Chef Dane Allchorne, owner of The Milk House in Sissinghurst, is celebrating opening a second venture, The Barrow House in Egerton.

Here, he shares some of his favourite festive recipes, using Kentish ingredients.

KENTISH MULLED CIDER (Serves 10-12)

Ingredients:

2 litres Turners Apple Pie Cider, 6 cloves, 3–4 star anise, ¼ grated nutmeg, 1 cinnamon stick, ½ vanilla pod, 2 oranges, ½ pomegranate, 2 tbsp caster sugar, 2 apples

METHOD

Pour the cider into a large pan on a low heat and warm for 2–3mins. Add the spices with the juice of the orange, the pomegranate seeds and thin slices of apple. Bring to the boil then reduce to a simmer and leave for 5–8mins. Add sugar to taste and serve warm. Ta-dah!

ROYAL ROAST OF BONED TURKEY, DUCK & PHEASANT WITH CRANBERRY STUFFING, PANCETTA-WRAPPED CHIPOLATA, CREAMED CELERIAC & POTATO MASH, BUTTERED BABY SPROUTS AND A GAME JUS

Ingredients (Serves 4)

1 turkey breast, 1 duck breast, 1 pheasant breast, 50g sausage meat, 30g cranberries,

10g pistachios, 10g breadcrumbs, 1 egg, 4 D.R. Luckhurst chipolatas, 4 slices Moons Green pancetta, 1 celeriac, 2 large Maris Peer potatoes, 10ml milk, 10g salted butter, 12 baby sprouts, 20ml port, 20ml red wine, 10ml balsamic vinegar, 1 carrot, 1 leek, 1 onion, 1 stick of celery, 2 flat mushrooms, 2 cloves of garlic, 1 bunch thyme, 1 sprig of parsley, 1 bay leaf, 4 peppercorns, 250ml water, Sea salt, white & black pepper

METHOD

Ask your butcher to bone and butterfly the turkey, duck and pheasant breasts, retaining the bones for stock. Remove the skin and fat from the duck breast, but set the fat aside. Season with salt, pepper and thyme.

Dice the pheasant and duck fat and combine with sausage meat, cranberries, pistachios, breadcrumbs and egg.

Wrap the turkey and duck breasts tightly around a neat log of stuffing and tie with butcher’s twine. Seal in a hot pan then roast in the oven for 40mins at 180°C, basting every 15–20mins, until the juices run clear. Rest for 10mins. Wrap the chipolatas in pancetta and roast for 7 mins at 180°C.

Mash: Peel the celeriac and potatoes. Dice into even cubes and boil in salted water until soft. Strain, then add milk, butter, salt and white pepper before mashing.

Sprouts: Boil the sprouts in salted water until soft then refresh in cold water. Halve and pan fry in butter with salt and pepper until caramelised.

Jus: Roast the bones at 180°C for 20–30mins until golden. Deglaze the pan with port, red wine and balsamic vinegar.

Sauté the carrot, leek, onion, celery, mushrooms and garlic in butter until soft. Add the bones and deglazing juices to the saucepan with 250ml water. Add thyme, parsley, peppercorns and a bay leaf. Reduce by half, strain and repeat to form a thick sauce. Slice four even medallions of royal roast and arrange on the celeriac mash. Decorate the plate with the baby sprouts, drizzle with jus and crown with a chipolata.

HANDMADE MINI ALMOND-CRUSTED MINCE PIES WITH EGGNOG CREAM AND CANDIED SATSUMA (Serves 4)

Ingredients

75g unsalted butter, 40g icing sugar, 1 egg, 150g plain flour, 1 pinch of salt, 1 apple, 1 orange, 50g pitted prunes, 25g dried cranberries, 1 tsp black treacle, 500g mincemeat, 100g butter, 100g caster sugar, 2 eggs, 100g ground almonds, 50g flour, 20ml eggnog, 1 tsp caster sugar, 100ml double cream, ¼ tsp of vanilla essence, 2 satsumas, 20g sugar, 15g sugared almonds

METHOD

Pastry: Combine the butter and icing sugar in a bowl and whisk until light and fluffy. Add the egg and salt. Sieve the flour into the bowl and mix gently to form a dough. Lightly flour a work surface and shape the dough into a disk. Cover with cling film and rest in the fridge for at least 30mins. Dust the dough with flour and roll out to 3mm. Use pastry cutters to create 12 large and 12 smaller circles. Set aside in the fridge.

Mincemeat: Peel and dice the apple and orange. Combine with a finely chopped mixture of pitted prunes, dried cranberries, mincemeat and black treacle.

Frangipane: Combine the sugar and butter until fluffy. Beat 2 eggs into the mixture and gently fold in the ground almonds and flour. Butter pastry tin holes generously. Line with pastry, fill two thirds of the way with mincemeat, pipe with frangipane, top with a pastry and bake in the oven for 15mins at 180°C until golden. Garnish with sugared almonds.

Eggnog cream: Whip the eggnog, caster sugar, double cream and vanilla essence together until peaked.

Candied Satsuma: Peel and halve the satsumas. Dust liberally with caster sugar and blowtorch until caramelised.

The Milk House is at The Street, Sissinghurst TN17 2JG. Call 01580 720200 or visit themilkhouse.co.uk