Founder of Wild Radish Anthea Stephenson shares her tried, tested and much loved traditional Christmas feast recipe of Bronze turkey crown & port-soaked Agen prune stuffed legs with rosemary roasted potatoes, braised red cabbage, thyme glazed carrots & parsnips, sprouts & chestnuts and port gravy.
Click below to hear more from Anthea.
Matthew Jukes, our wine pairing expert has paired this dish with a 2020 Beaujolais-Villages from France.
Our new series of playlists are designed to accompany you during cooking, all the way through to eating your Wild Radish meal.
Compiling the playlists is Matt Farthing, a multi-disciplinary instrumentalist, composer and sound designer who has had his music played on radio stations as far ranging as Classic FM, BBC Radio 1, BBC Radio 3 and BBC 1 Xtra.
His first playlist is a modern selection of jazz-infused tracks by young and disruptive talent from both sides of the Atlantic. Listen here, and find out more in the playlist description.