UK supermarkets turn to European turkeys as avian flu hits supply
Several of the UK’s big supermarkets have been forced to source turkeys from elsewhere in Europe to keep shelves stocked this Christmas, after avian flu curtailed UK production.Asda, Lidl and Morrisons are understood to be stocking branded turkey imported from mainland Europe – a move industry sources described as “unprecedented” – to “protect availability” and ensure sufficient supply for festive meals.All three retailers’ own-label fresh and frozen turkeys will be entirely British-sourced.However, Morrisons is stocking Bernard Matthews-branded turkey from Poland, and Asda is selling a Cherrywood-branded turkey crown from mainland Europe.Lidl said a small proportion of its branded frozen turkey, sold under the Gressingham label, was sourced from the EU.
More than one industry source claimed Aldi was also sourcing turkeys from Europe.The retailer was approached for comment.It is understood that non-British birds will account for less than 10% of those expected to be sold.Retailers often top up their stocks with imported birds to ensure a wide range for customers during the Christmas season, according to a spokesperson for the industry body the British Poultry Council.However, one industry source said: “Only in exceptional circumstances would we consider alternatives [to UK birds] to maintain availability for customers.
”Marks & Spencer said all its turkey was sourced from Britain or Ireland, where it also had a commitment to local sourcing.The Co-op, Sainsbury’s and Tesco said their turkey was entirely British-sourced.Matt Hood, a managing director at the Co-op, said: “We are proud to be selling 100% British turkeys this Christmas, as we work all year round to support farmers, in support of our commitment to backing Britain and to only sell British meat and poultry.“We understand the extreme pressure poultry farmers are currently facing, specifically turkey farms, where the focus is so skewed to this time of year.It is very important retailers support and invest in British farming industry to ensure it can weather the many ups and downs nature throws at it.
”UK poultry producers are battling a “bad season” of avian flu, according to the British Poultry Council, with cases significantly higher than at this point last year, squeezing supplies of Christmas birds including turkeys, chickens and ducks,There have been 70 confirmed cases of bird flu across the UK less than three months into this season, the vast majority in England,That figure is close to the 81 cases recorded across the whole of the previous season, which ran from 1 October 2024 to 30 September this year,Birdkeepers in England were ordered to house flocks of more than 50 birds indoors from 6 November,The ruling extended earlier measures covering northern, central and some parts of eastern England amid escalating outbreaks in captive and wild birds.
A housing order came into force in Wales on 13 November,More than 5% of the UK’s Christmas poultry flock – including turkeys, ducks and chickens – representing about 300,000 birds, are thought to have been culled so far this season,Smaller retailers are likely to find it harder to source birds, or may have to raise prices to cover higher costs,British poultry farmers are not aware of widespread shortages despite the outbreak, according to Will Raw, the chair of the national poultry board at the National Farmers’ Union,The UK consumes more poultry than it produces domestically.
“My heart goes out to anyone affected but we have measures in place,” said Raw, who farms broiler chickens in Yorkshire.“We have learned a lot of lessons from 2022-23 experience and we had housing measures in place a lot sooner.We have worked a lot with government to ensure not only the welfare of the birds, but that there isn’t disruption to the supply chain.”He added: “We ask customers always to look out for British or the union jack.What we produce is to the highest standards possible – the welfare and care of the birds is at the forefront of what we do.
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A fresh take on wine pairings for Christmas dessert
It may well be that you already have a drink that you traditionally like to sip on after dinner (or lunch), and who am I to tell you that needs to change? Even so, I have a few ideas for drinks you might like to try instead.The Guardian’s journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more.Let’s start with the classics
How to eat, drink and be merry – while pregnant – at Christmas
For a festival with childbirth at its religious heart, it is perverse how much of our traditional Christmas spread isn’t recommended for pregnant women. Pre-pregnancy, this was not something I’d clocked. I was the soft cheese supremo, canape queen – at my happiest with a smoked trout blini in one hand and a champagne flute in the other. Then one day in October, two blue lines appeared on a test result and everything started to change: my body, my future and most pressingly my Christmas.The Guardian’s journalism is independent
Jeremy Lee’s recipe for almond, chocolate and prune tart
A recipe box was rifled through, but, alas, much like shopping for a present last minute, nothing leapt to the fore. Out of the corner of an eye I spied an old folder of pudding menus, all stained and tattered. A wonder at how this might have escaped notice was soon dispelled – unsurprising, really, given the usual state of my desk and shelves – and the page on which it fell open revealed the scribbles for a midwinter pudding menu. And, just like that, as if the scent rose from the page itself, came a memory of an almond, chocolate, walnut and prune tart being lifted from the oven, all mahogany hued and with a few bubbles bursting from the pieces of chocolate among the prunes peeking out.My appetite for almond tart has never waned; be it in a restaurant kitchen or at home, an almond tart is nigh-on inevitable
Creme brulee and chocolate bundt cake: Nicola Lamb’s Christmas crowdpleasers – recipes
Even though our to-do lists are longer and our homes busier than ever, there’s something about Christmas that gives us the extra chutzpah to bake. And not just any baking, but baking for a crowd. So, with this in mind, here are two crowdpleasing recipes – a rich hazelnut “Nutcracker” creme brulee and a resplendent chocolate fondant bundt cake – with a few make-ahead and shortcut secrets to give you a head start.Serve this rich, decadent dessert warm from the oven in the centre of the table, piled with ice-cream (and perhaps pouring cream, too – why not? It’s Christmas!). The batter can be made and kept in the fridge for up to 24 hours, then baked from chilled; add an extra 10 minutes to the cooking time if you do so, though
How to turn excess yoghurt into a silky-smooth dessert – recipe | Waste not
A delicious, gelatine-free panna cotta that saves yoghurt from the waste binI was really shocked to learn from environmental action NGO Wrap that, of the 51,000 tonnes of yoghurt that’s wasted in the UK every year, half of it is in unopened pots! The reason is our old arch enemy, date labels, which can cause confusion and trick us into thinking that perfectly safe yoghurt is not OK to eat. That’s one reason many supermarkets have scrapped use-by dates on the likes of yoghurt, but they still use best-before dates. Remember, if a product doesn’t have a use-by date, always do the sniff test before throwing it away.Today’s recipe is a light, gelatine-free version of panna cotta that’s instead set with agar agar (a type of seaweed), which gives it a soft-set texture. It’s refreshing, deliciously sour and simple to make
Benjamina Ebuehi’s pistachio and cherry meringue cake recipe | The sweet spot
I’m switching up my usual Christmas pavlova this year for a slightly different but equally delicious meringue-based dessert. Discs of pistachio meringue are baked until crisp, then layered with pistachio cream and cherry compote. The meringue softens a little under the cream as it sits, giving it a pleasingly chewy, cake-like texture. A very good option if you’re after a Christmas dessert without chocolate, alcohol or dried fruit.Thanks to the viral Dubai chocolate bar, pistachio creme is quite easy to come by in most supermarkets these days; it’s already sweetened and brings a lovely, soft green colour
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