We’re not ones for huge 2, 3 or more course meals. A simple main course is sufficient even on Christmas Day — we do try not to stuff (or drink) ourselves stupid! But we do believe in good, wholesome fresh food. So over the Christmas period we’ve had some seriously good food, starting with a Pheasant stuffed with Partridge stuffed with pork forcemeat brought (ready prepared) from Elveden Estate Shop on the way back from our Christmas visit to my mother — we always stop at Eleveden and we always buy some seriously good home-grown meat.

Sunday 22 December, Evening: Pot-roast Partridge stuffed Pheasant; venison sausages; roast root veg; jacket potatoes. Bottle of Rioja Eguía.
Monday 23 December, Evening: Cold Partridge stuffed Pheasant; cold sausage; tomato & avocado salad; homemade bread. Bottle of Bardolino Naiano.
Christmas Eve, Evening: Roast Capon; jacket potatoes; steamed fennel & cabbage; homemade sage & onion stuffing; mushroom sauce. Bottle of Beaujolais Villages Blanc Domaine Matray.
Christmas Day, Lunch: Smoked Salmon sandwiches. Large Gin & Tonic.
Christmas Day, Evening: Roast leg of pork; garlic potatoes; roast root veg (carrot, swede, celeriac, Jerusalem artichokes); homemade onion & armagnac stuffing; apple sauce. Bottle of Roger Brun rosé champagne.
Boxing Day, Lunch: Cold roast capon, cold roast pork, cold sausages; sauté leftover potatoes; stir-fried leftover veg; cold stuffing; pickles. Aspall’s organic Suffolk cider.
And even after a few rounds of sandwiches we still have enough cold chicken and cold pork left to make a substantial meat loaf/terrine.