Just how did certain foods become so ingrained with the culture of the festive period? Read on to find out the history and tradition of some of our Christmas culinary favourites...
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1. Turkey
Turkey has graced our Christmas dinner table since the 16th century. Prior to this, goose was commonly served in England on Christmas Day, while the rich would also dine on swan and peacock. During the 16th century, turkey began to appear on our dinner tables, with King Henry VIII reportedly being the first English monarch to have a turkey Christmas meal. Today, around three-quarters of people in the UK will serve up a roast turkey at the centre of their festive meal.
2. Christmas ham
In the 15th century, a boar's head was often the main meat on the Christmas day menu for the upper classes in Tudor England. This stemmed from the ancient pagan tradition to honour the Norse god of fertility and the harvest, Freyr, who was associated with the boar. Poorer people would have a Christmas ham - a tradition that has continued into the 21st century.
3. Panettone
Romance surrounds the legendary beginnings of the sweet bread associated with Christmas. According to Italian folklore, Panettone was invented by a falconer who worked for the Duke of Milan, Ludovico Sforza, in the 15th century. The falconer fell in love with Adalgisa, a lowly baker's daughter, who was below his social station, so they had to meet in secret. Working in the bakery at night, they created a rich bread, with dried fruit and citron. It was a huge success, making the baker rich, so his daughter was able to marry the falconer.
4. Oranges and other citrus fruits
We associate oranges with Christmas due to the legend of St Nicholas, who lived in the ancient Greek city of Myra, at the time of the Roman Empire. On learning of an impoverished man, who couldn't afford a dowry to enable his three daughters to wed, St Nicholas anonymously threw three sacks of gold down his chimney. The gold landed in the daughters' stockings that had been hung up to dry. The oranges are a symbol of the gold and this is why we traditionally hang stockings up for Santa to fill with gifts. In years gone by, before modern refrigeration, citrus fruits were a luxury that was enjoyed for only a short season, making a welcome addition to the Christmas menu.
5. Chestnuts
Chestnuts are traditionally a part of Christmas - they were even the subject of the festive song, Chestnuts Roasting on an Open Fire, by crooner Nat King Cole. Chestnuts were one of the earliest foods to be associated with Christmas, as they were never a rare luxury like many delicacies, but grew wild, so anyone could collect them. They are associated with Martinstag (the Feast of St Martin), when the poor traditionally receive a symbolic gift of chestnuts to eat. The Benedictine nuns of Tuscany would make them into a rustic chestnut dessert called Pieno di Natale for Christmas.
6. Gingerbread
Although gingerbread can be eaten all year round, it has been traditionally associated with Christmas since the 16th century, when gingerbread houses originated in Germany. The houses, with walls made of cookies, were decorated with gold leaf and foil and turned into an edible Christmas decoration. Their popularity increased after the Brothers Grimm wrote the fairytale of Hansel and Gretel, who stumbled upon a house made of gingerbread in the forest. In Europe in the 17th century, professional bakers would prepare gingerbread, which was popular at Easter and Christmas. In the Victorian era, gingerbread was made in the shape of Christmas trees.
7. Bûche de Noël
The Bûche de Noël is a cake shaped and decorated to look like a log. It originated in France as a Christmas Day dessert. The roll of sponge cake is traditionally smothered in chocolate buttercream textured to look like bark. This represents the ancient European tradition of burning a Yule log in the hearth at Christmastime. The cake is filled with mousse or buttercream and can be decorated with marzipan, meringue mushrooms, holly leaves and forest creatures.
8. Christmas pudding
The Christmas tradition of eating plum pudding stemmed from a suggestion by the Roman Catholic Church to make a pudding with 13 ingredients, representing Christ and the apostles, in the 14th century. Family members would take it in turns to stir the pudding as a festive activity. The fruit doesn't have to be plums - any dried fruit can be used. Victorian pudding recipes contained currants, raisins, citrus zest, suet, almonds and spices.
As well as the old-fashioned traditions for Christmas food, there are a few modern 21st-century trends that will find their way on to our dinner plates this year.
While we've been eating stuffing with our Christmas turkey for years, different flavours are becoming increasingly popular, including gingerbread and apricot-flavoured pork stuffing balls. Rather than the traditional boiled veg, such as carrots and sprouts, chargrilled vegetables with a smoky flavour are bang on trend.
Salted caramel is another 21st-century food trend that's being incorporated into Christmas menus. Expect to find it in the shape of desserts such as cheesecake, mince pies, Yule logs and even Christmas puddings!
An innovative way of eating Christmas dinner leftovers is a sweet potato bubble and squeak fritter sandwich, with red cabbage coleslaw, pickled beetroot and spiced chutney, making it suitable for vegetarians. Turkey can be added for meat-eaters.
When you're catering for a house full at Christmas , Solent Plastics' range of airtight food storage solutions will keep your festive cuisine fresh. For all your food storage requirements, give us a call on 01794 514478.