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Yorkshire Pot with Christmas Trimmings

A festive multi-bird roast served with roast potatoes, creamy bread sauce, sprouts with pancetta, and homemade cranberry apple jelly.

PotatoesPoultryChristmasFestiveRoast
Estimated Nutrition
Calories
1920.1
kcal / serving
7680.5 kcal total
Carbs
145.1g
per serving
580.4 g total
Fat
104g
per serving
415.8 g total
Protein
105.1g
per serving
420.2 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
450
g
Caster Sugar
CondimentsSauces
4
tbsp
Malt Vinegar
Dairy
1
piece
Butter
for greasing
50
g
Butter
500
ml
Milk
50
g
Butter
for bread sauce
50
ml
Double Cream
Fruits
900
g
Cranberry
900
g
Apple
Bramley, peeled and chopped
GrainsCereals
85
g
Breadcrumb
fresh white
Liquids
700
ml
Water
Meat
1
piece
Yorkshire Pot
1 partridge, 1 pheasant, 1 chicken, 1 duck stuffed inside each other
225
g
Pancetta
cut into cubes
NutsSeeds
1
pinch
Salt
for seasoning
3
piece
Clove
for studding onion
1
piece
Nutmeg
freshly grated to taste
1
pinch
White Pepper
to taste
1
pinch
Cayenne Pepper
to taste
0.5
tsp
Ground Cloves
0.5
tsp
Ground Cinnamon
OilsFats
50
g
Lard
or beef dripping
1
tsp
Olive Oil
Vegetables
1
piece
Leek
cleaned and cut in half lengthways
10
piece
Potato
floury variety like King Edward or Maris Piper, peeled and halved
1
piece
Onion
studded with cloves
450
g
Brussels Sprout
trimmed

Method

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