Contains: Turkey, Pheasant and Chicken. Stuffing ingredients: Bread Rusk (WHEAT FLOUR, Yeast, Salt) (60_70%), Red Kibbled Onion (7%), Red Onion Powder (7%), Salt (5_10%), Yeast Extract (Yeast, Salt) (2_5%), Herbs (2_5%), Sugar (<2%), Stabiliser (E451(i)) (<2%), Spices (<2%), Sunflower Oil (<2%), Preservatives (E221) (<2%), Antioxidant (E300) (<2%).

After removing your Greendale joint from the packaging, pat dry and bring to room temperature and make a note of the weight from the label. Place the Roast in a roasting tin. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan. Place the tin on the middle shelf of the oven and cook for 25 minutes until golden brown. Reduce the heat to 165°C for fan assisted or 175°C for ovens without a fan and continue cooking for a further 20 minutes for every 500g, basting occasionally. As it cooks, the juices from each bird will run through the whole Roast, with each bird helping to cook the one inside. The joint should reach a core temperature of minimum 72°C. If the colour is getting too dark, cover the tray with foil to protect the roast. Leave to rest in a warm place for 30 minutes to relax the meat before carving.

This seasonal item is only available to pre-order for collection or delivery in December.

Each bird in this impressive Roast has been boned, so that carving will be a doddle. The combined layers of different meats and stuffing make every slice look (and taste) amazing.