The winter months aren't very forthcoming in the UK, so we tend to look to hardy produce such as root vegetables and game, as well as fruit from further afield. The traditional Christmas food is hitting supermarkets and delis, where turkeys, mince pies and Christmas puddings adorn the shelves.
The most notorious Christmas vegetable must be the Brussels sprout. Often given a bad rap thanks to childhood memories of overcooked and smelly sprouts forced upon us by our parents. Sprouts have had something of a revamp in recent years, being embraced by chefs in fine dining restaurants across the country. Michael Wignall makes a choucroute from Brussels sprouts, serving it with a delicious Poached loin of veal and sage velouté. Paul Foster serves Brussels sprouts with Duck, apple and buckwheat while Galton Blackiston keeps things a little more traditional, serving sprouts alongside Partridge and Christmas stuffing.