麻豆社

Kim visits producers, suppliers and chefs in her quest to dish up the best locally produced Christmas feast.

At his Upperlands Farm Jonathan Buchanan talks turkey and discusses the effects of increasing costs in energy and transport on a small producer like him. He is also passionate about the fact that slow grown, local birds may cost a little more but will always deliver on taste for the most important meal of the year.

As more and more people turn away from the traditional turkey in favour of a plant based Christmas dinner, we find out how you can create a tasty vegen alternative, and sample some vegan cheese made from cashew nuts by an Argentinian foodie settled in Belfast.

There are tips for cooking your turkey, perfecting roasties, and side dishes galore but as the queen of food historians Dr Annie Grey explains, that is nothing when it comes to the scale of festive feasts throughout the ages. She shares fun facts, and brings to life the taste, smell and spirit of Christmas past.