麻豆约拍

Caz Graham visits the Brisbourne family farm in Shropshire as 500 of their geese and turkeys are collected by customers ready for Christmas dinner.

Last year 拢366m was spent on roasting meats in December. And about a third of that was spent on, you guessed it, turkey. But increasingly, goose has come back into fashion.

Farming Today investigates how goose, turkey, pork and beef are reared, plucked and presented ready for our plates.

And, Colin Spencer the author of 'From Microliths to Microwaves: The Evolution of British Agriculture, Food, and Cooking' explains how Christmas dinner has changed through the centuries from peacock, through goose, to turkey.

Presented by Caz Graham. Produced by Clare Freeman in Birmingham.