Bernard O'Shea: The ‘C’ in Christmas refers to the vitamin

The Yule boar, symbolising prosperity, was surrounded by fruits, nuts, and spices, reminiscent of today’s mince pies and fruitcakes.

The 16th-century rift between King Henry VIII and the Catholic Church reshaped Christmas traditions. This period introduced turkey, goose, and beef to the festive table. 

Henry’s penchant for extravagant dining marked the beginning of opulent Christmas feasts, ushering in a culinary transformation.

The Victorian era, emphasising family values and traditions, shaped the Christmas dinner we cherish today. 

Charles Dickens’ A Christmas Carol fuelled the notion of a family-centric holiday. Roast turkey took centre stage, accompanied by stuffing, vegetables, and Christmas pudding, flambéed with brandy.

As Christmas traditions spread worldwide, they adapted to local customs and ingredients. Italy embraced the Feast of the Seven Fishes, a seafood extravaganza. France’s festive réveillon dinner featured delicacies like foie gras and oysters. 

In the US, regional variations emerged, such as Southern ham and Midwestern prime rib, reflecting the diverse culinary influences that have enriched Christmas dinner traditions globally.

But it’s in the O’Shea household that the grandest of traditions survive. Firstly, we celebrate the passing over and giving of the USA assorted biscuits: The entire road swaps boxes of identically wrapped biscuits. 

Then, there’s my mother’s mini pagan-like festival, offering humble potatoes: Boiled, mashed, baked, roasted, and chipped tubers. It all culminates with Vienetta; regardless of what desserts inhabit the culinary catwalk, the ’80s icon must be present.

Then there’s the centrepiece of the Christmas dinner and my favourite meat: Turkey. Abundant in B vitamins like niacin and B6, turkey supports metabolism and cognitive function. 

Turkey’s tryptophan content aids relaxation and sleep. But the big bird has gobbled up way too many headlines.

For the last year, I’ve been a human guinea pig. I’ve tried all the ridiculous, confusing, and trending health fads. Many involved buying vitamins, but this December 25, I won’t have to pay for any chalky little tablets.

Amid the holiday season’s culinary splendours, three ingredients stand out as nutritional gems, offering delectable flavours and health benefits. So, even if you gorge yourself in a gluttonous slumber in front of Indiana Jones while someone else has to wash the dishes, feel less guilty by inadvertently consuming vast amounts of the fibrous father, son and holy ghost of vitamin C. 

Once relegated to the sidelines of the vegetable world, Brussels sprouts have experienced a renaissance. Originating in 16th-century Brussels, in Belgium, they belong to the Brassica family, closely related to cabbage, broccoli, and kale. 

These miniature cabbages’ high vitamin-C content contributes to immune support during winter, while fibre aids digestion after hearty holiday feasting. Brussels sprouts’ culinary adaptability offers a range of preparation methods, from roasting to sautéing, adding flavour and nutrition to Christmas spreads.

Red cabbage, with its vibrant hue, has been a staple of culinary traditions for centuries. Its nutritional richness, featuring vitamins C and K, dietary fibre, and antioxidants, makes it an essential addition to Christmas dishes. The antioxidants, particularly anthocyanin, combat inflammation and oxidative stress, aligning with the season’s emphasis on health and vitality.

Often overshadowed by its green cruciferous relatives, cauliflower shines brightly as a Christmas delight. It dates back to ancient times. Cauliflower offers vitamins C and K, folate, and dietary fibre from roasted cauliflower steaks to creamy cauliflower puree. 

So, as you pull those Christmas crackers or swallow your tongue in the middle of a family row, or as you wait at the bar for hours to get served on St Stephen’s Day, you can be safe in the knowledge that those few pounds you put on over the festive season were at least filled to the brim with vitamin C.