Create Your Own Christmas Dinner

A higher-welfare English turkey breast wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A higher-welfare English turkey crown wrapped in sweet-cure bacon, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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A succulent, higher-welfare English turkey thigh rolled with a spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Succulent higher-welfare turkey breast with lemon and parsley, topped with a cranberry, apricot and pork stuffing, wrapped in streaky bacon.

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A generous higher-welfare English turkey crown, with six duck breasts rolled inside, stuffed with a spiced apricot, ginger and higher-welfare sausagemeat from Speldhurst butchers.

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Sliced Portobello mushrooms with celeriac, baby spinach, pine nuts and a white wine and garlic cream, wrapped in crisp puff pastry.

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Speckled lentils slow cooked with lightly spiced leeks and pearl barley, topped with red onion chutney, thyme-roasted squash and sunflower seeds.

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English mustard and herb crusted two-bone fore rib, aged for 21 days, with a smoked bacon, chestnut and shallot stuffing on the side, and a port and redcurrant sauce.

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Beef sirloin, aged for 21 days, with a herby smoked back bacon stuffing and a porcini-infused red wine jus.

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Slow-roasted boneless British lamb shoulder with handmade stuffing and a port, orange and cranberry jus.

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An amazing blend of flavours and textures with toasted nuts, apricots, mushrooms and herbs, and a layer of red onion marmalade on top.

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Crisp puff pastry topped with a handmade red onion marmalade and thyme-roasted beetroot and butternut squash.

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Seared fillet of beef topped with a porcini and Portobello mushroom duxelle and chicken liver paté, wrapped in crisp puff pastry, and served with a velvety port and red wine jus.

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Salmon fillets filled with spinach, caper, lemon, crème fraiche and dill, wrapped in all-butter puff pastry and glazed with dill and juniper.

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Puff pastry topped with red onion marmalade, roasted celeriac, with a ring of shallots, and a Stilton and Somerset Cheddar fondant centre.

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Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.

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In a creamy white wine sauce topped with a chestnut, sage and onion stuffing.

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Wild British venison fillets with red wine, spinach and chestnut mushrooms, individually wrapped in golden puff pastry.

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Responsibly-caught monkfish fillets rolled in dry-cured ham from Dingley Dell Farm, with a tarragon, lemon and chilli butter sauce.

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Higher-welfare sausagemeat stuffing from Speldhurst butchers with cranberries, leeks, herbs and chestnuts, wrapped in streaky bacon.

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Brussels sprouts and sliced leeks, sautéed in butter and parsley.

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Parsnips ready for roasting, tossed with pure Canadian maple syrup, orange juice and thyme.

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Roasted cauliflower florets in a rich cheese sauce made with vintage and mature Cheddar, topped with roasted cauliflower stem, and a cheese and parsley crumb.

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Cumberland chipolatas from Speldhurst butchers wrapped in streaky bacon.

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Hand-cut carrots glazed with marmalade, orange and thyme.

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A gently spiced apricot, ginger and higher-welfare sausagemeat stuffing from Speldhurst butchers.

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Crisp and fluffy British potatoes roasted in rapeseed oil with a touch of salt.

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Red cabbage and Bramley apples slowly braised in red wine with juniper berries and a little white wine vinegar.

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Layers of thinly sliced potatoes baked in a mature Cheddar cheese and double cream sauce.

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A medley of cavolo nero, sliced green beans and sautéed cabbage with a subtle herb dressing of parsley and chives.

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Sauteed leeks and plump peas with lemon, basil and parsley butter.

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Mashed potato, cream, butter, sea salt and cracked black pepper.

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A rich, slow-cooked turkey gravy gently simmered with bay, rosemary and thyme.

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A rich, slow-cooked roasted vegetable gravy gently simmered with bay, rosemary and thyme.

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A traditional bread sauce made with breadcrumbs, onion, thyme, bay and cloves.

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Cranberries cooked slowly with orange juice, port and spices.

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