A seasonal, rolled, boneless shoulder of lamb roasted with fresh rhubarb and served with a rhubarb and cider gravy. This is a simple dish with a cost effective cut of meat.
It’s a quick and simple dish to make and can also be made up to a day in advance.
As a great alternative roast at Christmas, duck breast is easy to prepare, cook and serve. It goes well with traditional festive flavours and in this recipe we have combined cranberry and port to give a rich and full flavoured gravy.
A Christmas ham or gammon is a great way to stretch the same dish across the seasonal menu. Either hot as a roast or cold, with pickles on Boxing day. In this recipe we combine orange juice and Bisto Ham Bouillon, to give a sweet smokey flavour and then glaze this with honey, marmalade and a touch of mustard.
This is a great way to serve a traditional turkey with all the trimmings. The bacon stops the turkey from drying out and using stuffing down the centre, helps keep the costs down. It can be prepared well in advance of service and also freezes well.