Nutritional scientist Tim Spector has shared his Christmas day dinner menu. He doesn’t hold back – it’s a lavish three-course affair with plenty of side dishes… but no turkey.
Despite being known for his superfood healthy eating advice, the King’s College London professor and founder of the Zoe health app believes it’s okay to take a ‘day off’ from worrying about your diet. However, he has removed three items from his festive menu due to health concerns: pigs in blankets, Christmas pudding, and sticky toffee pudding.
In an article for the Telegraph, Prof Spector stated: “On Christmas Day, my philosophy is that all of our favourite foods get top marks for our health. You’re allowed a day off from thinking too much about what you’re eating.”
He added: “At our house, there’s usually 10 of us at our home in north London and we start the celebrations with a slightly bigger breakfast than normal, as we don’t sit down for our main meal until 3pm.”
For breakfast, he opts for something larger than usual, but not a massive fry-up, reports Surrey Live. His choice is smoked salmon on homemade rye and spelt bread, shakshuka.
Alternatively, he suggested herby pea pancakes topped with egg or yoghurt. Revellers are set to indulge in festive drinks from midday – with Champagne and wine ushering in the arrival of guests, followed by red wine to complement dinner.
For snacks, Prof Spector shared his preference: “We may also snack on Italian cantucci, those little almond biscuits that are delicious with coffee, and orangette, which are thin strips of candied orange covered in chocolate. They’re not very healthy but the chocolate is dark and they’re a real treat.”
A heartening walk is planned post-indulgence, leading up to the meal’s centrepiece. For the starter, Prof Spector divulged his recipe for a savoury leek tart with sauerkraut, admitting: “Including fermented foods with every meal, even at Christmas, has been a development in my household over the last five years or so. My family has become used to sauerkraut and kimchi appearing on the dining table.”
The health benefits of fermented foods, potent fighters of inflammation due to their positive impact on gut health, can’t be overstated. When it comes to the Christmas feast, although turkey is lauded for being a wholesome source of protein replete with an array of vitamins, minerals and its low-fat content (assuming one avoids the skin), it’s absent from Prof Spector’s menu.
He said: “For the main event this year, I’ll be enjoying a vegan Wellington. It’s a delicious mushroom, spinach and lentil mixture wrapped in pastry. We do always have meat on the table, usually capon, roast beef or lamb (as none of us like turkey) but the Wellington is my favourite.”
Side dishes include Brussels sprouts cooked in miso, maple syrup and sesame oil. He said: “It’s just delicious. I first tasted this dish at a local restaurant and recreated it myself at home.”
Other veg includes cauliflower, broccoli, different coloured carrots and cabbage. He added: “And of course there will be roast potatoes, cooked in olive oil with some rosemary or thyme. I don’t really have them any other time of year (unless I’m going out for a roast). They’re a nice treat. Some years we’ve skipped the roast potatoes for celeriac mash instead.”
However, pigs in blankets are off the menu as Prof Spector refuses to eat processed meat. Pudding Prof Spector said: “I’ll be making my olive oil chocolate mousse from my The Food For Life Cookbook for dessert. It’s just good-quality dark chocolate, olive oil, maple syrup and the liquid from a jar of chickpeas. It’s plant-based, so the vegetarians and vegans can enjoy it but the meat-eaters are happy too as it tastes just as good as if egg was included.”
He also refuses to serve ‘high sugar’ dishes like Christmas pudding or sticky toffee pudding.