The perfect Christmas lunch for 12: A Celebration Crown of Turkey & Duck, roast potatoes, parsnips, carrots, sprouts, pigs in blankets, stuffing and gravy … all for just £14.75 a head.
*Please note: the turkey needs defrosting before cooking. It takes 48 hours to defrost in the fridge, or defrost for 12hrs at room temperature before cooking. Once fully defrosted our lunch for 12 cooks in 3 hours 35 minutes.
The crown of turkey is from a slower maturing breed called English Rose, and comes from an award-winning family farm in Essex. The duck breasts are from one of the world’s most revered suppliers: Silver Hill Farm in Ireland. The stuffing is made from scratch at the COOK Kitchen
The potatoes have been roasted in our local Great Taste Award-winning rapeseed oil, which gives them a golden colour and a lovely crunch
Included are all the traditional Christmas extras you’ll need, from Roast Parsnips to Pigs in Blankets … and even our famous Turkey Gravy!
To create what is surely one of the seven wonders of the food world, our chefs start by making a delicious festive stuffing. Onions are sweated in butter, then in goes orange liqueur, chopped sage and orange zest.
This is then mixed through sausage meat, chopped chestnuts, sweet-cure bacon lardons and dried cranberries.
Next, the turkey: a generous crown is seasoned with salt and pepper, then filled with six whole, skinless duck breasts and a good amount of the stuffing. The crowns are rolled up, wrapped with treacle and beer-cured bacon and garnished with orange slices.
The turkey is a slower-maturing English Rose breed which comes from William Grove Smith’s award-winning farm in Essex (who takes turkeys very seriously indeed!). He follows a ‘plough-to-plate’ philosophy, growing all his own wheat and barley to feed the birds, using his farm straw for their daily bedding and recycling their waste as fertilizer for his fields.
Our duck is from Silver Hill Farm in Ireland, one of the most respected, higher-welfare duck suppliers in Europe. As well as providing excellent duck – their particular breed is a closely guarded secret – they are serious about sustainability and are a farm with zero carbon footprint.
The sausagemeat comes from by local company, Speldhurst. Free from preservatives and artificial flavouring, the pork is sourced from the UK (and occasionally Ireland) to Red Tractor standards.
The bacon is made from free-range, higher-welfare pork from Dingley Dell Farm. It’s cured, hung, smoked for over eight hours over beechwood chips, then steeped in beer and black treacle for up to two weeks. The best bacon in the world? We think so.