"What size turkey do I need?"
"How much ham should I buy?"
These are just two of the questions we're often asked at Christmas regarding portion sizes.
Serving size can be a tricky area for us to negotiate. All our staff have different appetites, just like all our customers do, but we have put together this handy guide, based on what we would serve, and what customers have told us has worked for them.
One thing to do is to base your order on what you might usually serve for a roast.
Also take into consideration whether you're having one main roast, or having a few different options as part of a buffet.
A smaller bird or joint will go further if you are cooking stuffings and pigs in blankets, plus all the Christmas veg.
And if you love having leftovers in the days after Christmas, or are have invited extra-hungry friends and family, remember to add a little extra.
Serves: 6, plus leftovers
Preparation time: 1 hour (or cheat and pre order one all done from The Bucthery Ltd) best started the day before.
Cooking time: 8 hours
A traditional Italian Porchetta involves boning a whole pig, loading with aromats before rolling up, tying and slow roasting in a wood fire oven until the skin is crackly and the meat is melting. You can also find trucks at markets dispensing this divine porcine goodness, the best in rolls with a sweet and spicy red pepper jelly or mostarda. This recipe aims to replicate this grand affair in the comfort of your own home, and with standard domestic kitchen apparatus. Though if you have the capacity to roast a whole pig, we envy you, and expect an immediate invitation! It takes a somewhat more modest portion – a boned loin of pork with the belly still attached – that is still perfect for rolling and slow roasting. 8 hours may seem a lot; but really, once you’ve got the joint prepped it simply goes into a very low oven and is forgotten about, so you can get on with your day. Though be warned – the amazing smells that will permeate your house will be a constant reminder of the delights to come! Finally, this recipe should be enjoyed at least twice – hot from the oven with your favourite roast trimmings (obvs); but then it should be allowed to cool to room temperature so that it can be sliced thinly over warm crusty bread for incredible roast pork sandwiches.
An Australian butcher Nathan Mills and his partner Ruth Siwinski in London, passionate about real meat from great farmers, butchered with respect and eaten with relish. Remember not all meat is created equal.