I'm feeding the relations again this year, and they like a choice, so i'm roasting a ham on the bone now, and i'll glaze it later, and i'll do the turkey on the day. I bought a four rib piece of forerib, which was meant for the family dinner on New Years Day, and got the butcher to vac-pack it so it would keep ok. The bloody vac-pack has failed so i'm panicking now about it going off
Duck's a favourite of mine, but there's always too many mouths for a nice wee bird like that. I did use wild mallard in the game terrine i made this morning though. Am right looking forward to that as my