Local Food Britain's own Tracy Carroll caught up with Andy MacNeill, Master butcher at Priory Farm, Nutfield in an interview for the Surrey Mirror (Thursday 21 January). Read all about the history of Burns Night and traditional Scottish haggis.
Christmas dinner has evolved over the centuries. In the Middle Ages the rich would most likely be tucking into boar’s head while the poor would be grateful for a pie made from leftovers. Fast-forward to the Victorian era, and goose was the meat of the moment. It was not until the mid-19th century that turkey headed the pecking order as the traditional centrepiece of the festive table and the UK now consumes some 10 million of them at Christmas.
Artistically iced, decorated with glazed fruit or just plain nutty, there’s nothing to beat homemade Christmas cake. Bakers say a rich fruit cake improves as it matures, which is good news if you want to get ahead with your Christmas cooking.
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