I'd happily wager my home that the majority of those who celebrate Christmas in the UK feast on a turkey dinner on December 25th.
And a festive season without mince pies pretty much amounts to sacrilege.
But have you ever wondered how we came to associate these foods with the holiday season and why they've become staples of our holiday diet?
Being something of a history geek, I have. So, as we all start to think about what might be on the menu this year, I decided to take a look at some of the history behind traditional Christmas fare.
Unsurprisingly, given that the filling is known as mincemeat, the earliest mince pies were made with a meat filling.
The practice of mixing meat with sweet spices and mixed fruit first became popular on these shores in around the 12th century when crusaders returned yielding newly learned culinary expertise from their time on the road.
Not only did the addition of spices and fruit create a flavoursome dish, they also helped to mask the taste of meat that was past its best.
By Tudor times, the mincemeat pie had become something of a favourite savoury snack, with Henry VIII himself said to be a fan.
And, while there's no definitive reason why we now associate the mince pie with Christmas (some suggest that the three main spices used are symbolic of the gifts the three kings bought to the stable), records show that they were becoming a festive favourite by the 17th century.
Famous diarist Samuel Pepys included in his December 25th entry from 1662 that he'd ordered a mince pie from abroad because his wife was too ill to make one.
And, judging by his entry from a later year, perhaps it wasn't illness that put her off slaving away in the kitchen.
Pepys noted that his dear wife has been up until 4am supervising the kitchen maids as they made pies.
It wasn't until Victorian times that mince pies started to turn into the sweet treat most of us know and love today.
Mrs Beeton's famous Household Management book from 1861 contained several mincemeat pie recipes, but only one was savoury.
These days, the only throwback to the days of meat-filled mince pies is the beef suet that many recipes contain. But my puff pastry recipe uses butter instead.
Turkey hasn't always been a festive staple and it's hard to understand why a bird with origins in the Americas is a mainstay of UK Christmas fayre.
The first turkeys are only thought to have arrived in Britain in the 1520s, brought here by Yorkshireman William Strickland who acquired six on his travels and sold them in Bristol.
King Henry VIII is said to have been the first British monarch to enjoy a turkey dinner at Christmas in the ensuing decades.
But it wasn't until Victorian times again that turkey become a popular choice for dinner on December 25th.
Alternatives such as beef and goose had been popular choices previously, but wealthier sections of the middle classes added turkey to that list in the 19th century and the fact that the bird was the perfect size for a family gathering meant that it was the dominant dish by the time Queen Victoria died.
Love them or loathe them (personally, I love them), a Christmas dinner wouldn't be the same with a serving of flatulence-inducing sprouts.
And for a nation that seems to spend more time eating them than consuming them, us Brits eat more sprouts than anyone else in Europe.
Apparently there are also some 9,000 ways to cook a sprout and they only give off that rotten egg smell if they are overcooked.
Although it's thought sprouts originated in Afghanistan and Iran, the little veggies were apparently named after the Belgian capital when they became all the rage there in the 16th century. The first recorded mention of sprouts being consumed in the UK apparently came in the same century.
It is thought that they are regarded as a festive vegetable because of their need to grow at cool temperatures.
But in reality, two thirds of the sprouts we munch our way through in the UK are consumed outside of the holiday season.
I've truly never seen the point in Christmas pudding personally. I was tempted to make my own this year, but seeing as I hate the stuff I gleefully refrained. Nonetheless it is a much loved addition to the UK's Christmas menu.
Known by our friends across the pond as plum pudding (plum being a generic term for dried fruit apparently), the first trace of an ancestor to Christmas pudding dates from the early 15th century.
The recipe for ‘stewet beef to potage’ included chunks of beef seethed in water and a lot of wine with minced onion, herbs, bread for thickening, red colouring agent (‘saunders’ or sandalwood), seasonings of cloves, cinnamon, mace and raisings and currants.
William Rabisha first drew an association with the dish and Christmas in 1673 and it grew in popularity over the ensuing century or so, becoming known somewhat bizarrely as Christmas or plum porridge.
Plum porridge fell out of favour in the 18th century with boiled plum pudding becoming the preference and sort of a symbol of Britishness, though not necessarily as a Christmas dish.
It was only really during the Victorian times (again!) that plum pudding truly became a festive thing as illustrated by Charles Dickens' depiction of it as a symbol of Christmas cheer in 1843's A Christmas Carol.
Mrs Beeton (who else?) then wrote about them, the Anglican tradition of Stir Up Sunday, where families gather to mix and steam the pudding on the last Sunday before Advent became a thing, and, sadly, we've never looked back.