A different class of Chinese restaurant. It was 28 years ago, during the long, hot summer of 1990 that I first set foot on Bellevue Road, Wandsworth ... Read Feature
Preparation Time: 30 minutes Cooking Time: 6 hours
1 field&flower medium turkey (5-6kg), 100g Softened butter, 1 tbsp Chopped parsley, 2 tsp Chopped fresh thyme, 2 tsp Grated orange peel, 6 Thin orange slices, 1 Garlic head, halved horizontally, Small handful fresh thyme sprigs, 2 Onions, peeled and each cut into eighths, 2 Carrots, cut into 3cm pieces, 2 Celery stalks, cut into 3cm pieces, 2 Cups turkey or field&flower chicken stock, Salt and black pepper
1. Preheat your oven to 180C (350F)
2. Mix the butter, thyme, parsley and orange peel in a bowl and season to taste
3. Beginning at the neck end of the bird and using your fingers, carefully make a pocket between the flesh and skin of the turkey breasts
4. Gently slide all but 1 tablespoon of the butter mixture into the pocket under the skin and spread the butter to cover the turkey breasts
5. Slide the orange slices underneath the skin and over the breasts
6. Stuff the main turkey cavity with the garlic halves, thyme sprigs and a quarter of the onions, carrots and celery
7. Truss the turkey then spread the reserved tablespoon of butter mixture over the whole bird before sprinkling with salt and pepper
8. Place the remaining onions, carrots and celery in the bottom of a large roasting pan
9. Place the turkey on top of the vegetables and pour over 1 cup of stock. Cover the breasts with foil and roast for 2 hours
10. Remove the foil and add the remaining 1 cup of stock
11. Continue roasting for 3 ½ to 4 hours, or until an instant read thermometer inserted into the thigh registers 80C
Always remove your turkey from the fridge at least 1 hour before cooking.
For crispier skin, unwrap the turkey the day before roasting and leave it uncovered in the fridge overnight.
To ensure your bird is cooked evenly, avoid filling the main body with stuffing. Instead, cook your stuffing separately and fill the turkey when it’s resting after it has cooked.
When your turkey is done, take it out of the tray and turn upside down – leave it somewhere warm for 45 minutes to let the juices run through.
Buy your field&flower turkey here.
Preparation Time: 30 minutes Soaking Time: Overnight Cooking Time: 3 ½ hours Serves: 12-16
1 3kg field&flower unsmoked gammon joint , Apple Juice Cider , Handful of whole Peppercorns , Cloves , 1 Apple , 1 Onion , Maple Syrup , ½ Lemon , Olive Oil , Runny Honey, Marmite (optional)
1. Leave skin on at this point and soak overnight in water.
2. Remove water and, in a large enough casserole dish, cover Gammon with Apple Juice and Cider as well as the peppercorns and a scattering of cloves.
3. Add the apple and onion to the dish. Bring to the boil then simmer lid on for 2-2 ½ hours depending on size of Gammon (After 30 mins remove scum from cooking liquid).
4. Remove from liquid and allow joint to rest. When cool enough remove skin leaving the fat exposed and score the fat into diamond patterns. Dress the fat with cloves.
5. Heat Oven to 240C.
6. Mix a good measure of maple syrup with a splash of extra virgin olive oil, the juice of half a lemon a squirt of runny honey and a teaspoon of Marmite.
7. Place Gammon on a rack in a roasting tin and put into hot oven for 10 minutes dressed only with the cloves, reducing temperature to 180C as you do so.
8. After 10 minutes remove the gammon and brush the marinade onto the exposed fat. Return to the oven for 10-15 minutes.
9. Remove the Gammon again and brush with more marinade mixture. Return to the oven for a further 10 minutes.
10. Remove the gammon once again and brush with remaining marinade. Return to the oven for a further 10 minutes.
11. Remove the Gammon from the oven and allow to rest. Carve when ready to serve.
Buy your field&flower gammon here.
There’s nothing like the smell of a goose roasting in the oven! A goose is a great alternative to a turkey for Christmas day. This recipe is extremely simple and requires little work… meaning more time to spend with your friends and family! Enjoy.
Preparation Time: 10 minutes Cooking Time: 2hr 45mins
4.5kg field&flower goose, Olive oil, 1 bulb of garlic, Zest of 1 orange, 2tsp cinnamon, 2tsp Chinese 5 spice, 1tsp grated nutmeg, 100g star anise, 4 cinnamon sticks, 30g black peppercorns, 30g sea salt, 6 clementine’s or oranges (sliced)
1. Remove the goose from its packaging. Remove the giblets from the cavity and save for making gravy. Pat the goose dry and prick all over with a skewer or sharp knife.
2. In a bowl, mix together the orange zest, cinnamon, Chinese 5 spice, nutmeg and salt. Rub the goose with olive oil and then rub the seasoning into the goose’s skin.
3. Slice the end off the garlic bulb and place in the cavity of the goose.
4. Place your goose in a roasting tray and scatter the clementine’s, black peppercorns, cinnamon sticks and star anise around the bird. Drizzle with a little olive oil.
5. Place into a preheated oven at 160°C/Gas 3 and cook for a total of 2hr 45mins.
6. Every hour, remove the goose from the oven and ladle the fat out of the pan. Baste the bird and return to the oven. For the final 45 minutes, turn the oven up to 190°C/Gas 5 to crisp up the skin.
7.When the goose is cooked. Remove from the oven and leave to rest for a minimum of 20 minutes.
8. Carve the goose and serve!
Preparation Time: 10 minutes Cooking Time: 25 minutes Serves: 4
For the paste: 6-8 green finger chillies , 7cm ginger root , 3 kafir lie leaves , Zest of one kafir lime , 1 banana shallot, 3 cloves of garlic , 2 tsp shrimp paste , 1 large handful of coriander stalks , 3 stalks of lemongrass, outer leaves removed then bruised and split
For the main curry: 4 portions of leftover field&flower turkey , 800ml coconut milk , 7 baby aubergines, trimmed and cut in half lengthways 6 baby courgettes, trimmed and cut in half lengthways , 1 handful mange tout, trimmed , Juice of 1-2 limes , Fresh coriander leaves and a red chilli to garnish
1. To make the paste, blend all the ingredients, but not the lemongrass in a food processor.
2. In a deep frying pan or wok, heat the coconut milk along with the lemongrass stalks on a medium heat. Once it starts to bubble, add the paste. Stir and taste.
3. Add the vegetables and let simmer for 3-5 minutes. Simmer until the vegetables are become soft, around 15-20 mins.
4. Add the turkey and continue to simmer until the turkey is warmed through.
5. At the last minute, squeeze in the lime juice and garnish with the fresh coriander leaves the chopped red chilli.
6. Serve with sticky rice.
Buy your field&flower Turkey here.
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