An impressive, free-range turkey leg taken from our Broad-breasted Bronze turkeys, reared in Leicestershire by Richard Botterill. The meat is rich, flavoursome and ever-so-slightly gamey, perfect for casseroles, pies and curries. If you’re feeling really luxurious, whole legs can be confitted in seasoned, clarified butter with garlic and herbs, then crisped in the oven for supper.

Each leg will serve up to three people for a main course or 4-6 in a pie with veg – perhaps an affordable treat to tuck in the freezer to enjoy in January.