Wednesday , October 27 2021
Marsala rubbed Norfolk Turkey with alternative Christmas trimmings 1

Marsala rubbed Norfolk Turkey with alternative Christmas trimmings

Recipe by Charlie Hodson
(executive head chef at The Fur and Feather, Woodbastwick, at time of print)

Featured in Feast 22 – December 2017


1.5-2kg Norfolk Bronze Turkey Breast Joint (from Morton’s Traditional Taste)

A De Piff’s Marsala spice mix
2-3tbsps of cold pressed rapeseed oil (from Crush Foods)

Rub the turkey breast joint with the spice mix and brush with the rapeseed oil. Leave in the fridge overnight to let the flavour explode. And it really is that simple (so many people over complicate roasting, just leave it simple and remember just a little water in the bottom of the roasting tray, cover the meat with a piece of parchment first, and then foil when you cook). To cook, remove from fridge, place in a roasting tray (which has a little water in the bottom of it), cover with a piece of parchment then foil, brush with more of the rapeseed oil and cook for approximately 1 hour and 15 minutes on 175ºC. Rest, slice and serve


4 slices of smoked streaky bacon
2tsp of Norfolk honey
pinch of salt

Stretch out the bacon, with the back of a knife, on a baking tray lined with parchment paper. Brush with honey and season. Place another tray on top and weigh it down, preferably with a brick wrapped in foil. Cook in oven for 35 minutes on 65ºC and then 10 minutes at 140ºC, remove from oven and store in an airtight container



4 cooked beetroots, trimmed and finely diced
1 red apple, diced with skin left on
1/4 of a bunch of chopped flat parsley
1/4 of a cup of brown sugar

 1 pinch of salt/pepper
2tsp of honey
1tbsp of lemon juice
1tsp of rapeseed oil

In a medium sized saucepan, heat the rapeseed oil and add in the onion to soften. Add in the apple to soften, as well as the beetroot, salt, pepper, honey, lemon, sugar and parsley. Cook through all the ingredients until the sugar dissolves. Remove from heat and fill a small-medium Kilner jar and serve

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