🥧 Hand-Raised Pork Pies — Handmade by Our Team! 🥧

Our delicious pork pies are hand-raised by hand right here at Stratton Food Hall by our fantastic team.

📍 Come and see us on a Saturday morning and have a taste before you buy!

Pop in, grab a sample and discover the taste of a proper handmade pork pie. 😋

Try before you buy — you won’t be disappointed!

New for 2026 Locally Souced Bronze Free Range Turkey's from the Hunts Family Farm, Hockliffe.

Please click the ADD button to place your Turkey in the basket.

Cooking Tip - 

whole fresh turkey, the main things are keeping the breast moist, getting the thighs properly cooked, and avoiding overcooking.

Before cooking

• Check the weight and calculate cooking time from that.
• Remove the giblets/neck from the cavity.
• Pat the turkey very dry with kitchen paper.
• Let it sit out for around 30–60 minutes before roasting, rather than putting it into the oven ice-cold.
• Rub the skin with butter or oil, then season generously with salt and pepper. You can add herbs such as thyme, sage or rosemary.
• For extra flavour, put onion, lemon, garlic and herbs in the cavity — don't tightly pack it with stuffing.

Roasting

A good general approach is:

1. Heat the oven to 190°C conventional / 170°C fan / Gas 5.
2. Put the turkey breast-side up in a roasting tin.
3. Cover the breast loosely with foil for much of the cooking if you're worried about it drying out.
4. Remove the foil for the final 30–45 minutes so the skin can brown and crisp.
5. Baste once or twice if you like, but repeatedly opening the oven isn't necessary.

Most important: use a thermometer

The turkey is done when the thickest part of the thigh reaches at least 75°C, without the probe touching bone. Check the thickest part of the breast too.

Don't rely solely on cooking time — turkey sizes, ovens and starting temperatures vary.

Resting is crucial

Once cooked, transfer it to a board and loosely cover with foil. Rest for at least 30 minutes, and a large turkey can comfortably rest for 45–60 minutes. This makes carving easier and keeps the meat juicier.

Tip: If the skin is browning too quickly, cover it with foil. If the turkey is cooked but the skin isn't crisp enough, uncover it and give it a short blast in a hotter oven.

New for 2026 Locally Souced Bronze Free Range Turkey's from the Hunts Family Farm, Hockliffe.

Please click the ADD button to place your Turkey in the basket.

Cooking Tip - 

whole fresh turkey, the main things are keeping the breast moist, getting the thighs properly cooked, and avoiding overcooking.

Before cooking

• Check the weight and calculate cooking time from that.
• Remove the giblets/neck from the cavity.
• Pat the turkey very dry with kitchen paper.
• Let it sit out for around 30–60 minutes before roasting, rather than putting it into the oven ice-cold.
• Rub the skin with butter or oil, then season generously with salt and pepper. You can add herbs such as thyme, sage or rosemary.
• For extra flavour, put onion, lemon, garlic and herbs in the cavity — don't tightly pack it with stuffing.

Roasting

A good general approach is:

1. Heat the oven to 190°C conventional / 170°C fan / Gas 5.
2. Put the turkey breast-side up in a roasting tin.
3. Cover the breast loosely with foil for much of the cooking if you're worried about it drying out.
4. Remove the foil for the final 30–45 minutes so the skin can brown and crisp.
5. Baste once or twice if you like, but repeatedly opening the oven isn't necessary.

Most important: use a thermometer

The turkey is done when the thickest part of the thigh reaches at least 75°C, without the probe touching bone. Check the thickest part of the breast too.

Don't rely solely on cooking time — turkey sizes, ovens and starting temperatures vary.

Resting is crucial

Once cooked, transfer it to a board and loosely cover with foil. Rest for at least 30 minutes, and a large turkey can comfortably rest for 45–60 minutes. This makes carving easier and keeps the meat juicier.

Tip: If the skin is browning too quickly, cover it with foil. If the turkey is cooked but the skin isn't crisp enough, uncover it and give it a short blast in a hotter oven.

New for 2026 Locally Souced Bronze Free Range Turkey's from the Hunts Family Farm, Hockliffe.

Please click the ADD button to place your Turkey in the basket.

Cooking Tip - 

whole fresh turkey, the main things are keeping the breast moist, getting the thighs properly cooked, and avoiding overcooking.

Before cooking

• Check the weight and calculate cooking time from that.
• Remove the giblets/neck from the cavity.
• Pat the turkey very dry with kitchen paper.
• Let it sit out for around 30–60 minutes before roasting, rather than putting it into the oven ice-cold.
• Rub the skin with butter or oil, then season generously with salt and pepper. You can add herbs such as thyme, sage or rosemary.
• For extra flavour, put onion, lemon, garlic and herbs in the cavity — don't tightly pack it with stuffing.

Roasting

A good general approach is:

1. Heat the oven to 190°C conventional / 170°C fan / Gas 5.
2. Put the turkey breast-side up in a roasting tin.
3. Cover the breast loosely with foil for much of the cooking if you're worried about it drying out.
4. Remove the foil for the final 30–45 minutes so the skin can brown and crisp.
5. Baste once or twice if you like, but repeatedly opening the oven isn't necessary.

Most important: use a thermometer

The turkey is done when the thickest part of the thigh reaches at least 75°C, without the probe touching bone. Check the thickest part of the breast too.

Don't rely solely on cooking time — turkey sizes, ovens and starting temperatures vary.

Resting is crucial

Once cooked, transfer it to a board and loosely cover with foil. Rest for at least 30 minutes, and a large turkey can comfortably rest for 45–60 minutes. This makes carving easier and keeps the meat juicier.

Tip: If the skin is browning too quickly, cover it with foil. If the turkey is cooked but the skin isn't crisp enough, uncover it and give it a short blast in a hotter oven.

New for 2026 Locally Souced Bronze Free Range Turkey's from the Hunts Family Farm, Hockliffe.

Please click the ADD button to place your Turkey in the basket.

Cooking Tip - 

whole fresh turkey, the main things are keeping the breast moist, getting the thighs properly cooked, and avoiding overcooking.

Before cooking

• Check the weight and calculate cooking time from that.
• Remove the giblets/neck from the cavity.
• Pat the turkey very dry with kitchen paper.
• Let it sit out for around 30–60 minutes before roasting, rather than putting it into the oven ice-cold.
• Rub the skin with butter or oil, then season generously with salt and pepper. You can add herbs such as thyme, sage or rosemary.
• For extra flavour, put onion, lemon, garlic and herbs in the cavity — don't tightly pack it with stuffing.

Roasting

A good general approach is:

1. Heat the oven to 190°C conventional / 170°C fan / Gas 5.
2. Put the turkey breast-side up in a roasting tin.
3. Cover the breast loosely with foil for much of the cooking if you're worried about it drying out.
4. Remove the foil for the final 30–45 minutes so the skin can brown and crisp.
5. Baste once or twice if you like, but repeatedly opening the oven isn't necessary.

Most important: use a thermometer

The turkey is done when the thickest part of the thigh reaches at least 75°C, without the probe touching bone. Check the thickest part of the breast too.

Don't rely solely on cooking time — turkey sizes, ovens and starting temperatures vary.

Resting is crucial

Once cooked, transfer it to a board and loosely cover with foil. Rest for at least 30 minutes, and a large turkey can comfortably rest for 45–60 minutes. This makes carving easier and keeps the meat juicier.

Tip: If the skin is browning too quickly, cover it with foil. If the turkey is cooked but the skin isn't crisp enough, uncover it and give it a short blast in a hotter oven.

Fresh Free Range Turkey Leg.

Sold Individually Please click the Add Button to Order

2.5–3 kg free-range Bronze turkey breast :

• Oven: 190°C / 170°C fan / Gas 5
• Cooking time: roughly 2–2½ hours
• Cover loosely with foil for most of the cooking time, then remove for the last 30–40 minutes to brown the skin.
• Rest for 30–45 minutes before carving, loosely covered with foil.

Most importantly, use a temp probe to check the thickest part of the thigh reaches 75°C 

Tip: Bring the turkey to room temperature for about 1 hour before roasting and baste occasionally with its juices.

Cooking Tip

For a 1–1.5 kg turkey breast joint:

• Oven: 190°C / 170°C fan / Gas 5
• Cooking time: approximately 1½–2 hours
• Cover loosely with foil for the first hour, then remove it to brown.
• Rest for 20–30 minutes before slicing.
• Check the centre reaches 75°C using a temp probe before serving.

Rule of thumb: allow about 60–70 minutes per kg, plus 20 minutes.

The birds are reared in open sided sheds and have natural light and lots of fresh air. We use our own wheat straw to bed the turkeys and they enjoy scratching and dusting in this straw.

Turkey Breast Cooking Tip 🦃

For a juicy turkey breast, the biggest trick is not overcooking it:

• Pat it dry and rub with olive oil or softened butter, plus salt, pepper, garlic, and herbs.
• Roast at 190°C (170°C fan).
• Cook until the thickest part reaches 74°C / 165°F on a meat thermometer.
• Rest for 15–20 minutes before slicing so the juices redistribute.
• For extra moisture, you can brine the turkey breast for 4–12 hours beforehand.

Pro tip: If the skin is browning too quickly, loosely cover it with foil while the inside continues cooking.

🎄 Tips for a Christmas cockerel

• Take it out of the fridge 1–2 hours before roasting so it isn't fridge-cold when it goes in.
• Salt it generously the night before (dry-brining). Leave uncovered in the fridge overnight. This seasons the meat and helps the skin crisp.
• Butter under the skin: Carefully loosen the breast skin and rub softened butter underneath. Add sage, thyme, rosemary, garlic or lemon zest if you like.
• Don't overcook the breast. A meat thermometer is your best friend. Aim for about 65–70°C in the thickest part of the breast, then rest it well; check the thickest thigh is safely cooked too.
• Roast breast-side up, and consider covering the breast loosely with foil if it is browning too quickly.
• Baste sparingly. Opening the oven repeatedly loses heat; once or twice is plenty.
• Rest for 30–45 minutes under loose foil after roasting. This makes a big difference to juiciness and gives you time to finish the potatoes, gravy and vegetables.
• Make gravy from the roasting tin juices. Cockerel drippings can be wonderfully rich, especially with a splash of wine, cider or stock.

Preparing Your Goose: Remove the goose from the fridge about 1 hour before cooking. Remove any giblets and pat the skin dry. Prick the skin all over, avoiding the meat, and season generously with salt and pepper. Place breast-side up on a rack in a roasting tray to allow the fat to drain.

Cooking Temperatures: Preheat your oven to 220°C / 200°C fan / Gas Mark 7, then reduce to 180°C / 160°C fan / Gas Mark 4 for the remainder of cooking. Cook according to the weight of the goose, until the thickest part reaches 75°C. Rest for 20–30 minutes before carving.

Each Pack consists of 2 Duck Breast Skin On Breast Fillets, Each Breast weighs between 200g - 230g each.

This product won gold at the Taste of the West 2014.
Our free range duck breasts are boneless and served with the skin on. If you prefer them skinless the skin is easily removable as it simply peels away. Our rich and tender breasts can be grilled, fried, oven roasted offering you a mouth-watering meal.

Aylesbury Whole Duck — Cooking Instructions

For the best results, remove the duck from the refrigerator 1 hour before cooking and allow it to come to room temperature. Remove the giblets and pat the duck dry with kitchen paper.

1. Preheat your oven to 220°C / 200°C fan / Gas Mark 7.
2. Prick the skin all over with a fork, taking care not to pierce deeply into the meat. This helps the fat render and gives you beautifully crisp skin.
3. Season generously with salt and freshly ground black pepper.
4. Place the duck breast-side up on a rack over a roasting tray. You can add a little water to the bottom of the tray to prevent the juices from catching.
5. Roast at 220°C / 200°C fan for 20 minutes.
6. Reduce the oven to 180°C / 160°C fan / Gas Mark 4 and continue cooking according to the weight of the duck.

Approximate cooking times:

• 2 kg: 1 hour 30 minutes
• 2.5 kg: 1 hour 50 minutes
• 3 kg: 2 hours 10 minutes
• 3.5 kg: 2 hours 30 minutes
• 4 kg: 2 hours 50 minutes

For a particularly crisp skin, you can increase the oven to 220°C / 200°C fan for the final 10 minutes.

During cooking, carefully pour or spoon off excess duck fat from the roasting tray as it accumulates. Save it for delicious roast potatoes!

Once cooked, check that the thickest part of the meat has reached a safe internal temperature of at least 75°C. Remove from the oven and rest for 20–30 minutes, loosely covered with foil, before carving.

Chef's tip: Don't throw away the rendered fat — strain it and refrigerate or freeze it. It's perfect for making exceptionally crisp roast potatoes.

This cut is one of the most beautiful pieces of meat there is, its definitely worth a treat at Christmas. Andrew recommends this cut highly.

Click the Add Button to choose your size Joint - 

For a rolled sirloin of beef, the key is not to overcook it—it’s a naturally tender cut.

🥩 My best tip

Take it out of the fridge 30–60 minutes before cooking, pat it dry, then season generously with salt and freshly ground black pepper. Rub with a little oil, and sear the outside in a very hot pan before roasting.

Oven method

• 220°C / 200°C fan for the first 20 minutes
• Then reduce to 180°C / 160°C fan
• Cook until the centre reaches your preferred temperature:
  • Rare: 50–52°C
  • Medium-rare: 55–58°C
  • Medium: 60–63°C
• Rest for 20–30 minutes, loosely covered with foil. The temperature will continue to rise as it rests.

Most important: use a meat thermometer rather than relying purely on cooking time, especially with a rolled joint—the diameter can vary considerably.

For extra flavour, rub it with English mustard, garlic, rosemary and thyme before roasting. And don't skip the resting time; it makes a surprisingly big difference to how juicy the beef is.

Lovely and Lean Aged Roasting with some added fat of course, perfect for the family gathering.

Click the ADD button to choose your size and more

Cooking Tip -

For topside of beef, the key is to keep it from drying out—it’s a lean cut.

• Take it out of the fridge about 30–60 minutes before cooking.
• Sear it well in a very hot pan first, with a little oil. This gives you a lovely crust.
• Roast at 220°C (200°C fan) for about 20 minutes, then reduce to 160°C (140°C fan) for the remainder.
• For medium-rare, aim for an internal temperature of about 52–55°C before resting; it will rise a few degrees.
• Rest for 20–30 minutes, loosely covered with foil. This is especially important with topside.
• Slice very thinly across the grain—it makes a big difference to tenderness.

Extra tip: Rub the joint with English mustard, salt, pepper and a little thyme or rosemary before roasting. If you have beef dripping, use a little in the roasting tin for extra flavour.

The King of all Beef cuts and amazing fat marbling for a long slow roast for the foodies out there!

Cooking Tip - 

My go-to method

1. Take it out of the fridge about 1 hour before cooking.
2. Pat dry, then generously season with salt and black pepper. Rub with a little oil.
3. Sear first: very hot oven at 240°C / 220°C fan for about 15–20 minutes.
4. Reduce to 180°C / 160°C fan and continue roasting.
5. Aim for an internal temperature of:
   • Rare: 48–50°C
   • Medium-rare: 52–55°C
   • Medium: 58–60°C
6. Rest for 20–30 minutes, loosely covered with foil. The temperature will rise a few degrees while resting.

Rough cooking time

For a 2 kg rib, expect roughly 45–60 minutes after the initial sear for medium-rare, but use the thermometer rather than the clock.

Extra tip: Put the beef bone-side down in the roasting tray—the bones act like a natural rack. Add onions, carrots and a little beef stock/wine to the tray for an excellent gravy.

Perfect for your Christmas Beef Wellingtons.

Please Click the ADD button to choose your size piece.

Cooking Tip - 

For a fillet steak, the key is a very hot pan and not overcooking it.

• Take the steak out of the fridge 20–30 minutes beforehand.
• Pat it very dry and season generously with salt and black pepper.
• Get a heavy frying pan very hot, then add a little neutral oil.
• For a steak around 2.5–3 cm thick, sear for about 2 minutes per side for medium-rare, turning once or twice.
• Add butter, garlic and thyme/rosemary for the final minute and baste the steak.
• Rest for 5–8 minutes before cutting.

Best tip: use a meat thermometer if you have one—take it off the heat at about 52–54°C for medium-rare, as it will rise slightly while resting.

Aged for a minimum of 21 days.  A Beautiful Fillet Steak.

CLICK THE ADD BUTTON TO USE WEIGHT OPTIONS.

Cooking Tip - 

Brisket is a much slower cooking joint with lots of flavour. Try cooking with our Stokes Stock.

Click the add button to choose your size

Locally Sourced Beef Matured on the bone for a maximum of 28 days to give the Beef/Sirloin a fantastic tenderness and flavour.

Please click the ADD Button to choose your size

Cooking Tip -

For a juicy, flavourful sirloin steak:

1. Take it out of the fridge 20–30 minutes before cooking.
2. Pat it very dry, then season generously with salt and black pepper.
3. Get a heavy pan very hot before adding a little high-smoke-point oil.
4. Sear for about 2–3 minutes per side for medium-rare, depending on thickness.
5. Add butter, garlic and rosemary/thyme for the last minute, then baste the steak with the foaming butter.
6. Rest for 5–10 minutes before slicing.

Key tip: Don’t keep flipping it constantly. Get a good crust, and use a thermometer if you want precision: 52–54°C for medium-rare after resting.

Locally Sourced Beef Matured on the bone for a maximum of 28 days to give the Beef/Sirloin a fantastic tenderness and flavour.

Please click the ADD Button to choose your size

Cooking Tip -

For a juicy, flavourful sirloin steak:

1. Take it out of the fridge 20–30 minutes before cooking.
2. Pat it very dry, then season generously with salt and black pepper.
3. Get a heavy pan very hot before adding a little high-smoke-point oil.
4. Sear for about 2–3 minutes per side for medium-rare, depending on thickness.
5. Add butter, garlic and rosemary/thyme for the last minute, then baste the steak with the foaming butter.
6. Rest for 5–10 minutes before slicing.

Key tip: Don’t keep flipping it constantly. Get a good crust, and use a thermometer if you want precision: 52–54°C for medium-rare after resting.

🐑 Lamb shoulder’s secret weapon? Patience!

Give your lamb a generous rub with garlic, rosemary, salt & pepper, tuck a few garlic cloves into little pockets of the meat, then let it hang out low and slow in the oven.

🔥 150°C (130°C fan) for 4–5 hours, covered with foil, with a splash of stock or wine.

Then uncover it, crank up the heat for 20–30 minutes, and let that outside get gloriously golden and crispy.

💤 Finally, give the lamb a 20–30 minute nap before carving.

The result? Fall-apart, ridiculously juicy lamb that practically begs to be eaten with a fork. 🤤

A great tip for leg of lamb: don’t overcook it, and use a meat thermometer.

• Take the lamb out of the fridge about 30–60 minutes before cooking.
• Rub with olive oil, salt, pepper, garlic, and rosemary.
• Roast at 220°C (200°C fan) for about 20 minutes, then reduce to 180°C (160°C fan) until it reaches your preferred internal temperature.
• Aim for roughly 55–60°C for medium-rare, 60–65°C for medium, or 70°C+ for well done.
• Rest for 20–30 minutes loosely covered with foil before carving. This is crucial for juicy meat.
• For extra flavour, make small cuts in the lamb and push in slivers of garlic and rosemary before roasting.

Bonus: Save the roasting juices and make a quick gravy with them—they’re packed with flavour.

Cooking tip for rack of lamb

Don’t overcook it. Sear the rack in a very hot pan first, then finish it in the oven until the thickest part reaches about 52–55°C (126–131°F) for medium-rare. It will continue cooking as it rests.

A few other tricks:

• Pat the lamb very dry before searing for better browning.
• Season generously with salt and pepper.
• Sear fat-side down first to render the fat.
• Add garlic and rosemary to the pan near the end of searing so they don’t burn.
• Rest for 10 minutes before cutting into individual chops.
• For a crust, brush with Dijon mustard and press on breadcrumbs mixed with herbs before roasting.

For the juiciest result, use a meat thermometer rather than cooking by time.

Cooking tip — Boned & Stuffed pork loin roast

• Take it out of the fridge: 30–60 minutes before cooking.
• Oven: Preheat to 190°C fan / 210°C conventional / Gas 7.
• Roast: Allow approximately 25 minutes per 500 g + 25 minutes.
• Cover loosely with foil for most of the cooking if the stuffing is browning too quickly; remove for the final 20–25 minutes to crisp the outside.
• Most important: Use a meat thermometer. The centre of the pork and stuffing should reach at least 70°C.
• Rest: Cover loosely with foil and rest for 20–30 minutes before carving. This keeps the loin juicy and makes slicing easier.

Chef's tip: Put sliced onions, apples and a splash of cider or stock in the roasting tray underneath the pork. It creates a lovely gravy and helps prevent the meat drying out.

Please click the ADD button to choose your preferred size. Strattons can also add your choice of stuffing.

Pork belly comes pre-scored and ready to cook for delicious, crispy crackling.

Cooking tip for pork belly: the key is low and slow for tender meat, then high heat for crispy skin.

• Pat the pork belly very dry.
• Score the skin (don’t cut deeply into the meat).
• Salt the skin generously and leave uncovered in the fridge for a few hours or overnight if possible.
• Roast at about 150°C fan / 170°C conventional until very tender, roughly 2½–3½ hours depending on thickness.
• Finish at 220–240°C for 15–25 minutes to blister and crisp the skin.
• Rest for 15–20 minutes before slicing.

Best tip: moisture is the enemy of crackling—keep the skin as dry as possible and avoid getting sauce on it until after it’s crisp.

Click on the ADD button to choose your size

Cooking Tip – Boned & Rolled Pork Shoulder

For tender, juicy pork with crispy crackling, remove from the fridge 30–60 minutes before cooking. Pat the skin dry, rub with a little oil and plenty of salt, then roast in a hot oven at 220°C (200°C fan) for 20–30 minutes to start the crackling.

Reduce the oven to 160°C (140°C fan) and continue cooking until thoroughly cooked and tender — allow approximately 50 minutes per kg, plus 30 minutes.

Rest for 20–30 minutes before carving. This allows the juices to settle and makes the pork easier to slice.

Chef's tip: For extra-tender, pull-apart pork, cook low and slow at around 140°C (120°C fan) for several hours until the meat is very tender.

Please click the ADD button below to choose your preferred size.

Cooking Tip for French-trimmed, bone-in pork loin, the key is to avoid overcooking it.

• Take it out of the fridge 30–60 minutes before cooking.
• Season generously with salt, pepper, garlic and rosemary/thyme.
• Sear the meat in a hot pan with a little oil, especially the fat side.
• Roast at 200°C fan / 220°C conventional until the thickest part reaches about 63–65°C.
• Rest loosely covered for 15–20 minutes before carving. The temperature will continue to rise slightly.
• For extra-crisp crackling, make sure the skin is very dry, salt it well, and start with a high heat.

Tip: A meat thermometer is much more reliable than cooking strictly by weight, particularly with bone-in loin.

One of Stratton’s most famous Christmas lines is our slow-cooked gammon joint.

Choose from Plain, or—best of all—our Honey, Mustard & Brown Sugar Glazed gammon, roasted in a hot oven until the glaze is beautifully caramelised and golden brown.

Click ADD to choose your size & flavour.

🍖 Cooking a smoked gammon joint

1. Soaking — optional

   • If the gammon is very salty, soak it in cold water for 2–12 hours, changing the water once or twice.
   • Check the packaging first—many modern gammons are cured to be cooked without soaking.

2. Simmer gently

   • Put the gammon in a large saucepan and cover with cold water.
   • Add flavourings such as bay leaves, peppercorns, onion, carrot and celery.
   • Bring just to a boil, then reduce to a gentle simmer.
   • Rough guide: 20 minutes per 450g (1 lb), plus 20 minutes.

3. Finish in the oven — highly recommended

   • Remove the skin, leaving the fat layer intact.
   • Score the fat in a diamond pattern.
   • Brush with English mustard and honey/maple syrup, or your preferred glaze.
   • Roast at 200°C / 180°C fan / Gas 6 for about 20–30 minutes, until beautifully browned.

4. Check the centre

   • The safest way is with a meat thermometer. Aim for at least 70°C in the thickest part, then rest before carving.
   • Let it rest for 15–20 minutes so the meat stays juicy.

A particularly good glaze

Mix:

• 2 tbsp English mustard
• 2 tbsp honey
• 1 tbsp brown sugar
• A splash of orange juice

Brush it on during the final 20 minutes, adding another layer halfway through.

Tip: Don't throw away the cooking liquor—it makes an excellent base for pea and ham soup or a sauce.

If you tell me the weight of your gammon joint (e.g. 1.5 kg), I can give you the exact cooking time and a simple step-by-step recipe.

🍖 Oven-roasted gammon

1. Preheat: 180°C fan / 200°C conventional / Gas 6.
2. Prepare: Remove packaging and any string/plastic. Put the joint in a roasting tin, fat-side up. You can cover loosely with foil for most of the cooking.
3. Cooking time: Allow roughly 30 minutes per 500g, plus 30 minutes.
   • 1 kg → about 1½ hours
   • 1.5 kg → about 2 hours
   • 2 kg → about 2½ hours
4. Check it’s cooked: The centre should reach at least 70°C on a food thermometer. Let it rest for 15–20 minutes before carving.
5. Optional glaze: Remove the rind for the final 20–30 minutes, score the fat, brush with honey/mustard or marmalade, and return uncovered to the oven until golden.

💡 A couple of tips

• Don't add much salt—gammon is already cured and can be quite salty.
• For a particularly salty joint, soak it in cold water for a few hours or overnight, changing the water once or twice, then drain and pat dry.
• For extra tenderness, you can simmer the gammon gently first, then glaze and roast it.

If you tell me the weight of your gammon joint, I can give you the exact cooking time.

Dry Cured and Unsmoked. 

Another one of our Dry Cured range.

Dry Cured Smoked Bacon Rashers marinaded in Molasses Liquer.

Great For Wrapping your Pigs in Blankets 

Blakemore Locally Farmed Eggs

Perfect for laying on the Turkey to add flavour an already great tasting product.

This year we decided to offer bigger size Pigs in Blankets. 

We use a full size Stratton Chipolata and a whole Rasher of Smoked Streaky Bacon.

Our very own Stratton Pork Sausages made using best pork shoulder and belly cuts, then minced in with Stratton's Secret Recipe seasoning. 

Click the ADD button to view more Sausage options

Cooking Instructions for Bake of Off Sausage Rolls -

Pre Heat your Oven 180c (Fan Assisted if possible) Whisk 1 egg and brush over the Sausage Rolls.

Place on a tray covered with Non stick baking parchment and bake until golden brown. Please Defrost before cooking.

Stratton's Very Own Pork Chipolatas, Still so very popular in the Town especially at Christmas Time!

Stratton Shop made Tradional Sauasage Meat, this is surely a tradition in Leighton Buzzard!!

Perfect for the Turkey stuffing this Christmas

For the perfect Roast Potatoes!!

For Great Tasting Roast Potatoes!!

Mrs Darlington’s Story

Marion Darlington started making her award-winning range of products in the 1980s. Now 84 years young, Marion still oversees every recipe created by the family business. Few can rival her skill in creating preserves and chutneys with such a wonderfully authentic homemade taste.

Click the ADD button to choose your perfect sauce accompaniment.

It was created in Newport Pagnell in 1830 by apothecary William Taylor, and is described as the first ready-prepared English mustard. It’s known for a fiery but smooth character.

🌿 Shropshire Stuffing Mixes 🌿

Bring a taste of the Shropshire countryside to your table with our delicious, homemade-style stuffing mixes. Packed with comforting flavours and made with quality ingredients, they’re the perfect accompaniment to Sunday roasts, Christmas dinner or any family feast.

✨ Easy to prepare
✨ Full of traditional flavour
✨ Perfect with chicken, turkey or any Roast dinner.

Simply mix with Hot Water, Bake or Mix with Strattons Sausage Meat and enjoy! 🥄🍽️

Perfect for stocking up, adding that extra special touch to your roast dinner.

Please click the Add button to choose either Wrap or Roll.

• 6 x Coronation Chicken
• 6 x Smoked Salmon & Cream Cheese
• 6 x Proscuitto with Pesto, Mozzarella and Tomato
• 6 x Brie & Cranberry

Please click the Add button to choose either Wrap or Roll.

• 6 x Beef & Horseradish
• 6 x Salami Mozzarella and Cucumber
• 6 x Ham & Coleslaw
• 6 x Mexican Chicken

Please click the Add button to choose either Wrap or Roll.

• 6 x Houmous & Salad
• 6 x Egg & Cress Rolls, with Lettuce and Tomato
• 6 x Brie & Cranberry
• 6 x Falafel with Tomato and Red Onion Chutney

Please click the Add button to choose either Wrap or Roll.

• 4 x Cheddar Cheese & Onion Chutney
• 4 x Beef & Horseradish
• 4 x Chicken Tikka
• 4 x Ham & Coleslaw
• 4 x Houmous & Salad
• 4 x Egg & Cress

Freshly baked for maximum freshness

6x Mini Sausage Rolls

6x Mini Cheese and Bacon Twists

6x Mini Cheese and Onion Twists

6x Scotch Egg Pieces 

A Range of Vegetable Based Indian Bites, mildly spiced for a perfect buffet offering.

20 x Onion Bhaji's

20 x Vegetable Samosa

20 x Pakoras 

24 Pieces of the following flavours

• Cheese and Tomato
• Cheese and Onion
• Cheese Ham and Mushroom

Boxes include:

• Selection of Cheeses
• Selection of Fresh and Cured Meats
• Fresh and Dried Fruit
• Crackers and Freshly Baked French Stick
• Relish

Please note items may change depending on whats available on the day.

Assortment of freshly cut bite size vegetables with 2 pots of humous for dipping

12 Freshly Baked Pastries.

4x Croissant

4X Pain au Chocolat

4x Cinnamon Swirls

Mixture of green leaves with cucumber and cherry tomatoes.

Serves 4-5 people as a side salad

Serves 4-5 people as a side salad

Chickpeas with roasted peppers, cucumber, onions and parsley and spices.

Serves 4-5 as a side salad

Freshly made chunky coleslaw made with white and red cabbage, carrot and mayonnaise

Selection of Freshly cut Melon and Berries

All fruit daily from our local suppliers

All fruit daily from our local suppliers

Delicious Gooey Chocolate or Blueberry Muffins.

Click the ADD Button to choose your selection