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A look through the “traditional” components of the main course of a Christmas turkey dinner, seeing when each one joined the list of things that everyone expects, where they came from then, and how this has changed now. In some cases there will be recipes: in particular, as many ways as I can find of making sprouts delicious! There’s one from 1465 that looks promising (yes, we’ve been eating them that long) but my version uses a microwave.

Turkey, pigs in blankets, stuffing, roast potatoes, roast parsnips, carrots, cauliflower (probably cheese?), bread sauce, cranberry sauce, and of course those sprouts. Is Yorkshire Pudding a yeah or a nay? And gravy. Got to have gravy.

We’ll also look at desserts (Christmas Pudding and mince pies)

If you like the sound of this, my talk on “Christmas Food Through the Ages” may also be of interest, as may “The 12 lunches of Christmas”, and “Christmas food around the world”