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      Recipes — Christmas

      Mulled Wine

      Mulled Wine

       Recipe by Rachael Sommerville

      Mulled Wine

      By first making a spiced, wine syrup, you avoid cooking off all the alcohol in your wine. Because we wouldn't want that, especially at Christmas time! As an added bonus, this will fill your home with the most festive of aromas.

      INGREDIENTS:

      • 80g granulated sugar
      • 1 bottle medium to full bodied red wine
      • 8 whole cloves
      • 4 cardamom pods, bruised with the side of a knife
      • 1 cinnamon stick, or a pinch of ground
      • Splash of vanilla extract
      • 2 star anise
      • 2 clementines
      • 50ml of kirsch

      METHOD:

      1. Put the sugar into a large, heavy based pan. Add the spices and just enough wine to cove the sugar. Heat on low until the sugar has dissolved and then boil until the mixture turns into a syrup.

      2. Slice the clementines and add to the pan. Pour in the kirsch and the rest of the wine and gently warm through.

      3. Garnish with extra slices of clementine and serve!

      Christmas Capon

      Christmas Capon

      Cooking Tips by Scott Smith

      Christmas Capon

      This year for the Christmas bird, we are championing high-welfare family farm, St Brides in Strathaven. Capon was very popular in the UK about 50 years ago, before the popularity of turkey overtook it on the festive table. This small scale family farm produces proper free range birds reared outside from the age of 6 weeks and allowed to grow at a natural rate. 

      As the birds are fed a traditional diet of grains and locally grown whole wheat, and reared outside for longer than a standard chicken, they are super succulent and tender. Much juicier than turkey!

      For a twist on the traditional, we'll be serving up the roast Capon stuffed with garlic, lemon and thyme and served with our favourite festive veggies. 

      INGREDIENTS:

      • Capon
      • Salt
      • Butter
      • Good quality olive or rapeseed oil
      • Garlic, lemon, herbs or seasoning of your choice

      METHOD:

      1. Brine the capon overnight in water with 6% of the water weight in salt.

      2. Remove the bird from the brine, and pump air under the skin to separate and lift from the meat. You can use anything to get air under – a small, cheap bike pump is best!

      3. Spread a blend of butter and oil under the skin, and fill the cavity with a lemon, some garlic and thyme.

      4. Cook gently at a very low temperature 90˚c for cooking for 30 minutes per kg.

      5. Remove from the oven and rest for 45 minutes.

      6. After resting, place it back into a hot oven (240˚c) for 15 minutes, or until you have a perfectly crispy skin!

       

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