FESTIVE COOKING WITH ALL THE TRIMMINGS

The occasion of Christmas has always been an important tradition in our society. It's a time when we shower our families and friends with gifts, feasts and good wishes, and December is a month when food is everywhere, whether you are preparing it, storing it, stirring or eating it, you just can't get away from it.

However much one plans ahead, there always seems to be some last minute preparation, or something we have forgotten, yet when Christmas Day finally arrives whatever was forgotten is not that important. I remember once, days after Christmas, I found a dish of Cranberry Sauce I had made

lying at the back of my fridge. However, thinking back, I realise my family and friends were far too busy tucking into the roast turkey, chestnut stuffing and bread sauce, to even notice! So take my tip and concentrate on your turkey, or whatever bird you choose, have a tasty stuffing, a creamy bread sauce, and the rest of the meal will take care of itself. For a stress free Christmas feast, here are my recipes for roast turkey with all the trimmings.


ROAST TURKEY
A 4.5kg-5.6kg (10lb-12lb) bird serves 10-12 people.

Preheat oven 190C, 375F, Gas Mk 5 (fan oven 170C). Clean and wash turkey inside and out and pat thoroughly. It's traditional to stuff your turkey, but I usually put a large peeled onion inside the cavity – it keeps the flesh moist and enhances the flavour of the bird. Smear butter fairly thickly over the breast of the turkey and sprinkle over some lemon zest mixed with crushed peppercorns. Secure its neck with a skewer and tip up the legs. Grease a large roasting tin and put the turkey in, covering loosely with foil. Roast in preheated oven for 3-3 ½ hrs, depending on the size of your bird you can reckon on 20 mins to 450g (1lb). Test with a skewer into thickest part of turkey thigh and if the juices run clear it's cooked. If they are pink, cook for a further 20 mins. and test again.

Remove onion from bird and drain fat from tin reserving enough pan juices to make your gravy, adding a little red wine or Madeira for flavour.


CHESTNUT AND SAUSAGE MEAT STUFFING

Ingredients: 450g unsweetened chestnut puree; 450g pork sausage meat; 110g lean streaky bacon, chopped; 110g cooking apples, peeled, cored and chopped; 110g fresh breadcrumbs; 2 medium onions, peeled and chopped; 3 tbsp fresh parsley, chopped; 1 tsp ground nutmeg; salt; black pepper; 1 egg beaten; 2 tbsp brandy; a little stock.

Method: Mix all ingredients with enough brandy and stock to bind and blend together. Put into meat tin and dot with butter and bake in preheated oven 180C, 350F, Gas Mk 4 until cooked through and crisp on top. This can be done on Christmas Eve and heated through the next day. If you wish to stuff your bird, then go ahead, reserving some of the stuffing to make small dainty balls to garnish round your turkey.


BREAD SAUCE

Ingredients: 3 whole cloves; 1 medium onion, peeled; 600ml milk; 110g fresh white breadcrumbs; salt and pepper; 75g butter; 2 ½ tbsp double cream.

Method: Stick cloves into onion and put into saucepan with the milk. Bring to boil, remove from heat, cover and leave to infuse for 20 mins. Discard onion, and stir breadcrumbs and seasoning into the milk. Return pan to heat and simmer for 15 mins. stirring occasionally to prevent sticking. Add butter and cream to sauce and stir until melted. Season to taste. Serve hot (makes about 600ml (1pt)


CRANBERRY and ORANGE SAUCE

Ingredients: 450g cranberries; strip of orange peel; 175g sugar; juice of 1 orange.

Method: Wash cranberries and put into saucepan with orange peel. Cover with cold water and bring to boil. Simmer fruit uncovered for 7-10 mins. until berries burst open. Add sugar and orange juice to fruit and stir over low heat until dissolved, then boil for 5 mins. Add sugar and orange juice to fruit and stir over low heat until dissolved, then boil for 5 mins. Add tbsp port wine for a richer flavour. Puree if desired. Serve hot or cold.


SPROUTS WITH BACON AND HAZELNUTS

Ingredients: 2kg Brussels sprouts, trimmed; 450g lean streaky smoked bacon, chopped; 50g butter; 110g chopped hazelnuts (optional) black pepper.

Method: Cook sprouts in boiling, salted water for 4 mins. Heat butter in a saucepan, add nuts and bacon and cook gently until lightly browned. Stir in drained sprouts and lightly toss, add black pepper and cover. Cook gently for 3-5 mins. Serves 8.


CRISPY ROAST POTATOES

There is nothing more delicious and satisfying than crispy roast potatoes to serve with your turkey and vegetables. Take 1.8g King Edward or any red-skinned potatoes, peel and cut into manageable portions, then gently boil in salted water for 10-12 mins. Heat 6 tbsp olive oil in a roasting tin and cook in preheated oven 220C, 425F, Gas Mk7 for 20 mins until crisp and golden. Serve sprinkled with sea salt and freshly ground pepper. Serves 10-12. Use less potatoes according to number of guests you have for lunch.


TUNA FISH CREAMS

For your Christmas dinner party or Boxing Day buffet, these creams make a good starter and will serve 12, but you can halve ingredients to serve 4 – 6.

Ingredients: ¾pt sour cream; 4 tbsp mayonnaise; 1 tbsp chopped chives; 4 tsp capers, chopped; 1 level tsp grated onion; ½ oz powdered gelatine; good dash of Worcester sauce; 2 x 200g cans tuna steak, drained and flaked; 4 eggs hard-boiled and chopped; 4 tbsp water; 3 tomatoes for garnish; salt & pepper.

Method: Combine sour cream, mayonnaise, seasonings, herbs and onion. Dissolve gelatine in hot water in basin over pan of hot water. Cool slightly and stir into cream mixture. Add tuna and eggs and mix well. Chill until set. Serve in individual ramekins or one large dish. Garnish with tomato wedges and parsley.


CREAM FILLED CHOCOLATE ROULADE

For those who aren't keen on the traditional Christmas cake, this 'light as a feather' roulade makes a delicious alternative.

Ingredients: 150g caster sugar; 6 large eggs, separated; 50g cocoa powder; 8fl ozs double cream.

Method: Line a Swiss roll tin with baking parchment or oiled greaseproof paper, or non-stick baking sheet. Whisk egg yolks until they start to thicken, add sugar and continue to whisk until the mixture is thick. Mix in the cocoa powder and whisk again. Beat egg whites in a clean bowl until in soft peaks.

Fold the whites into the chocolate mixture. Pour mixture into tin and bake in the centre of preheated oven, 180C, 350F, Gas Mk4 for 20-25 mins until springy and cooked. Leave in tin until cold then turn out onto a sheet of greaseproof, which has been dusted with icing sugar. Peel the lining paper off and spread the whipped cream over the cake. Roll up the roulade, using the bottom paper. Sprinkle with icing sugar, and don't worry if large cracks form in the roulade as you roll it, this is quite normal, and looks effective with the icing sugar over it.