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.
For an alternative to turkey this Christmas, why not give the underrated guinea fowl a go? A perfect bird to feed two to four people, the bird has a very mild, gamey flavour and is very lean. Andy Waters roasts his Guinea fowl and serves with earthy beetroot and fragrant thyme. It also works well in a starter; look to Mark Dodson’s Guinea fowl terrine for something rustic and delicious, or for something more challenging and impressive try Lisa Allen’s Guinea fowl, parfait cigar and pickled mushroom.
Fish is pretty scarce during December due to the bad weather, short days and bank holidays so it’s best to get your Christmas order in with your local fishmonger earlier rather than later. Although expensive, lobsters and scallops are an impressive addition to the Christmas dinner table and are more abundant than fresh fish. Try Kevin Mangeolles Lobster tortellini for a decadent starter or Josh Eggleton’s fun Scallop pops for a tasty canapé. Always buy pot-caught native lobsters and hand-dived scallops; dredged scallops cause damage to the seabed and are not a sustainable method of fishing.