insideKENT Magazine Issue 92 - November 2019 | Page 55

CHRISTMAS
CHRISTMAS IS COMING…
THE GOOSE IS... BEING COOKED BY
SOMEONE ELSE - HURRAH!
THE PERFECTLY BRONZED, GOLDEN TURKEY. THE SATISFYING CRUNCH AS FORK BREAKS THROUGH
CRISPY ROAST POTATOES. THE PLATE LADEN WITH SEASONAL FAVORITES; PIGS IN BLANKETS,
CHESTNUT STUFFING, YORKSHIRE PUDDINGS (FOR THOSE WHO CAN’T EAT A ROAST WITHOUT THEM),
AND EVEN THE MUST HAVE BRUSSEL SPROUT, ALL SMOTHERED IN LASHINGS OF GRAVY - THERE IS
NOT MUCH THAT BEATS CHRISTMAS DINNER AND ITS SIDEKICK BOXING DAY LEFTOVERS.
Whether you go traditional, opt for turkey or goose, mix up your meat, or lead the way with
a plant-based offering, this is the dinner we wait all year for - or perhaps not?
The downside, of course, is that a feast of gargantuan proportions takes time, care, and
preparation, and can challenge even the most accomplished of kitchen whizzes.
So instead of donning the apron, missing out on christmas fun, and
dealing with the planning, shopping and clearing up, treat yourself
and your loved ones by dining out this year. Let someone take care
of the hard work and instead make memories and indulge this
Christmas and Boxing Day.
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