A V&A Collections Christmas dinner

When we say 'classic', we are of course referring to a very specific family tradition. Christmas, and especially the annual feast, is a highly ritualised affair with strong opinions as to what should or shouldn't be served.

But ultimately I think we can all agree with this sentiment:

The 'king of starters' and the perfect precursor to the main event is, of course, the prawn cocktail. It was the most popular hors d'oeuvre in Britain from the 1960s to the late 1980s and still retains that top spot in our house.

Prawns

Here we have a watercolour of a prawn and three fishes – a beautiful example of a Kalighat painting, which was a unique genre of 19th and early 20th century Indian painting recognised for its use of brilliant colour, simplified images and swift brushstrokes.

Marie Rose sauce

Not to forget the accompanying Marie Rose sauce – a classic British condiment made, in its simplest version, by mixing together mayonnaise and tomato ketchup.

Here we have a limited-edition Heinz Tomato Ketchup 'Tattoo Edition' bottle, inspired by musician Ed Sheeran's tattoo of the condiment's label. Released in 2019 for Heinz's 150th birthday, the bottles were given away to fans, auctioned for charity or donated to galleries.

Lemon and paprika

For a more complex flavour profile, we're also adding a squeeze of lemon and a light dusting of paprika.

Lettuce

All served on a neat bed of crisp fresh lettuce – the type that Beatrix Potter enjoyed sketching in the kitchen garden at Fawe Park in the Lake District, which was a favourite retreat of hers and inspiration for the setting of Mr. McGregor's garden in The Tale of Benjamin Bunny (1904).

Although turkeys were first introduced to Britain from North America in the early 16th century (King Henry VIII was said to be one of the first to eat one), it wasn't until the 1950s that they replaced the roasted goose to become the choice of bird at Christmas.

Turkey

This splendid specimen is a turkey cock that was presented to the Mughal emperor Jahangir in 1612 as part of a consignment of exotic birds and animals. In his memoirs, Jahangir notes that "these animals appeared to me to be very strange, I both described them and ordered that painters should draw them … so that the amazement that arose from hearing of them might be increased".

Roast potatoes

An absolute must.

Roast parsnips

Another absolute must.

Carrots

Also roasted.

Brussel sprouts

It doesn't matter if you don't like them, it's a Christmas dinner, you have to have sprouts, it's tradition. Whilst some fry their sprouts with pancetta, drizzle with honey and sprinkle with parmesan, we prefer ours slightly undercooked, as is traditional.

Pigs in blankets

This baked dish of sausages wrapped in bacon is a firm favourite. Here we have a string of sausages from a Punch and Judy show and a photograph of the painter, Francis Bacon by John Deakin. "That's the way to do it!"

Another firm favourite is the mighty Yorkshire pudding – a delicious crispy baked pudding made from a batter of eggs, flour, and milk (or water).

Pork, sage and onion stuffing

Stuffing has its origins in Roman times as a way to help cook the meat more evenly and add flavour. The earliest documentary evidence is from the Roman cookbook, Apicius' De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

Gravy

As a rule, Christmas dinner should be wet and not dry. Lots of gravy, especially over the turkey, Yorkshire puddings and stuffing. This gravy jug by Josiah Wedgwood and Sons is made of creamware, which was renamed 'Queen's Ware' by Josiah Wedgwood I after he had received the patronage of Queen Charlotte in 1765. If you are prone to producing lumpy gravy, this 18th-century silver straining spoon might come in handy.

And finally, cranberry sauce

The perfect condiment companion to a Christmas turkey.

Christmas pudding

And so, to the final course – the dense, moist, dark, rich, fruity, boozy, spiced Christmas pudding. This majestic pud has graced our bowls since medieval times, with many households producing their own recipes, which are handed down through families for generations.

Here's British singer and actor, Sir Cliff Richard mixing a giant one at a J.Lyons factory in 1958.

Custard

There are many things you could have with your Christmas pudding – brandy butter, rum butter, brandy sauce, rum sauce, ice cream, single cream, double cream, clotted cream, lemon cream, sweetened béchamel, a slice of aged cheddar cheese (for a traditional savoury pairing) or combinations of the above. But we're having custard.

Challenge completed! Three courses and 23 ingredients all sourced from the V&A collections pantry.