Skip to main content
A Magazine for

Christmas Meats.

by Now Then Sheffield

Serves 4.
Recipe by Craig Bell.

50g butter
1tbsp rapeseed oil
1 medium onion, peeled & chopped
250g chestnut mushrooms, sliced
400g leftover roast turkey
2 garlic cloves, peeled and crushed
2 sprigs of fresh thyme
1tbsp brandy
100ml turkey or chicken stock
150ml double cream
120g stilton, crumbled
375g pack ready rolled puff pastry
1 egg, beaten
Salt & pepper

Preheat your oven to 180°C. Heat the rapeseed oil in a large frying pan, add the onion and mushrooms and cook over a low heat for 2-3 minutes until soft. Stir in the cooked turkey, garlic and thyme and cook for a further three minutes. Pour over the brandy and allow to bubble for a minute, then add the stock and cream and warm through gently. Remove from the heat, stir in the stilton and season with sea salt and black pepper.

Divide the turkey mixture between four individual pie dishes. Unroll the pastry and cut into four lids, slighty larger than the individual pie dishes. Wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Make a small slit with a knife to allow the steam to escape. Brush with beaten egg, place on a baking tray and cook for 20 minutes until golden brown.


Serves 2.
Recipe by Christine Simmonite.

2 salmon fillets
1 fresh chilli
2 garlic cloves
White wine
Salt & pepper

To serve: Grilled asparagus, or
Fresh salad

Place the salmon fillets on a large piece of kitchen foil. Crush the garlic and rub into the fish. Cut the chilli into thin strips and sprinkle over the top, adding a dash of white wine and salt and pepper to taste.

Gather the foil over the salmon to make a parcel, leaving a small hole in the top. Bake in a moderate oven (170-180°C) for 15 minutes or until the flesh is opaque but still soft. Serve with grilled asparagus or alternatively it’s great flaked over a salad.

Cooking by Freddie Bates.
Photo by Sara Hill.

by Now Then Sheffield

Next article in issue 69

Lyric Festival / Northern Writers’ Awards.

Lavinia Greenlaw. What started you writing and who were the first writers who really grabbed your attention? I think the most…

Lavinia Greenlaw.

What started you writing and who were the first writers who really grabbed your attention? 

I think the most important

More Food

Embracing comfort food

It’s time to get back to the roots of seasonal eating and find the joy in cooking something new, says our resident food writer Ros Ayres.

Festive feasting

Get inspired with festive food suggestions and seasonal cooking tips from a small selection of Sheffield’s finest independents: Zed's Wholefoods, Beer Central and Regather.

Feed your fermentation needs at Pickle Fest

Social Pickle is bringing the ultimate pickle festival to Foodhall on Saturday 27 November – and we're told the competition winners will get "novelty prizes and the adoration of millions of tiny bacteria"...

Filling our city with fruit, one tree at a time

Sheffield Fruit Trees are helping to bring an abundance of local fruit to the city. They told us more about what motivates the project, their Sheffield-specific varieties and their plans for a tree 'library' in Moss Valley.

More Food