Great British Food Christmas 2024

it’s brining, preheat your oven to 180⁰ Celsius. 3. Finely chop parsley, sage and chives and fold through the soft butter with a spatula. 4. Remove the breast from the brine and pat dry with a clean kitchen cloth. Gently rub the herb butter all over the breast. Place the breast in a roasting tray, skin side down. Cook in the oven for 20 minutes, then flip the breast over, baste with the herb butter and cook for a further 25-30 minutes. 5. Place the breast on a resting tray, slather with the caramelised herb butter from the oven tray (reserving 50g) and leave to rest for 20 minutes before serving. Garnish: 8 x Red King Edward potatoes 1 x Ibis celeriac (or any other variety) 200g turkey leg ragout 5 x garlic cloves, smashed 3 x sprigs thyme 50g rapeseed oil 50g reserved herb butter 1. Clean, peel and thinly slice the potatoes. Cut the celeriac in half, peel and slice to match the potatoes. 2. Combine the salt, rapeseed oil, herb butter, garlic and thyme. 3. Spoon the turkey leg ragout into a cast iron dish. Cover the ragout by neatly placing alternating layers of the potato and celeriac slices and brushing with the oil, butter and garlic mix. 5. Cook until the vegetables are tender and a knife smoothly slides through the centre. 6. To serve, slice the breast and serve with a generous amount of butter. Spoon the ragout into a ramekin and serve alongside. RECI PES | S IMON ROGAN 25 greatbr i t i shfoodawards.com