Hugh Fearnley-Whittingstall will following on from his triumphant Christmas special ten bird roast (goose, farmed duck, mallard, guinea fowl, chicken, pheasant, partridge, pigeon, woodcock all wrapped in a turkey) with something even more spectacular. The original was developed by Hugh's butcher Ray Smith as more readily attainable by the average home chef than the original seven layer medieval recipe which required the boning out of each bird.
This years extravaganza is again an attempt to use an old established layer recipe but reduce the amount of highly technical butchery required by cutting fillets of as much of the best meat as possible and creating a forcemeat stuffing with the rest. All of the creatures of course will be free range and where possible organic. So the River Cottage special Christmas roast this year will be "fly, spider, bird, cat, dog, goat, cow and horse (of course) in a boned out old woman."