Trotter Gear


"This unctuous, giving gastronomic tool will become all cooks' friend, finding untold uses in the kitchen"
-Fergus Henderson


To stuff one turkey, or several game birds

This rich, moist stuffing soothes your roast through the traumatic process of cooking, preventing the horror of the dry breast. Double the quantities if you fancy a little extra on the side - you will find eager forks make it disappear with speed and it makes particularly good leftover sandwiches.


25g butter 
1 onion, chopped 
200g cubed pancetta 
4 sprigs thyme, picked 
1 tsp sage, chopped 
1 tbsp curley parsley, chopped 
130g cooked chestnuts, roughly chopped 
60g fresh white breadcrumbs 
250g best sausage meat 
250g St. JOHN Trotter Gear


In a heavy pan melt the butter and fry the onion over a medium heat. When the onion softens slightly, add the pancetta and the thyme and cook until pale golden. Remove from the heat. 
Place the sage, parsley, chestnuts, breadcrumbs and sausage meat into a large bowl. When they have cooled enough to handle, add the onions and pancetta. Chop the Trotter Gear roughly into 1cm cubes, and add these to the bowl. Add salt and pepper. Mix thoroughly until all ingredients are thoroughly combined - using your hands is the most effective method. 
Stuff your birds and cook according to your usual method, basting regularly. The resulting juices make the most astonishing gravy, perhaps with a dash of madeira or port (you can add extra Trotter Gear at this stage too, if you have some and you are so inclined). If you are cooking the stuffing separately to the birds, press into a casserole dish and bake at 180C for 35 minutes.

TO FEED 6 - 8 (depending on quantity of turkey)

It may surprise you to learn that Fergus' Christmas lunch is alwaysa turkey! This pie is the easiest, most delicious and most flexible way to use up your leftovers - you can use any pastry you choose and, indeed, whatever bird your family chose for lunch on the 25th would work equally well. Pheasant, goose, turducken... ENJOY!


Leftover turkey 
1 pouch of Trotter Gear 
450g smoked lardons or pancetta 
12 shallots, peeled 
A knob of butter for frying 
A couple of bay leaves 
A sprig of thyme 
A splash of wine - red or white 
A ladle of chicken stock 
Salt & Pepper 
250g shortcrust, puff or suet pastry 
A beaten egg, to glaze


Get a frying pan hot and add the knob of butter. Fry the lardons and shallots to brown then add the thyme, bay leaves and a glug of wine (whatever you have left from your festive table; even champagne works a treat, if you have some leftover which has lost its first flush of fizz). 
Add the Trotter Gear. When it becomes liquid, add your turkey and some chicken stock if you think it needs a little more lubrication. Simmer very gently for 30 minutes so that the ingredients get to know each other. 
Allow to cool then refrigerate for a few hours - it is essential to have a cold filling, or your pastry will be spoiled. If you are making your own pastry, now is the time to do so (Fergus has a strong preference for a chunky suet crust). 
Spoon your turkey mixture into a pie dish (a length of marrow bone in the centre is good, if you have one), cover with pastry and crimp the edges to seal. Paint with egg yolk then bake in a medium to hot oven for 40 minutes until pastry is golden and the filling bubbling. Enjoy!


“Trotter Gear spells unctuous potential! If pot roasting or braising, add Trotter Gear and you are assured a giving piece of meat. But – is it Sunday night? Elevate the humble Bangers & Mash to a dish of glorious pride and say farewell to those Sunday night blues. Yee ha!”


12 good sausages 
2kg floury potatoes (Maris Piper are good) 
1 pouch of Trotter Gear 
1 red onion, sliced 
500ml milk 
150g butter 
sea salt & black pepper


Fry the sausages until browned. Add the onions to the pan and allow them to soften. 
Now add your Trotter Gear and bring the pan to a gentle simmer (loosen with a dash of water 
if necessary, or a little wine if you have it to hand.) 
Peel and halve your potatoes, boil them until soft. Heat the milk and butter then add to the drained potatoes and mash well. Season to taste. Serve each plate with a proud heap of mash topped with the sausages and their unctuous gravy.



1 pouch of Trotter Gear 
450g smoked lardons 
1.5kg bone-in chicken thighs 
12 shallots, peeled 
A knob of butter for frying

200g self-raising flour 
100g suet 
a healthy pinch of sea salt 
1 egg yolk, beaten 
150g cold water

Get a frying pan hot, add the knob of butter, brown the lardons and shallots then remove them to a deep oven dish or roasting tray. Now brown the chicken thighs, and move them to join the bacon. Gently heat the Trotter Gear in a small pan and when it becomes liquid, pour over the chicken in the roasting tray. Cover with tin foil and place in a hot oven for 15 minutes, then reduce the heat to medium and cook for another 30 minutes. Remove, check the seasoning and allow to cool. 
When cool, remove the bones from the chicken.

To make the pastry, mix together all the ingredients except the egg yolk, then add cold water cautiously, a tablespoon at a time, to achieve a firm dough. Do not over knead! Allow this to rest in the fridge for at least two hours before use. Remove and roll out the dough to around 1cm thick. Place your chicken mixture ni a pie dish, cover with pastry, paint with egg yolk and bake in a medium to hot oven for 40 minutes. When the pastry is golden and the filling bubbling, it is ready to serve. Very good with sprouts. 

Feel free to use the shop bought shortcrust or puff pastry should you prefer.