Heinz is generally pretty on the money when it comes to putting food in cans, but a Christmas dinner? This one, we're not too sure about.
Comprised of pigs in blankets, “big chunks” of turkey, Brussel sprouts, sage and onion stuffing, roast potatoes, red cabbage, gravy, and cranberry sauce, the canned Christmas dinner is being marketed by Heinz as an answer to the food shortages the UK is currently experiencing.
Listed for sale online only, a brand spokesperson championed the new creation “a winner”.
It has been released as a limited edition of just 500 cans – with the company already hinting it could roll it out in greater numbers next year if it proves a hit with shoppers.
Technically more of a soup than a proper canned roast dinner, the Christmas Dinner Big Soup is priced at £1.50 per can and contains two servings.
Brand representative Anke Von Hanstein said: “It is made for those with a big love for hearty festive flavours and tastes just perfect with a slice of warm crusty bread.
“Any soup that includes pigs in blankets and roasties is a winner in our eyes.”
It reminds us of GAME's 2013 Christmas TInner, created by Chris Godfrey for "gamers who can’t tear themselves away from their new games and consoles on Christmas Day.”
The ‘Christmas tinner’ fast became a meme, even earning its own subreddit - with one of the most famous proclaiming: "the thing about Britain is this could be a joke but it also could be real."
Starting with a scrambled egg and bacon layer for breakfast, it was followed by lunch (mincemeat pies, turkey and potatoes, gravy, bread sauce, cranberry sauce, Brussel sprouts or broccoli with stuffing, roast carrots and parsnips).
The can, which was revived in 2019 for a second release, ended with a bit of pudding - made up of Christmas pudding and a custard layer.
Whilst the reactions online have been mixed, we have been genuinely surprised to see so many people wanting to eat this for their Christmas tea this year.
Come on Leeds, we're pretty sure you deserve better than this.
She's big, she's green and she's ready to ruin your figure.
A lot of you will have seen the viral ‘Bertha’ cake by Leeds born beloved sweet treat specialists Get Baked.
They recently opened another site in Manchester's Northern Quarter, where queues literally formed round the block of hungry punters wanting to get their hands on the infamous sugary treats.
And now it's going to happen all over again, as they've recently unveiled their newest flavour which is sure to go down a storm.
We’ll give you a hint: it’s a current food and drink trend that’s about as big as Bertha herself – it’s not matcha, it’s not hot honey (duh), and it’s not Guinness…
Images: Get Baked
Yes—scratch that; HELL YES!Get Baked is set to welcome Bertha’s equally beautiful twin sister, and she’s officially a pistachio girlie.
Having started out life simply as ‘Bruce’, after taking inspiration from the iconic scene from Matilda, this thing has become a phenomenon in its own right, and who doesn’t like more flavours of a good thing?
Probably one of the biggest foodie crazes going at the minute, thanks to the popularity of pistachio cream, cookies, lattes and the similar social media sensation that is the ‘Dubai Pistachio Bar' people are rather fittingly going nuts for this particular flavour of almost absolutely anything.
With that in mind, the Leeds-born bakery and dessert shop – founded by Rich Myers over in Headingley back in 2011 – have shown no hesitation in hopping on the bandwagon and creating a new twist on their own viral menu item.
Teasing the full details in a post on their Instagram this week, they wrote: “What’s big, green, and is going to destroy your life in a couple of weeks’ time? Pistachio Bertha. Strictly limited to 5,000 slices. Coming oh so soon. GB.”
In case you were wondering just how mad those with a sweet tooth could possibly go for a slice of cake, just look at the recent queues when they finally launched in Manchester city centre:
Speaking on the grand opening here on our turf and his partner Amy’s hometown, Myers said simply: “Manchester, what a launch. Thanks for much for the warm welcome. Stay baked.”
The Swine That Dines announces the official opening date of its brand new restaurant
Clementine Hall
Much-loved Leeds Bistro The Swine Bistro, formerly known as The Swine That Dines, has moved to a bigger space in Headingley.
Although it’s gone through a few name changes over the years since launching as The Greedy Pig cafe in 2012, this independent spot has long been a firm favourite for Leeds locals for some time now.
Run by chef couple Jo and Stu Myers, they’ve been operating out of North Street where it’s all about cooking seasonal produce simply and with an added ‘little bit of sunshine’.
But now Swine Bistro has moved up over to Headingley, taking up a unit previously occupied by Jam hairdressers on Otley Road.
Image: Supplied
And the time has finally come for them to open their doors, as they announce their first service will take place on Friday 4 April with bookings open from today, Thursday 20 March.
The Myers will be welcoming head chef Kirsty Cheetham, who won Observer Food Monthly’s Best Sunday Lunch award in 2018 and 2022 when she ran The Queen o’t owd Thatch in South Milford, Leeds.
The expanded space in the restaurant has allowed the team to curate a bigger wine list which will include natural wines from Wayward Wines and Latitude Wines as well as local beers from Ilkley Brewery and Horsforth Brewery.
Image: Supplied
The team remains passionate about locally sourced ingredients and has partnered with a variety of Yorkshire suppliers including R&J Yorkshire for its fresh meat, Tarbetts fishmonger, cheese from George & Joseph cheesemongers and beans from micro roaster, Chipp Coffee Co.
Jo Myers, co-owner of the Swine Bistro said: “It’s taken a huge amount of time and effort to realise our dream to revamp what was previously a hairdresser into a fully functioning kitchen and restaurant. It’s been a wild ride but we’re excited, and slightly nervous, to finally open our doors.
“We love the vibe in Headingley and the time out has allowed us to have fun with our menu as well as take part in lots of essential taste testing of ingredients and drinks from our brilliant local suppliers. We can’t wait to welcome guests into our new restaurant!”
Georgina Pellant -
3rd November 2021 
