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FARMERS • ARTISAN • EXCELLENCE • TASTE • INNOVATION

FARMERS • ARTISAN • EXCELLENCE • TASTE • INNOVATION

Home of award winning Label Anglais chicken.                                                                                                                                                                                         
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As mentioned on ‘Foodie Thursday’ on the Simon Mayo Radio 2 Drive time show

Cooking instructions

Bronze Free Range Turkey

Whole Christmas turkey

Three Bird Roast - Turkey, Duck, Pheasant

Three Bird Roast

Six Bird Roast

Boneless Turkey Breast

Boneless Turkey Breast Joint

Boneless Stuffed Turkey Breast

Boneless Stuffed Turkey Breast

Label Anglais Apple Fed Cockerel

Apple Fed Cockerel

Recipes

Roast British turkey with spinach and pine kernel stuffing

Serves 10-12 Preparation time: 15 minutes Cooking time: 20 minutes per kg + 90 minutes (for 5.5kg = 3 hours 20 minutes) Calories per portion for the turkey: 49 calories per 25g (per average portion – 100g = 196) Calories for the stuffing: 154-128 per portion Fat content per portion: 1.9g per 25g (per average […]

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Moroccan turkey with couscous

Serves 4 Preparation Time: 12 – 15 minutes plus 15 minutes marinating time Cooking Time: 1 ¼ hours Calories per portion: 371 Fat Per Portion: 7.9g   Ingredients A 675kg/1½ lb. boneless turkey thigh or breast joint 2 garlic cloves, peeled and crushed 1 tsp. ground ginger 1 tsp. ground cumin 1 tsp. ground paprika […]

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Bacon Topped Turkey

Fat Per Portion: 8.5gm Preparation Time: 10 to 12 minutes Cooking Time: 1 hour 26 minutes Ingredients 1 x 800g / 1lb 12oz British turkey breast roll joint 4-5 tbsp redcurrant jelly 1 tbsp oil 1 small onion, peeled and finely chopped 2-3 garlic cloves, peeled and crushed 50g / 2oz button mushrooms, wiped and […]

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Turkey steaks with crème fraiche and cider sauce

Serves 4 10 minutes to prepare 40 minutes to cook Ingredients 12 shallots 2tbsp sunflower oil 25g/1oz butter 4 British Turkey breast steaks 300ml/1/2pt dry cider 1 chicken stock cube 1tsp chopped fresh thyme 200ml/7fl oz crème fraiche To garnish: 50g/2oz butter 1tbsp caster sugar 2 red-skinned apples, cored and thickly sliced Method Blanch the […]

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