Our free range, organic turkeys come from two family farms. Tom Copas and Paul Kelly’s birds are of exceptional quality and a world away from dry, flavourless, mass-produced birds. Look at their happy little faces as they gossip and amble about on Tom Copas’ fields.

The turkeys are treated like royalty – romping around open countryside eating an organic diet for six months. They are raised to the highest welfare standards.

Because they are reared to full maturity, they have a natural layer of fat which means you don’t need to baste or cover them in bacon to retain moisture. Your bird will be hung for two weeks (which develops the flavour even more). The result is a fabulous texture, superior fat cover and outstanding flavour.  They might cost a little more but nothing quite beats an organic turkey at Christmas.

Interesting turkey fact we learned when we went a-visiting: turkeys are very stupid, and very good at bumping into things.  Also, they like a good bit of call and response (the girls respond to one noise, and the boys to another).

Last Friday we had a right jolly knees up  at our Festive Foodie Do.  Loads of you lovely lot travelled from far and wide to be there, and so did loads of the brilliant farmers, bakers and makers behind your Christmas food this year.  They came laden with gifts.  And moustaches.

Andrew Skea, potato expert, and our Ben (what a marvellous pair of moustaches).   Andrew came all the way from Scotland for the do, and his amazing Arran Victory potatoes are the special spuds gracing the Christmas Day Fruit and Veg Box this year, as they’re so very perfect for roasting.

Jody from Copas, clever turkey carver and very lovely lady.  Their turkeys are slow grown, and free to romp around the Berkshire fields.

Poppy and Rosie from What on Earth.  They’re two of the very good treat seekers who found such delights as our Chocolate Yule Log (and loads more). Read more >>

Even cooler than wearing a fez. 

Cranberries are in season now, rather than December, so best freeze them if you want some for Christmas.

They’re delicate little things, and don’t much like growing in Britain.  Luckily, the Zanwijk family live in Holland, so their farm is full of them. 

Most farmers harvest their cranberries by flooding their fields before a harvester drives through, but our thorough lot prefer gentler, traditional methods, so our cranberries don’t get bruised.  Which makes them perfect for eating fresh (or in cranberry sauce). 

What a happy appler (even if that is a pear). That’s what happens when you have a day out at Paul Ward’s orchards. 

Remember Murphy, Paul’s labrador? More a very hungry caterpillar than a black lab.  In the short time he was banished to the office while we all ate our lunch, Murphy ate:

A sponge
A carton of milk (full)
50 serviettes
A bag of sugar
A note pad
All of Sara W’s bananas
Min 10 apples
1 pear

Silly lab!

From little trees…

Come many of these.

And (after Rachel wiggles her magic fingers) loads of lovely chutney.

Some cooking demonstrations from Rachel…

And a souper lunch, too.