Is it just ME?

Or do you find the trend for glittery food ghastly, too?

If you insist on using a bit of leaf at this time of year, make it bay or sage. Not gold.

ALL I don’t want for Christmas is a prosecco-infused chicken with edible gold shimmer, thank you very much.

The thought of some old bird trying to look festive with a few bits of glitter across its goose-pimpled breasts reminds me too much of myself for a start.

It also epitomises everything bad about our Instagram age of food, where the most important element is not what something tastes like, but how it looks.

This poor, pimped-up chick is being sold by Aldi in some stores.

The only thing in its favour is the fact that it is, like many housewives at this time of year, marinated in prosecco.

This Christmas, food that has been enhanced, sprinkled or garnished with gold is having a moment — and it is hard not to heave at the horror of it all.

Tesco is doing some Glitter Prawns with Cocktail Dip which, they say, are sweet prawns lightly seasoned, dusted with edible glitter to match the tomato dip accompaniment and possibly your eye shadow. Marks & Spencer is also reaching fresh heights of deep-fried folly with its new Prosecco and Wild Berries crisps, covered in sparkle.

In fact, everywhere you turn, drinks are being infested with the stuff that was once the preserve of our Christmas cards.

Gah! What are we, dim children who require food to be pretty before we are tempted to eat it? Why, why, why? Darlings, the vulgarity, the raw crudity, the utter awfulness of gold food knows no bounds. It is tasteless, in every way.

If you insist on using a bit of leaf at this time of year, make it bay or sage. Not, ever, gold. And save the glitter for your party dresses.