Great British Food - Christmas 2025

Christmas THE MAGIC OF Bring on the seasonal sparklewith these showstopper recipes from SkyeMcAlpine RolledTurkeyBreast withChestnut& Sage Stuffing A lovely alternative to roasting a whole bird. I would even go so far as saying that I prefer rolled turkey breast, my favourite part of the bird to eat. But also – and crucially – it allows for an excellent stuffing-to-meat ratio, in this case with a pleasing chestnut-and- sage-scented bread stuffing running through the middle of the roast, infusedwith its delicious juices. On an entirely practical note, this is a far easier joint to carve thanwrestling with a whole turkey, as you simply slice it into thick rounds much as youwould slice a loaf of bread. Andwithout the bones themeat will cook faster, which canmake life easier, most especially on Christmasmorning, when it can feel frustrating to have the rhythm of the day dictated entirely by the tyranny of oven timings for a big bird. Serves: 12-14 Prepare: 20minutes Cook: 3 hours plus resting time 4 tbsps olive oil 1 tbsp salted butter 1 onion, chopped Small bunch of sage, coarsely chopped 180g fresh breadcrumbs 100g cooked chestnuts 1 egg, lightly beaten 3–3.2kg skin-on, rolled boneless turkey breast Sea salt flakes and freshly ground black pepper 1. On Christmas Eve, heat 1 tablespoon of the olive oil and the butter together in a saucepan over a medium heat. “Rolled turkey breast allows for an excellent stuffing-to- meat ratio, in this case with a pleasing chestnut-and- sage-scented bread stuffing running through themiddle of the roast, infusedwith its delicious juices” RECI PES | SKYE MCALP INE 57 greatbr i t i shfoodawards.com