Main Course

• Traditional Roast Breast of Turkey with Pigs in Blankets, Sage and Onion Stuffing and a Cranberry and Red Wine Jus
• Pan Roasted Fillet of Salmon, with Courgette, Prawns, and a Herb Butter
• Slow Braised Beef and Shallots in a Stout and Field Mushroom Sauce
• Pumpkin, Blue Cheese and Sage Pasta Bake, with a Chestnut Crumb