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.

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.

Roast Pheasant with Rosemary and Lemon

Roast Pheasant with Rosemary and Lemon

The Vegetarian was out last night so I decided to treat myself and a friend to a feast of roast pheasant. December is the tastiest time of year for pheasant as they have had the summer and autumn to gain fat. Make sure you ask your butcher for a female pheasant, as these are the best for roasting. 

Serves: 2 meat-eaters

1 female pheasant

A few sprigs rosemary

¼ lemon

2 slices of bacon fat

Glug of olive oil

Sea salt and black pepper

Water

For the gravy:

1 tbsp plain flour

1 tbsp melted butter

Dash of soya sauce

Dash of Lea & Perrins

Dash of red wine

Heat the oven to 180 degrees.

Place the pheasant in a baking dish.

Rub the pheasant with the olive oil, the juice of the lemon, rosemary and seasoning. Make sure you get under the skin too. Place a bit of rosemary inside along with the remaining lemon.

Lay the bacon fat on the breast of the pheasant.

Pour about 5mm of water around the pheasant and place in the oven for 40 minutes. Baste the pheasant every 10-15 minutes.

For the gravy, mix together the butter and flour over a low heat until it becomes a paste. Gently add the juices from the pheasant and stir quickly to stop any lumps from forming.

Add the soya sauce, Lea & Perrins and red wine and season to taste. Bring to the boil for 2 minutes and add a little water if the sauce is too thick.

Serve with roast potatoes and a medley of vegetables.