Pork, Prunes in Armagnac, Shallot & Sage Stuffing mutton why not consider a pot

why not consider a pot of braised red cabbage

If a slow cook is what you fancy

is taken from the saddle of heritage breed lamb near the prime chops

resulting in deliciously tender ribs

A touch of Dijon mustard in the sauce is a personal essential

Pork, Prunes in Armagnac, Shallot & Sage Stuffing mutton why not consider a potPork, Prunes in Armagnac, Shallot & Sage Stuffing We love to create new recipes for our Christmas repertoire, festive combinations that, despite appearing only once a year, it simply wouldnt be Christmas without. Every December our tables are laden with a feast of magnitude: special roast potatoes, platters of pigs in blankets, sprouts cooked with bacon and chestnuts, a fruit jelly of some description, the big bird and, of course, the mighty stuffing.