Great British Food - Christmas 2025

Turkey carving masterclass Farmer Tom Copas of Berkshire’s Copas Turkeys shares his top tips for mastering the art of carving your Christmas turkey. “This can be the most challenging part of your Christmas turkey - once mastered, it’ll be like riding a bike,” he says. • Once cooked, remove the turkey from the tray, keeping those juices for gravy if you want to make it from scratch. • Let it rest on a board for at least 30 minutes. • Get a sharpened carving knife, then remove the string and pop-up timer. • Start by removing the legs and thighs, placing the meat on a serving platter. • Remove and plate the wings whole. • Finish by carving the breast in large slices for maximum tenderness – aim for 0.5cm thickness per slice, which will keep it juicy. • Serve with your favourite sides and enjoy! • Find yourself with leftovers? Keep them on the bone for as long as possible to retain moisture in the meat. • You can freezer cooked turkey for up to a year. WHAT WE’RE EATING & DRINKING This Christmas ‘Tis the season to treat ourselves – read on to discover howwe’re doing just that Restaurant quality feasts, at home We’ve all treated ourselves to a takeaway or one of Marks & Spencer’s famed Dine In meals, but have you – like us – ever hankered for something just that little bit more special, but just as convenient? Enter Clays At Home, a truly delicious recent discovery of ours. Clay’s Kitchen is a renowned Indian restaurant in Reading, and to the delight of curry lovers across the UK the expert chefs have made the menu available to enjoy in homes across the UK. Particular highlights include John’s mixed bread basket, coconut and curry leaf chicken kebab and lagan ka gosht. We adore a bit of spice at Christmas, and this is one of our favourite ways to incorporate it into the festive season. clayskitchen.co.uk Dine in luxury Do you dream of a luxury Christmas without the extensive shopping lists – not to mention the infamous washing up? Well, Royal Lancaster London is here to save the day, with the return of its oh-so-indulgent Christmas Day bottomless brunch. Expect starters of sushi, seafood and cold cuts before the perfectly burnished pork stuffing-packed turkey arrives. If turkey’s not your vibe, you’re welcome to feast on sirloin of English dry-aged beef doused in a rich red wine sauce. Jewel-like desserts complete the experience, from cranberry choux buns to raspberry chocolate rochers, and petit four add a final – delicious – flourish. The ultimate festive foodie experience? This might just be it... ©Ben Carpenter 9 greatbr i t i shfoodawards.com EAT THE SEASONS