Come Dine with Me

Bird within a bird within a bird recipe

Got birds, why not innovate? Engastration is a timeless British tradition worth exploring, as Sandra shows in Come Dine With Me East Yorkshire


  • 3.5kg free-range turkey, completely boned
  • 1 large free-range duck, completely boned
  • 1 fresh pheasant, completely boned
  • Freshly squeezed juice 1 lemon
  • 450g rindless streaky bacon rashers
  • 40g softened butter

For the chestnut stuffing

  • 1 pkt sage and onion stuffing mix
  • 1 jar cooked chestnuts, roughly chopped
  • ½ medium onion, finely chopped

For the apricot stuffing

  • 450g pork sausage meat
  • 50g crusty breadcrumbs
  • ½ medium onion, peeled and finely chopped
  • Finely grated zest 1 lemon
  • 75g dried no-soak apricots, finely chopped
  • 2 heaped tsp ground almonds

For the beetroot chutney

  • 350g raw beetroot
  • 2 eating apples
  • 300ml malt vinegar
  • 175g granulated sugar
  • 2 large red onions, peeled and finely sliced
  • 1 garlic clove, peeled and crushed
  • Juice and finely grated rind 2 oranges
  • 1 tsp ground allspice
  • 1 tsp salt

For the apple sauce

  • 2 large cooking apples, quartered, cored and sliced
  • 2 tsp caster sugar

For the summer vegetable vinaigrette

  • 675g fresh shelled broad beans
  • 115g baby carrots, well scrubbed, topped and tailed
  • 150g fresh shelled peas
  • 8 bulb spring onions, well-trimmed
  • Few sprigs of mint and freshly snipped chives, to garnish
  • 4 tbsp olive oil
  • 2 tsp white wine vinegar


How to make birds within birds, chutney and apple sauce

1. To make the stuffings, mix the sage and onion stuffing with water according to the packet instructions. Stir in the chestnuts and chopped onion. Put to one side. Mix all the ingredients for the apricot stuffing; set aside.

2. Push the chestnut stuffing in the pheasant and form into a small, neat shape. Put inside the duck. Cover the duck in the apricot stuffing, saving some to stuff the turkey legs, then lift the skin where possible and rub with lemon juice. Cover with a few rashers of bacon. Sew into a neat shape using kitchen string.

3. Place the duck inside the turkey. Stuff the turkey legs with apricot stuffing and sew any untidy edges together with kitchen string. Rub with butter and season well with salt and pepper. Cover with any remaining bacon rashers. Weigh to calculate the cooking time. Chill until ready to serve, then return to room temperature for 45 minutes before cooking.

4. Preheat the oven to 190°C/gas mark 5. Place the stuffed birds in a roasting tin, cover with foil and cook for 20 minutes per 450g. The birds must be completely cooked before serving with no pink juices remaining. Remove the foil for the last 45 minutes of cooking time to prevent the turkey over-browning.

5. Remove from the oven, cover with foil and rest for 20 minutes before carving. Remove string before serving. Serve with apple sauce and beetroot chutney. Spoon over any pan juice or use to make a simple gravy if liked.

6. For the beetroot chutney, thinly peel the beetroot and cut in roughly 5mm dice - use rubber gloves so your skin doesn't become stained with the beetroot juice. Peel and quarter the apples, remove the core and cut the flesh into roughly 2cm chunks.

7. Put the vinegar and sugar in pan and heat gently, stirring until sugar dissolves. Add the beetroot, apples, onions, garlic, orange rind and juice, allspice and salt. Bring to the boil then reduce the heat and simmer gently for 40 minutes, stirring occasionally.

8. Return to the boil for about 10 minutes or until thick, stirring constantly. Spoon into warmed sterilised jars, then cover and seal. Leave to mature for at least a week in a cool, dark place before serving.

9. For the apple sauce, put the apples in a large microwaveable bowl and stir in the sugar and a splash of water. Cover with cling film.

10. Pierce the film with the point of a knife and microwave the apples on High for 3 minutes, or according to your manufacturer's instructions, until soft. Leave to cool for a few minutes then mash with a fork and leave until cold before serving.

11. For the summer vegetable vinaigrette, cook the beans, carrots, peas and onions in separate pans of boiling water until just tender. Drain in a sieve under running water until cold. Shell the beans and slip off the outer skins. Place beans in a medium saucepan. Toss with the carrots, peas and onions. Set aside until ready to serve.

12. Whisk the vinaigrette ingredients together and pour over the vegetables. Toss over a medium heat for 1-2 minutes until hot. Tip into a warmed dish and garnish with mint and chives. Serve.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.


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Come Dine With Me East Yorkshire

East Yorkshire's finest take turns to see who can host the best dinner party

Come Dine with Me

Next episode: Sunday 13 July 1.30PM on Channel 4

Last Broadcast: Friday 30 May 5.30PM

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Wednesday 19 December 2007
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