Create Your Own Christmas Dinner

A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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

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A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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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.

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

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

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Our signature nut loaf made with almonds, cashews and madeira-soaked apricots, topped with red onion marmalade and caramelised whole pecans, almonds and Brazil nuts.

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A ready-to-roast, Wiltshire-cured gammon from Dingley Dell farm, with a pure honey, marmalade and Dijon mustard glaze.

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Higher-welfare, part-boned duck from Silverhill farm, filled with an orange, cranberry, prune and sausagemeat stuffing.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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

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A boneless, rolled belly of pork from Dingley Dell Farm in Suffolk with a garlic, rosemary, sage and fennel stuffing and golden crackling.

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Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.

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A generous salmon fillet topped with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry.

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Salmon fillets filled with spinach, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

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

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Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.

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Higher-welfare sausagemeat stuffing from Speldhurst butchers with cranberries, leeks, herbs and chestnuts, wrapped in streaky bacon.

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A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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The festive essential with a maple syrup, garlic and thyme dressing.

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British parsnips tossed with pure Canadian maple syrup and thyme.

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Hand-cut carrots roasted with a marmalade, orange and rosemary dressing.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Layers of thinly sliced potatoes baked in a cream and garlic sauce topped with mature Cheddar cheese.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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Cavolo nero, green beans and Savoy cabbage sautéed with garlic, parsley and chives.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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A rich, slow-cooked gravy made from a sauteed vegetable and thyme mirepoix, made with British chicken and beef stock.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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Cranberries cooked slowly with orange juice, port and spices.

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