Hand produced main courses at this time of the year, can prove to be expensive and time consuming. We have streamlined our production to make these products affordable without compromising quality.

TURKEY

Turkey breast lobe with cranberry, sage and a red onion farce.

For your traditional Christmas lunches.

2-3kg rolls - sold per kg (serves 10-12)

GOOSE

Goose breast with winterberries, sun-dried tomatoes and a tarragon mousse.

A seasonal favourite menu item. Using only the breast meat and fresh berries to compliment the flavour of the goose.

300-400g - sold each (2 will serve 3 portions)

PORK

Roulade of pork with an apple, apricot and fresh herb forcemeat.

An attractive alternative to seasonal favourites, which is often appreciated at this time of the year.

250-300g - sold each (2 will serve 3 portions)

CHICKEN

Chicken supreme with smoked Applewood Cheddar, bacon and basil mousseline.

Low in fat but high in taste! - the rich combination of cheese and bacon are offset by the subtlety of the mousse.

225-250g - sold each - (single portion)

DUCK

Magret de canard marinated in olive oil with mandarin and fresh mint.

An unusual combination of flavours which must be tried to be appreciated.

175-200g - sold each - (single portion)

LAMB

Noissette of English lamb rolled with a chestnut and wild mushroom stuffing.

Using the best cut from English lamb, this makes a classical addition to your seasonal menu.

400-500g - sold each - (serves 2)

BEEF

Medallions of aged Scotch beef fillet with horseradish and 'banana shallot' mousseline.

These small mignons cook quickly and are a very popular alternative to poultry.

85-95g - sold each (serve 2 per portion)