Christmas Recipes

  • Pancetta butter for festive sprouts

    Pancetta butter for festive sprouts

    How to use our pancetta butter for your festive sprouts (sprouts not included)

    After boiling your brussel sprouts put a pan on a medium heat, add the sprouts and a good portion of the butter so they become covered in the butter. This will add extra juiciness and even more flavour thanks to the pancetta.

    If you prefer shredded sprouts, add them raw to the pan with the butter.

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  • Festive Turkey Crown - how to cook

    Festive Turkey Crown - how to cook

    This recipe applies to all turkey crowns whether it's covered in bacon or not, with or without stuffing.

    Take the crown out of the fridge 30 minutes before roasting.

    Pre heat the oven to 180 deg C.

    Put the crown in a roasting tray and cook for 40 mins per kilogram plus an extra 20 minutes.

    Once cooked allow the crown to rest for 20-30 minutes. 

    The beauty of the crown is it's so easy to carve and serve.


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  • Leftover Christmas ham & Manchego croquettes by Barry Horne

    Leftover Christmas ham & Manchego croquettes by Barry Horne


    Place a saucepan on a medium heat and add the butter. When melted add the flour and cook for 1-2 mins. Slowly add the milk to make a bechamel sauce.

    Add the grated cheese and tear in the ham into chunky pieces and stir to incorporate into the sauce, add the mustard and season to taste.

    Cool this for 4-5 mins on a medium heat and then transfer to a lightly greased dish, refrigerate for at least 4 hours or you can do it overnight.

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  • Winter Salad with Leftover Chicken, Squash and Feta by Barry Horne

    Winter salad

    Ingredients: (serves 2)

    300g Leftover roast chicken

    1 Small butternut squash

    100g Feta

    100g Blanched broad beans

    100g Lambs lettuce (or any leaves you like)

    5g Flat leaf parsley (roughly chopped)

    1 tbsp Fennel seed

    1 tsp Chilli flakes

    2 tbsp Olive oil Salt and pepper

    50ml of salad dressing



    Start by peeling the squash and dicing into small cubes, place in a large baking tray and add the fennel seed, olive oil, chilli flakes and a good amount of salt and pepper. Roast in an oven at 180˚C for 20-25 minutes or until soft. Take out and leave to cool. When the squash is at room temperature, begin to assemble the salad. On a large platter add the salad leaves and parsley, give them a little dressing (I used a classic French dressing) on the plate, then add the roast squash. Scatter over the blanched broad beans, and dress again with the dressing. Add the sliced up turkey and then crumble the feta all over.

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  • Roast Turkey - Stuffing Tips

    Turkey Stuffing Tips from Provenance Village Butcher

    Stuffing, whether for Thanksgiving or Christmas, or indeed any time of year, is for many a highlight, so you want to do it right.

    We asked Barry, our in-house chef, for some tips...

    - When filling the cavity, make sure not to add too much stuffing, you want to put a flat layer on the bottom of the cavity so you can allow hot air to flow through the bird while cooking.

    - If making a stuffing, you want it to be full of flavour! I use lots of onions, usually softened down with (a lot of!) butter, plenty of herbs such as sage, thyme, rosemary and marjoram. And, I like to use the zest of an orange.

    - Chestnuts are also a great addition to stuffings as they have a beautiful sweet and savoury flavour.

    - If doing a meat stuffing, I like to make it in advance, roll into balls and then freeze them. Defrost them the morning before the big day in the fridge, then they are ready to go strain in the oven.

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  • Gammon with Honey & Mustard Glaze

    Gammon with Honey & Mustard Glaze
    Place the gammon in a large pot and cover with water, bring to the boil and as soon as it reaches boiling point, empty out the water. This will get rid of any excess salt.
    Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kg. Once cooked, take out the gammon to cool.
    When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.
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