Product Development Chef Shaune Hall

Our development chef Shaune Hall has worked in the foodservice industry for over 25 years. His primary role is to get the very best from our products through using the equipment every day, cleaning it and doing everything a typical chef would do. It provides him with an intimate knowledge of the product and in this section, we try to share some of his experience with you, in addition to providing more general advice and information.

You'll find the latest article below, with others on the right hand side of the page.

If you can't find what you're looking for or if you have any specific questions, please contact Shaune directly at

Falcon Traditional Christmas Dinner

Cooking Christmas in the Combi (with a bit of help from F900)

Christmas Dinner made easyWe're coming to the end of November and the traditional Christmas dinner is on every menu. What could be easier than producing an entire Christmas dinner with all the trimmings on just a couple of appliances?  Our NABOO combi is ideal for Christmas dinner - NABOO users can even get a copy of our recipe to upload on their own combi if they want - just contact me at

This recipe can of course be produced on alternative cooking equipment. See our catalogue for the full Falcon product range.



Preparation Time  120 minutes - including turkey prep
Cooking Time 3 hours
Resting Time 10 minutes
Induction Setting  various, referenced below
Cooking methods  pot roasting, shallow frying, boiling, simmering, braising, basting, sous vide, poaching, grilling
Cost  £4.50 per person (approx)

NABOO makes Christmas dinner easy

Equipment used:

NAE B101 combi oven

E600 Rise and Fall Grill

E9640 Sous Vide Water Bath

I91105C Induction Range


Recipes serves 12 persons




  • 5000g turkey whole medium
  • 2 x mirepoix onion
  • 3 x diced carrot
  • 30g mirepoix garlic
  • 2 x stick celery
  • 1 x mirepoix leek
  • 3g cloves
  • ½ bunch thyme fresh
  • 5g rosemary fresh
  • 1 x clementine 
  • 1 x lemon 
  • 50g butter
  • 50g bacon sliced smoked streaky
  • 3g fresh sage
  • 500ml chicken stock light
  • 250ml white wine
  • 8g salt and white pepper
  • 50ml extra virgin olive oil


  • Remove turkey from packaging and remove all the giblets and offal
  • Take giblets and offal out of packaging and place on bottom of roasting tin
  • Then add vegetables, cloves, thyme, rosemary and garlic
  • Add light stock, water and wine
  • Generously season the turkey, including cavity
  • Then rub in softened butter with chopped sage and rosemary
  • Now bard with bacon, then drizzle with olive oil
  • Place onto an oven rack over the roasting tin with mirepoix
  • Loosely cover with buttered and seasoned tin foil
  • Using Naboo pre-set Turkey programme, pre-heat the oven
  • Place turkey into oven, core probe inserted fully behind leg and thigh
  • Regularly perform basting during the programme – Naboo will alert you

Culinary Tips:

Use long sliced streak bacon to wrap across the turkey and tuck in underneath or secure bacon with wooden tooth picks.

Check levels of roasting liquid and top up with water when required

Baste with brush or ladle, but ensure the roasting tin does not cook dry – this will then produce a much too dark colour of roasting juices for turkey basting, and eventually gravy.

Regular and sufficient basting is paramount.

Half way through the cooking process, remove tinfoil from leg joints to continue cooking

For final 5 minutes, remove tinfoil from the turkey crown (breasts) to obtain more browning

If a crispy skin is required, remove all the tinfoil ½ way through the cooking process.




  • 12 x potatoes white medium (peeled and shaped, 3cm height, 5cm diameter)
  • 250g unsalted butter
  • 5g rosemary
  • 3g thyme
  • 2 bay leafs
  • 10g garlic whole
  • 100ml chicken stock


  • Place potatoes into vacuum bag with all ingredients
  • Seal on strongest setting
  • Cook in water bath at 85°C for 2 hours
  • Remove, place onto roasting tin and finish in oven with turkey

Culinary Tips: 

Buy loose potatoes to ensure all the same size.

Ideally use Maris Piper or Red Rooster

Ensure potatoes are washed and dried before placing in bag with other ingredients

Use some of the cooking liquid when colouring in oven.




  • 24 x carrots (trimmings used for mire poix for turkey roast)
  • 50g unsalted butter
  • 3g salt
  • 1g white pepper
  • 5g sugar
  • 50ml chicken stock
  • 30ml olive oil
  • Pinch grated nutmeg
  • 1 x bay leaf
  • 1 x sprig thyme or parsley
  • 1 x branch of mint
  • ¼ pc lemon zest
  • ¼ pc orange zest


  • turn carrots all same size or cut into thick cannon shape
  • add all ingredients and vacuum pack at strongest setting
  • cook in water bath at 85°C for 1 hour
  • remove into roasting tray with all juices and finish off 30 minutes before serving

Culinary Tips:

Earl Grey Tea and vanilla pods work well with Christmas carrots to replace above flavour spices




  • 36 x sprouts from the vine
  • 50g smoked streaky bacon or chorizo cut lardon style
  • 1 x onion diced
  • 1 bunch sage
  • 50g unsalted butter
  • 30ml olive oil
  • 3g salt
  • 1g crushed black pepper
  • 20g chestnuts (cooked and chopped)
  • 30ml water


  • wash, trim and score the sprouts, then dry lightly
  • in sauté pan, lightly fry bacon and onion till soft
  • then add sprouts, water and olive oil
  • cover with lid and braise for 3-5 minutes
  • turn off heat, add rest of ingredients and let it stand covered till service

Culinary Tips:

Brussels Sprouts lose colour rapidly and can go smelly, therefore, leave these as a very last minute item. This will then retain the goodness, flavour and colours for presentation and service.




  • 250g cauliflower florets
  • 250g broccoli florets
  • 75g flour
  • 75g unsalted butter
  • 300ml milk
  • 150g cheddar cheese or stilton
  • Pinch salt and white pepper
  • Pinch grated nutmeg


  • in seasoned water, blanch cauliflower then broccoli well
  • then refresh in ice cold water, drain and dry
  • now make béchamel / cheese sauce by melting butter in saucepan
  • then adding flour and mixing with wooden spoon to a paste
  • cook out without giving the roux colour
  • now add little milk at a time, continuing to mix to incorporate all
  • when all mixed in and the roux is cooked out, sauce thickened, remove from heat
  • now beat in cheese till all melted in to the sauce
  • place broccoli and cauliflower in ceramic or roasting dish and cover with sauce
  • bake in 170 - 180°C oven for 20 minutes until golden brown and hot throughout

Culinary Tips:

For extra decadence, grate nutmeg over the top and add crumbled stilton or parmesan shavings




  • 500g kale (washed and sliced)
  • 1 x lemon (rind and juice)
  • 30g unsalted butter
  • Pinch salt and crushed black pepper
  • 10ml olive oil
  • 30ml water


  • in saucepan, melt butter with water and olive oil
  • add kale and lemon juice and rind
  • season and briefly cover, then serve at once

Culinary Tips:

Kale does not take long to cook, so this must be done last minute

Prepare cooking liquid in advance if need be

A tight fitting lid is always helpful

If a steamer is available, steaming is the most efficient way to cook kale.




  • 24 x pork chipolatas
  • 12 x rashers of sliced streaky bacon
  • Pinch cracked black pepper
  • Pinch cracked coriander seeds


  • cut rashers in half
  • roll chipolatas and place on greased tray, fold on bottom
  • season with crushed black pepper and coriander seeds
  • cook at 180°C for 10 minutes, then finish off under grill for more colour

Culinary Tips:

To keep sausages plumb and moist, do not cook too far in advance.

Water bath cooking and holding is also suitable, finishing off under the grill

Before cooking, rub generously with grainy mustard, honey and whisky – cook at lower temperature




  • All of roasting juices from turkey
  • Plus more chicken stock in needed
  • 20g cornflour


  • strain the cooking juices through fine sieve into a sauce pan
  • bring to the boil, adding chopped parsley or sage
  • with a little water, make cornflour into a paste and whisk into sauce
  • bring to the boil once more, lower the heat and simmer for 5 minutes
  • serve at once

Culinary Tips:

Do not season the pan juices as it will become too salty

To ensure a clear rich sauce is obtained, pass the juices through a muslin cloth

By adding in cranberry jelly at the end, this will elevate the sauce even further



• After the turkey has rested, carving and portioning can commence

• The regeneration function on Naboo is handy also for service

• Pre-plating or tray up then regenerate and serve is a helpful function

• However, most importantly, ensure that the turkey is well rested prior


Final tips:

Keep the turkey trimmings and leftovers, including resting juices to create a beautiful secondary meal, such as a stir fry, quick stew, turkey a la king, stovies or lasagne.

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