Recipe

Difficulty: Medium

Prep time: 60 minutes   |   Cooking time: 1 hour 50 mins   |   Serves: 4 people

  

Ingredients

• Nature's Pick Red Cabbage
• Nature's Pick Brussels Sprouts
• Everyday Essentials Smoked Back Bacon Rashers
• 8 Pork Riverway Irish Sausages
• Specially Selected Sage, Roasted Onion & Shallot Stuffing
• British Stuffed Turkey Joint
• Nature's Pick Leeks
• Emporium British Mature Grated Cheddar
• Garlic 4 pack
• Carrots
• Parsnips
• Honey Roast Vegetable Seasoning
• Roast Potato Seasoning
• Bramley Apple sauce
• Wonky Potatoes
• Everyday Essentials White Onions
• Fresh Sage
• Fresh Thyme
• Fresh Rosemary
• Plain Flour
• Chicken Stock Pots
• Honey
• Maple Syrup
• Olive Oil
• Butter
• Eggs
• Milk
• Dark Brown Sugar
• Mixed Spice
• Ground Cinnamon
• Red Wine Vinegar
• Dijon Mustard

  

Method

1. Butter Basted Bacon Wrapped Turkey Joint and Homemade Turkey Gravy

Preheat the oven to 140 degrees.

Add 4 sliced onions to a tray then slice the ends off 3 garlic bulbs and add them in too with the 8 sprigs of thyme. Remove the turkey joint from the packaging and place it on top.

Make the butter in a little bowl by mixing 2 tablespoons salted butter, 3 springs thyme leaves removed and finely chopped), 3 springs rosemary (leaves removed and finely chopped), 6 sage leaves (finely chopped), pinch of salt & pepper and zest of one orange.

Mix all the butter ingredients together then with clean hands, spread the butter all over the turkey joint.

Wrap the whole baking tray in foil and pop in the oven for 1hr50. On the last twenty mins, remove the tray. Remove the foil, baste the turkey joint with the juices and melted butter in the tray then pop it back in uncovered to crisp up the bacon. When cooked, remove and cover with foil to let it rest for around an hour whilst you prepare everything else.

2. Homemade Turkey Gravy

When turkey has been removed from the baking tray, add the whole tray to the stove and turn on the hob so its over a medium heat. Add 2 tablespoons of plain flour into the tray and mix into a paste consistency.

Add 600ml of chicken stock and 150ml white wine into the tray, mix and let it simmer for 5 mins then using a sieve, drain the contents of the tray into a large saucepan. Let this simmer for another 10 minutes until it thickens.

Add gravy granules if you want to thicken it more. Its best to make these up separately with a little boiling water or they may make the gravy lumpy!

3. Roast Potatoes

You will need one large saucepan, a sieve and one large baking tray

Preheat oven to 190 degrees. Peel, slice and wash 2kg white or Maris piper potatoes then place them in a large saucepan of boiling, salted water. Boil these for 5 minutes, no longer!

Drain them then add them back to the large saucepan. Shake the saucepan around for a minute to roughen the edges of the potatoes.

Add the 3 tablespoons of roast potato seasoning, 3 sprigs of thyme (leaves removed and finely chopped), 3 sprigs of rosemary (leaves removed and finely chopped), 2 sage leaves (finely chopped) with a pinch of salt and pepper and mix to ensure all potatoes are coated.

Place a large baking dish on the stove over a medium heat and add 200ml olive oil with one tablespoon of salted butter. Heat this until it's really hot then using tongs, add the potatoes into the oil. Let them sit in the oil for a few minutes then turn them over (keep the heat on from the stove!) Then place the whole tray into the oven and roast for around 2 hours, turning in the oil a few times throughout.  

4. Honey and Thyme Glazed Carrots and Parsnips

You will need one large saucepan, a sieve and one baking tray.

Preheat the oven to 190 degrees. Bring a saucepan of salted water to a boil. Add 500g of whole, peeled carrots and 500g of parsnips to the pan of boiling water and boil for 5 minutes.

Remove, trim the ends then slice them diagonally into chunks or lengthways into halves. Add them to a baking tray and drizzle olive oil all over them. Season with 3 sprigs of thyme (leaves removed and finely chopped) and 2 tablespoons of honey roast vegetable seasoning and add them to the oven to roast for around 1 hour 30 minutes. 20 minutes before the end, remove and drizzle with 3 tablespoons of honey so they are all coated then pop back in for the remaining time.

5. Christmas Braised Red Cabbage with Apple

You will need one large saucepan.

Shred one small red cabbage, chop 2 red onions, 2 cloves of garlic and 1 large bramley apple. Add 2 tablespoons of butter to the saucepan over a medium heat. Add in the onion and let this sweat for a few minutes then add the garlic and cook for another few minutes before adding the cabbage and apple.

Add 3 tablespoons of red wine vinegar, one teaspoon of cinnamon, 85g soft brown sugar and one tablespoon of mixed spice and mix. Turn the heat down and let this simmer on the stove for around an hour, stirring occasionally.  

6. Creamed Leeks

You will need one ovenproof baking dish, a frying pan and saucepan.

Preheat your oven to 190 degrees. Finely chop 3 leeks, 3 garlic cloves and 2 white onions. Add the onion to frying pan and sweat it off for a few minutes before adding the garlic, 3 sprigs of thyme (leaves removed and finely chopped) and leeks. Fry this on a medium heat for around 10 minutes until leeks have softened. Remove these and place them in the ovenproof dish.

Place the saucepan over a low/medium heat, add 2 tablespoons of salted butter and let this melt then add 2 tablespoons of plain flour and mix into a thick paste. Add 500ml milk in bit by bit, start with a little amount and mix into until the paste has become smoother then continue to do this until the paste is all mixed in to the milk with no lumps. When its smooth and all the milk has been added, turn off the heat and 300g grated cheese. Keep a little behind for the topping.

Pour the cheesy sauce onto the leeks and mix then top with more cheese and place in the oven for 20-25 minutes until the top is golden and the cheesy sauce is bubbling through.

7. Maple Glazed Brussels Sprouts and Bacon

You will need one frying pan, one mixing bowl and one baking tray

Preheat your oven to 190 degrees. Slice 500g of peeled and trimmed sprouts in half, wash them then place them in a bowl with the 3 sprigs of thyme (leaves removed and finely chopped), 3 sprigs of rosemary (leaves removed and finely chopped), salt, pepper and 50ml of maple syrup then place them facedown on a baking tray that’s been greased with olive oil.

Place them in the oven (not near the top as they’ll brown quickly due to the syrup!) for 40 mins until crispy.

Meanwhile, chop 6 slices of smoked bacon and add to a pan with a drizzle of maple syrup and fry until crispy.

Add the sprouts to the bacon when cooked and serve.

8. Sage and Shallot Sausage Stuffing Balls

You will need a mixing bowl and oven proof tray

Preheat the oven to 190 degrees. Add 130g of the stuffing mix to a bowl then using a knife, slice the skin from 6 sausages and peel them then add them in to the mixture with the water.

Use wet hands to combine then shape into golf sized balls. Add to a greased baking tray and place in the oven for 30 minutes to cook.

9. Honey Mustard Glazed Pigs in Blankets

Remove the pigs in blankets from the packaging. Add 1 teaspoon of Dijon mustard, 1 teaspoon of whole grain and 2 tablespoons of honey to a bowl and mix then brush each pig and blanket with the glaze.

Place them in the air fryer and cook for 15 minutes on 200 or in the oven for 30 minutes on 190 degrees.

10. Homemade Yorkshire Puddings

Preheat the oven to 200 degrees. Add a teaspoon of beef dripping or oil to each mould in the muffin tray then place the tray into the oven to heat up the oil.

Meanwhile, add 4 large eggs to a jug and whisk then add 150g of plain flour and mix until smooth. Add in 200ml milk gradually and mix until smooth.

Remove the muffin tray from the oven, quickly pour in some mixture into the hot oil of each mould until they’re nearly full then place straight back in the oven. If you want to really get them big, place the oil over a heat on the stove until really hot then pour the mixture into the oil then place straight back into the oven for around 20 minutes.