Pat dry and season with salt and pepper. Sear on all sides, then roast at 180°C (160°C fan-forced). For medium-rare, aim for around 52–55°C at the centre and rest loosely covered for 15–20 minutes before carving. Times depend on the size and shape of the roast, so use a meat thermometer rather than relying solely on minutes per kilogram.

Preheat oven to 180°C (160°C fan-forced). Pat the beef dry and season generously. Sear on all sides in a hot pan or roast at a higher temperature initially to colour the exterior, then cook in the preheated oven. For medium-rare, check the thickest part with a meat thermometer and aim for approximately 63°C at the centre, avoiding contact with the bone. Cook longer for medium or well done. Rest for 15–20 minutes before carving; allow for carryover heat. Roast times vary by size, so use the thermometer rather than relying on a fixed time per kilogram.

Supplied fully cooked. Serve cold, or warm covered at 160°C (140°C fan-forced), checking the centre reaches 60°C. Brush with glaze towards the end and watch for burning. Reheat previously chilled leftovers to 75°C. Follow the storage instructions on the label.

Preheat oven to 180°C (160°C fan-forced). Pat the turkey dry, rub the skin with butter or olive oil and season with sea salt and herbs. Roast on a rack or in a roasting dish, allowing approximately 30–40 minutes per kilogram as a guide only. Check the thickest part of the breast and thigh with a meat thermometer, avoiding bone; both must reach at least 75°C. If the skin browns too quickly, cover loosely with foil. Rest covered for 20–30 minutes before carving.

Preheat oven to 180°C (160°C fan-forced). Place the roast in a baking dish and lightly brush with butter or oil. Cover loosely with foil if browning too quickly. Roast until the centre of the stuffing and the thickest part of the turkey both reach at least 75°C on a food thermometer; cooking time varies with oven and thickness, so temperature—not a fixed time—determines when it is ready. Rest 15–20 minutes before slicing.

Preheat oven to 180°C (160°C fan-forced). Lightly coat the turkey with butter or olive oil, season and place in a roasting dish. Roast until the thickest part of the centre reaches at least 75°C on a food thermometer, checking early to avoid drying the breast out. Cover loosely with foil if the surface becomes too dark. Rest for 15–20 minutes before carving.

Preheat oven to 180°C (160°C fan-forced). Rub the skin with butter or olive oil and season with sea salt and herbs. Roast until the thickest part of the breast reaches at least 75°C on a food thermometer, without touching the bone. Cover loosely with foil if browning too quickly. Rest for 20 minutes before carving.

No cooking required. Add a small knob to freshly cooked steak, roasts or vegetables and allow it to melt. Keep refrigerated and follow the product label.

Follow the supplied label for this nitrate-free ham. If labelled fully cooked, serve cold or warm covered at 160°C (140°C fan-forced) until the centre reaches 60°C. Reheat leftovers to 75°C. Follow the use-by date and keep refrigerated.

Keep refrigerated below 5°C until ready to cook. Preheat oven to 180°C (160°C fan-forced). Place the turducken seam-side down in a roasting dish and cover loosely with foil while it cooks. Remove the foil towards the end to brown the outside. Because this roast combines poultry and stuffing, the very centre of the stuffing and the thickest poultry layers must reach at least 75°C on a food thermometer. Probe several places without touching the tray. Cooking time varies considerably with shape and thickness; do not rely on time alone. Rest for 15–20 minutes before carving.

Preheat oven to 180°C (160°C fan-forced). Pat the eye fillet dry, lightly oil, season with salt and pepper, and sear in a hot pan on all sides to develop a golden crust. Transfer to the oven to finish gently. For medium-rare, check the centre with a meat thermometer and aim for approximately 63°C; cook further if desired. Rest loosely covered for 10–15 minutes, then slice across the grain. Exact roasting time depends on thickness and oven.

Prepare each item separately using the guides here: whole turkey, rolled porchetta, Christmas stuffing and cooked ham. Poultry, stuffing and rolled pork must reach at least 75°C in the centre. Follow individual product labels and keep raw foods separate from ready-to-eat ham.

Pat the skin thoroughly dry. Rub with a little oil and sea salt. Preheat the oven to 220°C (200°C fan-forced) and roast skin-side up for around 25–35 minutes to start the crackling. Reduce to 180°C (160°C fan-forced) and continue roasting until the centre of the rolled pork reaches 75°C on a food thermometer. Cooking time depends on size and oven. Rest for 10–15 minutes before slicing.

For a precooked Christmas ham, remove the rind while keeping a layer of fat, lightly score the fat, and brush the ham with glaze. Warm the ham gently in an oven around 160°C (140°C fan-forced), applying more glaze during the final 20–30 minutes so it caramelises without burning. If you prefer ham cold, you can glaze the surface separately, then chill promptly before serving. Do not return glaze that has touched raw meat to the jar. Refrigerate and handle according to the product label.

To cook, preheat oven to 180°C (160°C fan-forced). Place the stuffing log in a lightly greased oven dish and cover loosely with foil to prevent drying. Bake until the very centre is cooked through and reaches 75°C on a food thermometer, removing foil towards the end if you want a golden top. Cooking time depends on log size and thickness. For previously cooked, chilled leftovers, reheat promptly until steaming hot, at least 75°C in the centre. Refrigerate cooked leftovers promptly.

For a whole fillet, preheat oven to 180°C (160°C fan-forced), pat the meat dry and season simply with salt. Sear all sides in a hot pan, then roast until the centre reaches your preferred doneness; approximately 63°C for medium-rare is a useful food-safety guide. For cut steaks, sear in a heavy pan and finish to preference, using a thermometer. Rest the meat for 5–10 minutes (longer for a whole roast) before slicing. Cooking time varies with thickness.

Arrange in a single layer on a baking tray. Bake at 180°C (160°C fan-forced), turning for even browning, until the sausages are cooked right through and reach at least 75°C in the centre. Serve hot; do not rely on the colour of the bacon alone.

Pour the gravy into a saucepan and warm over medium heat, stirring frequently until piping hot and steaming throughout. For previously cooked and chilled gravy, reheat promptly until at least 75°C in the centre; do not repeatedly cool and reheat. Alternatively, heat in a microwave-safe jug in short bursts, stirring between bursts until hot throughout. Do not heat the retail container unless the label confirms it is microwave-safe. Serve immediately with beef, turkey, pork or ham. Refrigerate according to the product label.

Preheat oven to 190°C (170°C fan-forced). Pat the duck dry, lightly score or prick the skin without piercing the flesh, and season with sea salt. Place breast-side up on a rack over a roasting tray to catch the rendered fat. Roast, carefully draining excess fat as needed. If the skin browns too quickly, tent loosely with foil. Check the thickest part of the breast and thigh: duck is poultry and must reach at least 75°C in the centre. Rest for 15 minutes before carving. Timing depends on size and oven; use a thermometer.

Pat dry, season and place on a rack over a deep roasting tray. Roast at 180°C (160°C fan-forced), carefully draining rendered fat as needed. Cover loosely if browning too quickly. Check the thickest breast and thigh, avoiding bone: both must reach at least 75°C. Rest 15–20 minutes before carving. Use temperature rather than a fixed cooking time.

Use a small amount in place of cooking oil for roasting potatoes or searing meat. Heat carefully and avoid overheating. Follow the product label for storage.

Preheat oven to 180°C (160°C fan-forced). Pat dry and season. Sear the beef in a hot pan on all sides until browned, then transfer to a roasting tray. Use a meat thermometer to check the centre: approximately 63°C for medium-rare, or cook further to your preferred doneness. Rest loosely covered for 15–20 minutes before carving against the grain. Cooking time varies with roast size and oven; temperature is a better guide than minutes per kilogram.