The Christmas Collection Brian Turner’s 1 BEST-EVER seasonal meats

Our six-part series includes: 2 ’s Perfect Christmas bakes 3 ’s Magical Christmas… made simple 4 Alan Titchmarsh’s Festive foliage special 5 Pippa Middleton’s Christmas at home 6 Phillip Schofield’s Special festive wines

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weekend 2 | Brian Turner’s Best-ever seasonal meats waitrose.com | 6 November 2014 | Waitrose Weekend The main event 1 Brian Turner’s BEST-EVER seasonal meats

Nothing beats a sensational roast as the centrepiece of the Christmas lunch table, and this year I’ll be serving my turkey with a savoury brioche bread pudding and an apple compote that will make the kitchen smell fabulously Christmassy while it’s . Alternatively, try my fore rib of beef glazed with honey and , rack of venison with delicious caramelised chicory, or smoked gammon served with a lightly spicy chickpea salsa. A salmon fillet to serve up to eight people makes a wonderful main course on Christmas Day too, and the fantastic creamy red pepper sauce to serve with it will go down a storm with your festive guests.

Brian Turner CHEF

£5 OFF when you order a Waitrose Christmas turkey or goose. See pull-out p5 for more details

This Waitrose Chefs’ White Porcelain Fabulous Boat, £10, is simply stylish For expert advice Need more help with on buying a turkey, Baste the meat preparing and carving festive tips go to waitrose.com/ regularly while it’s in the your turkey? Go to christmas oven with the All products available in Waitrose waitrose.com/tv to selected stores only Cooking Baster & watch our helpful , £7, to keep Brush ‘how to’ videos it beautifully moist

Waitrose Weekend | 6 November 2014 | waitrose.com Brian Turner’s Best-ever seasonal meats | 5

Turkey Breast On The Bone With A Festive Figgy Pudding Stuffing £5 OFF Stuffed turkey breast on the bone makes a fabulous centrepiece for any table. Packed with a rich and fruity pork stuffing, with flavours of figgy pudding, rich in figs, dates, muscovado sugar, ginger and cinnamon, this has Christmas all wrapped up. when you Serves min 8, £55-£66/2.5-3kg (£22/kg) order a Waitrose Christmas turkey or goose

It’s our way of saying ‘thank you’ when you order your Christmas turkey or goose with us. Receive £5 off when you collect in store or take delivery at home

£5 off applies to all Christmas Turkey Cracker In turkey and goose Buttered Muslin With lines collected A Chestnut, , from store or delivered Cranberry, Sage & between 20-24 Juniper Stuffing December 2014. Serves min 4, £30/each When collecting a reservation in store, customers Traditionally Reared will be given a Free Range Goose With Easy-Carve Whole Duck voucher at point a Pork, Pear & Gooseberry of collection for With A Pork, presentation at Stuffing & Apple & Apricot Stuffing check out. For Sauce Glaze Serves 6, £28/2kg (£14/kg) online delivery/ Serves 8, £80/5kg (£16/kg) collection orders, the discount will be applied when payment Carvery Leg Of Lamb is processed. Studded With Garlic Discount applies to each Christmas & Rosemary turkey or goose Serves 6-8, £22-£28/1.6-2kg purchase. See p12 of the pull- (£13.99/kg) out for more information.

Easy-Carve Turkey & Duck Two-Bird Roast With Gammon With Winter Sticky Pork, Prune & , Apricots & Cranberries Plum Stuffing Serves 8-10, £30/each Serves min 8, £50/2kg (£25/kg) Waitrose Weekend | 6 November 2014 | waitrose.com Brian Turner’s Best-ever seasonal meats | 7 Bespoke crates from Waitrose A gift for a gourmet

Create a unique present for a foodie. Pick up a crate in store and fill it with your own selection of festive goodies

We’ve chosen a range of delicious products to provide you with some inspiration. Those for our own crate (pictured right) are listed below. Pick Bart Black Sea Salt Flakes, £2/45g, for added flavour; Cooks’ Ingredients Chargrilled Sundried Tomatoes In Olive Oil, £3.99/280g, for a taste of the sun; Waitrose Tea Caddy with English breakfast tea bags, £10/125g; Belazu White Balsamic, 25% OFF at £4.49/250ml (£5.99 from 3 Dec), for great dressings; and a Waitrose Camembert Baker With Cooks’ Ingredients Chopped Garlic and Cooks’ Ingredients Wild Rosemary, £12, to create the perfect festive starter. Photography: Nick Joubinaux Nick Photography:

More ideas T Sweet Italian Waitrose Taggiasca Olives, What to do £2.45/280g. Grown in Liguria, northern Italy, and Waitrose gift crates are packed in sunflower and extra virgin olive oil with oregano. available to buy in store SWaitrose Cooks’ Ingredients Ancho The slate-grey wooden crates cost 1 Chillies, £2.49/30g – just £5 and come complete with a ready- sweet and smoky, these are to-write ribboned gift tag, resealable delicious in Mexican cooking. SLa Truffe Cendrée acetate cover and shredded paper to Confit De Canard, 20% OFF pack and protect your selection. at £8.79/800g (£10.99 from 3 Dec). Two duck legs cooked in SOur Honey Pot, complete the traditional French way. with wooden dipper, £12, 2 Then all you need to do is browse the is brought to you in shelves of your local Waitrose to find Baked in the heart of the association with the Royal the ideal mix of products to suit your Scottish Highlands, these Horticultural Society. favourite foodie! Duchy Originals From Waitrose Sicilian T Duchy Originals From Lemon All Butter Waitrose Fruit Preserves Shortbread, £1.99/150g, Trio , £7.50/3 x 113g, £5 are extra zesty thanks to contains Strawberry Jam, SWaitrose Cooks’ crystallised lemon peel. T Sicilian Lemon Curd and EACH Kit Malay Penang, SWillie’s Cacoa Seville Orange £4.49/each, is all you need for WWaitrose Ginger Lime, Fine Cut – all perfect for the a mellow, yet intense curry Shortbread SAVE 1/3 at £1.20/50g festive breakfast table. for two – just add beef. Selection, (£1.80 from 3 Dec), is £10/310g, comes in an exotic square of a lovely tin depict- chocolate with a zing ing the original of lime and ginger. Waite, Rose & Taylor shopfront. 8 | Brian Turner’s Best-ever seasonal meats waitrose.com | 6 November 2014 | Waitrose Weekend

Honey & Impress horseradish- glazed roast fore rib of beef

SERVES 10 PREPARE 30 MINUTES + MARINATING OVERNIGHT COOK 2–2¼ HOURS (MEDIUM)

1 Waitrose Highland Fore Rib of Beef, about 2.5kg Available from the Waitrose Entertaining Guide in store Brian’s tip (product number 775863) A simple alternative 300g clear honey is to cut the rack into 200ml chicken stock cutlets and grill, 2 tbsp beef dripping or rapeseed oil then serve with the 100g creamed horseradish sauce Rack of venison with sage caramelised chicory 1 onion, sliced 125ml red wine & caramelised chicory 50g chilled butter, cubed

1 Heat 1 tbsp of the rapeseed oil chicken stock and bring to the ‘I like this way of cooking, SERVES 6 in a large saucepan, add the boil. Continue to simmer until it because it keeps the flavour PREPARE 20 MINUTES chopped vegetables and sage has reduced by two thirds then of the meat by cooking it on COOK 40 MINUTES stalks and cook for 4-5 minutes strain into a clean pan. the bone. The carving is much until golden. Pour in the chicken 6 easier too. If you want a bit ‘This easy-to-cook rack stock, bring to the boil and Meanwhile, for the chicory, simmer gently for 30 minutes cook the bulbs in boiling water more theatre, leave the meat is so tasty with the until reduced. for 2-3 minutes until just tender, on the bones for serving, bonus of being very lean. drain thoroughly and cut each making sure the ends are 2 It makes an impressive Preheat the oven to 200°C, bulb in half lengthways. In a cleaned well before cooking’ dinner for entertaining gas mark 6. Meanwhile, heat the frying pan melt the butter, then – perfect for New Year’ remaining 1 tbsp oil in a roasting place the chicory cut side down tray on the hob, add the venison in batches in the hot butter, 2 tbsp rapeseed oil racks and seal on all sides, turn, and when well coloured, 1 carrot, chopped then season. season and remove from pan. 1 onion, chopped ½ stalk celery, chopped 3 Roast for 5 minutes then turn 7 Beat the cold diced butter a 20g pack fresh sage leaves, down the oven to 180°C, gas couple of cubes at a time into 1 Begin the day before. Lift up the stalks chopped, leaves whole mark 4. Add the butter and the red wine stock until smooth top muscle of the meat and trim 600ml chicken stock sage leaves and roast for a and thickened, then season to off the excess, but not all, fat. 1 Waitrose Venison Rack (1kg) further 20-25 minutes (for rare), taste. Carve the venison and Available from the Waitrose basting the meat regularly. arrange 1-2 cutlets on each 2 Mix 200g honey and chicken Entertaining Guide in store plate, place alongside the stock together in a large shallow (product number 724969) 4 Remove from the oven, caramelised chicory and scatter dish, add the beef, cover with 50g butter transfer onto a warm plate and them with chives. Spoon round clingfilm then marinate in the 150ml red wine allow to rest in a warm place. the sauce and serve. fridge for 24 hours. 50g chilled butter, cubed 5 To make the red wine sauce, 3 The following day, preheat FOR THE CARAMELISED gently pour away the excess oil the oven to 220°C, gas mark 7. CHICORY from the roasting tray. Return Remove the beef from the 8 red or white chicory bulbs the roasting tray to the hob, NUTRITION 1162kj/279kcals/17.7g fat/ marinade and pat dry using 50g butter pour in the red wine and reduce 8.3g saturated fat/6.3g carbohydrate/ kitchen paper. Reserve the 3.2g sugars/1.4g fibre/23.5g protein/ 1 tbsp chives, chopped by half. Pour in the reduced 1.4g salt per serving marinade mixture.

Pick up a copy of The , £14, Masterclass Roasting Pan Waitrose Christmas Style your service with the Fill a Waitrose measures a generous 39x28x7cm, Harvest John Lewis Star Runner, £14, Cooking Seasoning Fabulous perfect for larger 13 November,, in store from roasts available via Click & Collect to Stick, £12/2s, with of great festive veg for lots your nearest Waitrose chopped herbs festive tips ideas to serve with or spices and skewer your meats meat or fish so the All products available in flavour gets right to selected stores only the centre Waitrose Weekend | 6 November 2014 | waitrose.com Brian Turner’s Best-ever seasonal meats | 9 your guests

Brian’s tip Aberdeen Angus and Hereford fore ribs are also available from selected meat service counters

4 Heat the dripping or oil in a 6 In a separate bowl, mix into a clean pan, then add the ‘The fore rib bones roasting tray, add the beef and together the remaining 100g reserved marinade liquid, return that are left can be turn to colour the meat well on honey and the horseradish to the heat and bring to the boil. brushed with mustard each side. Sit the beef in the tray sauce and generously brush Allow the gravy to reduce by half. then sprinkled with so it stands on the bones, season, over the beef, before leaving to Check the seasoning and beat in and roast for about 30 minutes, rest in a warm place for about the cold cubes of butter, a couple breadcrumbs and before reducing the temperature 30 minutes. of cubes at a time, until smooth roasted in the oven to 180°C, gas mark 4 for the and thickened. at about 180°C for remaining cooking time – about 7 Skim off all the excess oil from 20 minutes. These 8 1½ hours for medium. the roasting juices. Return the Return the beef to the oven at are a great supper roasting tray to the hob and 180°C, gas mark 4, for 10 minutes. 5 When the meat is cooked to over a medium heat add the Slice and serve with the gravy. snack with ’ your liking, remove from the onion slices and cook for 3-4 oven. Transfer on to a carving minutes until golden, then add NUTRITION 2066kj/495kcals/30.8g fat/ board and carefully remove the the red wine and reduce by half. 12.7g saturated fat/25.9g carbohydrate/ 25.2g sugars/0.3g fibre/28.6g protein/ meat in one piece from the bone. Remove from the heat and strain 0.6g salt per serving (for 10)

Our Waitrose Cooking Carving Knife is great Large beef joints shrink A value at £13.50 so it’s worth splashing out Waitrose Cooking – and the leftovers make Meat Thermometer, £6, takes the fantastic for guesswork out of For more products This sturdy Waitrose Cooking later in the night if your judging when your £25, with and recipe ideas go Wooden Carving Board, guests are still enjoying joint or turkey is prongs to hold the meat while you waitrose.com the party perfectly cooked to carve, is ideal for your festive roast

Waitrose Weekend | 6 November 2014 | waitrose.com Brian Turner’s Best-ever seasonal meats | 11 Special fish supper Salmon fillet with a parsley crust & lightly pickled red pepper butter sauce

SERVES 6-8 PREPARE 20 MINUTES COOK 30 MINUTES

1 Waitrose Fresh Scottish Salmon Fillet (approx 1.1kg) 110g softened unsalted butter 150ml chicken stock

FOR THE PARSLEY CRUST 50g unsalted butter 225g fresh white breadcrumbs 2 tbsp chopped parsley Sea salt and pepper

FOR THE RED PEPPER SAUCE 1 tbsp rapeseed oil 2 red peppers, seeded and finely chopped 2 tbsp white wine vinegar 170ml tub double cream 175g unsalted butter 2 tbsp chopped chives

Brian’s tip If you don’t have a roasting tray big enough, you can cut the salmon fillet in half to cook, then cover up the join with the parsley crust when ready to serve ‘This dish is impressive 1 Preheat the oven to 160ºC, gas in the breadcrumbs and fry until and bring up to the boil. When it as a centrepiece of a mark 3. Remove any remaining golden brown in colour. Remove starts to thicken remove from the buffet, allowing everyone scales on the salmon fillet and from the heat and stir in parsley, heat and beat in the cold butter generously butter your largest then season generously. – a couple of cubes at a time – to help themselves. Any roasting tray. Lay the salmon on until smooth and thickened. leftovers, if there are the tray skin side down. 4 For the red pepper sauce, heat Season to taste. some, make a lovely light the rapeseed oil in a pan and fry salad for lunch’ 2 Gently rub the salmon fillet with the chopped peppers until soft, 7 Sprinkle the salmon fillet with the remaining softened butter, then add the white wine vinegar the parsley breadcrumbs and and season generously with sea and bring to the boil. transfer to a serving dish. salt and pepper then pour in the chicken stock. Bake in the 5 Using a hand blender or 8 Stir the chives into the butter preheated oven for about 15-20 liquidiser, blitz the peppers to a sauce and serve a little around the minutes, until cooked through purée then pass through a sieve. fish, pour the remainder into a then take out, drain off excess bowl and serve alongside the fish. liquid and and set aside to stand. 6 Brush the salmon fillet with some of the pepper purée and NUTRITION 2946Kj/710kcals/57.3g fat/ 3 Meanwhile for the parsley crust, pour the rest into a small 29.5g saturated fat/16g carbohydrate/ 4.1g sugars/1.5g fibre/32.6g protein/ 0.6g salt melt the butter in a frying pan, tip saucepan with the double cream per serving for 8

More fabulous Looking for a larger This Cole & Mason serving platter for your Salt and Pepper festive tips salmon? Order online Set, £23, looks from johnlewis.com and as good on the All products available in Take your salmon slices to Click & Collect from your dining table as it selected stores only the table on this 30.5cm nearest Waitrose does in the kitchen For more products Sieni Fishie on a Dishie and recipe ideas go Platter, £14 to waitrose.com 12 | Brian Turner’s Best-ever seasonal meats waitrose.com | 6 November 2014 | Waitrose Weekend This Christmas let us be... At your service

Why not let us give you a helping hand this Christmas? We’ve got all sorts of ways to make life easier

Easy gift solutions Explore our Christmas hampers to see the full range of delicious goodies to suit all personalities and tastes, perfect to send to those you’re not going to see over the festivities. Visit waitrose.com/gifts to see our stunning range. Waitrose Family Christmas Hamper, £200 (product no 875072)

Say it with flowers Nothing says ‘thinking of you this Christmas’ like a beautiful bouquet of flowers or a Watch step-by-step pretty plant in traditional seasonal colours. and guides Visit waitrose.com/flowers to see our full range of Christmas flowers, plants and Our video channel, waitrose.com/tv, is decorations, all with free delivery. packed with how-to videos on everything Book your delivery slot from cooking and carving the turkey, to Doing your Christmas food shop online Super Ultimate Christmas making the perfect crispy-on-the-outside, and getting it delivered can really take the Bouquet, £42 (product no fluffy-on-the-inside roast potatoes. pressure off. Delivery slots fill up quickly, 430930) and Ultimate Christmas You’ll also find lots of great recipe ideas, so book now at waitrose.com to be sure of Candle Centrepiece, £35 demonstrated step-by-step and if you’re yours. Remember, you can amend your order (product no 655606) planning a party, there are cocktails too. until 11.45 the day before your delivery.

Talk to our wine experts Find expert tips and ideas Want to find the perfect wine for There’s a helpful turkey Christmas? Our Waitrose Cellar specialists’ knowledge and guide as well as recipes and enthusiasm is second to none. You gift ideas on our special can talk to them directly on 03456 new mini-site, waitrose. 100 304, Monday to Friday (9am to com/christmas 5.30pm). With more than 1,200 wines, (right). You’ll Champagnes and spirits to choose find our Christmas shop from they will help you place your wine there too, as well as tips and order and you can select from free inspiration for your best delivery to your door or free collection from your local Waitrose. Christmas ever.

Click and collect If you can’t wait in for a delivery, you SAVE £5 can still save time by shopping online on your at waitrose.com or johnlewis.com and Christmas turkey or goose picking up your shopping at your local Our turkey ordering service is open now, Waitrose. The service now extends to so book early to make sure you get the one you want. To order and to see the Waitrose Entertaining and Waitrose full range visit waitrose.com/entertaining Cellar and we’ve rolled it out to an extra or pick up the catalogue in branch. £5 80 stores. Visit waitrose.com and click on off applies to all Christmas turkey and branch finder for your nearest store. goose lines collected in store or delivered waitrosecellar.com between 20-24 December 2014. See online for full terms and conditions.