Articles & Recipes

Match your favourite cheeses perfectly to lovely local chutneys and these finely flavoured crackers with these suggestions from our Deli team!

Chestnuts and smoky bacon pair beautifully with aromatic thyme in this delicious stuffing.

A much-loved part of festive feasting, gammon is great to have on hand for serving at buffets, putting together hasty-but-tasty meals for surprise guests or just making downright delicious sandwiches.

Fresh pear, lemon zest and tangy cranberries lift this sausage-meat stuffing out of the ordinary. Serves 6-8 as part of a main course.

Traditional-style stuffing doesn’t always have to take centre stage; did you know that there are a quite a few alternatives you can use to add a tasty twist to your turkey? Here are some serving suggestions to try if you fancy something a little different this year:

Based on a classic recipe from the south of France, these pissaladières may be small but they pack plenty of flavour, thanks to their delicious anchovy, olive and slow-cooked onion topping. To save time, the onions can be cooked up to three days ahead and stored in the fridge until needed. Makes 24.

This gorgeous combo of garlic bread and oozy, melty camembert cheese was made for sharing with friends and family; just hand round the napkins, abandon all pretence of politeness and get stuck in! If you use a camembert made without animal rennet (see below), this is a vegetarian recipe. Serves 4-6 as a starter.

These gently spiced lamb mini-burgers have a surprise feta centre – served with a harissa-rippled yoghurt dip, they’re sure to go down a treat. Makes 16.

Go easy on yourself and whip up these easy canapes, made with our ready-marinated anchovies and some jarred red peppers – when the end result is this tasty, who cares if it only takes minutes to make? Serves 4-6 as part of a spread.

Made with our own free-range eggs, this easy recipe works equally well as a vegetarian starter or served as part of a buffet. Makes 18 egg halves.

If you’ve gone to the trouble of roasting your own turkey and cooking all the trimmings, it seems a shame not to make your own gravy, too. It’s fairly straightforward (just be careful when straining off hot fat from the roasting tin); to get ahead, you can make the stock in advance and keep it in the fridge until needed. Makes just over 1L (about 2 pints).

Perfectly crispy crackling is hard to beat, and surprisingly easy to make! If you have yet to try making it yourself, just follow these simple steps to ensure cracking crackling, every time.