TOP TIPS FOR A FOODIE CHRISTMAS
We asked the chefs and food suppliers for their secret tips to make your Christmas extra special ...
THE OLNEY WINE BAR
Add a drop of Cointreau and some orange zest to your custard. It will turn it around completely. Not in the mood for baking? The Olney Wine Bar have this with Bread &
 Butter pudding on their winter menu.
THE COWPER'S OAK, WESTON UNDERWOOD
Manage  John
 The problem with cooking turkey is that the legs take longer to cook than the breast. It means the breast meat can end up rather too dry. Here are a couple of solutions. Push the sausage meat stuffing down under the skin over the breast. This means the breast takes longer to cook and the juice from the sausage meat stops the breast from drying out. Feel ing a bit more cheffy? Remove the legs and braise them separately in red wine. Then carve the breast meat away from the bone and lay it on clingfilm, place your sausage meat stuffing along the middle of the breasts and foll like a swiss roll around the stuffing. This will give you nice tender breat meat that's easy to carve and lovely juicy turkey legs.
Head Che  Daniel Gibbons
THE BULL INN, OLNEY
Roast the turkey breast down and only turn it over for the last 40 minutes to an hour to brown. This keeps the moisture in the breast meat rather than have it drain out over the course of cooking, meaning a much more juicy turkey.
Chef and Manage  James
VIRTUAL ORCHARD, WOLVERTON
A glass of mulled Cider Claus and a mince pie starts of the season rather nicely and Santa may enjoy it too! Then on the big day, try a generous splash of apple brandy over the Christmas pudding washed down with a glass of Virtual Orchard English Mead.
English Brandy from  rtual Orchard ­ pe ect over your Christmas Pud
english apple
brand
    Cider maker and Manage  Laurence
  AMAZING GRAINS, EMBERTON
42 Phonebox Magatine