CHRISTMAS AT DAYLESFORD 2018

NOTES & ESSENTIAL RECIPES

FOR A FAMILY CHRISTMAS

CONTENTS

Planning your feasts 2

Salmon rillettes with pickled cucumber 6

Ginger millionaire slice 8

Roast organic turkey with giblet stock, stuffing & gravy 14

Leftover turkey, ham & leek pie 16

Sprout top salad 20

Mulled wine poached quince with hazelnut praline 22

Laying a festive table 24

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Within thi s eBo ok we have shared s ome o f our fav our it e s ea s ona l di she s we l o v e eat ing with f r i end s and fami ly o v e r the f e s t i v e p e r i od .

Prepar ing and shar ing f o od i s one o f l i f e ’ s gr eate s t j oy s , e s p e c ia l l y at Chr i s tmas – s o we enc ourage y ou t o c o ok at y our own s p e ed , taking the t ime t o nurture y our ingredi ent s t o the i r v e ry be s t .

We l c ome l i tt l e f inger s int o the pudding b ow l and en l i s t the he l p fu l hands o f t e enager s and gr own-up s a l ik e t o make y our f ea st a tru ly c ommunal , fami ly e f f o rt .

Planning Your Feasts Though Christmas can be a time of excess, there is something deeply satisfying about how far your efforts in the kitchen can reach. A succulent organic turkey can become so much more than just a Christmas lunch or dinner. Flavourful leftovers can be crafted into sandwiches with thick farmhouse bread, transformed into hearty pies with leeks and ham, tossed with kale and cranberry in a lighter salad or simmered into warming, spiced curries to be served with bolstering vegetables and brown rice – and lest we forget the precious turkey stock, the mother of all bone broths that will nourish the family far beyond the festive period.

Invest in a bird that feeds more than you are expecting and plan in meals that feature your leftovers to glorious effect for the days after Christmas.

At Daylesford we breed traditional Bronze turkeys. All of our turkeys are reared outdoors with a wide grassy range to forage upon. Thanks to this natural, organic diet the flavour of both the white and brown meat is second to none. Beneath the skin is a nourishing layer of fat that will ensure that your cooked bird is not only flavourful but wonderfully juicy too.

Ordering Your BirdWe recommend ordering your turkey as early as possible before Christmas as our stocks are limited. Order online or via our farmshops and arrange to either collect in person from our butchers counters, or alternatively arrange a delivery to your home. Check daylesford.com or our Christmas brochure for delivery dates and deadlines.

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Turkey weights & cooking times

3kg – serves 6-8, will require around 1-1¼ hours to cook.

5kg – serves 10-12, will require around 2-2¼ hours to cook.

6kg – serves 12-14, will require around 2¼-2½ hours to cook.

7kg – serves 14-16, will require around 2¾-3 hours to cook.

9kg – serves 18-20, will require around 3¼-3½ hours to cook.

A CLEVER SHOPPING LIST

As well as your leftover turkey, it pays to shop cleverly when it comes to meals throughout the festive period. Below is a list of items that we very much recommend adding to your shopping list.

leg of ham

ample supply of potatoes

bunches of fresh kale

extra brussels sprouts

cabbage and extra carrots for coleslaw

more lemons than you think you need

more butter than you think you need

extra herbs such as parsley and thyme

sourdough, baguettes or ciabatta for the freezer

organic eggs

good quality or homemade mayonnaise

chutneys, pickles and preserves for sandwiches

a good variety and generous stock of cheese,

a whole truckle of cheddar never goes amiss

(and remember leftovers can be frozen)

A Daylesford hamper is perhaps the most delicious and rewarding way to ease the pressure of shopping, cooking and entertaining at Christmas time. Our Big Day Hamper is a particular favourite, offering the finest organic and handmade products from the farm to assist with everything from canapé parties to Boxing Day lunch, tea in the kitchen with passers-by and drinks by the fire.

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BIG DAY HAMPER£500

forts de Léoube magnum, Château Léoube, Provence, France, 150cl

organic Daylesford rosso, Italy, 75cl

organic frizzante rosé, Veneto, Italy, 75cl

organic Valdobbiadene Prosecco D.O.C.G. Veneto, Italy, 75cl

organic sloe gin, 350ml

organic Daylesford Gloucestershire ham, 1.3kg

organic Daylesford smooth chicken liver pâté, 160g

organic Daylesford Scottish smoked salmon terrine, 350g

organic Daylesford ham hock terrine

organic Daylesford Cheddar truckle, 2kg

organic Daylesford Blue cheese truckle, 1kg

organic Daylesford Christmas cake, 800g

organic Daylesford Christmas pudding, 900g

organic Daylesford 6 mince pies, 300g

organic spelt, rye & raisin biscuits

organic Manuka honey & oat biscuits

organic seaweed wheat biscuits

organic chocolate mint thins, 200g

organic shortbread selection tin, 330g

2 chocolate coins

organic Daylesford plum & port chutney, 220g

organic Daylesford fig apple & balsamic chutney, 230g

organic Daylesford 3 fruit marmalade jar, 550g

organic Daylesford piccalilli jar, 180g

organic British honey chunk jar

organic sparkling apple juice, 75cl

organic Daylesford brandy butter, 125g

organic English breakfast tea caddy, 180g

organic digest tea caddy, 140g

organic ground coffee, 250g

navy cool bag

presented in a white wicker hamper with leather straps and lined with linen

As they can be prepared in advance and are served cold, these rillettes are the ultimate stress-free canapé – and so rewarding when it comes to flavour. Makes 10-12 Crostini:1 small baguette, thinly sliced into 12 pieces1 tsp olive oilsea salt and pepper

Salmon:200g cooked salmon fillet, or the equivalent weight of hot smoked salmon or trout½ banana shallot, finely chopped2 tsp capers, finely choppedgrated zest and juice of ½ lemon1 tsp olive oil1 tbsp finely chopped parsley

Pickled cucumber:50g caster sugar50ml apple cider vinegar25ml white wine1 tsp sea salt1/3 medium cucumber, halved lengthways, seeds removed and finely sliced To serve:finely chopped parsley or dillcrème fraîche Preheat the oven to 180°C.

To make the crostini, brush each slice of the baguette with olive oil and season each side generously with salt and pepper.

Lay on a tray lined with greaseproof paper and bake in the oven for 15-20 minutes, turning halfway through, until golden. Set aside and allow to cool. Flake the salmon by hand and place in a bowl with the shallot, capers, lemon zest and juice and olive oil. Add just a pinch of salt and a generous twist of black pepper and gently toss everything together. Taste, adding a little more lemon juice or seasoning as needed. To make the pickled cucumber, heat the caster sugar, apple cider vinegar and white wine in a pan over a medium heat. Stir until the sugar has dissolved. Add the salt and set aside to cool (this liquor can be made well ahead of time and stored in the fridge until ready to use). Once cool, pour over the cucumbers and allow to sit for up to 12 hours. When ready to serve, spoon a little of the rillettes on top of the crostini. Top with 1-2 slices of the pickled cucumber, a sprinkling of fresh herbs and a touch of crème fraîche. Arrange on a platter and hand around to your guests.

SPARKLING DE LÉOUBE A must-have for any drinks party75cl, £35

SALMON RILLETTES WITH PICKLED CUCUMBER

The recipes for the other festive nibbles pictured can be found on daylesford.com/recipes

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Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

Makes 25-30 small bites

Base:250g ginger biscuits, crushed250g skinned almonds, roughly chopped50g shelled pistachios50g candied gingergrated zest of 1 orange200g unsalted butter, melted

Caramel:250g pitted Medjool dates100g smooth almond butter1 tsp vanilla extract1 tsp ground gingerpinch of ground cloves¼ tsp sea salt100g unsalted butter, melted

Chocolate Topping:250g dark chocolate

For the base, pulse the ginger biscuits in a food processor to small chunks. Add the remaining ingredients and lightly pulse until incorporated.

Grease and line a brownie tin with baking parchment and pour in the mixture. Spread it around the tray and press into the edges until even and smooth, then place in the fridge to set.

Place all of the ingredients for the caramel in a high-speed blender and blend until you have a thick, smooth paste.

Remove the tray from the fridge and spread over your layer of caramel, using a palette knife dipped in hot water to smooth the top, returning the tray to the fridge once more.

Melt the chocolate by placing it in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Pour the melted chocolate over the caramel and return the tray to the fridge to set for 1-2 hours. Once set, cut into neat slices or chunks to serve or gift.

GINGER MILLIONAIRE SLICE

With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is a delicious festive treat to have with tea or an ideal homemade gift when presented in a box or brown paper bag tied with string.

ORGANIC GINGER SNAPS 160G, £4.99

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Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

Turkey brine

If you do choose to brine your meat, we suggest doing so a good 24-48 hours before cooking. 6L water275g sea salt275g brown sugarpared zest of 2 large oranges5 bay leaves2 large onions, peeled and cut into quarters2 tbsp peppercorns2 tbsp juniper berries4 star anise4 sage sprigs8 cloves

Put all of the ingredients into a pan and bring to a simmer, stirring regularly until the sugar has dissolved. Allow to cool completely before placing the turkey in your chosen vessel or bag and pouring over the brine. If the liquid does not quite cover the bird, add a little more water or be sure to turn the bird half way through the brine. Brine in the fridge until ready to cook. When you are ready to cook the bird, remove it from the brine. Drain any excess water from the cavities and pat the skin dry with a cloth.

Giblet stock We include the giblets with all of our organic turkeys at Daylesford and trust us when we say that they are a key element not to be wasted. A good giblet stock can form the base of the very best gravy and having a batch made up in advance is invaluable when things start to get busy in the kitchen. 2 tbsp olive oilall the giblets, except the liver1 onion, peeled and quartered1 celery stick, roughly sliced1 carrot, roughly sliced 2 bay leaves2 thyme sprigs5 peppercorns5 juniper berries1.6L water¼ tsp salt

Heat the oil in a medium saucepan, add the giblets and gently brown them on all sides. Add the vegetables, spices, water and salt and bring to a gentle boil. Reduce the heat and simmer for a further hour over a medium heat. Strain through a sieve and transfer the liquid to an airtight container. Store in the fridge or freezer until ready to use.

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THE PERFECT CHRISTMAS TURKEY Turkey brineGiblet stockPrune, walnut & sage StuffingHerb cavity stuffingGravy Brining your turkey is a concept that uses salt as a means of adding moisture to the meat via the process of osmosis, and adding aromatics, herbs, spices and a little sugar to a brine helps to elevate those flavours within the meat. So do you need to brine? At Daylesford we pride ourselves on the quality of our turkeys. Our careful breeding, the slow manner in which our birds are raised and their natural, organic diet means that our meat is naturally juicy and full of flavour, therefore the brining is not a necessity. However, for those nervous about cooking turkey or a large bird at Christmas, brining can give you added confidence to know that your cooked golden bird will be deliciously moist and tender. And it never hurts to add a little extra flavour.

Prune, walnut & sage stuffing

Makes about 600g, enough to stuff up to a 6.5kg turkey

For many, the stuffing is secretly as enjoyable as the turkey itself on Christmas Day and when made at home with lots of fresh herbs, prunes and walnuts as we do here it is hardly surprising.

We suggest stuffing the neck cavity of the bird only as this will ensure that the stuffing is well cooked through. Any extra can be rolled into golf-ball-sized shapes and roasted with the turkey for the final 30 minutes of the cooking time. Make the stuffing ahead of time and store it in the fridge until it is time to prepare the bird for the oven.

500g pork sausage meat50g pitted prunes, roughly chopped50g walnuts, roughly chopped (chestnuts would also work well)1 tbsp thyme leaves, roughly chopped5 sage leaves, roughly chopped1 shallot, roughly choppedpinch of mixed spice¼ tsp sea salt

Put all of the ingredients into a bowl and mix until thoroughly combined.

Herb cavity stuffing

3 large rosemary sprigs4 large sage sprigs4 thyme sprigs4 bay leaves, or a small branch of leaves½ lemon

Adding a bunch of fresh herbs to the main cavity of the bird is always going to add a little more flavour. Simply tie the herbs in a bunch with a little string and stuff them into the main cavity with the lemon.

Gravy

With a good giblet stock already prepared, the gravy too can be prepared in advance. Simply add the roasting juices from the pan just before you serve.

1.5L giblet stock300ml red wine2 thyme sprigs1 tbsp plain flour1 tbsp dripping or 15g butterroasting juices from the pan

Put the giblet stock, red wine and thyme into a pan. Bring to a gentle boil and simmer over a medium heat for 5-6 minutes.

In a separate pan, melt the dripping or butter and add the flour. Whisk together and cook for 1 minute until you get a nice thick paste (roux).

Add the paste to the gravy a little at a time, whisking as you go until the gravy reaches the desired thickness. Add any remaining juices from the roasting tray and taste, adjusting the seasoning as necessary. Serve piping hot.

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The key to a delicious organic roast turkey is to ensure that you leave ample time for it to rest.

Serves 12-14

1 x 6.5kg organic turkey10g butter or goose fat, melted

Preheat the oven to 180°C.

Stuff the main cavity of the turkey with the herb stuffing. Cross the legs one on top of the other and tie together tightly with string.

Next, stuff the neck cavity, pushing the stuffing as far down as it goes but making sure that the skin covering the cavity can still be pulled over and secured in place with a skewer. Roll any remaining stuffing into golf-ball-sized shapes and set aside to roast with the turkey for the final 30 minutes of the cooking time.

Pat dry the skin of the turkey and brush all over with the melted butter or goose fat. Season well.

Cover the drumsticks with foil and place the turkey the oven to roast for around 2¼-2½ hours. Try to baste the turkey at least twice as it cooks and if any areas are looking too brown, cover with foil.

Remember, every oven is different so follow your intuition when it comes to the cooking time. If you think the turkey is cooked, test it by inserting a long skewer into the deepest part of the thigh. Press the skin around the skewer with a spoon. If the liquid that gathers is clear then the turkey is cooked. If the juices are pink, return the turkey to the oven and cook for a further 10-15 minutes. Test again and repeat if necessary.

When you are confident that the turkey is done, remove it from the oven and cover generously with foil. Allow it to rest for at least 30-45 minutes before carving and serving.

To carve, remove the legs from the carcass and carve their meat. Slice the white meat from the breast vertically across the grain and serve together with a little of the brown meat and lots of stuffing.

ORGANIC TURKEY From £50

ORGANIC SALTED BUTTER 160G, £2.99

Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

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ROAST ORGANIC TURKEY

Serves 6 Pastry:275g plain flour130g butter, cubed1 tbsp thyme leaves, roughly chopped1 egg yolk, beaten1 egg beaten with 2 tablespoons milksalt and pepper Filling:1 medium leek, halved lengthways and roughly chopped1 celery stick, roughly chopped 6 shallots, peeled and quartered2 tsp olive oil or butter250g mushrooms, roughly chopped1 tbsp thyme leaves, roughly chopped100ml white wine400g leftover turkey (brown and white meat), shredded or cut into 2cm cubes150g leftover ham, cut into 2cm cubes White sauce:50ml butter50g plain flour550ml milk2 bay leaves Preheat the oven to 180°C.

Begin by making the pastry. Sift the flour into a bowl and add the butter, thyme, a generous pinch of salt and a good twist of black pepper. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Add the egg yolk and stir together until a smooth dough begins to form – if the dough looks too dry and crumbly, add a tablespoon of water at a time until it comes together. Shape into a round, wrap in greaseproof paper and rest in the fridge until ready to use. Place a large pan over a medium heat and add the leek, celery, shallot and oil or butter. Lightly season with salt and pepper and sauté for 3-4 minutes until the vegetables begin to soften. Increase the heat a little and add the mushrooms and thyme, stirring for a further 3–4 minutes until the mushrooms start to brown. Add the wine and continue to cook until the liquid has reduced by half. Transfer the mixture to a pie or casserole dish and stir through the cooked turkey and ham.

Return the pan to the heat and melt the butter for the white sauce before whisking through the flour. Whisk over the heat for a minute or so before gradually adding the

There is no better way to celebrate Christmas leftovers than a creamy pie with a thick, crumbly pastry – and a homemade, herbed, buttery shortcrust pastry is the best of all. Serve warm with buttered cabbage, grain mustard and the whole family around the table.

LEFTOVER TURKEY, HAM & LEEK PIE

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milk, whisking all the time to avoid any lumps forming. When all of the milk has been incorporated, add the bay leaves, season generously and continue to whisk over the heat until a lovely, thick sauce forms. Remove and discard the bay leaves and pour the white sauce over the turkey ham and leek mixture and stir together, being sure to check the seasoning once more. Lightly flour a cool, clean work surface and roll out the pastry, turning regularly as you roll it into a shape that will neatly fit your dish. Roll until it is about 0.5cm thick, then gently lift it and place it over your dish. Press it into the edges of the dish before removing any excess. Re-roll the excess and cut into shapes of your choice – leaves, stars, crosses or hearts. Arrange the shapes over the top of the pastry and brush all over with the egg wash (the egg and milk mixture).

Bake the pie for 25-35 minutes until the top is golden and the pastry is cooked through. Serve warm with wilted seasonal greens, grain mustard and a delicious creamy mash.

ORGANIC NON-HOMOGENISED WHOLE MILK1L £1.16

ORGANIC WHOLEGRAIN MUSTARD170G, £3.49

ORGANIC FALERIO D.O.C75CL £12.50

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Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

Serves 4, as a side 3-4 sprout top leaves, finely chopped12 brussels sprouts, finely chopped4 tbsp finely chopped parsley½ small fennel bulb, finely chopped3 tbsp pumpkin seeds, toasted1 tbsp sunflower seeds, toasted1 blood orange, segmented (optional) Dressing:3 tbsp lemon juice2 tbsp olive oilgenerous pinch of saltlots of freshly cracked black pepper

Place the sprout tops, brussels sprouts, parsley and fennel in a large bowl. Roughly chop the pumpkin and sunflower seeds and toss half with the ingredients in the bowl. Whisk together all of the ingredients for the dressing in a jar and pour over the salad, tossing everything together again. Leave to sit for about 5 minutes to allow the sprout tops to soften a little before scattering over the remaining seeds and the blood orange segments. Serve straight away.

Something green, light and fresh can often be a welcome addition to the table during the festive season and this simple, nourishing salad offers just that. With gluts of seasonal brussels sprouts and their delicious leafy tops in abundance at this time of year, this is also a wonderful way to harness their raw nutritional value and tender texture.

ORGANIC PUMPKIN SEEDS 500G £6.99

ORGANIC SUNFLOWER SEEDS 250G £2.49

Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

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LEOUBE PREMIUM OLIVE OIL 250CL £14.99

SPROUT TOP SALAD

MULLED WINE POACHED QUINCE WITH HAZELNUT PRALINE

Serves 6 2 tbsp Daylesford mulling spices, tied tightly in a muslin cloth125g caster sugarpared zest of 1 orange1 bottle of red wine3 quince75g dark brown sugar100g skinned hazelnuts, toastedsea saltcrème fraîche or double cream, to serve Combine the mulling spices, caster sugar, orange zest and red wine in a medium saucepan and simmer over a gentle heat until the sugar has just dissolved. Meanwhile, prepare the quince by peeling, cutting them in half lengthways and removing the cores. Arrange neatly in the pan until almost entirely submerged in the wine. Place the lid on the pan and simmer gently for 30-40 minutes

until tender, turning every now and then as they cook.

Once the quince are ready, remove from the pan with a slotted spoon and set aside. You should now have around 600ml of the poaching liquid left. Return to the heat and reduce until a thick syrup begins to form. Meanwhile, melt the brown sugar in a separate pan, stirring all the time so that it does not catch and burn, until viscous enough to coat the nuts. Add the toasted hazelnuts and a pinch of sea salt and stir until they are evenly coated. Pour the sugar and nuts on to a piece of baking parchment and allow to cool before chopping into a rough praline. Serve the quince either warm or cold with a generous drizzle of the mulled wine syrup over the top. Scatter the hazelnut praline over each quince and serve with thick crème fraîche or double cream.

The lightly floral, delicate flavour of quince is enhanced in this dish by a glossy mulled wine syrup, which gives the fruit a beautiful deep burgundy hue.

ORGANIC MULLING SPICES £3.99

ORGANIC ROSSO PICENO D.O.C75CL £12.50

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Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

Think of laying your festive table as a pleasurable, mindful exercise to get you into the celebratory spirit rather than a chore. Begin with a glass of Prosecco, put some music on and let your creativity flow!

At Daylesford we are always inspired by nature and Christmas is a wonderful opportunity to embrace winter foliage. Lush green holly leaves and pretty pine cones strewn between plates look wonderful on a festive dining table. Our Daylesford crackers add a sense of fun; printed with scenes from our farm, they let you appreciate the beauty of nature from the comfort of your dining table.

Our striped humbug anise glasses are a charming way to catch the glow of soft candlelight, while red jewel tones add a touch of sparkle and a stunning contrast to the white and green palette.

D A Y L E S F O R D C R A C K E R S £45 for 6

T R A C K N A P K I N G R E E N£12

H U M B U G G L A S S E S£6 each

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Christmas highlights from Daylesford home

L E D B U R Y G L A S S E Swine glass £12 each small tumbler £9 eachtall tumbler £10 each

Available in our farmshops, our online shop at daylesford.com or call our Personal Shopping Team on 0800 083 1233

DAYLESFORD FARM NEAR KINGHAMGLOUCESTERSHIRE GL56 0YG01608 731 700

DAYLESFORD PIMLICO 44B PIMLICO ROADLONDON SW1W 8LP020 7881 8060

DAYLESFORD MARYLEBONE 6-8 BLANDFORD STREETLONDON W1U 4AU020 3696 6500

DAYLESFORD BROMPTON CROSS 76-82 SLOANE AVENUE LONDON SW3 3DZ

DAYLESFORD NOTTING HILL 208-212 WESTBOURNE GROVE LONDON W11 2RH020 7313 8050

BAMFORD HAYBARN SPANEAR KINGHAM GLOUCESTERSHIRE GL56 0YG 01608 731 703

BAMFORD HAYBARN SPA BELMOND ROYAL SCOTSMAN0845 217 0799 OR 020 3117 1300

BAMFORD HAYBARN SPA THE BERKELEY020 7201 1699

/daylesfordfarm /bamford.co.uk

thefarm@daylesford.com info@bamford.co.uk

@daylesfordfarm@bamfordhaybarnspa@bamfordjournal

PRIVATE EVENTS & SUPPERS

Celebrate with colleagues, friends or loved ones at one of our Daylesford farmshops. With locations in Pimlico, Marylebone, Notting Hill and the Cotswolds, as well as our soon-to-be-launched Brompton Cross location, we have a number of dining spaces available, both private and in the heart of our cafés for both small and large groups. Choose from our extensive menu of organic ingredients sourced from our farm, or work with our talented chefs to build a bespoke menu designed to your needs.

In addition to our dining experiences, we also host a number of festive events at our Cotswolds farm and offer everything from wreath-making workshops to hands-on courses in our Cookery School – perfect for away days and end of year parties.

For further details please contact anna.scott@daylesford.com or call 01608 731700