CHEF DARREN MCGRADY SPENT 15 years cooking for the Windsors beginning in 1982, when his early duties included preparing meals for Queen Elizabeth II’s corgis (diced meat with cabbage and rice). He soon graduated to handling feasts for the family and guests before moving to Kensington Palace as chef for Princess Diana and her sons. In that time, he says, the royals stuck to the classics, especially when it came to yuletide food. Christmas Eve meant a formal dinner at 8:30—men in black tie, and floor-length gowns for the ladies. McGrady and his staff would lay out “something festive, some game, like pheasant or venison, and roasted wintry vegetables, like parsnips.” The next morning, full English breakfast—bacon, sausage, kippers and kidneys, with an option of fruit and boiled eggs (which…