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Christmas dinner in England is a cherished and time-honored tradition celebrated with great enthusiasm on December 25th each year. It is a festive occasion marked by gatherings of family and friends, and the meal itself is a culinary spectacle that typically features a rich array of dishes.
At the heart of the Christmas dinner table stands the roast turkey, the undisputed star of the show. This plump bird is expertly prepared, often stuffed with a fragrant mixture of ingredients like breadcrumbs, herbs, onions, and sometimes sausage meat. It undergoes a slow and meticulous roasting process, resulting in succulent, tender meat with crispy, golden-brown skin.
Accompanying the turkey are a range of delightful sides that contribute to the holiday feast’s abundance and variety. Roast potatoes, parboiled and then crisped up in hot oil or fat, are a quintessential addition, as are “pigs in blankets” – small sausages lovingly swathed in bacon. Stuffing, a flavorful mixture, can either be cooked inside the turkey or served as separate stuffing balls, each variation offering its own unique charm.
A rich and savory gravy, made from the turkey’s flavorful drippings, is generously poured over the bird and sides, infusing the entire plate with warmth and moisture. Alongside the turkey and its accompaniments, an assortment of vegetables adds color and balance to the meal. Brussels sprouts, carrots, peas, and perhaps parsnips are among the favorites, often prepared by boiling or steaming.
Condiments play a significant role in enhancing the flavors of the main dishes. Cranberry sauce, sweet and tart, is a classic companion to the turkey, providing a burst of contrast to the savory elements. Bread sauce, a creamy concoction featuring milk, breadcrumbs, and spices like cloves, is another beloved fixture on the table.
For those who choose to incorporate Yorkshire pudding, this savory, puffy delight made from a simple batter of eggs, flour, and milk can be a delightful addition to soak up the rich gravy.
As the meal progresses, the focus shifts from savory to sweet. Christmas pudding, a dense, spiced, and fruity steamed pudding, takes center stage for dessert. Often, it is doused in brandy and dramatically set alight before being served, accompanied by a luscious brandy butter or custard sauce. Mince pies, small and sweet, filled with a fragrant mixture of dried fruits, spices, and sometimes a hint of alcohol, provide another sweet note to the culinary symphony.
After the main feast, a cheeseboard may make an appearance, featuring a selection of British cheeses and crackers, sometimes accompanied by chutney or pickles.
Throughout the meal, various beverages complement the culinary delights, with wine, sherry, or mulled wine being popular choices.
The dot density map below created by locationinsights.co.uk shows where classic Christmas dinner items are grown in England! .
There are ~3.9m Turkeys in England, 1.3m are in Norfolk. In Herefordshire Turkeys outnumber people 2.2:1.
In total there are ~129m poultry birds in England.
There are also ~3.9m pigs in England, ~800,000 of which are in North Yorkshire (where there are more pigs than humans).
There are >100,000 hectares of potatoes and 65,000 hectares of “Other Veg” across England. The number of hectares of potatoes was almost 4 times higher in 1945.
A comparison of classic Christmas dinner items in 1945 and today within Greater London.:
