Christmas food
Why Do We Eat Brussels Sprouts at Christmas?
December is their harvest and frost genuinely makes them sweeter. The sprout is on your plate because of the calendar, not cruelty.
Christmas food
Why Do We Eat Turkey at Christmas?
An American bird, a Tudor coat of arms, and the goose that held the table for three centuries. How turkey won Christmas.
Christmas food
Vegetarian Herb and Lemon Stuffing with Mushrooms
Not a compromise version of a meat recipe — better at being stuffing than most sausagemeat. The one the whole table eats.
Christmas food
Cranberry, Orange and Pecan Stuffing Recipe
Colour, sharpness and crunch on a plate that runs brown. Naturally vegetarian with veg stock, and the best cold-sandwich stuffing of all.
Christmas food
Pork, Apple and Cider Stuffing Recipe
Bramley apple and reduced cider against rich sausagemeat. The long-lunch stuffing, and the case for a cardigan at the table.
Christmas food
Sausagemeat and Chestnut Stuffing Recipe
The rich, traditional one — with the tasting-fry step that saves your seasoning and a make-ahead trick that frees the oven on the day.
Christmas food
Sage and Onion Stuffing: The Classic, Done Properly
The default British stuffing, made better than the packet with one slow-cooked onion trick. Plus why the cook needs the washable jumper.
Christmas history and traditions
Why Is Christmas on 25 December?
Saturnalia, the Unconquered Sun and Norse Yule all got there first. How the fourth-century church picked midwinter’s busiest date.
Christmas history and traditions
Rudolph: The Christmas Character Invented by a Department Store
Written in 1939 by a Montgomery Ward copywriter as a cheaper giveaway. 2.4 million copies later, the newest reindeer was permanent.
Christmas food
The History of Mince Pies (Yes, There Was Meat)
Lamb, then tongue, then beef, then none. Seven centuries of the mince pie, including the Tudor version with thirteen symbolic ingredients.