Mrs Lovett’s Three Bird Roast!

05 September 2013

To celebrate
the launch of Christmas Dinners at the brand new London Dungeon, we couldn’t
help but get our very own Mrs Lovett involved in adding a little Christmas

Mrs Lovett
makes the best pies in London however she was after a bit of Christmas
inspiration to pass on to you motley lot!  So she invited London caterer Food by Dish
into her pie shop to help her create the ultimate three bird roast which you
could cook this Christmas!

What are you
waiting for? Grab a cuppa and click HERE to get watching and don’t worry about a pen and
paper, we’ve got it all written down for you below.

Have a bloody
good Christmas!


Mrs Lovett’s three bird roast – What do you

1 x turkey

1 x black legged chicken

1 x guinea fowl

1 kg sausage meat

200g thyme

200g sage

6 x eggs

Salt and pepper

How do you do it?

1) De-bone the birds,
1st the turkey, make a long cut down the back bone of the bird, then
slowly run your knife each side of the rib cage keeping as close to the bone as
possible. Keep butterflying until you meet in the middle of the breast on the
other side. For the legs, again cut down the whole length of the leg and
butterfly around until you meet in the middle and simply remove the bone.
Mice the legs of the turkey only and mix with the sausage meat.

2) Repeat this method
with both the chicken and guinea fowl.

3) To make the
stuffing mix, mix the sausage meat, minced turkey legs, eggs, herbs and

4) Open the turkey as
wide as possible, lay down the stuffing mix spreading it evenly, place on top
the chicken, season, then the guinea fowl and season once more, using your
hands bring the two side of the turkey together until its closed up.

5) Using butchers
string measure out 3 meters. On one side make a hangman’s noose and tie it
around one end of the turkey making sure it’s tight so it will not slip. Pass
the remaining string under the turkey and leaving about a 1 inch gap from the
first knot and loop the string, repeat this all the way down the turkey
ensuring every loop is tight, the last loop is then tied with a simple double

6) Rub the turkey with
olive oil and season before putting it in the oven for 3-4 hours at 160oc
(baste heavily as many times as possible or at least every hour)    

7) Once out of the
oven, carve and enjoy!

This blog was written by Emma Greenfield, Marketing and Events Manager of Merlin Events London