It wouldn’t be Christmas without all the food. From your turkey to your stuffing to your potato pennies, it’s enough to make your mouth water just thinking about it.
We all put on a little holiday weight. Who wouldn’t? Eating as much food and drink to make you feel like Father Christmas with friends and family wedged between lots of Christmas TV and games. It really is the most wonderful time of the year!
We’ve shared with you the favourite bits from our Christmas dinner to inspire your preparations for the big day.
For an elegant starter, try smoked salmon. It’s not only easy to cook but it makes a lasting impression.
Whilst light and full of interesting flavours and textures, it’s a wonderful way to ignite the senses and signal the start of any Christmas dinner.
Salting the salmon will make sure it locks in moisture and flavours. We suggest serving with clementines for a tangier taste.
The main course. No Christmas dinner would be complete without the turkey. Whether you layer it with lemon and herbs, get good use out of your clementines again or roast with garlic, the turkey has been head of the table since Edward VII made it fashionable in the 1500s.
We owe William Strickland for the landing of the bird on our shores. The Yorkshireman is said to have traded with Native Americans on his voyage to the States in 1526.
Now turkey without stuffing is like a Christmas tree without tinsel. Mixed with bread, eggs, vegetables, herbs, spices and nuts, it’s a real festive favourite.
One scientific study even suggests that the bread crusts used in stuffing contain a cancer-fighting antioxidant called pronyl-lysine.
Jamie Oliver has a good recipe for an extra special pork, sage, onion and chestnut stuffing if you’re feeling particularly adventurous.
Go for a twist on your typical roast vegetables this Christmas. Get your roasting trays at the ready, drop in a few chopped potatoes and carrots and flavour with a scattering of rosemary and garlic.
With a touch of salt and pepper and a drizzle of olive oil, make sure you season them to a light crisp.
For those with a sweet tooth, finish the evening with a Christmas pudding. Originally a porridge called ‘frumenty’ made of beef, mutton, raisins, currants, prunes, wine and spices, the Christmas pudding has changed a great deal since the 14th Century.
Hiding the sixpence within it soon became a tradition, bringing good fortune to those lucky enough to find it when cutting into a piece.
Today you’ll find a more palatable combination of treacle, sugar, suet and spices. (And also 0.34g of salt).
So while you’re feeling inspired for your Christmas day dinner, eat, drink and be merry in the knowledge that whilst it’s not only the best time of the year, it’s good for you too.
When it comes to your health, whatever you consume, consume it in moderation. We actively encourage a common sense outlook towards your daily salt intake. You can read up on the benefits of salt in your diet here.