As a great alternative roast at Christmas, duck breast is easy to prepare, cook and serve. It goes well with traditional festive flavours and in this recipe we have combined cranberry and port to give a rich and full flavoured gravy.
A Christmas ham or gammon is a great way to stretch the same dish across the seasonal menu. Either hot as a roast or cold, with pickles on Boxing day. In this recipe we combine orange juice and Bisto Ham Bouillon, to give a sweet smokey flavour and then glaze this with honey, marmalade and a touch of mustard.
This is a great way to serve a traditional turkey with all the trimmings. The bacon stops the turkey from drying out and using stuffing down the centre, helps keep the costs down. It can be prepared well in advance of service and also freezes well.
Lamb shank is a great cut for slow cooking, with bags of flavour and a melt in the mouth texture.
This is a slow cooked dish that works great using either Brisket or Silverside of beef and can be braised in the oven, as well as the stove top if you’re stuck for space.
This dish uses a chicken supreme, which means the wing bone has been kept in and the skin kept on. Keeping the bone in, keeps the meat more moist and makes it more presentable on the plate. If you keep the skin on, this too will keep the moisture in the meat.
Steak & onions braised in Bisto Bouillon and ale, finished with Bisto Gravy Granules, in a puff pastry pie.
Slices of puff pastry filled with diced cooked potato with leeks, sweated off in butter with Bisto Vegetable Bouillon and cheddar cheese.
Chicken Thigh & Chestnut Mushrooms in a creamy white sauce with Bisto Chicken Bouillon in shortcrust.
This is a great dish because it’s simple, cost effective, can be made weeks in advance, then frozen. It’s also great for holding in a bain marie style service and won’t dry out as much as carved turkey breast.