Em@il JURY

It’s almost time! We asked our Email Jury for their memories of Christmas dinner growing up and whether they will be helping out in the kitchen when the time comes tomorrow.

Growing up, it was still much the same as today. We had turkey, all the trimmings and Christmas pudding! My favourite part was the roast potatoes. Of course, I usually make it as that’s Mum’s job. Sandra Peterkin

Unfortunately, I cannot for the life of me remember a Christmas dinner with my parents or three siblings. I have discussed this with my brothers and none of us can remember a single Christmas dinner. Opening presents. Yes. Diving into our stockings full of chocolate. Yes. Reading DC Thomson Christmas annuals. Yes. Christmas dinner. No. Edmund Stewart

Christmas dinner growing up was much the same as it is now. My favourite part of the day is dinner then watching my grandchildren’s faces as they open their presents. My daughter and son-in-law cook. Billy Mcandrew

The neck and giblets were always inside the bird and used for making a rich gravy. If I was lucky I got to eat the neck, absolutely delicious! Now my favourite is Boxing Day. Everything thrown in a pan and fried up then covered again in tasty gravy. There is nothing like it.

Susan Ireland

When I was growing up everything was still on ration so there little to be had. Now I would be perfectly happy with a plate of tatties and mince with lots of sprouts! If I tried to help prepare dinner I would be chased for my life. Cameron Mcewan

Christmas was simple when I was young. We usually had chicken, which was a treat back in the 30s and 40s when there was no intense production with chickens imprisoned in cages. My mum made a dumpling and we had that with custard. We didn’t overeat or get drunk. I preferred it back then.

Liz Kelly

We always had a traditional Christmas lunch when I was growing up, and I continue to do the same. I always set a formal table and cook the entire meal myself. The best part? Sitting down afterwards.

Judi Martin

I lived with my grandparents and we kept free range chickens so it would be one of those in wartime. We grew all our veg too. There were silver threepenny pieces in the pudding and my cousins and I all vied to get them. Now we stuff the neck cavity of a turkey with Boston sausagemeat which is yummy. I bake cake and mince pies, and make the pudding with no silver.

Elizabeth O’regan

Mine is the same as every year, the turkey and all the trimmings. Carol Whitehead