The Côte Christmas Feast

Spend more time with loved ones and less time in the kitchen by having a French-inspired Christmas dinner delivered from our kitchen to your door. Follow the simple preparation instructions and then pop the dishes in the oven… while you sit back and relax.

You can add to your main meal with dishes from our selection of festive starters and desserts, making the whole meal effortless from start to finish.

Our Côte Christmas Feast serves up to 6 and includes:

• 2-2.5kg British Turkey Breast from Larchwood Farm, East Anglia ​
• Garlic Oil
• Pigs in Blankets​
• Pork and Apricot Stuffing with Sage​​
• Spiced Braised Red Cabbage​
• Truffle Gratin Dauphinoise Potatoes​
• Roasted Parsnips with Chestnuts
• Carrot & Swede Purée​
• Cranberry & Thyme Jus
• Optional extra – choose to add streaky bacon to create a bacon lattice on your turkey before cooking

Try adding a bottle of our recommended wines to your order to enjoy with your meal:

PINOT BLANC – Trimbach, 2017 – 750ml 13% abv – This slightly creamy white wine pairs perfectly with Turkey, with the lemon acidity cutting through the decadent truffle gratin potatoes.

PINOT NOIR – Les Mougeottes 2018, Vin de Pays d’Oc– 750ml 13% abv – This medium-bodied, red-fruited wine mimics a cranberry sauce on the palate with roast turkey.

Festive dishes delivered on 21st December will be perfect to enjoy on 25th December.  Please note that we cannot guarantee the shelf life of any dishes delivered before 21st December for eating on 25th December.

Due to our couriers, we are not able to offer pre-noon deliveries throughout December.

Turkey Breast

Turkey Breast (100%). 

Calories: 388kcal per 250g serving 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Garlic Oil

Rapeseed Oil (78%), Garlic (16%), Thyme, Parsley.  

Calories: 63kcal per 8g serving 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Pigs in Blankets

Pork Sausages (71%) (Pork, Pork Fat, Water, Rusk (Wheat Flour, Salt), Wheat Flour, Soya Concentrate (Soya Flour, Soya Protein Concentrate, Wheat Starch, Stabiliser (Cellulose Gum)), Salt, Spices (White Pepper, Nutmeg, Black Pepper, Ginger, Cayenne), Dextrose, Emulsifier (E450), Preservative (Sodium Metabisulphites), Antioxidant (E300)), Smoked Streaky Bacon (29%) (Pork, Water, Salt, Preservatives (E250, E252), Antioxidant (E301)). May contain: Mustard. 

Calories: 90kcal per 28g serving. 

Adults need around 2000kcal a day.  

Allergen Information: For allergens see ingredients in Bold Produced in an environment where, Wheat, Sulphites Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.   

Pork and Apricot Stuffing with Sage​​ 

Pork (70%), Water, Dehydrated Apricots (Sulphur Dioxide) (E220) (7.5%), Pea Protein, Pea Starch, Salt, Spices (Black Pepper, Coriander, Nutmeg), Herbs (Sage (0.3%), Parsley), Yeast Extract, Onion Powder (0.3%), Emulsifier: Sodium Tripolyphosphate (E451(i)), Preservative: Sodium Sulphite (E221), Antioxidant: Ascorbic Acid (E300), Spice Extract.

Calories: 167kcal per 67g serving.  

Adults need around 2000kcal a day.  

Allergen Information: For allergens see ingredients in Bold. Produced in an environment where, Wheat, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Braised Red Cabbage

Cabbage (76%), Castor Sugar, Rapeseed Oil, Red Wine Vinegar (Wine vinegar (Sulphites), Water), Salt.  

Calories: 122kcal per 42g serving.  

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Truffle Gratin Dauphinoise Potatoes​ 

Gratin Potato (74% Potatoes, 26% Sauce (Water, Cream (Milk) (0.8%), Skimmed Milk, Salt, Modified Maize Starch, Dextrose, Natural Flavouring (Milk), Garlic Powder, Stabilisers: Diphosphates, Guar Gum)), Leek Sauce (Milk, Crème Liquid (Cream (Milk), Stabilizer (Carrageenan’s)), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Unsalted Butter (Milk), Bay Leaves), Salsa Truffina (0.9%) (Cultivated mushroom (agaricus bisporus), Black Summer Truffles, Celery, Flavourings, Extra Virgin Olive Oil, Black Olives, Carrots, Parsley, Salt), Rapeseed Oil.

Calories: 151 per 152g serving 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Baked Parsnips with Chestnuts

Parsnip (75%), Chestnuts (9%), Rapeseed Oil, Vegetarian Cheese (Milk, Salt, Lactic Ferments and cultures, Microbial enzymes), Honey, Salt.  

Calories: 77kcal per 50g serving 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Carrot & Swede Puré​e

Carrot (40%), Swede (40%), Water, Rapeseed Oil, Shallots, Salt, Thyme. 

Calories: 57kcal per 42g serving. 

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Thyme & Cranberry Jus

Water (83%), Vegetable jus (Vegetable Stock (Water, Carrot, Celery, Leek, Onion, Tomato, Garlic), Modified Tapioca Starch, Maltodextrin, Yeast Extract, Salt, Flavourings, Colour (Caramel), Dextrose, Glucose Syrup, Vegetable Oils (Sunflower, Rapeseed), Sugar, Herbs, Spice), Cranberry Sauce (8%) (Cranberries (91%), Sugar), Thyme (0.8%).

Calories: 36kcal per 83g serving.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

French Streaky Bacon (if purchased)

Pork Salt, Dextrose, Glucose syrup, Antioxidant (E301), Preservatives (E252,E250), natural flavouring, Spice. May contain Milk & Tree-nuts.  

Calories: 550kcal per 250g pack.  

Adults need around 2000kcal a day.  

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Eggs, Milk, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled. 

Côte Festive Turkey Feast 

• 2-2.5kg British turkey breast from Larchwood Farm, East Anglia (Cook time: 2hrs 35mins) 
• Garlic Oil (to accompany the turkey) 
• Pigs in Blankets (Cook time: 35-40 mins) 
• Pork, Apricot and Sage Stuffing (Cook time: 40 mins) 
• Truffle Gratin Dauphinois Potatoes (20 minutes) 
• Roasted Parsnips with Chestnuts (20 minutes) 
• Braised Spiced Red Cabbage (2 mins microwave/5 minute on the hob) 
• Carrot and Swede Purée (2 mins microwave/5 minute on the hob) 
• Thyme & Cranberry Jus (1 min microwave/5 minute on the hob) 

Total Cooking time: 2hrs 50minutes – For best results oven cook.  

Please note that all ovens are different. These are the recommended cooking instructions but please make sure that all food is piping hot before serving. 

We’d recommend getting all your dishes out of the fridge and scrolling through the cooking instructions, so you know when everything needs to go in the oven. Otherwise, sit back, relax and let us do the hard work. Bon Apetit! 

1. Pre-heat your oven to Fan oven at 180°C / electric oven at 200°C / gas mark 6. 

1. Remove the turkey from its plastic bag and place onto a baking tray (with the string on). Season generously with salt & pepper and cover with baking paper or tin foil. Place in the centre of the oven and set a timer for 2 hrs 25mins.  

1. After an hour, carefully remove the turkey and baste it in its juices for ultimate flavour and to keep the meat juicy and tender. Pop it back in the oven for the remaining cooking time.  

While the turkey cooks, remove packaging from the following items: 

• Pigs in Blankets – remove from the package & place them onto a baking tray lined with baking parchment. 
• Pork, Apricot and Sage – remove from its packaging and put onto a baking tray lined with baking parchment. 
• Truffle Gratin Dauphinois Potatoes – remove from its packaging and decant into a baking dish 
• Roasted Parsnips with Chestnuts – remove the sleeve and film. 

The rest you will use later, so just keep these to one side. 

1. Whilst you’re waiting, divide the stuffing loaf into 8 pieces and roll the stuffing into balls ready to go in the oven.  

1. When the turkey has 15 minutes left of its initial cooking time, place the Pigs in Blankets and Pork, Apricot and Sage Stuffing into the centre of the oven. Set a timer for 40 minutes. 

1. Once the turkey timer is up after 2hrs 25mins, remove the baking parchment / tin foil from the turkey and continue to cook for a further 10 minutes. The top of the turkey should start turning golden brown. 

1. At this stage, place the Truffle Gratin Dauphinois Potatoes and Roasted Parsnips containers on a tray and place into the oven and cook for 20 minutes or until golden brown on the top. 

1. Once the final 10 minutes are up, remove the turkey from the oven and leave to stand under some foil and a tea towel for 15 mins. Whilst the turkey rests, it’s time to heat up your remaining sides. 

1. Remove the sleeves from the Braised Spiced Red Cabbage and Carrot and Swede Purée and pierce the films several times. Place onto a microwaveable plate and heat on full power (750w – 4 minutes / 850w – 2 minutes 30 seconds /1000w 2 minutes). Carefully remove the film and stir halfway through the cooking time. Allow to stand 1 minute before serving. Alternatively, to heat on the hob, remove sleeve & film and decant into a saucepan and cover with a lid. Warm on a very low heat, stirring occasionally. Make sure they’re both fully heated before serving. 

1. After the turkey has rested, remove all the other items from the oven. 

1. Open the bag of thyme jus and place the contents into a microwaveable container. Heat on full power for 1minute (900w). Stir halfway through the cooking time. Allow to stand for 1 minute before serving. Alternatively, decant the contents of the bag into a saucepan and warm on a low heat, stirring occasionally. Once the sauce is at the simmering stage it is ready to serve.  

1. Plate up all the vegetables. Remove the string from the turkey. Depending on how/where you’re going to serve it, either use your sharpest knife to slice even, thick slices to add to plates in the kitchen or carefully transfer to your best serving plate and take to the table to carve there.

Bon Appetit!