We'd love to see pictures of your Christmas lunch, so upload them to our Facebook page and show the world what you're scoffing.
All set for the big day then? Course you are (and if you need any last minute cooking tips check out our Christmas page). We love Christmas here at lovefood HQ, and we want to see your Christmas lunches. We'll show you ours, if you show us yours, if you like.
Our Facebook wall is here. Upload your picture tomorrow |
In the meantime, here’s what we’ll be having for lunch tomorrow...
Andrew Webb – Editor
Ah, Christmas dinner... it does rather stress people out. It is, after all, the most important meal of the year; but remember, it’s basically just a roast dinner with a few extras, so don’t panic. The Webb household is keeping it interesting this year with a beautiful cockerel from The Ginger Pig. They're 140 days old (most chickens barely reach 65). It's basically the biggest, nicest, tastiest chicken ever. Hung 'guts in' for succulence and general gaminess (but not too overpowering) and of course, dry plucked. In the past though we’ve had everything from goose to beef and venison. I remember one year we had a huge joint of lamb. I’ll be doing the ultimate roasties, a range of veggies (yes, including sprouts – I love ‘em) and all the trimmings. Mmmm.
Charlotte Morgan – Writer
Andrew is all about the meat, but seeing as both my parents have been veggies for 30-odd years, much more effort goes into constructing a complex vegetarian main in the Morgan household. Delia's cheese and parsnip roulade is on the menu this year – I've made it before, and boy does it take patience. Rolling up a delicate and hot-out-of-the-oven soufflé sheet just moments before dinner is served is far more stressful than roasting any bird! There'll be duck for the carnivores (controversial), plus glazed carrots and piles more veg. Leek sauce is a must, too. Being a mad keen baker, I've already prepared the Christmas cake and mince pies for pudding, and I'm planning to make a chocolate yule log as well.
Simon Ward – News Editor
Following last year's successful Sussex spread (which I wrote about here, if it ain't broke, etc.) it'll be local beef again, as no one particularly hankers after turkey. It'll be accompanied by roasties (made the lovefood way), Ultimate Brussels sprouts (another lovefood recipe, because I like to take my work home with me), broccoli and probably some peas for the young (three and one, respectively) children. Pudding will include Heston's hidden Clementine pudding (I bagged mine early after last year's sell-out) and chocolate mousse. Later, when the kids are in bed, there will be a cheese board with some lovely varieties from the High Weald Dairy served with Harveys' Imperial Extra Double Stout which, to my palette, beats port hands down.
Christmas dinner snaps from around the internet
We're not the only ones who love to take pictures of the most special meal of the year. Here's some nice shots from around the web.
Looks like the emergency chairs have been drafted in for this excellent looking table from Laenulfean:
Not your traditional Christmas dinner this from lejoe:
Its red on the left, white on the right for dane brian. Either style goes with turkey we think.
Wowzer - beans! Look at this from London looks:
Ah, the age old sight of the master of the house carving the bird. And Gui Seiz's is a good looking one too.
Looks like flippinyank loves the ol' gravy, and we do too.
Finally, it wouldn't be Christmas without Lego. Thanks Chris McVeigh
Olly Smith's favourite Christmas drinks
Christmas recipes and features