Ditching turkey for tikka - the people having alternative Christmas dinners

Imagine ditching the turkey on Christmas Day and popping out for an Indian meal or tucking into traditional French cuisine instead.

No more peeling potatoes, working out complicated cooking times and no more washing up.

A recent survey by Tesco found 17% of people aged 25 to 34 are prepared to mix things up by eating curry, pizza or pasta on Christmas Day.

But changing age-old traditions is not just for the younger generation - Tim Hartley, 65, from Cardiff, left the craziness of the kitchen behind four years ago for his local curry house.

"Over the years the family has got smaller and it's just ended up with me and my wife," he said.

"And you think, 'do we really want a big turkey dinner for the two of us?'

"It's a lot of cost, it's a lot of waste and it's a lot of washing up as well."

Everyone has their own traditions at Christmas, with some people booking out a cottage in Pembrokeshire or going abroad to dodge the cold weather.

But for Tim and wife Helen, going away was not an option.

They noticed their local Indian restaurant was going to be open on Christmas Day and thought they would give it a try.

While he admits his sister thinks he's mad to abandon tradition, he added: "The place is packed.

"We're all wearing silly party hats and there's a real party atmosphere. It's a great way to celebrate Christmas."

Owner of the Bay Leaf Indian restaurant in Cardiff, Abu Taher Khan, started opening up on Christmas Day about 10 years ago.

He tried to serve up his own twist on the turkey Christmas dinner - but found it wasn't very popular.

It was after the pandemic in 2021 that he decided to give opening up on 25 December another try but this time it was only his traditional Indian dishes on the menu.

"At first we had 20 to 30 people come, this year we have over 100 people booked in."

Mr Khan said many people who go for a curry do so to avoid the mess and pressure of Christmas Day.

People go along to the carol service in nearby Llandaff Cathedral and enjoy their meal afterwards.

"Christmas day can be a lot of work for some and people can come, families can be together, they can relax and enjoy each other and not have to worry," he added.

Jon Rowland-Beer and his partner decided to ditch the traditional dinner last year, replacing it with a charcuterie board.

"We're not the biggest fans of roast dinners anyway. I hate gravy and my partner doesn't like vegetables," said Jon, from Cardiff.

Taking the price and food waste into account, they opted for a vast selection of cheese, meat and dips.

"We can sit down, have a nibble, and then just go back and forth and graze," said the 30-year-old.

Their charcuterie board this year will feature elements of a typical Christmas dinner, but with a twist.

"I'm going to make pigs in blankets but wrap them in salami instead of bacon, and we'll add a couple of Yorkshire puddings," he said.

Jon's friends think what they do is "funny but great", but not everyone is a fan of the charcuterie board.

"My mum thinks I'm mad. She's a great cook and I've always felt a little guilty. It breaks her heart," he added.

Food historian Carwyn Graves said while people may have their own associations with Christmas, trends are always changing alongside economic and social changes.

"In Wales, the goose would have been the star of the show [in the early 20th Century] but turkey started to grow in popularity with help from A Christmas Carol by Charles Dickens," he said.

"Now with the price of turkey increasing, people are saying to themselves, on top of affordability, 'I want to celebrate, I want a day off with people I know and love'.

"And why wouldn't I have food that is not just familiar, but is maybe some of my favourite foods on Christmas Day?"

Carwyn added there are some staples that have stood the test of time. The yule log, for example, existed during the Viking era.

Mince pies have also been a Christmas season must-have and now come in many luxurious flavours.

"The long and short of it really is that some traditions stay the same and some things change, sometimes very rapidly indeed," said Carwyn.

"It's a new century and maybe we'll end up with a new Christmas centrepiece over decades to come."

Chef and food author Nerys Howell said changing Christmas dinner trends celebrate the UK's diversity and international influences.

She said for some its about "relaxing" and prepping things such as casseroles, taking the pressure off cooking a big roast on the day.

But she added: "There's a growing trend, especially with younger adults who are opting for a curry or Indian inspired meal as an alternative to a traditional roast.

The Welsh food and drink specialist said that global influences were not a new thing at Christmas, adding Panettone and stollen - which are go tos around the festive season - were from our European neighbours.

"I think it reflects a broader trend of Britain embracing these cuisines and maybe prioritise convenience and personal preference rather than sticking to the tradition of the festive period."