A Spectacular Sutton Hoo Roast Christmas Chicken with all the trimmings & the timings

Christmas Day Made Easy with a Sutton Hoo Christmas Lunch Time Plan

This year we really wanted to take the stress out of cooking on Christmas Day and we are really excited by this amazing festive feast we have created for you all. We know many of our lovely customers always have a big roast Sutton Hoo Chicken (or 2!) instead of a turkey and we wanted to celebrate this by creating an absolutely delicious meal for you all - with all the trimmings and timings included, so the stressful part has been done for you!

We have created a mouth watering roast Christmas lunch, the main event is the Rosemary and thyme butter roast chicken with a marsala wine gravy and a chestnut and sausage stuffing. A rich garlic and herb butter bastes the chicken while it roasts, meaning less work for you whilst ensuring a rich and succulent meat that works perfectly as the centrepiece of a traditional Christmas dinner.

WHAT about the trimmings?

Pigs in blankets served with cranberry sauce
Nutmeg and bay leaf infused bread sauce
Maple roast carrots and parsnips
Garlic and bay roast potatoes
Brussels sprouts with chestnuts and smoked lardons

You can get all the recipes by clicking here.

A Sutton Hoo Christmas lunch time plan

A Sutton Hoo Christmas lunch time plan - we wanted to do the hard work for you.

The key to a perfectly cooked, stress-free Christmas lunch is prepping as much in advance and possible and following a time plan on the day to make sure everything goes smoothly. This time plan aims for Christmas lunch to be served at 2pm, but the timings can be adjusted accordingly to accommodate whatever time suits your family and your traditions best.

For sitting down at 2pm

Up to 48 hrs in advance

- Make the stuffing and store in an airtight container in the fridge.

- Make the bread sauce and store in a pan, covered with a lid in the fridge.

- Roll the pigs in blankets, place on a baking tray, cover and store in the fridge.

Christmas Eve

- Prepare the chicken and leave uncovered in the fridge.

- Peel and par boil the potatoes, cool then chill covered in the fridge.

- Make the herb salt for the potatoes and store in a glass jar or airtight container.

- Peel and bar boil the carrots and parsnips and store on a baking tray covered in the fridge.

- Prep and half the sprouts and keep in a container in the fridge.

Christmas Morning

- Par boil the sprouts and leave to cool in a colander on the side.

- Put the cranberry sauce in a serving ramekin or bowl.

10.45 Take the chicken out the fridge.
11.15 Preheat the oven on to 220°C, fan 200°C, gas 7.
11.30 Roast the chicken according to the recipe.
12.00 Reduce the oven temperature to 200°C, fan 180°C, gas 6 and continue to roast your chicken.
13.00 Infuse your potato oil according to the recipe.
13.05 Roast your potatoes, turning every 15-20 mins.
13.25 Roast your parsnips and carrots, turning frequently.
13.30 Rest your chicken.
13.32 Roast your pigs in blankets.
13.35 Make your gravy.
13.40 Pan-fry your sprouts with the lardons and chestnuts according to the recipe.
13.45 Reheat the bread sauce, adding a splash of milk if it’s too thick.
13.50 Warm your serving dishes.
14.00 Place your chicken on a serving platter, strain your gravy into a jug and add your sides to the warmed serving dishes. Take everything to the table.
Merry Christmas!