Turkey

Turkey

Turkeys were first imported from Mexico in the 1500s by Spice Merchants, known to the English as Turkey Merchants, and that’s how the bird got its name The large bird was swiftly recognised as ideal for a feast for special occasions.

Order your Christmas turkey in advance from an organic butcher; they sell out very quickly. This year I got mine from The Pure Meat Co in Kentish Town.

6kg free range organic turkey

2x juice of lemon

200 g butter

4 garlic cloves, crushed and chopped

1 bunch parsley, chopped

Sea salt

Heat oven to 180 C.

Mix together the lemon juice, butter, garlic, parsley and salt. Rub all over the turkey and under the skin. Place the turkey on a baking tray, breast side down, and cook in the oven for 3 hours. Turn the turkey over and cook for another hour to crisp up the breast.

Gravy

Turkey giblets

A few sprigs of rosemary

A few sprigs of thyme

1 onion, peeled

1 carrot, peeled

1 bay leaf

Dash of red wine

2 tbsp flour

2 tbsp butter

Salt and black pepper

Place the giblets, onion, carrot, thyme, rosemary and bay leaf in a pan. Cover with water and boil for 15 minutes. Drain, reserving the liquid.

In a separate pan melt the butter over a low heat and stir in the flour until it turns into a paste.

Gently add the liquid from the giblets, stirring quickly to avoid any lumps. Add the juices from the turkey and a dash of red wine.

Bring to the boil and season to taste.

If the gravy becomes too thick, add a little water.

Chestnut, Apple and Pork Belly Stuffing

Chestnut, Apple and Pork Belly Stuffing

This stuffing recipe is inspired by Elizabeth David.

500 g chestnuts

2 large cooking apples

½ pint of milk

I small onion

Butter

500 g minced pork belly

salt and pepper

bunch of parsley

1 free-range egg, whisked

Heat the oven to 180 C.

Make a crosswise incision across the rounded part of the chestnut and roast for 10-15 minutes. Take out a few chestnuts at a time and shell them while they’re still hot. I find the easiest way to do this is to cut them in half and use a teaspoon to scoop out the soft nut.  Stew them in the milk with ¼ pint of water for 30 minutes. Drain and set aside.

Flatten the minced pork belly to a disc shape, wrap in clingfilm and cook for 10 minutes in water. Drain and remove from the clingfilm.

Stew the apples in a dash of water until they reduce to a puree.

Mix together the chestnuts, pork belly, apple, onion, parsley and seasoning. Bind together with the egg.

Stuff the turkey with the pork mixture and roll any remaining stuffing into balls; place these around the turkey on the baking tray.

Golden Carrots

Golden Carrots

It seems that throughout the year carrots are slightly underrated but in these winter months they shine with all their glory. Carrots are one of my favourite vegetables on a Christmas spread, not only because I love the colour but because they taste so very good, too.

Bunch of Carrots with stalks (1 per person and a few extra)

A few sprigs of fresh thyme

A few sprigs of fresh rosemary

1 bay leaf

2 cloves of garlic, peeled and crushed

Olive oil

Butter

Peel and trim the carrots, leaving part of the stalk on show – just because they look pretty.

Place the carrots in a pan with a glug of olive oil, thyme, rosemary, bay leaf and garlic. Cover with water and simmer for 10-15 minutes. Drain and leave to cool.

Just before serving heat a knob of butter in a large frying pan and gently fry the carrots until golden.

Chili and Garlic Brussel Sprouts

Chili and Garlic Brussel Sprouts

Brussell sprouts – you either love them or hate them – but on Christmas day EVERYONE is forced to eat at least one. But why do so many of us dislike them so much? Perhaps it’s not because they are a mini cabbage-like vegetable but because of the way they’re usually cooked.

I tested this garlic and chili recipe on a few friends and it went down a treat. Everyone ate more than just the obligatory one. They were also shocked at the large stalk from which I cut the sprouts; they had no idea how sprouts grew as they were used to seeing them ready-picked in supermarkets.

This dish completely changed my friend Natasha’s view of brussel sprouts. Not only did she gobble up more than her fair share, she took the stalk home to place in a vase on her mantelpiece!

1 stalk full of brussel sprouts

2 cloves of garic, peeled, crushed and finely chopped

2 red chillies, de-seeded and chopped

Olive oil

Sea salt and black pepper

Cut the brussel sprouts off the stick, peel outer layers and slice a cross in the bottom of each sprout.

Boil in salted water for 4 minutes. Drain.

Before serving, get a wok or frying pan really hot, add a glug of olive oil, the garlic and chilli and toss the sprouts for a few minutes. Season before serving.

Winter Red Cabbage

Winter Red Cabbage

This winter red cabbage dish is full of Christmas inspired spices.

1 red cabbage, quartered, core removed, and thinly sliced

1 cinnamon stick

1 orange, zest and juice

1 tbsp red wine vinegar

2 red onions, peeled and sliced

150 ml water

Dash of red wine

Knob of butter

Sea salt and black pepper

Cook the onions in butter until soft. Add the orange zest, cinnamon stick, red wine vinegar . Cook for a few minutes. Stir in the cabbage. Add the juice of the orange, a dash of red wine, the water and season. Give it a good stir and cover with a lid.

Cook covered for an hour, stirring occasionally.

Honey Roasted Parsnips

Honey Roasted Parsnips

TV presenter Cecilia Malan from Brazil’s news programme Jornal Hoje had never seen or heard of parsnips before, and had to look up the word in Portuguese!

I was surprised as parsnips are so popular in the UK – a great accompaniment to the British Sunday Roast.

I explained that parsnips are vegetables that grow underground; they are at their very best this time of year as they are sweeter after the first frost. I wouldn’t have a Christmas dinner without them.

For this recipe, I further sweetened the parsnips by drizzling over honey before roasting, and Cecilia absolutely loved them.

5 parsnips, peeled and quartered lengthways

1 tbsp runny honey

Glug of olive oil

Sea salt and black pepper

Heat the oven to 180 C.

Place the parsnips in an oven-proof dish. Drizzle with olive oil, runny honey and salt and pepper; mix well so all the pieces are covered.

Bake in the oven for 30-40 minutes until crisp, turning occasionally.  

Roast Potatoes

Roast Potatoes

10 Maris Piper potatoes (approx one per person), peeled and quartered

A few sprigs rosemary

Sea salt and black pepper

Olive oil

Heat the oven to 180 C.

Pat dry the potatoes with a clean tea towel.

Drizzle an oven tray with olive oil and place in the oven for a few minutes until the oil is piping hot (this helps the potatoes to crisp up). Remove from the oven and gently place the potatoes in the tray. Sprinkle with rosemary and lots of seasoning, mix well and place back in the oven for an hour, turning occasionally.

The potatoes should be soft inside and lovely and crisp on the outside.