The Christmas feast has its roots from before the Middle Ages, but it’s during the Victorian period that the dinner we now associate with Christmas began to take shape.

Roast turkey also has its beginnings in Victorian Britain, previously other forms of roasted meat such as beef and goose were the centerpiece of the Christmas dinner.

The turkey was added to this by the more affluent sections of society in the 19th century, but its perfect size for a middle class family gathering meant it became the dominant dish by the beginning of the 20th century.

Early Victorian recipes shows that mince pies were initially made from meat, a tradition dating back to Tudor times. However, during the 19th century there was a revolution in the composition of this festive dish. Mixes without meat began to gain popularity within some of the higher echelons of society and became the mince pies we know today.