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HOW TO COOK THE PERFECT BIRD. On Christmas Eve Take the bird out of the fridge, so it's at room temperature when you put it in the oven. On Christmas Morning Stuff the bird and prepare it for roasting in the foil, as in the method below. Work out the roasting time Using the following guide. 6-10lb bird 3-4 hrs 11-15lb bird 4-5 hrs 17-20lb bird 5-6 hrs Ovens vary so follow the tests for doneness. Allow some flexibility for the stuffing, and remember to add 40-40 mins for the cooked bird to rest. Preheat oven to 220C/425F/Gas Mark 7. Line a roasting pan with two sheets of wide heavy duty foil at right angles to each other. Lightly oil the foil-covered base of the roasting pan. Place half a lemon, an onion quartered, 12 sprigs of thyme and 8 bay leaves in the body cavity of the turkey. Stuff the neck end loosely (not to tight, as the stuffing expands as it cooks. Tuck the neck flap under and secure with a skewer (or sew up neatly). Parsley butter Combine 4oz softened unsalted butter with 3 heaped tbsp very finely chopped parsley and season well with salt and pepper. Smear the parsley butter liberally all over the bird and season with more salt and pepper. Fold the foil sheet over one by one, to seal the bird loose but airtight parcel, with plenty of space between the foil and the bird. Roast the bird in the oven according to our three-step method below, Step 1 Roast for 40 mins at 220C/425F.Gas Mark 7 Step 2 Lower the heat to 170C/325F/Gas Mark 3 and continue to roast in the oven until the last 40 mins of cooking time (see above) Step 3 For the last 40 mins of cooking time turn up the oven to 200C.400F/Gas Mark 6 open the foil and baste frequently To test for doneness Insert a skewer in the thickest part of the thigh. The juices should run clear. If there is any hint of pink return to the oven for 30 mins. If the breast is already brown, cover loosely with the foil. When the bird is done remove from the oven and allow to rest for 30-40 mins in a warm place before carving. This is the single most important trick to ensure that the meat is succulent.

PERFECT ROAST PORK Serves 4 - 6 (Larger cuts) or 3 - 4 (Smaller cuts) Ingredients: Leg, Half Leg, Hand or Spare Rib joints (If in doubt ask the butcher). 1 or 2 cloves of garlic (optional), table salt, chicken stock or chicken stock cubes, 1 small onion, and 2 heaped tea spoons corn flour. Cooking time: 30 minutes per 450gms/pound + 30 minutes Method: Have the butcher score the joint, peel the garlic and cut into slices lengthwise, using a sharp pointed knife, pierce the flesh in between the scoring and insert a slice of garlic in to each of cuts. For the average size joint 5 or 6 pieces of garlic should be enough. Now for the crackling - place the joint on a trivet or wire rack in the sink, and pour a kettle of boiling water over the skin of the joint. Wipe the excess water off the joint dry with kitchen roll and before it is completely dry rub salt into the score marks, also lightly coat the skin with salt remembering that some of the salt will wind up in the roasting tin, too much salt will spoil the gravy. Transfer the joint to the roasting tin, peel the onion and cut into quarters, place the onion pieces on the roasting tin alongside the joint and add 2 or 3 table spoons of water to the roasting tin. Place the roasting tin in a preheated oven - cooking time as above. After 30 minutes baste the joint every 15 minutes until cooked. When cooked transfer the joint to the carving plate allowing the meat to rest for 20 - 30 minutes. While the meat rests prepare the gravy, drain the fat from the roasting tin just leaving the meat juices, having first removed and discard the onion pieces. Pour 425ml (¾ pint) chicken stock into the roasting tin. Alternatively, crumble the 2 chicken stock cubes into a medium size bowl or jug and add 425ml (¾pint) hot water, stir until the stock cubes have dissolved. Place the cornflour into a cup and stir in 250ml cold water. Place the meat tin over a medium heat, deglaze the meat tin by pouring in the chicken stock. Heat the mixture until bubbles start to appear, keep stirring until all the cooked-on juices have completely dissolved. Give the cornflour and water a quick stir (the cornflour will have settled to the bottom of the cup) and gradually pour the mixture into the meat tin. It is absolutely essential that your continue to stir the gravy until the bubbles reappear, the mixture will change from a milky colour to to a rich thickened gravy as the bubbles start to appear. You will now have the perfect gravy. To serve: Run a knife under the crackling and lift of the crackling shell, break the crackling into small pieces, and serve with the carved meat.

ROAST BEEF & YORKSHIRE PUDDING. Serves 4-6. Cooking time: Rare - 20 minutes per 450g (1lb) plus 20 minutes. Medium: - 25 minutes per 450g (1lb) plus 25 minutes. Well done: - 30 minutes per 450g (1lb) plus 30 minutes. Oven temperature: - Gas mark 4-5, 180°C - 350°F. Ingredients: Lean topside of beef, short rib or a brisket (on the bone)joint, salt, black pepper & mustard powder. Ingredients for Yorkshire pudding: Self raising flour 100g (3½oz) , 2 eggs, good pinch of salt, 425ml (¾pint) milk and water (half and half). It should be noted that for the best results the mixture should be made at least 2hrs before being required. Ingredients for the gravy: two beef stock cubes, 10ml (2tsp) cornflour, water. Method: Take a 1.25kg (2½lb) lean topside of beef, short rib or a brisket (on the bone) joint, or a larger joint depending on your family size, and calculate the cooking time. Place into a roasting tin and sprinkle with salt, black pepper and 5ml (1tsp) mustard powder. Open roast in a preheated oven for the calculated cooking time, at the same time roast your potatoes, parsnips and carrots. At the end of the cooking time remove the joint from the oven and allow it to rest (loosely covered in cooking foil). Take the meat tin and pour off the cooking fat from the meat juices retaining the the juices in the meat tin (for the gravy). Save the beef fat as some will be required to make the Yorkshire pudding. Method for Yorkshire pudding: Place all the Yorkshire pudding ingredients in a lidded container that can be shaken, mix firstly with fork or whisk, gradually adding the milk and water mixture, keep addling the mixture until the batter has the consistency of double cream, then cover with lid and shake mixture. This should then be placed in the fridge and shaken every half hour or so. Keep Yorkshire pudding mixture in fridge until time to pour into tins. It is advisable to use individual Yorkshire pudding tins. Using this method the Yorkshire pudding will rise and be extremely light. Increase the oven temperature to Gas mark 7, 220°C - 425°F. Pour some of the retained beef fat into the Yorkshire pudding tin/tins, just enough to cover the bottom of the tin/tins. When the oven has reached the higher temperature, place the Yorkshire pudding tin/tins into the oven for 8 - 10 minutes. Remove the heated tin/tins from the oven and pour in the cold Yorkshire pudding mixture and return to the oven immediately, and cook for 10 - 15 minutes until risen and golden brown. Do not open the oven until the cooking is complete - otherwise puddings will sink. While the Yorkshire puddings are cooking prepare the gravy Method for gravy: Crumble the 2 beef stock cubes into a medium size bowl or jug and add 425ml (¾pint) hot water, stir until the stock cubes have dissolved. Place the cornflour into a cup and stir in 250ml cold water. Place the meat tin over a medium heat, deglaze the meat tin by pouring in the hot beef stock. Heat the mixture until bubbles start to appear, keep stirring until all the cooked-on juices have completely dissolved. Give the cornflour and water a quick stir (the cornflour will have settled to the bottom of the cup) and gradually pour the mixture into the meat tin. It is absolutely essential that your continue to stir the gravy until the bubbles reappear, the mixture will change from a milky brown colour to to a rich thickened gravy as the bubbles start to appear. You will now have the perfect gravy and by this time the Yorkshire puddings should be ready

ROAST LAMB WITH ORANGE AND ROSEMARY. Serves 4 - 6 Cooking time: Medium - 25 minutes per 450g (1lb) plus 25minutes. Well done 30minutes per 450g (1lb) plus 30 minutes. Oven Temperature Gas mark 4-5 180°C - 350°F. Ingredients: Lean lamb leg joint, orange zest and juice, garlic, fresh rosemary, orange marmalade & gravy granules. Method: Take 1.25kg (2½lb) lean lamb leg joint and make several slits into the joint. Mix together the zest of 1 orange, shredded, 2 cloves of garlic, sliced, and 2 sprigs of fresh rosemary, leaves taken off the stalk with 15ml (1tbsp) oil. Stuff this mixture into the slits, weigh the joint and calculate the cooking time. Place onto a rack in a roasting tray and open roast in a preheated oven. 10-15 minutes before the end of cooking time glaze the joint with 30ml (2tbsp) orange marmalade. To make the gravy mix together 150ml (1/4 pt) water with the juice of the orange and the juices from the pan (drain off any fat first). Add 15ml (1tbsp) orange marmalade, 15ml (1tbsp) rosemary chopped and 30ml (2tbsp) gravy granules. Bring to the boil and heat until thickened. Serve the lamb with roast or mashed potato and roasted or steamed seasonal vegetables.

STEAK & KIDNEY PIE. Serves 4. Cooking time: 2 hours at gas mark 4 - 5, 180°C - 350°F. Ingredients: 450g (1lb) Lean cubed braising, chuck or stewing steak, also blade or shin may be used, 225g (8oz) Ox kidney (cored and chopped) , 1 Onion, 100g (4oz) Mushrooms, 300ml (½) Stock , 30ml (2tbsp) Tomato purée , 30ml (2tbsp) Gravy granules. Puff pastry & beaten egg. Method: In a pan heat 15ml (1tbsp) oil and brown 450g (1lb) lean beef cubes for 4-5 minutes. Transfer to a large ovenproof pie dish. Add 225g (80oz) kidney, cored and cut into pieces, 1 onion, sliced and 100g (4oz) mushrooms cut into pieces. Mix together 300ml (½pt) stock, 30ml (2tbsp) tomato puree and 30 ml (2tbsp) gravy granules and pour over the meat and vegetables. Roll out 500g puff pastry big enough to cover the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edge to seal. Brush with beaten egg and place into a preheated oven for 2 hours; cover with foil once the pastry has risen and is golden to prevent burning. Serve with mashed potato, peas and additional gravy.

HOT BEEF SATAYS. Serves 4. Cooking time: Rare - 21/2 minutes on each side. Medium: - 4 minutes on each side. Well done: - 6 minutes on each side. Ingredients: 450gm (1lb) lean beef sirloin, rump or topside steaks, cut into2.5cm (1inch) cubes.  Ingredients for Marinade: 30ml (2tbs) coconut milk, 5ml (1tsp) light soft brown sugar, 1 red chili deseeded and finely chopped, 1 garlic clove peeled and finely crushed, salt and pepper, handful freshly chopped coriander. Extra chili and coriander, finely chopped for garnish. Method: Prepare the marinade ingredients in a large shallow bowl. Thread equal amounts of the beef cube onto 4 short metal or wooden skewers and place into the marinade and coat the beef cubes. Cover and marinate in the refrigerator for 20 minutes. Cook the steaks according to preference on a preheated grill or barbecue, turning once. Sprinkle the satays with the coriander and chili garnish and serve with salad and crusty bread

ROAST LAMB WITH PLUM, APPLE & CIDER CHUTNEY. Serves 4 - 6. Cooking time: Medium 25mins per 450g (1lb) plus 25 min's. Well done 30mins per 450g (1lb) plus 30 min's. Ingredients: Lean leg of lamb, brown sugar, cinnamon, plums, eating apple and cider. Method: Take a 1.25kg (2 ½ lb) lean lamb leg joint (calculate cooking time). Place onto a rack in a roasting tin and rub with 15ml (1tbsp) muscavaddo sugar and 5ml (1tsp) cinnamon mixed together. Open roast in a pre heated oven for the calculated cooking time. Chutney: Place 3 plums stoned and diced and 1eating apple cored and diced into a pan. Add 150ml (¼pt) cider, 15-30ml (1-2tbsp) muscavado sugar and a pinch of cinnamon. Bring to the boil and simmer for approximately 15-20 minutes until the fruit has softened and most of the cider has evaporated. Serve with the chutney, seasonal vegetables and roast or new potatoes.

Online Catalogue |  Recipes.