Thank you for your order. To help you know exactly what's inside and how to best serve your Christmas feast, we've included all ingredients, allergens and serving instructions via the links below. Please take a moment to have a look before you enjoy.
Keep chilled until ready to reheat. Place the soup in a medium size saucepan and place on a medium heat for 5 minutes until hot. Transfer the soup into a serving bowl and garnish with the hazelnut and spinach pesto. Serve immediately.
Soup [water, artichoke [Jerusalem artichoke], whole milk [cow's milk], potato maris piper [maris piper potatoes], white wine [de-alcoholised wine from concentrate, white wine, grape concentrate, salt, natural flavouring, preservative potassium metabisulphite], pomace oil, leeks [leeks], banana shallot [shallots], white miso [soybean, rice, salt, ethanol, riboflavin], unsalted butter [cow's milk], vegetable bouillon [sea salt, potato starch, hydrolysed vegetable protein, soya, sunflower oil, rapeseed oil, onion, parsnip, carrot, leek, celery seed, parsley, turmeric, white pepper, garlic, mace, lovage, nutmeg], garlic, salt, black pepper], pesto [extra virgin olive oil, lightly roasted hazelnut [hazelnuts], spinach trimmed [spinach], chives, tarragon [tarragon], white wine vinegar [sulphur dioxide], green chilli [green chilli], lemon zest, garlic, salt], extra virgin olive oil, chives
Contains: Celery, Hazelnuts, Milk, Nuts, Soya, Sulphur Dioxide and Sulphites
May Contain: Cereals containing Gluten
Preheat the oven to 180°C. Spread the root vegetables and greens mix out onto a flat tray. Heat in the oven for 15 minutes. Remove and place on a large platter. Spoon over the blue cheese dressing.
Parsnip mix [parsnip [Parsnip], carrot [carrot], red onion [red onion], pomace oil, salt, thyme picked [thyme]], cabbage [Cavolo Nero], pickled walnut [walnuts, sugar, water, barley malt vinegar, salt, acetic acid, natural flavouring], dressing [sour cream [milk, cream, starter cultures], Valdeon Blue Cheese [milk, calcium chloride, lactic cultures, animal rennet, salt, penicillium roqueforti], full-fat cream cheese [milk, cream permeate, salt, tapioca starch, stabiliser, bacterial starter culture], chives, Roquefort [unpasteurised sheep's milk, salt, animal rennet, lactic starter cultures, penicillium roqueforti, yeast], lemon zest, sea salt]
Contains: Barley, Cereals containing Gluten, Milk, Nuts, Walnuts
Keep chilled until 15 minutes before serving. Preheat the oven to 180°C. Spread the squash out on a roasting tray. Heat up in the oven for 15 minutes. Place on a serving platter and rest for five minutes. Sprinkle over the pecorino shards. Alternatively, serve at room temperature.
Roasted butternut squash [butternut squash [butternut squash], pomace oil, sea salt, cumin, nutmeg], orange glaze [orange juice, honey, extra virgin olive oil, cider vinegar [sodium bi sulphite], orange blossom water, sea salt], pecorino cheese [milk, salt, animal rennet], pumpkin seeds mix [pumpkin seeds, pomace oil, orange blossom water, sea salt]
Contains: Milk, Sulphur Dioxide and Sulphites
Keep chilled until 15 minutes before serving. Preheat the oven to 180°C. Spread the brussels sprouts out on a roasting tray. Heat up in the oven for 15 minutes. Serve immediately.
Cooked Brussels sprouts [Brussels sprouts, olive oil, salt, black pepper], balsamic shallots [banana shallot [shallots (100%)], balsamic vinegar [wine vinegar sulphites, grape must, caramel colour], soft brown sugar [cane molasses, partially inverted sugar syrup], sea salt], cabbage [cavolo nero], dressing [olive oil, confit garlic [garlic, pomace oil], maple syrup, sea salt, black pepper], chestnut crumble [chestnuts, pomace oil, sea salt], fried pancetta [pancetta diced [pork, salt, sugar, preservatives E250 E252], rapeseed oil], fried sage [rapeseed oil, sage]
Contains: Sulphur Dioxide and Sulphites
Keep chilled until ready to reheat. Preheat the oven to 180°C. Cover with foil and reheat for 12-15 minutes until piping hot.
Roasted cauliflower [cauliflower [cauliflower], pomace oil, sea salt, black pepper], cream [whipping cream [milk], garlic, black pepper, thyme, lemon zest, sea salt], crumble [parmigiano Reggiano [milk, sea salt, calves rennet, lysozyme from egg], plain flour [wheat, calcium carbonate, iron, niacin, thiamine], unsalted butter [cow's milk], parsley [parsley], lemon zest [lemon], soft brown sugar [cane molasses, partially inverted sugar syrup], sea salt, black pepper, cumin, coriander ground], cherry tomatoes roasted [cherry tomato]
Contains: Cereals containing Gluten, Eggs, Milk, Wheat
May Contain: Barley, Oats, Rye, Soya
In two separate medium-sized pans, heat the mash and mushrooms over medium heat for 5 minutes, until hot. Spoon the mash onto a platter, then mix the mushrooms with the herb salsa and spoon over the mash. Serve hot.
Potato mash [potato Maris Piper, double cream [milk], unsalted butter [cow's milk], sour cream [milk, cream, starter cultures], salt], roasted mushrooms [oyster mushrooms, chestnut mushroom, pomace oil, garlic, salt], herb salsa [extra virgin olive oil, parsley [parsley], red chilli [red chilli], lemon juice, oregano [oregano], sea salt, black pepper]
Contains: Milk
Place the cabbage in a medium saucepan with a lid. Turn to a medium-high heat and cook for 5 to 7 minutes, stirring occasionally, until hot throughout.
Red cabbage cooking [red cabbage [cabbage red], red onion [red onion], granny smith apple [green apple], pomace oil, red cabbage glaze [red wine vinegar [sulphur dioxide], redcurrant jelly [glucose-fructose syrup, redcurrant juice from concentrate, pectin, citric acid, sodium citrates], dark brown sugar [sugar, cane molasses], ginger peeled [ginger], pomegranate molasses, salt, allspice pimento, star anise, nutmeg, ground cloves], cinnamon sticks], parsley [parsley]
Contains: Sulphur Dioxide and Sulphites
Keep chilled until ready to reheat. Preheat the oven to 180°C. Spread the stuffing out in an ovenproof dish or on a parchment-lined baking tray. Place in the oven and bake for 10 to 12 minutes until a crust forms and the centre is warmed through.
Stuffing mix [onion, Sausages Cumberland [pork, water, rusk wheat, salt, spices, sage, preservative E221, dextrose, stabiliser E450, flavour enhancer E321, antioxidant E301 E331, sulphur dioxide], chestnuts, vegetable bouillon [sea salt, potato starch, hydrolysed vegetable protein, soya, sunflower oil, rapeseed oil, onion, parsnip, carrot, leek, celery seed, parsley, turmeric, white pepper, garlic, mace, lovage, nutmeg], sourdough breadcrumbs [sourdough [wheat, rye, salt]], celery slices [celery (100%) [celery]], dried figs [rice flour, salt], olive oil, parsley [parsley], sea salt, sage, brandy [brandy, water, sugar, caramel], black pepper]
Contains: Celery, Cereals containing Gluten, Rye, Soya, Sulphur Dioxide and Sulphites, Wheat
May Contain: Almonds, Barley, Eggs, Hazelnuts, Lupin, Milk, Mustard, Nuts, Oats, Peanuts, Pistachio Nuts, Sesame, Walnuts
Keep chilled until ready to reheat. Preheat the oven to 180°C. Spread the stuffing out in an ovenproof dish or on a parchment-lined baking tray. Place in the oven and bake for 10 to 12 minutes until a crust forms and the centre is warmed through.
Dried apricot and sour cherry stuffing with celery and rosemary [celery slices [celery (100%) [celery]], onion, sourdough breadcrumbs [sourdough [wheat, rye, salt]], dried apricots [sulphur dioxide], dried cherries [sugar, sunflower oil], parsley [parsley (100%)], unsalted butter [cow's milk], olive oil, sea salt, black pepper, rosemary picked [rosemary], caraway seeds, cumin seeds, milk [milk]]
Contains: Celery, Cereals containing Gluten, Milk, Rye, Sulphur Dioxide and Sulphites, Wheat
May Contain: Almonds, Barley, Eggs, Hazelnuts, Lupin, Mustard, Nuts, Oats, Peanuts, Pistachio Nuts, Sesame, Walnuts
