Parson’s Nose: The Butcher’s Guide to Winter Cooking

• Turkey: The classic choice for Christmas and Thanksgiving, full of flavour and succulence.
• Goose: Rich, indulgent, and perfect for a traditional festive feast.
• Rib of Beef: A majestic roast with tender meat and crisp fat, ideal for a variety of hearty meals.
• Pork Shoulder: Juicy, versatile, and perfect for slow roasting or pulled pork.
• Lamb Leg: A timeless roast with deep flavour, excellent with rosemary and garlic.

• Beef Brisket: Meltingly tender when cooked low and slow, great for hotpots or smoked dishes.
• Beef Short Ribs: Succulent and rich, braised until the meat falls from the bone.
• Lamb Shank: Perfect for braising in red wine or stock, delivering hearty comfort.
• Oxtail: A butcher’s favourite for stews and casseroles, giving incredible depth of flavour.

• Venison Haunch or Steaks: Lean, tender and full of rich, earthy flavour.
• Pheasant: A classic seasonal bird, pairing beautifully with wild mushrooms or game sauces.
• Partridge: Delicate and slightly sweet, ideal for roasting or pan-frying.

• Handmade Sausages: Perfect for hearty casseroles, toad in the hole, or festive sausage rolls.
• Beef Mince: A versatile base for cottage pies, ragus, and midweek meals.
• Chicken Thighs: Juicy, flavourful, and great value for roasting, casseroles, or curries.

Preparation

The secret to a truly succulent turkey begins long before it reaches the oven. Brining your bird overnight in a simple solution of water, salt, sugar, and aromatics (such as bay leaves, peppercorns, or citrus peel) helps it retain moisture and infuses flavour into the meat.

If brining isn’t your style, another tried-and-tested method is to slip softened butter under the skin of the breast before roasting. This ensures the leanest part of the bird stays tender and juicy, while also basting the turkey as it cooks for beautifully crisp, golden skin.

Roasting

Perfect timing is key to avoiding a dry bird. A good rule of thumb is 20 minutes per kilo, plus an additional 90 minutes at 180°C (fan 160°C / gas mark 4), though ovens vary. Always allow the bird to come to room temperature before cooking, and cover the breast with foil for the first half of roasting to prevent over-browning.

For absolute peace of mind, use a meat thermometer. The thickest part of the breast should reach 65–70°C, and the thigh should register 75–80°C. Our turkey timing chart takes the guesswork out of the process, helping you achieve perfect results every time.

Carving

Carving can feel daunting, but with a little technique, you can make it look effortless. Rest your turkey for at least 30–45 minutes after roasting, this keeps the juices in the meat and makes carving easier.

Start by removing the legs, separating the thigh from the drumstick at the joint. Next, slice the breast meat against the grain into even, generous slices for maximum tenderness. Arrange on a warmed platter and serve with lashings of our rich turkey gravy, made from the roasting juices, for the perfect finishing touch.

Slow-Cooked Comforts

When the weather turns bitter, there’s nothing better than the aroma of a dish simmering away for hours.

• Beef Stew with Dumplings: Tender chunks of beef in a rich gravy, topped with fluffy suet dumplings.
• Braised Lamb Shanks in Red Wine:  Melt-in-the-mouth lamb, slow-braised for depth of flavour.
• Beef Brisket Hotpot A warming classic layered with potatoes and slow-cooked to perfection.

Game & Seasonal Favourites

Winter is the peak season for game, offering robust flavours that stand up to hearty accompaniments.

• Venison Casserole with Root Vegetables: Rich, earthy, and wholesome, perfect with mashed potatoes.
• Pheasant with Wild Mushrooms:  A seasonal pairing that highlights the depth of game.
• Hearty Game Pie: Packed with flavour and ideal for sharing at the table.

Pies & Pastries

Golden pastry and savoury fillings make for the ultimate comfort food.

• Chicken, Leek & Bacon Pie: Creamy, hearty, and a family favourite.
• Steak & Kidney Pudding: A traditional British classic, rich with flavour.
• Festive Sausage Roll Wreath: A seasonal twist, perfect for parties and celebrations.

Warming Midweek Suppers

Quick, comforting meals that fit perfectly into the bustle of everyday winter life.

• Rich Ragu with Spaghetti: Slow-cooked mince for a pasta dish full of depth.
• Cottage Pie with Buttery Mash: A homely classic topped with golden, creamy potatoes.
• Sausages with Cider-Braised Onions: Simple, hearty, and full of rustic charm.

The Perfect Potatoes

• Roast Potatoes in Goose Fat or Dripping: Extra crisp on the outside, fluffy on the inside. Toss with semolina before roasting for added crunch.
• Creamy Mash: Buttery, smooth, and the ultimate comfort food side.
• Potato Dauphinoise: Layers of thinly sliced potatoes baked in cream, garlic, and nutmeg; indulgent and luxurious, perfect with beef or lamb.

Seasonal Vegetables

• Brussels Sprouts with Pancetta: A classic pairing, adding smoky depth to this festive green.
• Glazed Carrots & Parsnips: Sweet, caramelised, and colourful on the plate.
• Braised Red Cabbage with Apples: Sweet-sour flavours that cut through the richness of roasts and game.

Stuffing & Trimmings

• Stuffing: Filling, flavoursome and perfect with poultry.
• Pigs in Blankets: Handmade sausages wrapped in streaky bacon; a festive essential.
• Cranberry Sauce: Tart and vibrant, balancing richness with freshness.

Winter Salads

Sometimes a little freshness is the perfect counterbalance.

• Walnut & Blue Cheese Salad: Sharp, crunchy, and creamy, ideal as a side or starter.
• Apple & Celery Slaw: Crisp and refreshing alongside rich meats.

The richness of winter dishes deserves wines that complement and elevate their flavours. Whether it’s a festive feast or a comforting midweek supper, here are some classic pairings to guide you through the season:

• Turkey (Christmas & Thanksgiving): Pair with a light, elegant Pinot Noir or a crisp Chardonnay to enhance the bird without overpowering it.
• Beef (Rib Roast, Brisket, or Stew): A bold Bordeaux or Cabernet Sauvignon matches the depth and richness of beef.
• Lamb (Roast Leg or Braised Shanks): Works beautifully with a smooth Rioja Reserva or a spicy Syrah.
• Pork (Shoulder or Slow Roasts): Try a fruity Grenache or a lightly oaked Chenin Blanc for balance.
• Game (Venison, Pheasant, Partridge): Earthy dishes shine alongside Pinot Noir or a robust Côtes du Rhône.
• Midweek Comforts (Ragu, Cottage Pie, Sausages): A soft, easy-drinking Merlot or Chianti makes the perfect everyday partner.

Beers & Ales

• Dark Stouts & Porters: Rich and malty, ideal with beef stews, game pies, and slow-cooked brisket.
• Malty Bitters & Amber Ales: Balanced, smooth, and great with roast pork or sausages.
• Spiced Seasonal Brews: A festive twist that pairs nicely with turkey or Christmas leftovers.

Festive Cocktails

• Mulled Wine: A seasonal classic, infused with warming spices; perfect with roasts and rich sides.
• Sloe Gin Fizz: Light, fruity, and celebratory, pairing well with party nibbles and pastries.
• Whisky Hot Toddy: Comforting and soothing, best enjoyed after a hearty winter meal.

Non-Alcoholic Alternatives

• Mulled Apple Juice: Sweet, spiced, and family-friendly; a winter warmer without the alcohol.
• Spiced Cranberry Spritz: Refreshing yet festive, perfect alongside poultry or lighter dishes.
• Ginger Beer: Sharp and zesty, cutting through rich meats with ease.