Our Christmas Menu is here!

 

Here it is! Everything our chefs have been busy COOKing up to make Christmas 2025 the easiest and most delicious one ever. Download, dive in, and start whistling 'Jingle Bells'. It's available to order now.

 

Download Christmas Menu

 

Shop Christmas

 

Create your own Christmas Dinner

Every family Christmas has its own little traditions: Grandma’s signature roasties, Dad’s Christmas gravy, Aunty Emma’s special stuffing... You do your thing, we’ll fill in the gaps on the menu.

Christmas Dinner Mains

Turkey with Pork & Cranberry Stuffing for Four

Succulent higher-welfare turkey breast with lemon and parsley, topped with a cranberry, apricot and pork stuffing, wrapped in streaky bacon.

Shellfish Thermidor Pie

King and queen scallops, langoustine tails, king prawns and salmon with buttered leeks and sliced potatoes in a rich thermidor sauce, topped with crisp puff pastry.

Cornish Monkfish Wrapped in Dry-cured Ham

Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.

Shoulder of Lamb with Cranberry & Pistachio Stuffi

Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

Veggie & Vegan Festive Mains

Our chefs have done the hard work so, this year, you can enjoy every minute.

Veggie & Vegan

Butternut Squash & Red Onion Galette

Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

Caramelised Shallot, Celeriac & Stilton Tarte Tati

Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.

Portobello Mushroom Wellington

Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

Butternut Squash, Leek & Beetroot Wellington

Roasted squash and balsamic beetroot layered with garlic spinach, slow-cooked leeks, and chickpeas, wrapped in crisp puff pastry.

What's New?

There’s nothing the COOK chefs enjoy more than creating tasty new dishes. Below is the full list of what’s arrived in our freezers for the first time.

What's New?

Duck & Venison Pithivier Pies

Two slow-cooked duck and British venison puff-pastry pies, with caramelised lardons, celeriac, red wine and port.

Whole Stuffed Duck with a Cherry & Marsala Jus

Higher-welfare, part-boned duck from Silverhill Farm, filled with an orange, cranberry, prune and sausage meat stuffing.

Smoked Bacon, Broccoli and Cheddar Frittata

Free-range egg frittata with higher-welfare smoked bacon lardons, longstem broccoli, cherry tomatoes and West Country Cheddar.

Beef Bourguignon Pie

Slow-cooked beef with higher-welfare bacon lardons, chestnut mushrooms and caramelised pearl onions in a rich merlot sauce, encased in all-butter shortcrust pastry.

Don't miss the Pudding!

Treat everybody to a majestic, handmade pudding or two. Add a few berries and a dusting of icing sugar and nobody will know you didn’t make it yourself.

Christmas Desserts

Chocolate and Raspberry Roulade

A rich chocolate roll generously filled with whipped cream and raspberries.

Winter Pudding

Seasonal twist on a traditionally summer recipe bursting with blackberries, apple, raspberries, cranberries & blueberries enriched with cinnamon.

Triple Layered Black Forest Gâteau

Three layers of kirsch-soaked chocolate sponge, with whipped cream cheese, dark chocolate mousse and kirsch cherry jam, topped with chocolate shavings and whole cherries.

Chocolate & Hazelnut Choux Ring

A choux pastry ring filled with whipped cream cheese and hazelnut dark chocolate mousse, finished with caramelised hazelnuts, salted caramel and chocolate shards.