Recipes

Christmas cockerel recipe w/ chestnuts & marsala

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My Christmas cockerel recipe is perfect for an Italian-inspired festive feast, offering a slight twist on the traditional. This wonderful, celebratory bird takes centre stage in an Italian-inspired Christmas feast. When it comes to Christmas dinner, many of us ponder whether this will finally be the year to cook something other than turkey with all the trimmings. This recipe offers a slight twist while keeping all the festive feels. Marsala and chestnuts combine with the cockerel’s juices to create a fabulously rich, distinctly Christmassy gravy. Then there’s the stuffing, which would steal the show if not for the quality of the bird itself – thanks to mortadella and parmesan for an umami kick. Most people, of course, stick with tradition, and there’s no shame in that; a roast turkey with all the trimmings is both delicious and full of nostalgia. But if you’re ready to try something new this year, this recipe is a winner (and feel free to add some duck fat roasted potatoes too if you fancy!).

Roasted cockerel in roasting tray on farmhouse table, surrounded by accompaniments - kale to the left, roasted pumpkin, braised lentils and gravy jug behind. Lit candle and stack of off-white plates to the right, cutlery in the foreground. Wood burner with blazing fire in background, with a decorated Christmas tree beside it to the right.

Serves 8

Ingredients

For the kale

For the stuffing

For the braised lentils

For the roasted pumpkin:

Method

  1. The first step in this adventure is most definitely to get your cockerel out of the fridge. I would suggest on Christmas Eve before you go to bed, or if not, then first thing in the morning.

Starting with the stuffing of the bird:

  1. Tip the pork mince into a bowl and add the mortadella, Parmesan, chopped rosemary, a good twist of white pepper, a grating of nutmeg and a pinch of salt. Mix all together.
  2. In a small pan, sweat off the shallots and garlic in the butter until soft and translucent. Allow to cool and then add to the mince.
  3. Squeeze the milk out of the bread and then add to the bowl along with the two eggs. Using your hands, mix everything together thoroughly, then take a little and fry gently in a pan. Taste for seasoning and adjust as necessary.
  4. Season the inside of the cockerel with a little sea salt and then add the stuffing, making sure to leave a little space at the top of the cavity for hot air to circulate. No more than three quarters full.
  5. Pre-heat your oven to 180°C.
  6. Find a roasting tray big enough to house the bird and scatter the chestnuts around the bottom. Then add the Marsala and 300ml of chicken stock.
  7. Rub the bird all over with olive oil and then season with sea salt. Place the bird in the middle of the tray and then the whole tray into the oven for 1 hour.
  8. Reduce the heat to 160°C and cook for a further 1 ½ – 2 hours.
  9. Remove the bird from the oven and leave to rest, somewhere warm, for at least 1 hour.

For the lentils:

  1. Take a large, heavy bottomed pan and on a medium heat with 2 tablespoons of olive oil add the lardons. Stirring regularly, let them brown whilst also rendering out their fat. Once browned and swimming in lovely fat, add the onions, carrots, garlic, celery, celeriac and a good pinch of salt. Cook this with a lid on, over a low heat for about 20 minutes, stirring frequently. You want the veg to be soft and just beginning to colour a little; at which point add the lentils and the red wine. Bring the wine to the boil and then simmer for a couple of minutes before adding the chicken stock, herbs and 3 more tablespoons of extra virgin olive oil, plus another pinch of salt. Allow this to come up to the boil and then reduce to a simmer. Cover with a lid and simmer for about 45 minutes, stirring occasionally. If at any point it is looking a bit dry, then add a dribble more chicken stock.
  2. Check the lentils. I personally don’t like my lentils al dente (although some people do, apparently), they should be soft and almost creamy, but importantly, not complete mush. Check the seasoning and adjust if necessary – I find a good splash of sherry (or any other good vinegar) is what’s needed.

To roast the pumpkin:

  1. Turn the oven back up to 180°C.
  2. Using a sharp knife, cut the pumpkin or squash into large wedges and lay in a roasting dish. Be careful not to overfill the tray, as this will prevent even cooking. Use two trays if needed.
  3. Season well with seat salt and black pepper and then liberally drizzle olive oil over.
  4. Scatter the garlic cloves and sage and mix everything together. Then scatter over the cubed butter and transfer to the oven. Roast for 25 minutes.
  5. Remove from the oven and test the squash, the flesh should be tender when prodded with a small knife. Return to the oven if it needs a little more cooking.

For the kale:

  1. Bring a pan of salted water to the boil.
  2. Blanch the kale for 2 minutes, in batches if necessary, and then drain in a colander.
  3. In a separate, large, heavy bottomed pan, add 5 tablespoons of olive oil and set over a medium heat. Once the oil is hot add the garlic, a small pinch of chilli flakes and a pinch of salt. Cook the garlic until it becomes ‘sticky’ – you will notice the spoon start to feel sticky and the slices of garlic sticking together.
  4. Add the kale and stir well. Cook over a medium heat for 3-4 minutes.
  5. Check the seasoning and adjust as necessary.

For the gravy:

  1. Remove the cockerel from the tray it was roasted in and transfer to a platter. As you remove the bird, make sure to let all the juices run off into the roasting tray.
  2. Heat 300ml of chicken stock in a small pan.
  3. Set the roasting tray over a medium heat (if it is suitable for direct heat, otherwise transfer to a pan) and once the liquid (with the chestnuts in it) is simmering, add a tablespoon of plain flour and mix well.
  4. Then add the hot stock whilst stirring continuously. Once all the stock is added, allow the gravy to simmer on a low heat for 10 minutes, stirring regularly.
  5. Check the seasoning and adjust as necessary.
  6. Decant to a gravy boat, with all the chestnuts.
  7. Gather everyone around the table, pour the wine and serve.

Shop the ingredients

For 15 years George worked in some of London’s most loved restaurants, including Padella and Primeur, and had a 5-year stint as Head Chef at the Garden Museum Café. George earned rave reviews for his simple, thoughtful cookery, his dishes were firmly rooted in the classics, and always paid homage to the produce. In 2021 George realised a long-held ambition and released his first cookbook entitled, A Year In The Kitchen. It celebrates the annual cookery cycle, taking readers on a journey through the British seasons, showcasing native produce, and inspiring year round creativity. In 2022 George left London behind, and moved back home to Yorkshire. His passion for seasonal cookery and reverence of quality British ingredients proved that for George, home is where the heart is. Like his food, George is led by the seasons, he’s open to new opportunities, and always following his heart.