Christmas is of course the main focus for the entire month of December. Not only is there the preparation for The Day itself but also a desire to celebrate throughout December with all those with whom we will not be sharing the actual day. One positive outcome is that people are prepared to spend more on food at this time. Goose is again popular for the Christmas Dinner itself, although Turkey remain the most widely eaten bird, but even here people are turning to more traditional breeds such as the Norfolk Black. Game – perhaps combined in a three or even five bird roast is a good “alternative”. Native Oysters are the ultimate way to begin a celebration meal. Whilst imported dried (and fresh) fruit have long been the traditional ingredients to end the Christmas meal, make space also for the very best in British cheeses – unpasteurised Cheddar and Stichelton (as unpasteurised Stilton has to be called). Accompany these with British Walnuts, Fenland Celery and a fruit “cheese” made earlier in the year.
| In the garden | |
| Fruit Russet Apples Walnuts Hazelnuts Sweet Chestnuts Herbs Thyme Sage Rosemary Winter Savory Bay Salads |
Vegetables Brussel Sprouts Chicory (Belgian Endive) Cardoons Parsnips Pink Fir Apple potatoes Cabbage Cavolo Nero Swiss Chard Cauliflower Leeks Carrots Celeriac Swede |
| In the wild | |
| Truffles Blewitts Alexanders |
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| Beasts of the Land | |
| Meat & Game Pheasant Snipe Golden Plover Duck Hare |
More Goose Turkey Unpasteurised Cheddar and Stilton (Stichelton) |
| Beasts of River and Sea | |
| Fish Native Oysters Scallops Grayling (fresh water) |
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