• Dressed Boneless Turkey Crown with Streaky Bacon Lattice (2.5kg)

Cooking Instructions: 2 hours at 180°c / Gas Mark 5

• Rolled Free Range Pork Loin with British Apple Stuffing (1kg)

Cooking Instructions: 30 mins at 200°c / Gas Mark 7, followed by 1 hour at 160°c / Gas Mark 4

• Herb Crusted Dry Aged Sirloin of Beef (1kg)

Cooking Instructions: 20 mins at 200°c / Gas Mark 7, followed by 45 mins at 170°c / Gas Mark 5 (To cook to medium)

• Handmade Pigs in Blankets

Cooking Instructions: 30 mins at 180°c / Gas Mark 5

• Olde English Sausage Meat Stuffing

Cooking Instructions: 25 mins at 180°c / Gas Mark 5

• Homemade Lincolnshire Sausages

• Premium Dry Cured Back Bacon

Additional Weight Cooking:

Your meat joint will be a minimum weight of what is listed in the hamper. However, if it is bigger (see label for correct weight), use the guide below for additional cooking times:

• Turkey Crown - add 3 mins per additional 100g

• Festive Ham - add 6 mins per additional 100g

• Pork Loin - add 6 mins per additional 100g

• Rolled Sirloin - add 3 mins per additional 100g

• Lamb - add 4 mins per additional 100g

Resting Time:

It is very important to let your meat rest after cooking and before serving.

Turkey Crown

After cooking, wrap in two extra layers of foil, and three or four tea towels and allow to rest for at least one hour. It will still be warm, but most importantly it will keep the Turkey moist.

Other Meats

After cooking, rest for thirty minutes before serving.

Chef’s Top Tip:

Consider wrapping your joints of meat in greaseproof paper and then tin foil. This way the meat will not stick to the foil when it’s unwrapped.