Create Your Own Christmas Dinner

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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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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An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

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Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.

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A Wiltshire-cured gammon from Dingley Dell: coated with honey and mustard, studded with cloves.

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Cumberland chipolatas wrapped in unsmoked streaky bacon.

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

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British parsnips tossed in Italian-style hard cheese, polenta and cracked black pepper.

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Red cabbage and bramley apples slowly braised in red wine and redcurrant jelly.

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A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.

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Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

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

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

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

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Sausagemeat stuffing with leeks, herbs and chestnuts, wrapped with streaky bacon.

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An exclusive higher welfare sausage meat from Speldhurst butchers, blended with orange-soaked apricots and a hint of ginger.

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Sautéed Brussels sprouts and sliced buttered leeks with parsley.

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Two higher-welfare British chicken breasts in a classic Port and Merlot wine jus with roasted shallots and chestnut mushrooms.

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