Christmas Recipes - Donald Russell

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Whole roasted Beef Fillet with Wild Mushrooms

Heat the butter in a pan; add the garlic then mushrooms and cook until the mushrooms are soft and juicy

6 SERVINGS
Centre Cut Fillet Log Classic Roast

Sear the fillet on all sides in a hot frying pan 5-6 minutes to brown all over and season with salt and pepper

4-6 SERVINGS
Pork Rib Roast with a Herb Crust

Sprinkle the mixture over the meat and place it under the grill until it is nicely coloured

6 SERVINGS

Chestnut, Cranberry & Amaretto Stuffing Balls

Amaretto stuffing balls

8 SERVINGS
The Ultimate Rich Gravy for Poultry

Great with chicken, duck, turkey, goose or game birds

6 SERVINGS
Roast Duck with Sage and Onion Puree

Add more sage to taste if necessary, slice thinly to serve

2 SERVINGS

Perfect Port & Balsamic Gravy

Deep, dark and perfect for beef, lamb or venison

6 SERVINGS
Classic Homemade Pork, Sage & Onion Stuffing Balls

Homemade stuffing balls

8 SERVINGS
Traditional Roast Goose

Donald Russell wishes to thank Paul Muddiman, former Executive Head Chef at Simpson’s in the Strand, for providing this recipe

4-6 SERVINGS

Duck Breasts with Berries

Place the berries, vinegar and jelly in a pan and heat gently until the jelly has melted

2 SERVINGS
Breast of Pheasant with Orange and Ginger Sauce

Prepare the sauce by sautéing the shallots and mushrooms in 1tbsp of butter

4 SERVINGS
Rich Onion Gravy

Our delicious, rich gravy

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Whole roasted Beef Fillet with Wild Mushrooms