The foods we eat at Christmas have a long, curious and visually spectacular history. This lecture narrates and illustrates that history from Medieval boar’s head and brawn, by way of highly decorated seventeenth century mince pies to the almost forgotten Twelfth Night Cake. Medieval illuminated manuscripts, paintings and prints from the seventeenth to the nineteenth centuries, and illustrations from cookery books provide us with images of some of the lost glories of the British Christmas feast.