Turkey

Italian Stuffed Turkey Breast with Verjuice and Roasted Pears

Wrapped in prosciutto after being stuffed with Italian-inspired pork herb mixture, these turkey breasts are sure to be succulent and packed full of flavour.

Pancetta Wrapped Turkey

This Pancetta Wrapped Turkey is a modern twist to a Christmas classic, this pancetta will keep the turkey tender and […]

Ham and Brie Free-Form Tarts With Pickled Cherries

Ham and Brie Free-Form Tarts With Pickled Cherries is a great way to use your festive leftover. This recipe ensures […]

Chicken Shawarma

The traditional way to roast meat for shawarma is on a revolving, vertical spit where joints of lamb, chicken, beef, veal and water buffalo are cooked slowly, often for up to a day. The meat is then thinly sliced and served topped with tahini before being served on a plate or wrapped in a soft flatbread. As not many of us have a revolving spit in our kitchens, pay-frying the meat – in this case chicken – is a more practical way to cook a shawarma at home.

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