All The Trimmings – Forman & Field

All The Trimmings

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Stuffing: Old Spot Sausage Meat which contains (Pork (71%), Water, Rusk (WHEAT flour GLUTEN, Salt, Ammonium Bicarbonate E503ii), Salt, Pepper, WHEAT Flour GLUTEN, Emulsifiers: E451i, E450i, Preservative: E221 (Sodium SULPHITE), Flavour Enhancer E621, Spice Extract), cranberry, Walnuts (NUTS), Hepburn’s smoked streaky bacon, Breadcrumbs (WHEAT flour, GLUTEN), onions, Free Range EGG, Salt & Pepper

Chipolatas: Pork (71%), Water, Rusk (WHEAT flour, (GLUTEN), Salt, Ammonium, Bicarbonate E503ii), Seasoning (Salt, Rusk (contains WHEAT Flour, (GLUTEN), Salt, Raising Agent: E503), WHEAT Flour, (GLUTEN), Emulsifiers : E451, E450i, Preservative: E221 (Sodium SULPHITE), Flavour Enhancer E621, Spice Extract, collagen skins.

Hepburn’s Smoked Streaky Bacon: Pork, Salt, Sugar, Stabilisers (E450, E450(i), dextrose, Flavour Enhancer (E621), Preservatives (E250, E251), Antioxidant (E301), Acidity Regulator (E500ii), Flavouring, E1520

Garnish: Fresh Bay Leaves, Rosemary & Thyme

See allergens in bold capitals

Cooking instructions

Stuffing: Preheat oven to 180C and bake for 30 minutes on buttered grease proof paper. Allow 10 minutes for the stuffing to rest before serving.

Chipolatas: Wrap the bacon around the chipolatas and bake in an oven at 180C for 8 – 10 minutes.

Chestnuts: Pan fry in a little butter, fresh thyme and glaze with some artisan honey, we recommend Olympic Park Honey.

To finish, serve with garnish included

Please be advised that there is variation for each oven, additional cooking time may be required in some cases

Additional information

Keep refrigerated. Min 4 days, unopened. Dispatched Frozen. Not suitable for home freezing

For many, the trimmings are the best bit. We prepare it all for you with prime quality ingredients including Old Spot pork and Hepburn’s bacon.

Our pack contains 500g chipolatas, 300g of Hepburn’s smoked streaky bacon, 500g of our own pork stuffing and 150g chestnuts, all garnished with fresh bay leaves, rosemary and thyme.

Serves 4-6