2026 Thanksgiving Bundle - Recipes

Thanksgiving at your table

Pick your main dish, make a side to share, and keep a few ideas for the rest of the long weekend.

Green ingredients come from your bundle.

To start

Roasted Lamb-Bone Broth with Autumn Vegetables

A simple, warming starter with roasted flavour and a gentle touch of thyme. You can also use the strained broth in the cottage pie or braised ribs below.

Serves: 4 as a light starter · Time: about 4–5 hours, mostly hands-off

Ingredients

  • 500 g lamb bones
  • 3 sprigs fresh thyme
  • A few fresh parsley stems
  • 1 onion, roughly chopped
  • 2 carrots: 1 roughly chopped, 1 finely diced
  • 1 celery stalk, roughly chopped
  • 1 bay leaf
  • 1½ litres water, plus more as needed
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 220°C / 425°F. Roast the bones in a roasting pan for 35–45 minutes, until well browned.
  2. Transfer to a pot with the onion, roughly chopped carrot, celery, bay leaf, thyme and parsley stems. Add a little of the measured water to the roasting pan, scrape up the browned juices and pour them into the pot.
  3. Add the remaining water. Bring just to a simmer, partially cover and cook gently for 3–4 hours. Top up with water as needed to keep the bones submerged.
  4. Strain and skim excess fat. For soup, add the finely diced carrot to the strained broth and simmer for 10–15 minutes, until tender. Season to taste and serve with crusty bread.
  5. If using the broth in another recipe, omit the final diced carrot and measure out the quantity needed. Supplement with purchased broth if necessary.

Bones with little meat make a lighter broth. Divide the finished broth between dishes, or serve it as your starter.

Your main dish

Maple-Balsamic Braised Wagyu Spareribs

Slow-braised ribs with a savoury sauce, a little maple sweetness and fresh thyme. Serve with mashed potatoes or roasted root vegetables.

Serves: about 2 · Time: about 3½ hours

Ingredients

  • 800 g Wagyu spareribs
  • 3 sprigs fresh thyme
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • Approximately 400 ml lamb or beef broth (homemade broth above works well)
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 150°C / 300°F. Pat the ribs dry and season with salt and pepper.
  2. Brown the ribs in a heavy, ovenproof pot over medium-high heat. Remove and pour off excess rendered fat, leaving a little for the onion.
  3. Sauté the onion until softened. Stir in the garlic and tomato paste and cook for 1 minute.
  4. Add the balsamic vinegar, maple syrup, broth and thyme. Scrape up the browned bits, then return the ribs to the pot. The liquid should reach roughly halfway up the meat; adjust as needed.
  5. Bring to a gentle simmer, cover tightly and braise in the oven for approximately 3 hours, checking from 2½ hours, until fork-tender.
  6. Remove the ribs and thyme stems. Skim excess fat from the sauce and simmer to thicken. Taste, adjust seasoning and spoon over the ribs.

Garlic, Thyme & Sage Roasted Half-Leg of Lamb

A classic roast with garlic, lemon and a modest touch of sage. Slice at the table and serve with the roasting juices.

Serves: about 4 · Time: varies by size; use a meat thermometer

Ingredients

  • ½ lamb leg
  • 2 tsp fresh thyme leaves
  • 4 fresh sage leaves, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 onion, thickly sliced
  • A splash of water or broth, plus more for the pan juices
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 220°C / 425°F. Mix the garlic, oil, lemon zest, thyme, sage, salt and pepper.
  2. Rub the mixture over the lamb. Place on the onion slices in a roasting dish and add a splash of water.
  3. Roast for 20 minutes, then reduce the oven to 170°C / 340°F.
  4. Continue roasting until the centre reaches 63°C / 145°F, measured in the thickest part away from the bone. Begin checking after about 1 hour total, or earlier for a small piece. Weight, shape and bone content determine the cooking time.
  5. Transfer the lamb to a board, loosely cover and rest for 15–20 minutes before carving.
  6. Remove excess fat from the roasting juices. Add a little water or broth and scrape up the browned bits, using stovetop heat only if your roasting dish is stovetop-safe. Finish with a squeeze of lemon juice and serve with the lamb.

Pan-Seared Lamb Chops with Garlic-Thyme Butter

A smaller Thanksgiving centrepiece, finished with fragrant butter, lemon and fresh parsley. Lovely with roasted potatoes or squash.

Serves: 1–2 · Time: about 20 minutes

Ingredients

  • 2 lamb chops
  • 2 sprigs fresh thyme
  • 1 tbsp chopped fresh parsley
  • 1 tsp cooking oil
  • 1 tbsp butter
  • 1 garlic clove, crushed
  • ½ lemon
  • Salt and freshly ground black pepper

Method

  1. Pat the chops dry and season with salt and pepper.
  2. Heat the oil in a skillet over medium-high heat. Sear the chops for approximately 3–5 minutes per side, depending on thickness.
  3. Lower the heat and add the butter, garlic and thyme. Spoon the foaming butter over the chops, keeping the garlic from burning.
  4. Check for an internal temperature of 63°C / 145°F, away from the bone. Transfer to a plate and rest for 5 minutes.
  5. Finish with a squeeze of lemon juice and the chopped parsley.

On the side

Mild Italian Pork Sausage, Apple & Sage Stuffing

Crisp on top and tender inside, with sweet apples and the classic autumn flavour of sage. Baked separately for an easy holiday side.

Serves: 6 as a side · Time: about 1 hour 10 minutes

Ingredients

  • 4 mild Italian pork sausages, casings removed
  • 4–6 fresh sage leaves, finely chopped
  • 2 tbsp chopped fresh parsley
  • 300 g stale bread, cubed
  • 1 onion, diced
  • 2 celery stalks, diced
  • 2 firm apples, cored and diced
  • 40 g butter, plus a little for the dish
  • 250–350 ml broth
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 180°C / 350°F. Butter a medium baking dish.
  2. Brown the sausage meat in a large skillet, breaking it into small pieces.
  3. Add the butter, onion and celery. Cook until softened, then stir in the apples and sage and cook for 3 minutes.
  4. Combine with the bread and parsley in a large bowl. Add broth gradually until the bread is moist but not soggy. Season lightly; the sausages and broth already contain salt.
  5. Transfer to the baking dish. Cover and bake for 25 minutes, then uncover and bake for another 15–20 minutes, until crisp on top and the centre reaches 71°C / 160°F.

For the long weekend

Harvest Cottage Pie with Squash-and-Potato Topping

A cosy beef pie with a golden autumn topping. A little thyme brings warmth to the savoury filling.

Serves: 4 · Time: about 1 hour 15 minutes

Ingredients

  • 500 g lean ground beef
  • 1 tsp fresh thyme leaves
  • 500 g potatoes, peeled and cubed
  • 400 g peeled squash, cubed
  • 1 onion, diced
  • 2 carrots, finely diced
  • 2 garlic cloves, minced
  • 1 tbsp cooking oil
  • 1 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 300 ml broth (homemade broth above works well)
  • 1 tsp Worcestershire sauce
  • 2 tbsp butter and a splash of milk
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C / 400°F. Boil the potatoes and squash until tender, about 15–20 minutes. Drain well and mash with the butter and a splash of milk. Season to taste.
  2. Heat the oil in a skillet. Sauté the onion and carrots until softened, then add the beef and brown, breaking it apart.
  3. Stir in the garlic, tomato paste, flour and thyme. Cook for 1 minute.
  4. Add the broth and Worcestershire sauce. Simmer for 10–15 minutes, until the filling is thickened and the beef is cooked through. Season to taste.
  5. Transfer to a medium baking dish and cover with the mash. Bake for 25–30 minutes, until bubbling and golden, with the centre reaching 71°C / 160°F.

Herb Beef Sausages with Roasted Roots & Maple Mustard

An easy tray bake with caramelized vegetables and a tangy maple glaze. The sausages already contain herbs, so no extras are needed.

Serves: 2–4 · Time: about 1 hour

Ingredients

  • 4 herb beef sausages
  • 500 g potatoes, cut into bite-sized pieces
  • 3 carrots or parsnips, cut into bite-sized pieces
  • 1 red onion, cut into wedges
  • 2 tbsp cooking oil
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 tsp cider vinegar
  • Salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C / 400°F. Toss the potatoes, carrots or parsnips, and onion with the oil, salt and pepper.
  2. Spread over a large roasting tray and roast for 20 minutes.
  3. Add the sausages and roast for another 25–30 minutes, turning the sausages and vegetables halfway through. Cook the sausages to 71°C / 160°F in the centre.
  4. Mix the mustard, maple syrup and vinegar. Brush over the sausages during the final 5 minutes of roasting, then serve with the vegetables.

Lamb Merguez with Squash, Chickpeas & Lemon-Parsley Couscous

Spiced merguez and sweet roasted squash, balanced by bright lemon, parsley and a spoonful of yogurt.

Serves: 3–4 · Time: about 1 hour

Ingredients

  • 6 lamb merguez
  • A generous handful of fresh parsley, chopped
  • 600 g peeled squash, cut into 2 cm cubes
  • 1 red onion, cut into wedges
  • 1 can chickpeas (approximately 400 ml), drained and rinsed
  • 200 g dry couscous
  • Water or broth for the couscous, according to its package
  • 1 lemon, zest and juice
  • 2 tbsp olive oil, divided
  • Plain yogurt, for serving
  • Salt to taste

Method

  1. Preheat the oven to 200°C / 400°F. Toss the squash and onion with 1 tbsp olive oil and a little salt. Spread over a large roasting tray.
  2. Roast for 20 minutes, then add the chickpeas and merguez. Roast for another 20–25 minutes, turning the sausages once, until their centres reach 71°C / 160°F and the squash is tender.
  3. Meanwhile, prepare the couscous according to its package directions. Fluff with the remaining olive oil, lemon zest, lemon juice to taste and chopped parsley.
  4. Serve the sausages and roasted vegetables over the couscous, with a spoonful of plain yogurt.

A note on cooking: Times are guides; thickness, weight and ovens vary. Use a food thermometer. Cook ground beef and raw beef, pork and lamb sausages to 71°C / 160°F. The whole-cut lamb recipes above use 63°C / 145°F followed by a rest of at least 3 minutes.

Fresh herbs: Divide the herbs among the dishes you choose to make. Parsley adds freshness, thyme suits roasting and braising, and sage is especially lovely with pork, apples and the roasted lamb leg.