How to prepare your True North Christmas at Home dinner

Thank you for spending Christmas with us. We hope you love your Christmas dinner. For best results, please make sure you read the step-by-step instructions before prepping your meal - depending on which dishes you have ordered, the preparation will take upto approximately 2 hours. 

Equipment you will need:

A few pans for warming gravy or sauces
Baking trays

 

Use the buttons below to jump to each course and view the step-by-step instructions on how to heat and serve.

We have also provided two timelines for you to refer to - one for adults and one which is for adults eating with children.

You can also download a PDF of the full instructions and timeline here.

STARTERS:

Ham hock and pistachio terrine 

  1. Preheat the oven to 180 °C / Gas Mark 4.  

  2. Remove the terrine from the bag and leave on a plate at room temperature for 15 minutes before serving (the terrine will taste best when it is at room temperature). 

  3. To warm the sourdough, either place the loaf in the oven for 1 minute. Or toast under the grill or in your toaster, as desired.  

  4. Serve the terrine with a side of date chutney and warm slices of sourdough. 
     

Prawn cocktail 

  1. Divide the garnish and salad between your serving glasses or bowls. 

  2. Layer the prawn mixture on top.  

 

Beetroot and chickpea samosas  

  1. Preheat the oven to 180 °C / Gas Mark 4. 

  2. Place the samosas onto an oven tray and put into the oven for 9 minutes.  

  3. Serve with the mint and chilli sauce, dip at will.  

 

Smoked salmon and ricotta roulade 

  1. Take the roulades from their bags and leave on a plate at room temperature for 15 minutes before serving (the roulade will taste best when it is at room temperature).

  2. Plate alongside the ciabatta snacks.

TOP OF PAGE  |  MAINS  |  DESSERTS |  KIDS

MAINS:

  • For the main course, you will need to put each tray into the oven at different times.  

  • The meat will always go into the over first. 

  • If you don't have a microwave, we have provided alternative instructions.

 

Beef - for 2 servings 

  1. Preheat the oven to 180 °C / Gas Mark 4.

  2. Take the beef joint out of the bag and into the tin foil container.

  3. Put the beef into the centre of the oven for 35 minutes.  After 35 minutes, transfer the beef to your serving tray (or plate) and cover with tin foil to rest for 15 minutes.    

  4. 25 minutes after the beef goes in, place the potatoes and vegetables in the oven for 25 minutes.  

  5. After a further 5 minutes, put the tray of cauliflower cheese into the oven for 20 minutes.  

  6. After an additional 5 minutes, the sprouts, bon bons, pigs in blankets, shallots and stuffing balls should be placed in the oven, inside the foil container for 15 minutes

  7. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated. 

  8. Pierce the bag of red cabbage and microwave on full power for 2 minutes. Take the bag out and shake, then return to the microwave for a further 3 minutes. Once ready, carefully open the bag (the steam will be hot) and tip into your serving bowl.   
    If you don’t have a microwave: Heat the unpierced bag in a pan of hot water (not boiling).  

  9. Take all the trays out of the oven, portion the meat and transfer the gravy into your serving jug.   

Beef - for 3 servings 

  1. Preheat the oven to 180 °C / Gas Mark 4.  

  2. Take the beef joint out of the bag and place in the tin foil container. 

  3. Put the beef into the centre of the oven for 40 minutes. After 40 minutes, transfer the beef to your serving tray (or plate) and cover with tin foil to rest for 15 minutes.  

  4. 30 minutes after the beef goes in, place the potatoes and vegetables in the oven for 25 minutes.  

  5. After a further 5 minutes, put the tray of cauliflower cheese into the oven for 20 minutes.  

  6. After an additional 5 minutes, the sprouts, bon bons, pigs in blankets, shallots and stuffing balls should be placed in the oven, inside the foil container for 15 minutes. 

  7. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated. 

  8. Pierce the bag of red cabbage and microwave on full power for 2 minutes. Take the bag out and shake, then return to the microwave for a further 3 minutes. Once ready, carefully open the bag (the steam will be hot) and tip into your serving bowl.   
    If you don’t have a microwave: Heat the unpierced bag in a pan of hot water (not boiling).  

  9. Take all the trays out of the oven, portion the meat and transfer the gravy into your serving jug.   
     

Beef - for 4 servings 

  1. Preheat the oven to 180°C / Gas Mark 4.  

  2. Take the beef joint out of the bag and place in the tin foil container. 

  3. Put the beef into the centre of the oven for 45 minutes.  After 45 minutes, transfer the beef to your serving tray (or plate) and cover with tin foil to rest for 15 minutes.  

  4. 35 minutes after the beef goes in, place the potatoes and vegetables in the oven for 25 minutes.  

  5. After a further 5 minutes, put the tray of cauliflower cheese into the oven for 20 minutes.  

  6. After an additional 5 minutes, the sprouts, bon bons, pigs in blankets, shallots and stuffing balls should be placed in the oven, inside the foil container for 15 minutes

  7. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated. 

  8. Pierce the bag of red cabbage and microwave on full power for 2 minutes. Take the bag out and shake, then return to the microwave for a further 3 minutes. Once ready, carefully open the bag (the steam will be hot) and tip into your serving bowl.   
    If you don’t have a microwave: Heat the unpierced bag in a pan of hot water (not boiling).  

  9. Take all the trays out of the oven, portion the meat and transfer the gravy into your serving jug. 
       

Vegan beef 

  1. Preheat the oven to 180°C / Gas Mark 4.  

  2. Transfer the vegan beef, mushroom, bon bons and shallots into the tin foil container which you will find in your box.

  3. Put the container into the centre of the oven for 20 minutes.  

  4. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  5. Take the tray out of the oven, portion the vegan beef and transfer the gravy into your serving jug. 

Turkey

  1. Preheat the oven to 180°C / Gas Mark 4.  

  2. Take the turkey out of the bag and place in the tin foil container which you will find in your box. 

  3. Put the turkey into the centre of the oven for 40 minutes (it will need to be served immediately).  

  4. After cooking the turkey for 15 minutes, place the potatoes and vegetables into the oven for 25 minutes   

  5. 5 minutes later, put the tray of cauliflower cheese in the oven.   

  6. After a further 5 minutes, the sprouts, bon bons, pigs in blankets, shallots and stuffing balls should be placed in the oven, inside the foil container for 15 minutes.  

  7. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  8. Pierce the bag of red cabbage and microwave on full power for 2 minutes. Take the bag out and shake, then return to the microwave for a further 3 minutes. Once ready, carefully open the bag (the steam will be hot) and tip into your serving bowl.  
    If you don’t have a microwave: Heat the 
    unpierced bag in a pan of hot water (not boiling).  

  9. Take all the trays out of the oven, portion the meat and transfer the gravy into your serving jug.  

  

Cod

  1. Preheat the oven to 180°C / Gas mark 4.  

  2. Take the cod out of the bag and place in the tin foil container which you will find in your box.  

  3. Put the cod into the centre of the oven for 35 minutes (it will need to served immediately).  

  4. After cooking the cod for 10 minutes, place the potatoes and vegetables into the oven for 25 minutes.   

  5. 5 minutes later, put the tray of cauliflower cheese in the oven.   

  6. After a further 5 minutes, the sprouts, bon bons, pigs in blankets, shallots and stuffing balls should be placed in the oven, inside the foil container for 15 minutes.    

  7. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  8. Pierce the bag of red cabbage and microwave on full-power for 2 minutes. Take the bag out and shake, then return to the microwave for a further 3 minutes. Once ready, carefully open the bag (the steam will be hot) and tip into your serving bowl.   
    If you don’t have a microwave – do not pierce the bag and place into a pan of hot water (not boiling).  

  9. Take all the trays out of the oven, portion the meat and transfer the gravy into your serving jug.  

TOP OF PAGE  |  STARTERS  |  DESSERTS  |  KIDS

DESSERTS:

 

Christmas pudding

The pudding can be served cold or hot:  
 

Served hot  

  1. Place the Christmas pudding into a microwave for 2-3 minutes  or heat in the oven at 180°C / Gas Mark 4 for 5 minutes.  

  2. Transfer the brandy sauce into a pan and place on a low heat, stirring constantly until warmed through.   

  3. Pour over your pudding and enjoy.
     

Served cold  

  1. Place the Christmas pudding on your serving plates 

  2. Transfer the brandy sauce into a pan and place on a low heat, stirring constantly until warmed through.   

  3. Pour over your pudding and enjoy.   

Treacle tart 

  1. Preheat the oven to 180°C / Gas Mark 4.  

  2. Place the treacle tart in the centre of the oven for 5 minutes. 

  3. Serve with clotted cream.  


Baked white chocolate and cranberry cheesecake  

    1. Plate the cheesecake with the mulled raspberry coulis on the side.  

Cardamom and orange torte

  1. Remove the torte from the bag and leave on a plate at room temperature for at least 1 hour before serving.   

  2. Serve with nutmeg mascarpone.   

TOP OF PAGE  |  STARTERS  |  MAINS  KIDS

KIDS STARTERS:

Mozzarella sticks 

  1. Pre-heat the oven to 180°C / Gas Mark 4.  

  2. Place the mozzarella sticks onto an oven tray and into the oven for 8 minutes.   

  3. Serve with the sundried tomato pesto.

  

Hummus with ciabatta dippers

  1. Plate the ciabatta dippers with hummus on the side.   

  

Prawn cocktail tacos

  1. To assemble, add the prawns and lettuce into the taco shell.   

  

KIDS MAINS:   

Mini beef

  1. Pre-heat the oven to 180°C / Gas Mark 4.  

  2. Place the child's portion of beef and festive trimmings into the oven for 8-10 minutes.   

  3. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  4. Take the tray out of the oven, plate the meat, trimmings and gravy.   
      

Mini salmon

  1. Pre-heat the oven to 180°C / Gas Mark 4.  

  2. Place the salmon, potatoes and broccoli into the oven for 8-10 minutes.  

  3. Pour the parsley sauce into a pan and place on a low heat. Make sure to stir the sauce occasionally to ensure it is thoroughly heated.   

  4. Take the tray out of the oven, plate the salmon, trimmings and parsley sauce.  

  

Mini turkey

  1. Pre-heat the oven to 180°C / Gas Mark 4.  

  2. Place the child's portion of turkey and festive trimmings into the oven for 8-10 minutes.  

  3. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  4. Take the tray out of the oven, plate the meat, trimmings and gravy.  

  

Butternut squash parcel

  1. Pre-heat the oven to 180°C / Gas Mark 4.  

  2. Place the parcel and festive trimmings into the oven for 8-10 minutes.   

  3. Pour the gravy into a pan and place on a low heat. Make sure to stir the gravy occasionally to ensure it is thoroughly heated.   

  4. Take the tray out of the oven, plate the parcel, trimmings and gravy.  

  

KIDS DESSERTS:

Chocolate brownie 

  1. Place the chocolate brownie into a microwave for 30 seconds or heat in the oven at 180°C / Gas Mark 4 for 5-6 minutes.  

  1. Serve with clotted cream and chocolate sauce. 
     

Treacle tart 

  1. Place the chocolate brownie into a microwave for 30 seconds  or heat in the oven at 180°C / Gas Mark 4 for 5-6 minutes. 

  2. Serve with clotted cream.
     

Fig pudding 

  1. Place the fig pudding into a microwave for 30 seconds or heat in the oven at 180°C / Gas Mark 4 for 5-6 minutes.  

  2. Pour the custard into a pan and place on a low heat or heat in the microwave for 30 seconds. Make sure to stir occasionally to ensure it is thoroughly heated.   

TOP OF PAGE  |  STARTERS  |  MAINS  |  DESSERTS

PREPARATION TIMELINE Download PDF

1.30pm
Cardamom and orange torte at room temperature for 1 hour.
Preheat the oven to 180° or Gas Mark 4.


1.35pm
Beef (for 4)
into oven for 45 mins.

1.40pm
Ham hock and pistachio terrine at room temperature for 15 mins.
Smoked salmon and ricotta roulade at room temperature for 15 mins.
Beef (for 3)
into oven for 40 mins.

1.45pm

Beef (for 2) into oven for 35 mins.
 

1.50pm

Beetroot and chickpea samosas into oven for 9 mins.
 

1.55pm
Turkey
into oven for 40 mins.
Sourdough (for Ham hock and pistachio terrine) into oven for 1 min.
Prawn cocktail - plate up

Plate up starters.

2.00pm - Serve your starters
Cod into oven for 35 mins.
 

2.10pm

Potatoes and vegetables (side) into oven for 25 mins.
 

2.15pm

Cauliflower cheese (side) into oven for 20 mins.
Vegan beef main into oven for 20 mins.
 

2.20pm
Beef (for 2, 3 and 4)
– take out of oven. Rest for 15 mins.
Sprouts / bon bons / pigs in blankets / shallots / stuffing balls (sides) into oven for
15 mins.
 

2.35pm
Gravy in a pan, heat through.
Red cabbage into microwave for 5 mins OR pan of hot water for 5 mins.
Plate up main course.


2.40pm - Serve your main course

3.10pm
Christmas pudding (hot) into microwave for 2-3 mins OR oven for 5 mins.
Brandy sauce (Christmas pudding)
in pan, stirring to warm through.
Christmas pudding (cold) - plate up.
Treacle tart into oven for 5 mins.
Baked white chocolate and cranberry cheesecake – plate up.
Cardamom and orange torte - plate up.
Plate up hot desserts.


3.20pm - Serve your desserts

TOP OF PAGE  |  TIMELINE  |  TIMELINE (KIDS MENU)

KIDS & ADULTS PREPARATION TIMELINE Download PDF

1.30pm
Cardamom and orange torte at room temperature for 1 hour.
Preheat the oven to 180° or Gas Mark 4.


1.35pm

Beef (for 4) into oven for 45 mins.

 

1.40pm
Ham hock and pistachio terrine at room temperature for 15 mins.
Smoked salmon and ricotta roulade at room temperature for 15 mins.

Beef (for 3) into oven for 40 mins.
 

1.45pm

Beef (for 2) into oven for 35 mins.

Kids’ Mozzarella sticks into oven for 8 mins.

1.50pm
Beetroot and chickpea samosas into oven for 9 mins.

 

1.55pm

Turkey into oven for 40 mins.
Sourdough (for Ham hock and pistachio terrine) into oven for 1 min.

Prawn cocktail - plate up
Kids’ Mozzarella sticks / Ciabatta dippers / Prawn cocktail tacos – plate up

Plate up starters.


2.00pm - Serve your starters

Cod into oven for 35 mins.
 

2.10pm

Potatoes and vegetables (side) into oven for 25 mins.
 

2.15pm
Cauliflower cheese (side) into oven for 20 mins.
Vegan beef main into oven for 20 mins.
Kids’ main courses
into oven for 8-10 mins.

2.20pm
Beef (for 2, 3 and 4)
– take out of oven. Rest for 15 mins.

Sprouts / bon bons / pigs in blankets / shallots / stuffing balls (sides) into oven for 15 mins.


2.35pm
Gravy in a pan, heat through.
Red cabbage into microwave for 5 mins OR pan of hot water for 5 mins.
Plate up main course.


2.40pm - Serve your main course

3.10pm
Christmas pudding (hot) into microwave for 2 mins OR oven for 5 mins.
Brandy sauce (Christmas pudding)
in pan, stirring to warm through.

Christmas pudding (cold) - plate up.
Treacle tart into oven for 5 mins.
Baked white chocolate and cranberry cheesecake – plate up.
Cardamom and orange torte - plate up.
Kids’ chocolate brownie / treacle tart / fig pudding into oven for 5-6 mins OR microwave for 30 secs.
Kids' custard (for Fig pudding) into pan or microwave to warm.

Plate up hot desserts.

3.20pm - Serve your desserts

TOP OF PAGE  |  TIMELINE  |  TIMELINE (KIDS MENU)

 
 
 
 
 
 

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