Roasted Pheasant and Partridge.
Pork and Sage Stuffing Balls.
Roasted potatoes, carrots and parsnips seasoned with rosemary, garlic, clementine zest, salt and pepper.
Mixed Greens - Kale, Red Cabbage, Savoy blanched then stir fried with flavoured butter (chilli, garlic, rosemary and anchovy).
Brussel Sprouts lightly blanched then quickly fried with a dash of the flavoured butter, balsamic vinegar and bacon.
Topped off with gravy made with the juices from the birds..
Made by D - best Christmas Dinner yet!