Christmas lunch for 8:

Our Turkey has be brined for 24 hours allowing us to pack in flavour and help keep it tender when roasted. Served with Sage and Chestnut Stuffing, Roast Potatoes, Parsnips, Carrots, Sprouts, Pigs in Blankets, Yorkshire Puddings and Turkey Gravy.

Contains Nuts

Christmas lunch for 8

£160.00

Quantity

Turkey Breast for Eight (24 hour brined)

Roast Potatoes x 24

Honey Roasted Parsnips (serves 8)

Thyme Buttered Carrots (serves 8)

Pigs in Blankets x 8 sausages

Sage & Chestnut Stuffing x 8 slices

Brussel Sprouts with Bacon (serves 8)

Yorkshie Pudding x 8

Cranberry Ketchup

Turkey Gravy (serves 8)
Preheat Oven to 180°C

Preheat oven to 180℃ fan oven / 200℃ electric / gas mark 4

Empty the contents of your delivery out onto the kitchen work surface. Remove the film from the Roast Potatoes, Carrots & Parsnips & Pigs in Blankets.

Pierce a small hole in the bag of the Brussel Sprouts and place into a microwavable dish or bowl ready for later.

Open the Turkey and the contents of its pouch carefully into the foil tray provided. Try to lay the Turkey in portions of 3 over-lapping slices and place a piece of stuffing on top of each portion. (This will help you when you plate up). Cover with foil and set aside.

Place the Roast Potatoes in their foil tray onto the top shelf of the oven.

After 15 minutes, place the Carrots & Parsnips and Pigs in Blankets in their foil trays into the oven. Take the Potatoes from the oven gently giving them a shake to turn them over. Place back into the oven.

After 5 minutes place the Turkey on the bottom shelf of the oven.

Empty the Gravy into a saucepan and bring to a gentle simmer over a low heat.

Place the Brussels inside their bag onto a microwavable dish or bowl, pierce with a small hole and microwave on full power for 3 minutes.

Check that the Turkey is Hot and begin to plate everything up.

See Dish Presentation Suggestion Card for plating up tips. Serve with Cranberry Ketchup for the Table.

Christmas lunch for 8

CONTENTS

COOKING INSTRUCTIONS

INGREDIENTS