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.
Popular pizza pop-up Edges Pizza has opened a permanent home in Leeds city centre.
Last summer you may have had the privilege to enjoy a slice of Edges Pizza at one of their many pop-up residencies across the city.
Their longest stint was at the sun-drenched roof terrace of Green Room, and it's safe to say their pizza went down an absolute treat.
Since then they've been a little quiet, but all for good reason. Edges Pizza has just opened a permanent new takeaway under the arches in Holbeck, and it's absolutely class.
Images: The Hoot Leeds
Owners Grace and Edge who are from Harrogate opened Edges two years ago, taking inspiration from trips to New York over the years.
They've completely transformed the space into a proper love letter to the big apple. It will operate mainly as a takeaway, but there is a small seating area where you can perch and tuck into your pie.
Images: The Hoot Leeds
The menu is perfectly curated, consisting of eight pizzas and three dips. And trust us, they are absolutely massive.
We opted for the American Hot with spicy pepperoni, banana peppers and parmesan as well as the mushroom pie topped with garlic creme fraiche and chestnut mushrooms.
Drizzled and dunked into moreish hot honey, it's rivalling some of the best pizza in the city.
Images: The Hoot Leeds
For now, grabbing a pizza from Edges operates through a pre-order system. Pre-orders open at 12pm the day before via their website, you can pick your collection time and then you simply have to rock up and get your pizza.
There's loads of parking available nearby and if there are any remaining slots available you can pre-order up to an hour before collection.
We've got a feeling they're going to very busy indeed.
Dishoom announces official opening date for new Leeds restaurant
Clementine Hall
It's the moment we've all been waiting for, Dishoom is coming to Leeds.
The whispers of Dishoom's arrival in Leeds city centre have been going on for a while now, but over the past few weeks it has started to feel very real.
Taking over the beautiful old Flannel's site on the coveted Vicar Lane, signs started to pop up for Dishoom and work was cracking on fast.
Well now, we have an opening date - and we don't have long to wait.
Dishoom Leeds will open on Monday 3 August, with guests being able to enjoy 50% off food during an initial soft-opening period, ahead of the official opening on Friday 14 August.
Images: The Hoot Leeds
As with every Dishoom café, the Leeds restaurant begins with a story. This one takes inspiration from the extraordinary true events surrounding the explosion of the SS Fort Stikine in Bombay Dock in April 1944, a wartime disaster that sent gold bars flying across the city.
Legend has it that some of the missing gold was never recovered. Some was discovered embedded in walls and rooftops across Bombay. Other pieces quietly disappeared into the hands of lucky citizens, melted into bangles or hidden away in drawers.
Dishoom Leeds reimagines the fortune made from the gold bars and guests will discover subtle references to the glamorous mid-century details through the interiors and artwork, giving playful nods to Bombay’s golden age.
With all day dining available, guests can dine on the beloved breakfast right through to late evening feasting, with the café will serve a lovingly curated menu of Bombay comfort food inspired by the city’s cafés, grills, street stalls and family kitchens.
Shamil Thakrar, co-founder, also known as Head Babu, at Dishoom, said: “Leeds is a city with tremendous warmth, creativity and character, full of people who know the value of gathering together over good food and drinks. Bringing Dishoom here has long been a dream for us.”
"The story behind this café is rooted in one of Bombay’s most extraordinary moments – the day gold bars fell from the sky after the explosion of Fort Stikine in 1944. Amidst the tragedy and chaos, there were also tales of unexpected fortune, human resilience and hopeful reinvention. We were captivated by this, and we cannot wait to welcome Leeds into the café that pays homage to the heritage of Bombay.”
Georgina Pellant -
3rd November 2021 
