A Third of Brits Are Feeling the Heat Over Cooking the Christmas Turkey, says MEATER

New MEATER survey reveals that three quarters of the nation are simply winging it.

A new festive survey from MEATER has revealed that the Christmas turkey, the shining centrepiece of the big day’ dinner, is causing more stress than sparkle for British households this year. 

In fact, a third of Brits admit they’re feeling the pressure when it comes to roasting the star of the show.

Top Turkey Worries This Christmas:

• 25% worry about overcooking or undercooking

• 23% stress over timing the turkey with the rest of the feast

• 20% fret about keeping the bird juicy and full of festive flavour

Add concerns about oven space and accidentally forgetting to defrost the turkey, and it’s no wonder the nation is feeling the festive frazzle. Luckily, once the bird is finally cooked, confidence kicks in, with only 10% admitting they still worry about carving it.

The survey, which quizzed Brits on their Christmas cooking habits, also shed light on where the nation is picking up its prized festive bird. 

Unsurprisingly, supermarkets reign supreme for turkey shopping: Tesco leads, with over a third of Brits choosing to buy their bird there, followed by Sainsbury’s, which is the preferred choice for around a quarter, and Asda, selected by a fifth. 

Respondents revealed that price and quality were the main factors behind their supermarket of choice.

When it comes to cooking, over half of us check whether our turkey is done by slicing into it to inspect the colour, while 15% rely on gut instinct alone and 10% confess they simply “just guess”, truly living on the edge of festive fate.

Turkey tragedies aren’t exactly rare either. 1 in 5 Brits have suffered a turkey disaster in years gone by, with over a third reporting dried-out or burnt birds. 

But dryness isn’t the only mishap plaguing households. Survey respondents also admitted to having the family cat or dog steal the turkey, discovering they’d left the giblets inside, and realising their roasting tin didn’t actually fit in the oven. A Christmas spirit crushing moment for any Christmas cook.

It seems that while Christmas is full of magic, it’s also full of memorable mishaps.

Some might wonder whether all this turkey turmoil is worth it, especially since half the nation rarely (or never) cooks turkey outside of Christmas! Yet tradition wins. For almost 50% of Brits, Christmas simply wouldn’t be Christmas without the big bird adorning the table.

That said, turkey isn’t going it alone. Almost 9 in 10 Brits cook additional meats on Christmas Day or replace turkey altogether. Chicken is the top alternative for those who feel turkey is too expensive, while beef and gammon remain festive favourites steeped in tradition.

With households catering for larger gatherings than usual, the pressure to deliver a perfect roast is higher than Santa’s sleigh on Christmas Eve. But as smart technology becomes a staple in modern kitchens, festive cooking might just become a little merrier.

Two thirds of Brits said they would find a device that monitors the turkey and tells them exactly when it’s perfectly cooked to be helpful. Brits are ready to ditch guesswork and embrace gadget-powered perfection. After all, no one wants to be remembered for serving a turkey that’s drier than the Boxing Day jokes.

MEATER told That's Christmas 365: "Our survey uncovered everything from overcooked birds to undercooked birds, accidentally roasted giblets, and even the occasional dog making off with Christmas dinner, so it’s clear the nation’s festive kitchens are full of surprises. 

"It’s no shock, then, that two thirds of Brits said they’d welcome a device that monitors the Turkey throughout the cook and lets them know them when the Turkey’s perfectly ready. A smart meat thermometer brings a bit of calm to the chaos, leaving everyone free to enjoy the fun (and keep an eye on the family pet)."

Festive Turkey-Prep Reminders (Inspired by Real Disasters!)

To keep your Christmas running smoothly this year, here are a few merry must-remembers:

• Allow plenty of time for defrosting, it’s not a snowman, so the sooner the better.

• Check the turkey for giblets before it goes into the oven.

• Measure your roasting tray and oven in advance to avoid a Christmas morning geometry crisis.

• Makes sure the oven is up to temperature (it helps not to get drunk before dinner is served)

• Keep pets away from the cooling turkey (they’re faster than you think).

• And of course: use a meat thermometer so you’re not relying on guesswork or festive luck.

Turkey Top of the Festive Shop

According to a recent survey by food and drink marketing specialist The Food Marketing Experts, turkey scored top of the shopping list when it comes to must-have Christmas food purchases (66%). 

This was followed by pigs in blankets (42%) and mince pies (25%) with a mere 15% claiming Christmas wouldn't be the same without the humble Brussel sprout (unsurprisingly, the appeal of this veg rose to 21% amongst the over 60s). 

The over 60s also appear more likely to go for the full traditional Christmas Day spread, chomping through a full traditional turkey roast complete with roast potatoes, stuffing, pigs in blankets, Brussel sprouts and mince pies.

Christmas food shopping habits

The days of the one “big shop” to purchase all those Christmas food essentials is over according to the study, with 65% of respondents claiming they prefer to stock up during the weeks ahead of 25th December rather than scoop everything up in one major shopping spree.

And while online shopping offers clear advantages at this time of year, almost three-quarters of shopper still prefer to shop in person rather than rely on a supermarket delivery service. Almost a quarter of those surveyed claimed to splash out and visit a more expensive supermarket for their festive purchases.

Post pandemic, there is still some loyalty towards the more independent stores, with 11% of respondents buying at a farmers' market and 10% at a farm shop, with another 10% remaining true to their local grocery or corner shop and 8% intending to buy at a local deli. These non-supermarket locations are most popular with the 30-39 age group with a strong bias towards women.

Value for money and quality focus

Value for money / price and quality of the food / produce on offer were deemed the most important buying triggers scoring 67% and 66% respectively. The importance of the food quality marries up with the preferred in person shopping experience, allowing shoppers to examine the quality of goods before adding them to the burgeoning shopping trolley.

However, with 61% agreeing to the statement “I'll be more concerned about the total cost of our festive food bill this year than I was last year” and almost a third (32%) saying they strongly agreed, clearly the rising cost of living is weighing heavy on peoples' minds as the Christmas celebrations draw nearer.

Despite the above and acknowledging that many people may be feeling the pinch, a whopping 95% still splash out on buying food specifically for the festive holiday period confirming the theory that when times are hard, good food remains one of life's little luxuries.

New Ways with Christmas Leftovers: Fresh Ideas to Transform the Post-Festive Fridge

Once the wrapping paper has been recycled and the last cracker joke has been groaned at, the fridge becomes a treasure trove of festive odds and ends. 

Turkey, pigs in blankets, roast vegetables, bread sauce, cranberry relish, stuffing, cheese… It’s all there, waiting for a second life. 

Rather than reheating the same plate again, this year why not turn your leftovers into dishes that feel genuinely exciting?

Here are fresh, clever, and wonderfully comforting ways to make the most of your Christmas bounty.

1. The Boxing Day Brunch Traybake

A full English meets festive odds and ends. (What my wife's mum, a professional chef, called a Smidgen roast!) 

Spread roast potatoes, chopped stuffing, halved pigs in blankets and a handful of greens (such as leftover sprouts) onto a tray. Drizzle with a little oil, warm through in a hot oven, then crack in a few eggs for the final five minutes.

Serve with cranberry sauce on the side for a sweet contrast.

2. Turkey & Cranberry Hand Pies

Use ready-rolled puff pastry to create rustic little pies filled with shredded turkey, a spoon of cranberry sauce, leftover gravy and a sprinkle of cheese.

Perfect for lunches, picnics, or for feeding hungry family members who wander into the kitchen asking what’s for tea.

3. Festive Ramen Bowl

A lighter option after days of rich food.

Warm turkey stock or leftover gravy loosened with water, add soy sauce, ginger and garlic, then pour over noodles.

Top with shredded turkey, sliced sprouts, finely sliced carrots or parsnips, and a soft-boiled egg. It’s soothing, quick, and a world away from roast dinners.

4. Stuffing & Roast Veg Waffles

Leftover stuffing and vegetables make surprisingly wonderful savoury waffles.

Mix chopped veg into stuffing, add an egg, a spoon of flour and a splash of milk, then press into a waffle maker until crisp.

Serve with fried eggs or a drizzle of leftover bread sauce thinned into a savoury dressing.

5. Brie & Cranberry Toasties

A classic, but endlessly satisfying.

Layer leftover festive cheeses, Brie, Stilton, Camembert, with cranberry sauce between slices of good bread.

Griddle until golden and molten.

Pairs beautifully with leftover red cabbage or sliced cold pigs in blankets.

6. Turkey Katsu Curry

A playful twist using the mountain of leftover turkey.

Breadcrumb slices of cold turkey, pan-fry until crisp, and serve with a quick katsu curry sauce (onion, carrot, garlic, mild curry powder, stock and coconut milk).

Delicious with leftover vegetables warmed in the oven.

7. Bubble & Squeak Deluxe

The Boxing Day classic deserves an upgrade.

Mash together all your veg plus chopped pigs in blankets and stuffing. Pan-fry until crisp on both sides.

Top with a poached egg and drizzle with warmed gravy for the ultimate comfort supper.

8. Leftover Cheeseboard Mac & Cheese

Cheddar, Stilton, Brie, whatever’s left on the cheeseboard can be blended into a glorious mac & cheese.

The combination yields a surprisingly complex, rich sauce.

Scatter with breadcrumbs made from stale baguette or crusts for extra crunch.

9. Yorkshire Pudding Wraps

If you’ve spare Yorkshires, fill them with turkey, stuffing and a drizzle of gravy, then fold into wraps.

They reheat wonderfully and make an effortless lunch.

10. Festive Fried Rice

An excellent way to use small amounts of lots of things.

Fry cold rice with chopped veg, shredded turkey, stuffing crumbs, soy sauce, ginger and a little chilli.

Add cranberries for a sweet pop that works far better than you'd expect.

Final Tips to Minimise Waste

Freeze early. Turkey freezes beautifully, keep portions ready for January meals.

Turn gravy into stock cubes. Use ice-cube trays for easy flavour boosters.

Get pickling. Leftover red cabbage or carrots can be turned into quick pickles for sandwiches.

Be brave. Christmas flavours are more versatile than they look.

The Turkey Crown Affair: A Festive Culinary Caper Worth Solving

*With a playful nod to The Thomas Crown Affair.

Every Christmas has its mysteries. Who ate the last mince pie? Where did the spare Sellotape vanish to? And why is the cat suddenly fascinated by the Christmas tree? 

But this year, a far grander culinary puzzle steals the spotlight—a festive whodunnit worthy of a stylish heist film.

Welcome to The Turkey Crown Affair

As in The Thomas Crown Affair, where charm, strategy and impeccable timing reign supreme, choosing your Christmas turkey is all about making the smart, stylish, and stress-free move. But in this delicious caper, there’s only one question we need to answer:

What’s best for Christmas dinner— a whole turkey or a turkey crown?

Let’s examine the suspects.

Suspect One: The Whole Turkey

A traditionalist’s dream and the undisputed centrepiece of the festive table.

Why It Might Be the Mastermind

Iconic presentation: Nothing quite says Christmas like unveiling a fully roasted turkey, golden and glorious.

More meat overall: Ideal for larger families, or those who enjoy days of leftovers. (Thinking now of my wife's always delicious turkey curry!)

Dark and white meat options: Pleases a crowd, satisfying those who favour legs, thighs or breast.

Potential Motive for Mayhem

Size and oven logistics: A whole turkey can dominate your oven, demanding both space and attention.

Longer cooking time: Not the best accomplice if you're planning a relaxed Christmas morning.

Carving complexity: Requires a steady hand—and occasionally a YouTube refresher.

A whole turkey, then, is the extravagant art heist of Christmas dinner: dramatic, rewarding, but undeniably high commitment.

Suspect Two: The Turkey Crown

Sleek, elegant, efficient. The Pierce Brosnan of the poultry world.

Why It’s the Smooth Operator

Cooks more quickly: A crown is lighter, easier and far less stressful for busy Christmas hosts.

Simpler to carve: Especially helpful if you prefer serving without theatrics.

Breast meat focus: Perfect for diners who favour leaner, whiter meat.

Takes up less space: Leaving room for pigs in blankets, stuffing balls and that extra tray of roast potatoes.

Possible Downside

No dark meat: A dealbreaker for some.

Less leftovers: Unless you size up, the post-Boxing Day sandwich department may feel the loss.

Slightly pricier per kilo: Convenience often carries a premium.

The turkey crown is the smooth art-thief who gets in and out cleanly—no fuss, no feathers, no problem.

So Who Wins The Turkey Crown Affair?

Just like in The Thomas Crown Affair, the answer depends on what you value:

Choose a Whole Turkey if…

You’re serving 6–12 people.

Presentation and tradition matter to you.

You want both dark and white meat.

You enjoy leftovers, soups, curries and Boxing Day feasts.

Choose a Turkey Crown if…

You’re cooking for a smaller group (2–6 people).

You want a quicker, easier cooking experience.

You prefer white meat only.

Your oven space or schedule is limited.

Final Verdict

Both options can deliver a dazzling Christmas dinner, but the true winner of The Turkey Crown Affair is whichever gives you a stress-free, delicious, and perfectly timed festive feast.

Much like the elegant twists of the film itself, the secret lies not in the complexity of the plan, but in its execution.

Whether you unveil a whole bird with Hollywood flair or serve a perfectly cooked crown with effortless sophistication, you’re still the mastermind behind Christmas dinner.

And that’s a plot twist worth celebrating!

How to Make the Best Homemade Turkey Gravy for Christmas

A truly memorable Christmas dinner isn’t just about the turkey, the roasties, or even the sprouts with chestnuts. 

The secret star of the feast is the gravy, rich, velvety, savoury, and full of deep festive flavour. 

A good homemade turkey gravy ties the whole plate together, turning a nice meal into a spectacular one.

The best part? Making your own gravy is much easier than people think, and it transforms your Christmas dinner instantly. Here’s how to create a gravy worthy of your festive table.

Start with the Turkey Drippings

The most flavourful gravy always begins with the roasting tin. As your turkey cooks, the fat, juices, and caramelised bits gather in the bottom of the tray. These “drippings” are pure gold.

What to do:

Once your turkey is cooked, carefully pour everything from the roasting tin into a heatproof jug.

Let it settle for a couple of minutes. The fat will rise to the top.

Skim off most of the fat, but leave a tablespoon or two — that’s where the flavour sits.

If your turkey hasn’t released much liquid, don’t worry. A splash of boiling water or low-salt chicken stock in the roasting tin will help lift those gorgeous browned bits.

Make a Simple Roux Base

A roux gives your gravy body and silkiness.

Ingredients:

2 tbsp of turkey fat (or unsalted butter)

2 tbsp plain flour

Method:

Warm the fat or butter in a saucepan over medium heat.

Whisk in the flour until it forms a smooth paste.

Cook for 1–2 minutes until lightly golden — this removes any raw flour taste.

You’re now ready to build the gravy.

Add the Stock and Drippings

Slowly whisk in:

All the strained turkey juices

Enough hot chicken or turkey stock to reach your desired consistency (usually 500–700ml)

Add the liquid gradually to avoid lumps. Keep whisking until it’s glossy and smooth.

Let it simmer for 5–10 minutes. This is where the flavours deepen and the gravy thickens to perfection.

Optional Flavour Boosters

Not essential, but marvellous:

A splash of white wine – adds brightness and depth

A teaspoon of cranberry sauce – subtle sweetness

A dash of Worcestershire sauce – enhances savoury notes

Fresh herbs – thyme, rosemary, or sage

A knob of butter at the end – makes the gravy extra silky

Taste as you go. Adjust with salt and pepper, though your drippings may already be quite salty.

A Brilliant Tip: Roast Veg for Extra Depth

If you want a restaurant-style gravy:

Place chopped onions, carrots, and celery under the turkey as it roasts.

Once cooked, blend these soft, caramelised veg with a ladle of stock.

Strain into your gravy for an intensely rich flavour.

It’s an old chef’s trick and works beautifully at Christmas.

Keeping Your Gravy Warm Until Serving

Gravy cools quickly at the table. To avoid frantic reheating:

Pour it into a pre-warmed gravy boat

Wrap the base in a tea towel to insulate it

Or keep it in a small slow cooker on low until serving

Your guests will thank you.

Can You Make Christmas Gravy Ahead?

Absolutely — and it’s a lifesaver during the busy run-up to Christmas.

Make a batch of turkey gravy using stock from roasted turkey wings or legs.

Chill or freeze it.

On Christmas Day, simply reheat and enrich it with the fresh turkey drippings.

This gives you a stress-free festive meal.

Great gravy is comfort in a jug, savoury, warming, and deeply nostalgic. Making your own at Christmastime doesn’t just elevate the meal; it adds a touch of homemade magic that shop-bought versions simply can’t match.

Serve it generously over your turkey, roast potatoes, stuffing, Yorkshire puds, and everything else on the festive plate. It is Christmas, after all.

Potatoes prove most faithful stalwart on our festive plates

Turkey may have been replaced by beef or a nut roast, sprouts by peas, but the one stalwart of the Christmas dinner is the potato according to a new survey by Statistia. 

Over two-thirds of Britons are steadfastly refusing to sacrifice their roast potatoes this Christmas and a third will be eating mash, proving one of the UK’s most widely grown vegetables stands the test of time. 

Potatoes are the non-negotiable above other festive favourites with turkey at 63% followed by gravy (52%), stuffing (49%) and pigs in blankets (48%).

Originally arriving on our shores from Latin America in the 1500s via Spanish merchants, our British soils proved just right, and potatoes weren’t fussy about the bouts of cold and rain.

The first knowledge of potatoes for Christmas dinner in England is under the reign of Queen Victoria in the 19th century, and now approximately 250 million are consumed over the festive period, with Maris Piper and Rooster now among some of the most popular varieties on the Christmas plate. 

The variety of the potato is key to the perfect crispy result, says cookery writer Jenny Linford, whose book, Potatoes, inspires with 65 delicious ways with the humble potato from fries to pies:

Jenny Linford

Jenny told That's Christmas 365: “Whatever else is on the plate, it's the golden roast potatoes that all ages really look forward to. 

"Choosing the right potato to roast this Christmas will make all the difference. Each variety has different traits that lend it to baking, boiling, mashing or roasting. 

"Maris Piper or a heritage variety like King Edward, roasted in really hot goose fat, will give you the ultimate crispy on the outside, fluffy within. 

"And don’t forget to make extra for easy entertaining between Christmas and new year. One of our family traditions is Boxing Day bubble and squeak with left over roasties, sprouts and bacon.”

Beyond Christmas, potatoes have had to compete for turf with pasta and rice since they entered the British culinary scene in the 1980s. However, the potato selection in many supermarkets is now very sophisticated offering a wide seasonal range from new and salad potatoes to those suited for roasting, mashing, and other culinary uses, rivalling the variety seen with rice and pasta.

“The potato is often taken for granted but it's still one of the most versatile and brilliant kitchen staples. Potatoes comes in so many different types and varieties that you can eat them every day of the week but it’s like you are eating something different, a jacket potato is totally different to buttery new potatoes or gnocchi. 

"They keep well, so can be in the fridge for any last-minute cooking, you can make a huge range of tasty dishes with leftovers so there’s no waste, and they are a brilliant natural source of nutrition and energy.”

Potatoes may not always be recognised for their nutritional benefits, but they are high in Vitamin C, antioxidants and other key minerals, and provide more potassium than bananas. They're a healthy and nutritionally balanced food and can be a satiating source of low-calorie energy. 

"Their health benefits can be further enhanced by certain cooking methods, such as cooling after boiling and steaming without peeling."

In GB about 75% of potatoes are produced in England & Wales, with 25% coming from Scotland, and around 80% of the potatoes consumed in the UK are home-grown.

Tom Stevenson who grows many different potato varieties says: “Potatoes are a brilliant British food story. 

"They grow well across the UK, and we are really proud to grow such an iconic vegetable, that is as much a Christmas dinner staple, as they are all year round on the plate. 

"Beyond the traditional types, there are plenty of modern varieties – like Sagitta, Rooster, Jelly, Panther, Markies and Nemo – that roast beautifully. I would encourage people to experiment with new potato varieties and discover what they like the best.”

“It’s fantastic to see the potato is still king of the plate at Christmas and that’s no surprise,” adds Alex Godfrey, Chair of GB Potatoes, the trade body for the potato industry. “The potato has a place in both our history and our hearts, and, frankly, no Christmas dinner would be complete without it. Our growers work very hard throughout the year to bring potatoes to tables across the country, and it’s very rewarding that of all the wonderful foods that make up the Christmas meal, potatoes are the ones that won’t be compromised on.”

Five ways to entertain with potatoes this festive season

By Jenny Linford

For a classy canape on New Year's Eve, serve slices of boiled salad potatoes topped with soured cream, smoked salmon and dill.

After that bracing Boxing Day walk, enjoy a warming bowl of comforting potato and leek soup. It's easy to make in advance and, if you're feeling fancy, you can serve it decorated a swirl of cream and a sprinkle of chopped parsley or chives.

Give the cook a break after the Christmas Day roast and enjoy an easy meal of baked potatoes warm from the oven. Serve with cold cuts, cheeseboard cheese and chutneys and tuck in!

Top tips for best roast potatoes this Christmas from Jenny

Choose a variety that lends itself to roasting: King Edwards and Maris Piper are great and widely available.

For added luxury - and it is Christmas after all - use goose fat as your cooking fat. It has a high smoking point, which means you can roast at a high temperature and get great, golden, crispy roasties and adds a rich, savoury flavour.

https://www.gb-potatoes.co.uk/

The Surprisingly Festive Magic of Spam: From Everyday Suppers to Your Christmas Turkey

Discover the surprising magic of Spam this Christmas, from everyday recipes to layering thin slices over your turkey for extra flavour, moisture and festive fun.

When most people think of Christmas centrepieces, their minds jump straight to turkey, ham, beef, or a lavish veggie Wellington. 

Yet tucked away on supermarket shelves across the country sits a much-loved classic that quietly transforms everyday meals, and, believe it or not, can bring something rather special to your festive feast: Spam.

Yes, Spam. The humble, pink, oddly satisfying tinned icon. And this year, it deserves a little festive spotlight.

Why Spam Still Has Its Magic

Spam has been part of British kitchens for generations. It turns up in cosy family suppers, quick breakfasts, easy-to-make sandwiches and comfort-food classics. Part of its enduring charm comes from its versatility:

It fries to a gorgeous golden crisp

It dices beautifully for omelettes and hash

It’s a perfect base for quick lunches

It’s beloved in fusion cooking, from Hawaiian to Korean dishes

It stores brilliantly in the cupboard, ready when you need it most

Cheap? Yes. Cheerful? Always. Underestimated? Absolutely.

Everyday Ideas for Using Spam

Before we get to the Christmas turkey showstopper, it’s worth celebrating a few of Spam’s greatest hits:

Crispy Spam Fries

Slice into thick fingers, roll in flour, or dip in batter, and fry until crunchy. Serve with spicy mayo or brown sauce.

Spam and Egg Breakfast Muffins

Pan-fry thin slices and layer into a toasted English muffin with a fried egg and a touch of melted cheese.

Korean-Inspired Spam Rice Bowls

Dice and fry until crisp, then toss with rice, kimchi, spring onions, and a dash of soy sauce.

Spam Carbonara

Replace pancetta with golden cubes of Spam. It works shockingly well.

Spam Bubble & Squeak

Fold softened cubes into leftover mashed potatoes and greens, fry until crisp, and top with a poached egg.

Cheap ingredients, maximum comfort. Just what we love in the run-up to Christmas.

Now for the Festive Twist: Spam on Your Christmas Turkey

It sounds playful, and it is, but glazing and layering Spam over a turkey genuinely produces delicious results.

Why Spam Works with Turkey

It bastes the bird: As it cooks, Spam releases flavoured fat that keeps the turkey moist.

It crisps beautifully: The top develops a savoury, golden crust.

It’s effectively “built-in seasoning”: Spam is salty, lightly spiced, and creates a ready-made flavour layer.

It protects the breast meat: Much like bacon rashers, but with more flavour and better coverage.

How to Do It

Chill the Spam first so it slices very thinly—almost like thick bacon.

Carefully lay the slices in overlapping rows across the turkey breast, creating a neat “shield”.

Tuck small pieces around the thighs or legs if you’re feeling adventurous.

Add your favourite glaze—maple syrup, honey and mustard, or a brown-sugar rub work especially well.

Roast as usual. The Spam will crisp, baste, and infuse the meat as it cooks.

The result?

A gloriously moist turkey with a savoury, crackling-like topping and a subtle layer of flavour woven through the breast meat. It’s a festive surprise that starts as a bit of fun… and ends as something people ask for next year.

Serving Ideas

Chop the crisped Spam topping into bites and scatter over stuffing.

Mix the drippings into your gravy for a smoky, salty depth.

Save a few slices of uncooked Spam to fry on Boxing Day and serve with leftover turkey sandwiches.

A Christmas Tradition in the Making?

Spam may not be grand. It may not be glamorous. But it is dependable, delicious, nostalgic, and oddly magical. And sometimes that’s exactly what Christmas cooking needs, a sense of fun, a touch of comfort, and a willingness to try something wonderfully unexpected.

This year, why not give your turkey a Spam-tastic makeover? It might just become your new festive signature.

How to Make Sure Your Christmas Turkey Isn’t Rotten This Year

Learn how to choose, store and defrost your Christmas turkey safely, avoid spoiled birds, and spot warning signs, including a real-life cautionary tale about a butcher shut down for selling rotten meat.

A practical guide to choosing, storing and defrosting your festive bird safely

When you picture Christmas Day, you probably imagine the warm aroma of a beautifully roasted turkey drifting through the house. 

What you don’t imagine is discovering, too late, that your bird isn’t fresh or safe to eat. Sadly, it happens more often than people realise, and the consequences go far beyond a ruined dinner.

This guide will help you check the quality of your Christmas turkey, store it safely, and defrost it properly. It also includes a personal cautionary tale that shows why vigilance matters when buying from any supplier, including local butchers.

A Real-Life Warning: When a Butcher Lets You Down

A few years ago, my wife and I ordered a fresh turkey from a local butchers. We wanted to support a small business and enjoy a premium bird. But when we arrived to collect it, we were hit by a powerful, unmistakable stench of rotting meat. The smell filled the shop and that was all the warning we needed.

We turned straight around and went to a supermarket to buy our turkey instead.

After Christmas, the situation took a worrying turn. In the New Year, the butchers was closed down by environmental health following multiple complaints of food poisoning. It reinforced an important lesson: even trusted-looking shops can fall short on basic food safety, and you should always trust your senses.

How to Check That Your Turkey Is Fresh

Whether buying from a supermarket or a local butcher, there are several key signs that your bird is safe and high quality.

1. Look for clear, reliable labelling

Use-by date: Never buy a bird with a damaged label or unclear date.

Source information: Reputable suppliers include details of origin and assurance schemes (such as Red Tractor).

2. Check the temperature

Fresh poultry should be properly chilled. The surface should feel cold to the touch, never warm or clammy.

3. Trust your nose

A fresh turkey smells faintly meaty, never sour or “off”. Any strong, unpleasant smell is a major red flag. If it smells bad in the packaging or the shop, walk away.

4. Inspect the colour and texture

Skin should be pale cream to light pink.

No greying, greenish patches or sliminess.

Flesh should feel springy, not sticky.

5. Buy from reputable sellers

What happened to my wife and I is a perfect demonstration of why you should never feel pressured to accept a bird from a supplier that seems “not quite right”.

Check hygiene ratings.

Read recent reviews.

Avoid shops with visible cleanliness issues or strange smells.

A low price or friendly service is not worth the risk of food poisoning.

How to Store Fresh Turkey Safely

Once your bird is home, proper storage is essential.

Keep it cold

Refrigerate immediately at 0–4°C.

Store the bird on the bottom shelf to prevent juices dripping onto other foods.

Leave it in its original packaging

Only open it when you’re ready to cook. This helps preserve freshness and prevents cross-contamination.

Follow the use-by date strictly

Fresh birds often have a short life, especially if collected close to Christmas Day. If you are cutting it fine, consider cooking it early and reheating portions safely on the day.

How to Safely Defrost a Frozen Turkey

A frozen turkey is a brilliant option for many families, economical and easy to store, but only if thawed safely.

Never defrost at room temperature

This is one of the most common causes of food poisoning at Christmas. The outside warms up too quickly while the inside stays frozen, creating the perfect environment for bacteria.

Defrost in the fridge, instead

Allow 24 hours per 2–2.5 kg of turkey. Large birds may need up to 3 days.

Place the turkey in a large tray to catch any juices.

Check it’s fully thawed

Insert a clean skewer into the thickest part of the thigh.

If ice crystals remain or the flesh feels solid, it’s not ready.

Cook immediately once thawed

Never refreeze raw poultry that has been defrosted.

Don’t Forget: Cook It Safely Too

Once in the oven, your turkey should reach an internal temperature of 75°C in the thickest part of the thigh and breast. Clear juices, no pinkness, and properly cleaned preparation areas are all vital for a safe Christmas meal.

Trust Your Instincts

From dodgy butchers to poorly stored birds, food safety issues can appear in the most unexpected places. The best protection is a combination of common sense, proper storage, and refusing to accept anything that doesn’t look, smell or feel right.

Christmas should be memorable for all the right reasons, and a well-chosen, safely prepared turkey is one of the simplest ways to ensure that.

A Brit’s Guide to the History of American Thanksgiving

Discover the origins, traditions, and festive feasts of one of America’s biggest holidays.

When late November rolls around, our friends across the Atlantic begin preparing for a celebration that rivals Christmas in scale, excitement, and indulgence: Thanksgiving. 

Although it isn’t traditionally observed here in the UK, many of us have become increasingly curious about the holiday, especially as American films, TV, and social media offer us glimpses of huge turkeys, pumpkin pies, and enormous parades winding through city streets.

Here’s a friendly guide to what Thanksgiving is all about, how it began, what Americans typically eat, and why the parades are such a huge part of the day.

Where Thanksgiving Began: A Brief History

The first widely recognised Thanksgiving celebration took place in 1621 in Plymouth, Massachusetts. English Puritan settlers—known as the Pilgrims—had endured a harsh first winter in the New World. With much of their colony lost to illness and hunger, survival looked uncertain.

By autumn 1621, however, they harvested their first successful crops with the help of the Wampanoag people, an Indigenous nation who taught the newcomers essential farming and foraging skills. In thanks, the Pilgrims held a three-day feast alongside the Wampanoag. It wasn’t called “Thanksgiving” at the time, nor was it repeated annually, but the idea laid the foundation for the tradition.

It wasn’t until 1863, during the American Civil War, that President Abraham Lincoln proclaimed Thanksgiving a national holiday dedicated to gratitude and unity. In 1941, it officially became fixed on the fourth Thursday of November, where it remains today.

The Heart of the Celebration: The Thanksgiving Feast

Much like Christmas dinner here in the UK, the Thanksgiving table is where families gather, recipes are closely guarded, and portions become delightfully excessive. Although dishes vary by region and family tradition, several classics are almost always present:

Turkey

The centrepiece. Usually roasted, sometimes brined, occasionally deep-fried in the southern states. It’s the star of the show.

Stuffing (or Dressing)

Often cooked separately and flavoured with herbs, sausage, or cornbread, depending on local traditions.

Mashed Potatoes

Creamy, buttery, and topped with gravy—non-negotiable for most households.

Sweet Potatoes

In many homes, they’re baked with brown sugar and—most surprising to Brits—topped with marshmallows.

Green Bean Casserole

A comforting dish made with green beans, creamy sauce, and crispy onions.

Cranberry Sauce

Homemade or from a tin, much like our Christmas cranberry traditions.

Pumpkin Pie (and its cousins)

Dessert is often a selection of pumpkin, pecan, and apple pies, each flavoured with warm spices that make the whole house smell like autumn.

For many Americans, the meal is as symbolic as it is enjoyable. It’s about family, gratitude, and taking a moment to pause before the hectic run-up to Christmas.

The Iconic Thanksgiving Parades

One of the most spectacular parts of Thanksgiving happens long before the turkey reaches the oven: the Thanksgiving Day parades. These enormous, colourful processions attract millions of viewers both in person and on television.

The Macy’s Thanksgiving Day Parade

The most famous of all parades takes place in New York City, and has been running since 1924. Expect giant character balloons (Snoopy, Pikachu, and many others), marching bands, dancers, enormous floats, and a grand finale featuring Father Christmas—marking the official start of the American festive season.

Other Major Parades

Cities such as Chicago, Detroit, and Philadelphia also host major parades, each with its own style and traditions. For many families, watching the morning parade on television is as essential as carving the turkey.

A Holiday That Opens the Festive Season

For Americans, Thanksgiving serves as the gateway to Christmas. The following day, Black Friday, marks the beginning of holiday shopping, and homes across the USA put up their decorations during Thanksgiving weekend.

Here in the UK, we may not celebrate Thanksgiving ourselves, but its warmth, traditions, and sense of community resonate strongly with the spirit of Christmas. Whether you’re exploring festive recipes or simply curious about the origins of this vibrant holiday, Thanksgiving offers a lovely way to connect with friends and family around the world.

Want to see how you can celebrate Thanksgiving at home? We'll cover that in a little while.

Why You Should Source Your Turkey and Christmas Meats from a Real Butcher

When it comes to Christmas dinner, the centrepiece matters. 

Whether it's a golden turkey, a succulent joint of beef, or a beautifully glazed ham, the quality of your festive meat can make or break the meal. 

With so many supermarkets offering seasonal deals, it can be tempting to pop everything into your trolley and call it done, but there’s a very good reason more and more families are choosing to go back to their local butcher for their Christmas roast. 

One joint of rotten meat from a supermarket can send families running back to their real, local butcher.

Here’s how and why buying from a real butcher can elevate your festive feast.

1. Unmatched Freshness and Quality

Independent butchers typically work closely with trusted farms, often sourcing meat from local producers with strong animal-welfare standards. That means:

Fresher cuts

Better flavour and texture

Full traceability from farm to counter

A butcher’s turkey isn’t something that’s sat shrink-wrapped in a freezer warehouse for weeks. It’s prepared with care, often delivered directly from regional farms with minimal handling.

2. Expert Knowledge You Can Rely On

Your butcher isn’t just selling meat — they’re sharing decades of craft and experience. They can help you choose the right size turkey for your gathering, advise on cooking times, and even tell you which breeds offer the best flavour.

Got a small oven? They’ll suggest alternatives.

Unsure how to carve a crown? They’ll talk you through it.

Need gluten-free stuffing? They’ll prepare it for you.

This personal guidance simply doesn’t exist at the supermarket checkout.

3. Bespoke Cuts and Special Requests

Want a turkey crown instead of a whole bird? Prefer your beef rolled, tied, or dry-aged? Need your joint boned and stuffed to make carving a breeze?

A butcher can tailor your order exactly how you want it.

This level of custom preparation saves time, reduces waste, and ensures your Christmas table looks exactly as you envisioned.

4. Supporting Local Businesses

Shopping at your local butcher keeps money circulating in your community. You’re helping sustain skilled jobs, supporting local farms, and ensuring these essential high-street businesses continue to thrive.

This kind of Christmas shopping feels good — and does good.

5. Ethical, Sustainable Choices

Many butchers take pride in offering:

Free-range turkeys

Grass-fed beef

High-welfare pork

Locally reared options

If sustainability is on your mind during the festive season, a butcher is the best place to find responsibly sourced Christmas meat that meets your values without compromising on taste.

6. Less Plastic, Less Waste

Supermarket meat often comes wrapped in layers of plastic and bulky packaging. Butchers use far less packaging, and many now offer paper wrapping or reusable containers. You buy only what you need, not whatever size the supermarket offers.

7. A More Enjoyable Christmas Experience

For many families, the Christmas Eve dash to the butcher is part of the season’s charm. You’ll often find:

Friendly service

Festive music

Complimentary mince pies

A warm, community atmosphere

It’s a world away from navigating crowded supermarket aisles at the last minute.

Your Christmas dinner deserves the very best ingredients, and when it comes to meat, nothing beats the quality, expertise, and personal service of a real butcher. From ethical sourcing to impeccable flavour, choosing a butcher is one of the simplest ways to elevate your festive feast while supporting local businesses.

This year, treat your Christmas table to something special.

Golden Turkey - Not Just for Christmas

Golden Turkeys are produced by an association of like-minded farmers (Step forward The Traditional Farmfresh Turkey Association) spanning the UK, from Cornwall to Scotland. 

To promote the versatility of turkey meat, the farms have been working with award-winning chef Rachel Green to develop six new recipes. 

By popular demand, she has produced two recipes using turkey drummers to create recipes for the upcoming BBQ season, and even one for air-fryer fans too.

BBQ Tandoori Turkey Legs with Minted Yoghurt and Air Fryer Sticky Maple Syrup and Harissa Turkey Drummers. 

Chef Rachel has also created four new recipes for the Christmas season, and these will be released over the coming months to prepare your tastebuds for the season of turkey and tinsel!

As with any food, customers require re-assurance on provenance, and of course, it all starts with the producer; turkey farming is no different. The trust in the Golden Turkey brand is provided with the Golden Turkey Quality Assurance Guarantee stamp, this gives a nod to the Accredited Farmers who put the welfare of the birds they breed and rear at the heart of their family farms. The journey from the farm to the fork is strictly regulated and must be of the highest quality.

Golden Turkeys live outside and spend the summer months roaming freely on the farms, eating a natural diet of cereals, foraging on meadow grass and depending on where they live, even cider apples. They get good exercise and have no end of socialising and stimulation.

Turkey isn't just for Christmas, today many people are making turkey a part of their regular diet. It's an excellent source of protein and provides essential vitamins like B vitamins (B3, B6, B12) and minerals like iron, zinc, potassium, and selenium. When prepared healthily it offers a balanced diet and contributes to overall well-being.

You can check out the recipes here:-

https://www.goldenturkeys.co.uk/

@goldenturkeyfarmers

@rachelgreen.chef

Delicious Ways to Use Leftover Christmas Turkey: From a Tasty Curry to a Hearty Stew

After the Christmas feast, there’s often one star of the show that lingers in the fridge—turkey. Whether you’ve roasted a whole bird or gone for a crown, there’s usually plenty of meat left to play with. 

The beauty of leftover turkey is its versatility; it’s a blank canvas for a range of comforting and flavourful dishes.

Here are some delicious ideas to transform your leftover Christmas turkey into meals that will keep the festive spirit alive while avoiding waste.

1. Classic Turkey Curry

A turkey curry is a post-Christmas tradition in many households. It’s warming, flavourful, and a great way to feed a crowd.

How to Make It

Sauté onions, garlic, and ginger in oil until soft.

Add your favourite curry paste or spices (such as garam masala, turmeric, and cumin) and cook until fragrant.

Stir in a tin of chopped tomatoes and coconut milk, then simmer.

Add shredded turkey and cook until heated through.

Serve with rice, naan bread, and a dollop of yoghurt.

For a twist, try a Thai-style turkey curry with red curry paste, lime juice, and fresh coriander.

2. Turkey and Vegetable Soup

A hearty soup is perfect for using up turkey and any leftover vegetables from Christmas dinner.

How to Make It

Sauté onions, celery, and carrots in a large pot.

Add chopped turkey, leftover roasted vegetables, and a splash of white wine or sherry.

Pour in chicken or turkey stock and bring to a simmer.

Add herbs like thyme or parsley, and season with salt and pepper.

Blend part of the soup for a thicker texture or leave it chunky for a rustic feel.

Serve with crusty bread for a cosy meal.

3. Turkey and Leek Pie

A creamy turkey and leek pie is the ultimate comfort food.

How to Make It

Sauté sliced leeks in butter until soft.

Stir in leftover turkey and a splash of white wine or stock.

Add double cream or a cheese sauce, then season with salt, pepper, and a pinch of nutmeg.

Transfer to a pie dish, top with puff pastry, and bake at 200°C (400°F) until golden.

For extra flavour, mix in leftover ham or stuffing.

4. Turkey Enchiladas

Bring some spice to your leftovers with turkey enchiladas.

How to Make It

Mix shredded turkey with sautéed onions, peppers, and a dollop of sour cream or salsa.

Roll the mixture into tortillas and place them in a baking dish.

Top with enchilada sauce and grated cheese, then bake at 180°C (350°F) until bubbling.

Serve with guacamole, sour cream, and a sprinkle of fresh coriander.

5. Turkey and Sweetcorn Chowder

This creamy chowder is a comforting way to use up turkey and any leftover corn or potatoes.

How to Make It

Sauté onions, celery, and garlic in butter.

Add diced potatoes, sweetcorn, and turkey.

Pour in chicken stock and simmer until the potatoes are tender.

Stir in cream or milk, and season with thyme, salt, and pepper.

Serve with crusty bread for dipping.

6. Turkey Stir-Fry

A quick stir-fry is a light and tasty way to use up turkey.

How to Make It

Heat oil in a wok and stir-fry chopped vegetables (like peppers, carrots, and broccoli).

Add shredded turkey and a splash of soy sauce, hoisin sauce, or teriyaki sauce.

Toss in cooked noodles or serve over rice.

Top with sesame seeds and spring onions for extra flavour.

7. Turkey Shepherd’s Pie

Give a classic dish a festive twist by swapping beef or lamb for turkey.

How to Make It

Sauté onions, carrots, and celery, then add shredded turkey and a splash of gravy or stock.

Transfer the mixture to a baking dish and top with mashed potatoes (add a sprinkle of cheese if you like).

Bake at 200°C (400°F) until golden and bubbling.

8. Turkey Stew with Dumplings

A rich stew is the perfect winter warmer.

How to Make It

Sauté onions, garlic, and root vegetables in a large pot.

Add turkey, leftover gravy, and chicken or turkey stock.

Simmer until the vegetables are tender.

Drop spoonfuls of dumpling dough on top and cook until the dumplings are fluffy.

Serve with a side of steamed greens for a complete meal.

9. Turkey Caesar Salad

If you’re craving something lighter after the indulgence of Christmas, a turkey Caesar salad is a great choice.

How to Make It

Toss shredded turkey with crisp romaine lettuce, croutons, and Parmesan cheese.

Drizzle with Caesar dressing and top with a soft-boiled egg or anchovies for extra richness.

10. Turkey Sandwiches, but Elevated

The classic turkey sandwich gets a gourmet makeover with the right ingredients.

Ideas

Turkey Club: Layer turkey with crispy bacon, lettuce, tomato, and mayonnaise on toasted bread.

Festive Twist: Add stuffing, cranberry sauce, and a slice of Brie for a Christmas-inspired sandwich.

Hot Turkey Melt: Toast turkey with cheese and caramelised onions on sourdough bread.

A Dish for Every Mood

Leftover turkey is the gift that keeps on giving, offering endless possibilities for comforting meals. Whether you’re in the mood for a spicy curry, a creamy pie, or a simple salad, these recipes ensure no morsel of your Christmas feast goes to waste.

Happy cooking!

How to Avoid the Classic Christmas Turkey Disaster

Christmas dinner is the centrepiece of the festive season, but every year, countless households unintentionally spoil the feast by mishandling the turkey. 

Whether it’s buying a substandard bird, failing to thaw a frozen one in time, or undercooking it, mistakes can lead to a less-than-merry meal—or worse, food poisoning. 

The good news is that these pitfalls are entirely avoidable with proper planning and care. Here’s a comprehensive guide to ensuring your turkey is both safe and delicious this Christmas.

The Basics: Fresh vs. Frozen

Before you even think about how to prepare your turkey, you need to decide whether to go fresh or frozen. Both have their pros and cons:

Fresh turkeys: These are convenient if you have limited freezer space and can often taste better due to the lack of freezing. However, they require prompt cooking to avoid spoilage.

Frozen turkeys: These are often more affordable and can be bought well in advance, making them a great option for planners. The downside? They take time (and patience) to thaw correctly.

Proper Handling: Fresh Turkeys

A fresh turkey may sound like less hassle, but it requires careful handling:

Keep it cold: Your turkey should be refrigerated at 0–5°C. Place it on a tray or dish to catch any drips and avoid cross-contamination.

Use it quickly: Fresh turkeys should be cooked within two days of purchase. Don’t leave them lingering in the fridge!

Avoid washing: Rinsing raw poultry can splash harmful bacteria like Salmonella and Campylobacter onto nearby surfaces. Instead, pat it dry with paper towels.

Proper Handling: Frozen Turkeys

Frozen turkeys are a brilliant option, but they need to be treated with care to ensure they’re safe to eat. Here’s how:

Plan for thawing: A large turkey can take days to thaw properly. The rule of thumb is to allow 24 hours of fridge thawing time for every 2kg of bird.

Thaw safely: Always thaw the turkey in the fridge. Never defrost it on the counter, as this encourages bacteria to grow. If you’re short on time, you can defrost it in cold water, changing the water every 30 minutes.

Check for readiness: Before cooking, ensure the turkey is fully thawed. The breast and cavity should be soft, with no ice crystals remaining.

Cooking: The Golden Rules

The way you cook your turkey will make or break your Christmas dinner. Follow these guidelines for success:

Stuff wisely: If you’re stuffing the bird, do it just before cooking. Pre-stuffing can lead to bacterial growth. Better yet, cook the stuffing separately to ensure it’s heated evenly.

Cook thoroughly: Use a meat thermometer to check the internal temperature of the turkey. It should reach 74°C in the thickest part of the breast and 82°C in the thigh.

Rest it: Once cooked, let the turkey rest for at least 20–30 minutes before carving. This allows the juices to redistribute, making for a juicier bird.

Common Mistakes to Avoid

Leaving the giblets in: Always remove the giblets before cooking! They’re often hidden in the cavity, so don’t forget to check.

Undercooking: Pink meat isn’t festive. Use a thermometer to guarantee doneness.

Not planning ahead: Whether it’s forgetting to thaw the bird or running out of fridge space, poor planning can derail the day.

The Takeaway

Your Christmas turkey doesn’t have to be a source of stress or disappointment. With a little forethought and proper care, you can serve a meal that your family and friends will rave about. By safely handling and correctly cooking your turkey, you’ll avoid the pitfalls that turn festive cheer into culinary calamity.

Here’s to a perfectly roasted turkey and a joyous Christmas dinner!

Preventing Food Waste This Christmas: Tips to Reduce and Reuse

The festive season is a time of joy, family, and indulgence. 

But behind the celebrations lies a sobering statistic: every Christmas in the UK, 263,000 turkeys, 740,000 portions of Christmas pudding, and over 7.5 million mince pies are thrown away. 

These numbers are staggering, not just in terms of wasted food but also in the resources, energy, and money lost in producing it.

This Christmas, let’s make a conscious effort to reduce food waste while still enjoying the magic of the season. Here are some practical tips to help you shop, cook, and share sustainably.

1. Plan Your Meals Wisely

Before heading to the shops, take stock of what you already have in your cupboards, fridges or freezers. Plan your Christmas meals with a shopping list based on realistic portions per person. Overbuying often leads to waste, so think carefully about how many people you’re hosting and whether they’ll actually eat that third helping of pudding.

2. Get Creative with Leftovers

Christmas leftovers are the gift that keeps on giving! Transform turkey into delicious sandwiches, soups, or curries. Mince pies can be crumbled into trifles or served warm with cream for a quick dessert. Christmas pudding can be reinvented into ice cream or baked into muffins. Websites like Love Food Hate Waste are full of inspiration to help you turn leftovers into new meals.

3. Store Food Properly

Storing food correctly can significantly extend its shelf life:

Freeze anything you can’t eat immediately, from turkey meat to leftover sauces.

Use airtight containers for baked goods like mince pies.

Keep vegetables like carrots and parsnips in the fridge crisper drawer to keep them fresh.

4. Offer "Doggy Bags" to Guests

If your guests loved the meal, they’ll likely appreciate taking some leftovers home. Invest in reusable containers or paper bags so you can share the feast and prevent waste.

5. Donate Unopened Extras

If you realise you’ve bought too much, consider donating unopened, non-perishable items to a local food bank. Many UK charities, such as the Trussell Trust, accept festive food items to support those in need.

6. Compost Scraps

Inevitable scraps like vegetable peelings or fruit skins can be composted instead of thrown away. Composting reduces the amount of waste sent to landfill and creates nutrient-rich soil for your garden.

7. Rethink Portion Sizes

It’s tempting to cook a mountain of food to ensure no one goes hungry, but most people won’t miss a second or third dessert option. Serving moderate portions can also help guests savour each dish rather than overindulging and leaving food unfinished.

8. Love Your Freezer

A freezer is your best ally in reducing waste. Cooked turkey, stuffing, and even puddings freeze well for future meals. Be sure to label containers with dates and contents for easy access later.

9. Spread Awareness

Food waste isn’t just a personal issue; it’s a societal one. Share tips with friends and family, and encourage conversations about sustainability during the holiday season. Small changes, collectively, can lead to significant impacts.

A Christmas to Remember

By being mindful of food waste this Christmas, you’ll save money, reduce your environmental footprint, and make the festive season even more meaningful. After all, the true spirit of Christmas lies in generosity and care—not just for each other but for the planet too.

Let’s make this Christmas one to remember—for all the right reasons!

What steps will you take to reduce food waste this holiday season? Share your tips and ideas below!

Statistics from https://www.bsigroup.com/en-GB/insights-and-media/insights/blogs/cutting-festive-season-food-waste-making-sustainable-changes-from-farm-to-fork

Perfect Roast Turkey with Sage and Citrus Stuffing, Christmas Pudding, Yule Log and Mulled Wine

Christmas just wouldn’t be the same without a golden-brown roast turkey taking centre stage on the table. This turkey is infused with the earthy aroma of sage and the bright zest of citrus, making it a showstopper.

Ingredients:

1 whole turkey (about 4–5 kg)

2 tbsp olive oil

1 bunch fresh sage

2 oranges, zested and quartered

1 lemon, quartered

2 large onions, quartered

3 cloves garlic, smashed

100g butter, softened

Salt and pepper to taste

For the Stuffing:

200g butter

1 large onion, finely chopped

2 celery sticks, finely chopped

1 tsp dried thyme

200g fresh breadcrumbs

100g walnuts, roughly chopped

1 orange, zested

Salt and pepper to taste

Method:

Preheat the oven to 180°C (fan 160°C) or 350°F. Pat the turkey dry with paper towels. Rub the skin with olive oil, then season generously with salt and pepper.

Stuff the turkey cavity with fresh sage, orange quarters, lemon, onion, and garlic. These will add flavour as the turkey roasts.

In a large pan, melt the butter and sauté the onion and celery until softened for the stuffing. Add the thyme and cook for another minute. Stir in the breadcrumbs, walnuts, and orange zest, and season with salt and pepper.

Stuff the turkey with the mixture, securing the opening with toothpicks or string. Place the turkey on a roasting rack in a roasting tin.

Roast the turkey for around 2–2.5 hours, basting occasionally, until the skin is golden and the juices run clear when pierced. Let it rest for at least 20 minutes before carving.

Traditional Christmas Pudding

A Christmas dinner isn’t complete without a rich and boozy Christmas pudding. This one is made with dried fruits soaked in brandy, and finished with a dramatic flaming brandy drizzle – perfect for impressing your guests!

Ingredients:

200g sultanas

100g raisins

100g currants

50g dried apricots, chopped

75g glacé cherries, halved

250ml brandy (or a mix of brandy and dark rum)

100g unsalted butter

100g dark brown sugar

2 large eggs

150g plain flour

1 tsp mixed spice

1 tsp ground cinnamon

1 tsp baking powder

150g breadcrumbs

Zest of 1 lemon

100g chopped pecans

Pinch of salt

Method:

In a large bowl, combine all the dried fruits and pour over the brandy. Cover and leave to soak for at least 24 hours.

In a separate bowl, whisk together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Sift the flour, baking powder, spices, and salt together, then fold into the wet mixture along with the breadcrumbs, lemon zest, and soaked fruit (including any brandy left behind).

Stir in the pecans and mix until well combined.

Grease a 1.5-litre pudding basin and spoon the mixture in. Cover tightly with baking parchment and foil. Steam for 5–6 hours, checking occasionally and topping up the water in the steamer as necessary.

When ready to serve, reheat the pudding by steaming for an additional 1–2 hours. To flame, pour a little extra brandy over the pudding and ignite just before serving.

Homemade Yule Log

This decadent Yule Log is perfect for dessert – a fluffy chocolate sponge filled with whipped cream and rolled into a festive log shape, all covered in rich, glossy ganache.

Ingredients:

For the sponge:

4 large eggs

100g caster sugar

75g plain flour

25g cocoa powder

1 tsp vanilla extract

Pinch of salt

For the filling:

300ml double cream

2 tbsp icing sugar

1 tsp vanilla extract

For the ganache:

200g dark chocolate (70% cocoa)

200ml double cream

2 tbsp golden syrup

Method:

Preheat the oven to 180°C (fan 160°C) or 350°F. Line a 23x33cm baking tray with parchment paper. Whisk the eggs and sugar together until thick and pale. Sift in the flour, cocoa, and salt, then gently fold into the egg mixture.

Pour the batter into the prepared tin and spread evenly. Bake for 10–12 minutes, until the sponge is firm to the touch. Turn out onto a clean tea towel dusted with icing sugar.

While still warm, carefully roll the sponge up in the towel, then leave to cool.

For the filling, whisk the double cream, icing sugar, and vanilla extract until stiff peaks form. Unroll the cooled sponge and spread with whipped cream, then re-roll gently.

To make the ganache, heat the cream in a small saucepan until it just begins to boil, then pour over the chopped chocolate and golden syrup. Stir until smooth and glossy.

To assemble the log, spread the ganache over the rolled sponge to create a log effect. Use a fork to mark the surface, then chill in the fridge for 30 minutes before serving.

Mulled Wine to Warm the Soul

Mulled wine is the perfect drink to get you into the Christmas spirit. It’s fragrant, warm, and full of festive spices – an absolute must for chilly winter nights.

Ingredients:

1 bottle red wine (750ml)

2 cinnamon sticks

4 cloves

3 star anise

1 orange, sliced

2 tbsp honey or brown sugar (to taste)

50ml brandy (optional)

Method:

Pour the wine into a large saucepan. Add the cinnamon sticks, cloves, star anise, and orange slices. Heat gently over a low flame, stirring occasionally.

Once warmed through, stir in the honey or sugar until dissolved. For a stronger version, add brandy to taste.

Let the mulled wine simmer for 15–20 minutes, allowing the flavours to infuse.

Strain the mulled wine into glasses, discarding the spices, and serve warm.

A spokeswoman for Pearl Lemon Catering said: "We’re so happy to collaborate with you, and our chefs are excited to provide these delicious recipes. We hope these recipes will be delightful for your readers."

https://pearllemoncatering.com 

We'd like to thank Pearl Lemon Catering for their help in sharing these gorgeous recipes with us.

Pearl Lemon offer corporate catering in the following locations: London, Paris, Helsinki, Brusells, Vienna, Stockholm, Amsterdam, Lisbon and Dublin, Ireland.

Why a Beef Joint Could Be the Perfect Alternative to Turkey This Christmas

When it comes to Christmas dinner, tradition often dictates that a golden roast turkey takes centre stage. 

But for those looking to step away from the ordinary or who simply prefer something heartier, a beautifully roasted beef joint is an excellent alternative. 

Packed with rich flavour, easy to cook, and undeniably versatile, beef is a crowd-pleasing choice that can elevate your festive feast to a whole new level.

1. Why Choose Beef for Christmas?

Flavour: Beef offers a depth of flavour that turkey often lacks. Whether you go for a rib roast, fillet, or a silverside joint, the natural richness of beef creates a truly indulgent main course.

Moisture and Tenderness: With the right cut and cooking technique, a beef joint can be juicy and tender, ensuring every bite is as enjoyable as the last.

Versatility: Beef pairs beautifully with a variety of festive sides and sauces, from creamy horseradish to rich red wine gravy.

2. Choosing the Right Cut

The key to a successful Christmas beef roast lies in selecting the right cut for your gathering. Here are a few options to consider:

Rib of Beef: A bone-in rib roast is a showstopping choice with a balance of fat and tender meat. The marbling ensures the meat stays succulent, and the bones add extra flavour.

Beef Fillet: If you're hosting a smaller group or want something ultra-luxurious, a fillet joint is perfect. It’s lean, tender, and cooks relatively quickly.

Topside or Silverside: These are more affordable options that still deliver great results. Best cooked slowly, they’re ideal for a classic roast with Yorkshire puddings.

3. Cooking Tips for the Perfect Roast Beef

Bring It to Room Temperature: Allow your beef joint to sit at room temperature for at least an hour before roasting. This helps it cook evenly.

Season Generously: Beef can handle bold flavours. Rub your joint with a mix of olive oil, sea salt, cracked black pepper, and perhaps some garlic and rosemary.

Use a Meat Thermometer: For perfectly cooked beef, a meat thermometer is your best friend. Aim for 50–55°C for rare, 60–65°C for medium, and 70°C for well-done.

Rest Before Carving: Resting the beef for 20–30 minutes after cooking allows the juices to redistribute, ensuring every slice is moist and flavourful.

4. Sides to Pair with Roast Beef

One of the joys of serving beef at Christmas is the variety of sides that complement it beautifully. Here are a few ideas:

Yorkshire Puddings: A must-have with roast beef, these fluffy, golden delights are perfect for soaking up gravy.

Roast Potatoes: Crispy on the outside and fluffy on the inside, roasties cooked in beef dripping are heavenly.

Seasonal Vegetables: Brussel sprouts with chestnuts and bacon, honey-glazed carrots, and buttered parsnips are all excellent choices.

Sauces: Elevate your beef with homemade horseradish cream, red wine jus, or a classic béarnaise sauce.

5. Benefits of Choosing Beef

Opting for beef instead of turkey can simplify your Christmas preparations. Beef generally cooks faster than turkey, requires less attention to avoid drying out, and is more forgiving if you slightly overcook it. Plus, leftovers from a beef roast are incredibly versatile, making fantastic sandwiches, salads, or even a hearty stew for Boxing Day. Ideal after a long, exhilarating Boxing Day walk! 

Final Thoughts

A beef joint is a brilliant way to bring a touch of sophistication and bold flavour to your Christmas dinner. Whether you choose a decadent rib roast or a tender fillet, it’s sure to impress your guests and create a memorable meal. Paired with festive trimmings, a good bottle of red wine, and a decadent pudding to finish, roast beef can make your Christmas truly special.

So, why not break with tradition this year and give beef a starring role? After all, Christmas is the perfect time to indulge!

Alternative Meats for Your Christmas Feast

Christmas dinner is a cherished tradition, and for many, turkey takes centre stage. 

But if you're looking to shake things up this year or cater to a diverse group of guests, there are plenty of delicious alternatives to the classic bird.

Whether you're feeding a smaller crowd, aiming for something less traditional, or accommodating dietary preferences, there’s an option for everyone. Here are some ideas to inspire your festive feast.

1. Goose: The Traditional Rival

Before turkey became the go-to Christmas roast, goose reigned supreme in Britain. Its rich, gamey flavour and tender meat make it an excellent alternative. Goose is also self-basting, thanks to its higher fat content, ensuring a succulent result. The rendered fat can be used for making incredible roast potatoes—an added bonus! Pair it with spiced red cabbage and apple sauce for a truly nostalgic Christmas meal.

2. Duck: A Smaller Yet Luxurious Choice

Duck offers a similarly rich flavour but is more manageable for smaller gatherings. A whole roast duck with crispy skin and a sticky orange glaze makes a stunning centrepiece. Alternatively, serve confit duck legs for an elegant twist. Duck pairs wonderfully with cranberry, cherry, or plum sauces to bring festive sweetness to your table.

3. Beef Wellington: A Showstopper

If you're seeking drama and decadence, look no further than a classic Beef Wellington. This dish combines tender beef fillet, mushroom duxelles, and savoury prosciutto, all wrapped in flaky puff pastry. It's an impressive main course that will leave your guests in awe. Serve with creamy mashed potatoes, roasted root vegetables, and a rich red wine jus for a meal to remember.

4. Venison: A Taste of the Wild

Venison adds a touch of rustic charm to Christmas dinner. Its lean, earthy flavour is ideal for a hearty roast or as steaks paired with juniper and redcurrant sauces. Venison works beautifully with seasonal accompaniments like parsnip purée, roasted chestnuts, and Brussel sprouts cooked with pancetta. It’s perfect for those who enjoy game meats.

5. Gammon: Sweet and Savoury Delight

A glazed gammon joint is a versatile and budget-friendly alternative. Whether slow-roasted with honey and mustard or baked with a sticky marmalade glaze, gammon brings a balance of saltiness and sweetness to the table. It’s also ideal for leftovers, making sensational sandwiches and salads in the days following Christmas.

6. Lamb: Rich and Tender

Roast lamb can bring a Mediterranean flair to your Christmas feast. Season a leg of lamb with garlic, rosemary, and lemon for a fragrant, tender roast. For something unique, try a Moroccan-inspired lamb tagine spiced with cinnamon, cloves, and apricots. Lamb pairs beautifully with mint sauce, roasted potatoes, and winter greens.

7. Vegetarian and Vegan Alternatives

If you're catering for vegetarians or vegans, there are plenty of festive options to rival a traditional roast. A mushroom and chestnut Wellington or a spiced nut roast can be as hearty and satisfying as any meat dish. For a more modern touch, consider a roasted cauliflower crown with tahini dressing or a stuffed butternut squash filled with quinoa, cranberries, and pecans. These dishes are packed with seasonal flavours and ensure everyone at the table feels included.

8. Seafood Celebration

For a lighter, coastal-inspired Christmas, why not try a seafood main course? Whole baked salmon with a dill and lemon crust is elegant and simple to prepare. Lobster tails or a luxurious seafood platter with prawns, scallops, and oysters can make for an unforgettable festive feast.

Final Thoughts

Breaking away from the traditional turkey can add excitement and variety to your Christmas celebration. From rich, gamey meats to plant-based creations, there’s no shortage of ways to make your festive meal memorable. Pair your chosen main with your favourite seasonal sides, and don’t forget to indulge in a decadent dessert to finish.

This Christmas, why not make your dinner table the place for culinary creativity? Whatever you choose, it’s the company and the joy of the season that truly matter. Cheers to a delicious and merry Christmas! 

Tasty Creative Ideas for Your Christmas Dinner Leftovers

After the excitement of Christmas Day, you might find your fridge packed with leftovers from the feast. 

From turkey to roasted veg, there’s usually an abundance of festive food that’s far too good to waste.

 Instead of simply reheating the same plate every day, why not get creative with your Christmas leftovers? Here are some delicious ideas for turning those post-holiday bits and pieces into brand-new meals.

1. Turkey Transformation: Soups, Curries, and Sandwiches

Turkey is often the star of Christmas dinner, and luckily, it’s incredibly versatile when it comes to leftovers.

Hearty Turkey Soup: Start with a turkey stock by simmering the leftover bones with carrots, onions, and celery. Then add shredded turkey, diced potatoes, and any leftover veg for a warming, hearty soup that’s perfect for those cold days between Christmas and New Year’s.

Turkey Curry: For something with a bit of spice, transform your leftover turkey into a curry. Just sauté onions, garlic, and ginger with curry powder, add coconut milk or chopped tomatoes, and mix in your turkey and any veg that could use up. It’s quick, easy, and will infuse a bit of post-holiday excitement into your meals.

Ultimate Turkey Sandwich: Get creative with a sandwich that’s far from ordinary! Use slices of leftover turkey with cranberry sauce, stuffing, and a slice of mature cheddar or brie on crusty bread. Add some fresh salad greens for a mix of textures and flavours that’s far better than your average sandwich.

2. Leftover Vegetables: Bubble and Squeak, Frittatas, and Stir-Fries

Roasted carrots, parsnips, sprouts, and potatoes are Christmas staples, and they can be repurposed in so many delicious ways.

Bubble and Squeak: A classic British favourite, bubble and squeak is a great way to use up leftover veg. Mash everything together, including those crispy potatoes and sprouts, and fry in a pan with a little butter until it’s golden and slightly crisp. Serve it with fried or poached eggs for a satisfying Boxing Day breakfast. (It's called Bubble and Squeak because of the way it makes the sounds of bubbling and squeaking whilst it's cooking in the pan.)

Vegetable Frittata: Take your roasted veg and make a frittata for a brunch or light dinner. Simply whisk together eggs, pour over your veggies in a frying pan, and cook until set. Add cheese, herbs, or even a few bits of leftover ham for extra flavour. You can enjoy it hot or cold, making it perfect for relaxed post-Christmas days.

Quick Stir-Fry: Leftover veg can be turned into a quick and nutritious stir-fry. Toss your roasted carrots, Brussels sprouts, and any remaining greens with soy sauce, sesame oil, and a bit of ginger for an Asian-inspired twist. Throw in some shredded turkey or ham if you like, and you’ve got a speedy meal in minutes.

3. Potatoes and Stuffing: Croquettes, Hash, and Dumplings

Those crispy potatoes and extra stuffing can be the basis for a variety of tasty, comforting dishes.

Potato Croquettes: Mash up leftover roast potatoes or mash, add a bit of grated cheese, and form them into small croquettes. Roll in flour, egg, and breadcrumbs, then fry until golden. These make fantastic snacks or side dishes, and they’re an easy way to use up a fair bit of potato.

Festive Hash: Chop up potatoes, stuffing, and any leftover meat and pan-fry with a few onions until it’s all golden and crispy. This is a quick, hearty meal that makes a brilliant brunch, especially when topped with a fried egg.

Stuffing Dumplings for Soup: Turn your leftover stuffing into flavourful dumplings. Mix the stuffing with a bit of flour and an egg, roll into small balls, and drop them into your turkey or vegetable soup. They’ll add extra flavour and a bit of bite, making your soup even more satisfying.

4. Cranberry Sauce: Glazes, Desserts, and Smoothies

If you’ve still got cranberry sauce hanging around, there’s more to it than just pairing it with meat.

Cranberry Glaze for Meats: Mix cranberry sauce with a touch of honey or balsamic vinegar to make a delicious glaze for meats. This works well with ham, pork chops, or even roasted vegetables, adding a sweet-tart flavour that’s perfect for winter meals.

Cranberry Yoghurt Parfait: For a lighter post-holiday treat, layer cranberry sauce with Greek yoghurt and granola. This makes a refreshing breakfast or dessert that feels indulgent but isn’t too heavy after Christmas feasting.

Smoothie Boost: Add a spoonful of cranberry sauce to your smoothie for a festive twist. Cranberries are high in antioxidants, and the sauce adds a tart-sweet note that pairs especially well with banana, apple, or orange. (My wife introduced me to the idea of using cranberry sauce in place of jam on jam sandwiches several years ago.)

5. Cheese Board Leftovers: Toasties, Mac & Cheese, and Quiches

Cheese often takes centre stage on Christmas cheese boards, but those leftover bits and bobs are perfect for comforting dishes.

Cheesy Toasties: There’s nothing quite like a good cheese toastie made with Christmas cheese. Use up any remaining brie, blue cheese, or cheddar to make a luxurious toastie on crusty bread. Add a dollop of cranberry sauce or caramelised onion chutney for an extra layer of flavour.

Festive Mac & Cheese: Leftover cheese can elevate a classic mac and cheese. Mix in grated cheese (any kind will do!) with your pasta and white sauce, top with breadcrumbs, and bake. You can even throw in some leftover veg or ham if you like — it’s a true crowd-pleaser.

Quiche or Tart: Use up soft or crumbly cheeses in a quiche or tart. Mix your cheese with eggs, cream, and any remaining roasted veg, then pour into a pastry case and bake until golden. It’s an easy way to create a savoury tart that’s perfect for lunch or a light dinner.

6. Sweet Treats: Christmas Pudding Ice Cream and Trifle

If you still have desserts on hand, give them a new twist!

Christmas Pudding Ice Cream: Crumble leftover Christmas pudding into softened vanilla ice cream, mix, and freeze. You’ll get a deliciously rich, festive ice cream that’s perfect with a drizzle of brandy sauce or a few sprinkles of nuts.

Post-Christmas Trifle: Layer leftover Christmas cake or pudding with custard, whipped cream, and fruit to make a decadent trifle. Add a dash of sherry or brandy if you’re feeling indulgent, and you’ve got an impressive dessert with minimal effort.

7. Freezing Leftovers for Later

If you’re still overwhelmed with leftovers, don’t forget that most can be frozen. Turkey, ham, and even cranberry sauce all freeze well and can be enjoyed later when you’re ready for a festive flashback. Just make sure to wrap them properly, label them, and plan to use them up within a couple of months.

Embrace the Leftovers and Keep the Festive Spirit Going

Turning Christmas leftovers into new dishes isn’t just practical; it’s also a great way to extend the enjoyment of holiday flavours. With a little creativity, you can transform those extra bits into exciting new meals and treats, making the days after Christmas just as delicious as the big day itself. Whether you’re in the mood for something light, hearty, or a little indulgent, there’s a leftover recipe that’s sure to satisfy.