Store your roll in the fridge, preferably at around 1-2˚C.

A couple of hours prior to cooking, take your roll out of the packaging and allow it to rest at room temperature.

Your Trevilley Farm multi bird roast is a solid lump of meat and so needs cooking slightly differently from a bird.

We recommend that you place the seasoned joint (split facing down) on a trivet over a little water and cover with foil for all but the last hour of cooking.
This should keep the meat moist (this is vital!).

Allow 20 mins per pound in a fairly hot preheated oven (typically 180˚C).

Baste the joint several times during the last hour when you remove the foil to brown the skin.

You may choose to lay bacon strips over the joint before cooking.

Test with a skewer to ensure that the juices run clear and the meat is cooked in the centre of your roll.

The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!

Preparation time: 10 mins
Cooking time: 40 mins
Serves 2/3

Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.

Stir until meat has been browned and a little golden.

Add the curry paste. Stir and bring to boil.

Add the coconut milk, mix well and bring to boil.

Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.

Serve with rice or noodles.

Serves 6

Heat the oil in a large frying pan, then fry the bacon until golden.
Remove set aside, leaving the oil in the pan.
Add the chicken to the pan and lightly fry for 4-5 mins to brown on both sides.
Meanwhile, cook the potatoes in a pan of salted boiling water for 10 mins or until tender. Cook the asparagus in a steamer over the potatoes for 6-8 mins or simply boil with the potatoes for the last 6-8mins.
Pour the cider over the chicken, bring to the boil then reduce heat.
Put the bacon back in the pan and simmer for 10-15 mins until the chicken is cooked through. Stir in the cornflour paste until lightly thickened.
Add the double cream and season. Stir in the drained vegetables and sprinkle with chopped parsley before serving.