Beef Wellington is possibly the ultimate indulgence when it comes to a main dish and the perfect dish to create for your next special occasion. The decadence comes from the ingredients and process where a center cut tenderloin of beef is coated in mustard and a mushroom duxelles, which is then wrapped in prosciutto, a chive crêpe and then finally covered with puff pastry and baked.
Tender, melt-in-your mouth Frenched lamb shanks lovingly roasted in a flavoursome red curry sauce guaranteed to warm you up this winter. Cut the heat with the cooling green herb yoghurt, which provides the perfect balance.
Poaching your pork fillet will lock in moisture and infuse the meat. Our quick broth reduces to a sticky serving sauce to finish the dish perfectly.
Let your ham take centre-stage this Christmas, follow our instructions and your glazed ham will be remembered for years to come.
Crispy crackle, juicy and tender meat ,and flavoursome stuffing. Follow our recipe for your pork loin roast and you'll be wishing it was Christmas every month.
Juicy and tender turkey breast on the bone, our guide for cooking is 35 minutes per kilo, for this recipe we are using a 5kg buffet.
An inspiring take on your Christmas turkey, our paupiette is not only delicious but an eye-catching addition to the Christmas table. Follow our recipe for best results.
Decadent and rich, with an unrivaled flavour profile that exudes luxury, the trio poulet is a feature worth celebrating on the Christmas table. Following our instructions for cooking, the result will be all that you hoped for.
Our boneless half turkey with stuffing gives the benefit of easy-carving without sacrificing flavour. This recipe is a simple guide to ensure success on Christmas day. Calorie count based on the Half turkey boned with stuffing - traditional sage and onion.