On the menu – Roasted Hampshire Turkey
ROASTED HAMPSHIRE TURKEY WITH CRANBERRY AND CHESTNUT STUFFING, PIGS IN BLANKETS, GOOSE FAT ROASTED POTATOES, BRUSSELS SPROUTS AND ROASTED CARROTS & PARSNIPS
We are getting typically festive with this month?s dish with the traditional Christmas dinner, with an Adam Fargin twist of course!
“Christmas dinner as we all know, is a traditional dish that everyone worries about all year. My advice is to keep it simple and let the flavours do the talking. In this dish I have used locally sourced turkey filled with a homemade fruity stuffing incorporating apricots and cranberries and adding a nutty element with chestnuts. The turkey is formed into a parcel to keep the meat succulent and juicy and surrounded with bacon. I have served the dish with the Christmas favourites of roast potatoes, cooked in goose fat, and carrots and parsnips. The good old Brussel sprout makes an appearance too. You either love them or hate them! All in all this is a classic dish that, for me, offers the comfort, familiarity and memories of a family Christmas.”
More from this issue
In the cellar