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For many people, Christmas wouldn't be Christmas without a turkey and trimmings, pudding and brandy butter. And yet it wasn't always that way. Gone are the gluttonous banquets featuring boar's head and brawn but how did we get to the Christmas food of today? Historian Annie Gray digs into the evolution of our festive meal, from the birth of the twelve-day celebration under Edward I and the the restoration of holiday splendour under Victoria to the present day. Organised by festive dish, "At Christmas We Feast" is a delectable trip through time, stuffed full of classic recipes, doused with history and tradition, and sprinkled with the joy of the feasts of Christmas past
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