled with glacé icing; I made a ganache for the travesty I made next (see photo). No prizes for guessing what the travesty is supposed to be.

Update: I should’ve paid attention to the rating (2/5 stars) and the reviews – all negative, all roughly the same – of the recipe before blindly following it.