For the seasonal occasion, we also feel that we have found the best in award winning free range kelly bronze turkeys and geese, produced by G.B.Geese, whose farm is based in the Leicestershire countryside. The Boterill family have been tending the farm for the last 70 years, using traditional farming methods to produce the very best free range poultry
1. Place all the ingredients together in a large bowl, season and mix well until combined.
2. Divide the mixture into four, and press into burger patties using a burger press or by hand.
3. Cook the burgers on a pre-heated grill or barbecue for 5-6 minutes on each side or until browned and well cooked through.
4. Lightly toast the burger buns under the grill. Add slices of lettuce and tomato and place the burger on top. Serve with ketchup or mayonnaise or a burger relish of your choosing.
Our Top Tip
Before serving, place a slice of Monterey Jack cheese on top of each burger and grill for a further two minutes, or until the cheese has melted. Delicious!
4 boneless, skinless chicken breast fillets
8 thin slices Gruyère cheese
8 thin slices smoked ham
125g plain flour
salt and pepper
1 large free range egg, beaten
1. Take each chicken fillet and slice a pocket into the side, being careful not to cut so deep that you slice right through to the other side.
2. Roll two slices of cheese and two slices of ham together and place into the pocket in the chicken. Rolling the cheese inside the ham will prevent it from leaking out during cooking. Secure with a cocktail stick if necessary.
3. Place the flour into a shallow bowl and season with salt and pepper. Dip each chicken breast into the flour mixture, then into the beaten egg, and finally into the breadcrumbs, being sure to coat the chicken completely on both sides.
4. Place the chicken fillets on a lightly greased baking sheet and spray with a little cooking oil. Bake in the oven at 200°C/180°C fan/Gas 6 for 30 minutes until golden brown and cooked through.
Our Top Tip
Try experimenting with different cheeses, like perhaps a melty Mozzarella, or a smoked cheddar to compliment the smoked ham. Or for a twist, try replacing the smoked ham with an unsmoked variety and use a blue cheese, like Gorgonzola, or Roquefort if you like a more pungent flavour.