J’AIME NOVEMBER 2021

ird, and you should check in the thickest part of the
meat. A lot of the turkeys we sell now come with a
small temperature probe which pops out when the
bird is ready.”
Let your meat rest: “Once your turkey is cooked,
take it out and leave it to rest for a good 40 minutes
or more, wrapped in tinfoil. It will continue to cook
while it rests which is why it’s so important not to
leave it in the oven for too long.
“If you’re having beef, most beef joints need cooking
to medium and then resting; the resting stage is
probably the most important part, you need to let
the muscles relax. If you’ve rested your beef properly
you should be able to cut it on a white plate and have
no blood or juice coming out.”
Make the most of leftovers: “Put all of your veg,
some of the meat and a bit of gravy in a dish then
top with mashed potato to make a leftover pie; it’s
really nice, and a great way to use up your leftovers.
It’s a lovely thing, and you can freeze it too for
dinners further down the line. The key thing is not to
waste anything.”
A LUXURIOUS TOUCH:
When it comes to the traditional seafood offerings
which accompany the festive feast, fishmonger
Karen Sands says that, this year, it’s all about adding
some ‘bling’. From lobster-laden buffet tables to
caviar-topped canapes, people are going all out with
luxurious twists.
“After the times we’ve gone through, it’s lovely to put
that little bit of extra effort in, and I think people are
looking forward to that this year,” says Karen.
Sands Fish have been popping up at Woodmill Farm
every Saturday - and in spring, they will be opening
a permanent home in a converted hay barn on the
farm.
“We’ve had superb feedback from our customers,
and working with Paul, as well as Green Door and
Scrummys here, has been fantastic,” says Karen. “It’s
such a nice destination to come to, to get really great
SEAFOOD STARTERS ARE THE
PERFECT, LIGHTER CHOICE FOR
CHRISTMAS DINNER
GRAZING BOXES
ARE PERFECT FOR
CHRISTMAS EVE
quality food.”
For Christmas week, Karen and the team will be at
the farm on Tuesday, Wednesday and Thursday to
ensure customers can pick up the freshest fish and
seafood for their festive fayre.
KAREN’S SEAFOOD SELECTIONS:
Prawn cocktail: “It’s one of the most traditional
starters, and hugely popular, but this year we’re
seeing people adding gorgeous larger prawns to
the usual peeled cocktail prawns. We can supply
everything here apart from the lettuce - but you’ve
only got to pop next door to Paul for that!”
Smoked salmon: “We have wonderful Scottish
smoked salmon which is thinly cut; it’s gorgeous to
offer to your guests when they arrive, on a blini with
a glass of fizz - what could be better?”
SAVE ROOM FOR PUD:
Trish McCann, from the Green Door Bakery and
Patisserie, is offering an array of solutions to take the
hassle out ofChrismtas catering. From festive grazing
boxes and Christmas Day breakfast pastries, to
puddings and pies galore - as well as plenty of vegan
and gluten-free options - the bakery will be heaving
with delectable, homemade goodies throughout
December.
Trish also runs Green Door Caterers, offering outside
catering for all occasions. For the festive season, the
bakery and catering side will be working together to
offer solutions for all your Christmas dining needs.
“Everything is about giving our customers the
ultimate choice,” says Trish. “Having both the
bakery and catering side means we can offer so many
different things.
30 www.jaimemagazine.com