Christmas Recipes

Roast this portion of the suckling pig over tempered coals. Alternatively, this will cook beautifully in an oven low and slow. When cooked perfectly, this piglet will deliver you the most incredible crispy, crunchy crackling and soft, succulent meat.   INGREDIENTS: 1 Vic's Suckling Pig Quarter 150ml oil salt   PREP TIME: 10 minutes   COOKING TIME: 45 minutes   REST TIME: 10 minutes   COOKING INSTRUCTIONS:  Remove the suckling shoulder from the fridge and cover with salt and let it sit outside the fridge for one hour to come to room temperature. Once the shoulder has come to room temperature, wipe off...

Leftovers? No problem - we have the answer.  INGREDIENTS: 3 cups leftover turkey shredded 1 cup leftover ham cut into lardons 2 eschalots 200g swiss brown mushrooms 200ml crème fraiche ¼ cup water 3 tbsp butter 1 tbsp tarragon mustard 1 sheet puff pastry olive oil salt & pepper  *Optional: add some frozen peas for a pop of colour and extra veg   PREP TIME: 10 minutes   COOKING INSTRUCTIONS: Pre-heat oven to 200°C  Fry, eschalots, mushrooms in olive oil and butter for 2-3 mins. Add leftover ham and shredded turkey, fry for an additional 2-3 mins. Add 1tbsp tarragon mustard...

The simplest Christmas roast to prepare (and one of the tastiest!). Our talented team of chefs take tender pork belly and stuff with white pepper, garlic, oregano, and fennel before carefully hand-tying. INGREDIENTS: 1 Vic's hand-tied porchetta 150ml olive oil Sea salt    PREP TIME: 1 hour (plus, overnight drying)    COOKING INSTRUCTIONS: For the perfect crackling every time remove the porchetta from the fridge and packaging the day before you want to cook it. Place on a rack over a baking tray and pour over boiling water to open the score marks before salting.  Pat dry and cover generously with salt....

  The ultimate Christmas centrepiece. These beautiful whole turkeys have been expertly prepared and are ready to roast.   INGREDIENTS: 1 whole turkey 1 egg 500g pork mince 100g blanched chestnuts 40g breadcrumbs 120g bacon (approx. 3-4 rashers) 2 eschallot 3 garlic cloves  salt & pepper 150ml oil 250ml water   PREP TIME:  1 hour   COOKING TIME:  30 minutes per 500g   REST TIME: 20 minutes   COOKING INSTRUCTIONS: If your turkey is frozen, you will need to start to defrost your turkey the day prior to cooking, by placing it on a tray in the refrigerator uncovered. Preparing...