Roast Turkey Dinner: Roast breast of turkey, sage & onion stuffing, pigs in blankets, turkey gravy & cranberry sauce (served with potatoes & duck fat, brussel sprouts with lardons & chestnuts, bashed root vegetables)

Serves 2

(contains - gluten, sulphates, trace of nuts)

All food is prepared in kitchens where nuts, peanuts, mustard, soya, celery, fish, sulphates & gluten are also used.

MEAT

Place foil container with lid on in a preheated oven (180C) for 20-22 minutes.

VEG

Chateau potatoes with duck fat:
Preheat a roasting dish, add duck fat, add potatoes place in preheated oven (180C) roast for 20-25 minutes, turn potatoes, baste with duck fat and roast for a further 15-20 min

Mulled wine braised cabbage:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.

Brussel sprouts dry and aged bacon and chestnuts:
In a medium heat frying pan add bacon lardons and stir until golden brown. At the same time in a pot of rolling, boiling salted water add brussel sprouts and cook for 3-4 minutes. When brussel sprouts are tender, drain, place in a pan with lardons and sprinkle with chestnuts.

Butter bashed root vegetables:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.