Apple & Blueberry Bircher

Keep your energy up all morning with this super healthy breakfast that's high in fibre and low in fat

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  305

• Protein

  9g

• Carbs

  62g

• Fat

  4g

• Saturates

  1g

• Fibre

  8g

• Sugar

  29g

• Salt

  0.02g

Ingredients

• 200g porridge oats
• ½ tsp ground cinnamon
• 500ml apple juice
• 4 apples, grated
• 200g blueberries

Directions

1. Mix the porridge oats with the cinnamon in a large bowl. Stir in the apple juice and grated apples, then gently fold in the blueberries. Allow to stand for 5 mins before serving, or leave overnight and enjoy for breakfast the next day.

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Scandinavian Roast Turkey With Prune & Juniper Stuffing & Caramelised Apples

Adding lingonberry jam or redcurrant sauce to your Turkey cooking juices gives traditional gravy a touch of sweetness

• Cooking Time Prep 35 mins
  Cook 3 hrs, 25 mins - 3 hrs, 55 mins
• Skill Level Moderately easy
• Servings Serves 8 with leftovers

Nutrition per serving

• Kcalories

  930

• Protein

  95g

• Carbs

  46g

• Fat

  41g

• Saturates

  17g

• Fibre

  5g

• Sugar

  23g

• Salt

  1.64g

Ingredients

• 5-5½ kg/11-12lb turkey
• 2 onions
• 1 orange
• 25g softened butter
• 2 carrots, cut into big chunks
• flat-leaf parsley sprigs, to garnish
• For the stuffing
• 100g butter, plus extra for the tray and paper
• 2 tsp juniper berries
• 3 medium onions, chopped
• 2 garlic cloves, finely chopped
• 1 celery stick, finely chopped
• 225g fresh white breadcrumbs
• 2 eating apples, peeled, cored and finely chopped
• 225g soft pitted prunes, chopped
• 25g pack parsley, chopped
• 2 eggs, beaten
• For the gravy
• 300ml red wine
• 1 heaped tbsp lingonberry jam or redcurrant jelly
• 600ml turkey or chicken stock
• For the apple wedges
• 25g butter
• 50g whole almonds
• 2 eating apples, cored and each cut into 8 wedges

Directions

1. Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Cut 1 onion into quarters and the other into 6 wedges. Finely grate 1?2 tsp orange zest from the orange and set aside for the stuffing. Quarter the orange and tuck it with the onion quarters into the turkey cavity. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges and carrot chunks in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
2. Make the stuffing. Butter a 28 x 18 x 3cm deep baking tray and crush the juniper berries using a pestle and mortar. Melt the butter in a large frying pan, tip in the onions, garlic and celery, and fry for about 12-15 mins until softened and just starting to turn golden. Stir in the crushed juniper berries, then remove the pan from the heat. Stir in the breadcrumbs, apples, prunes, most of the parsley (reserve a small handful, to garnish), the reserved orange zest and the beaten eggs. Season with salt and pepper. Spoon the stuffing loosely into the baking tray, pat it down gently (don't pack it down) then lay a piece of buttered baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
3. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, baste the turkey, then return to the oven for a further 30 mins until golden. If you are roasting potatoes put them in now. To test if turkey is cooked, pierce the fattest part of the thigh with a skewer-the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
4. Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for up to 1 hr before carving. Meanwhile, cook the stuffing, and make apple wedges and gravy. Increase oven to 220C/200C fan/gas 7. Bake the stuffing for 30 mins, then remove paper and bake for a further 10 mins to brown the top.
5. Make the gravy, pour off any excess fat from the roasting tin, leave the juices and onions, and discard the carrot. Stir the wine and lingonberry jam or redcurrant jelly into the tin, scraping up any sticky bits from the bottom. Set the tin over a high heat and bring to the boil, then boil rapidly for 8-10 mins until reduced by half. Pour in the stock along with any resting juices from the turkey, and simmer for 10-15 mins or until reduced to your liking (this makes a slightly thinner gravy). Season, if needed.
6. Make the apple wedges. Melt the butter in a large non-stick frying pan. Tip in the almonds and apples, and fry over a medium heat for about 5-8 mins, moving them around often, until the almonds are toasted and the apples golden and softened, but still holding their shape. Don't worry if the butter starts to turn a nutty brown, it just adds to the flavour.
7. To serve, strain the gravy into a pan, warm through, then pour into a jug. Scatter the stuffing with the reserved parsley and cut into squares or wedges. Garnish the turkey with the apples, nuts and flat-leaf parsley sprigs, and serve everything together.

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Italian-Style Turkey Crown With Roast Garlic & Pancetta & Lemon Ciabatta Stuffing

With no bones to contend with, a turkey crown is easier to carve than a whole bird and the pancetta slices keep the roasted meat succulent

• Cooking Time Prep 35 mins
  Cook 1 hr, 50 mins - 2 hrs
• Skill Level Moderately easy
• Servings Serves 6 with leftovers

Nutrition per serving

• Kcalories

  933

• Protein

  94g

• Carbs

  39g

• Fat

  42g

• Saturates

  11g

• Fibre

  3g

• Sugar

  10g

• Salt

  2.16g

Ingredients

• 2-2½ kg/4lb 8oz-5lb 8oz turkey crown
• olive oil
• about 10 thin slices streaky bacon or pancetta
• small rosemary sprigs
• 1 large onion, cut into 8 wedges
• For the stuffing
• 4 tbsp olive oil, plus extra to drizzle
• 2 medium onions, chopped
• 3 garlic cloves, finely chopped
• 50g pine nuts
• 85g grated parmesan
• 6-8 slices pancetta, chopped
• 1 small loaf ciabatta, to give 280g/10oz breadcrumbs
• 4 tbsp flat-leaf parsley, chopped
• 1 tbsp rosemary, finely chopped
• zest 1 lemon, finely grated
• 2 eggs, beaten
• For the garlic
• 3 whole bulbs garlic, halved horizontally
• 1 lemon, cut into 6 wedges
• For the gravy
• 4 tsp plain flour
• 175ml medium-sweet marsala
• 850ml turkey or chicken stock

Directions

1. Heat oven to 190C/170C fan/gas 5. Rinse the turkey then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 20 mins per kg, plus 70 mins (or 90 mins when roasting a crown over 4kg). Sit the turkey on a board, very lightly rub all over with olive oil and season with pepper. Lay the pancetta or streaky bacon over the top of the turkey, slightly overlapping to cover it. Tuck the slices under the bird to secure at the bottom. Insert small rosemary sprigs haphazardly between the slices. Season with pepper. Tie the crown across in 2-3 places with butcher's string, to hold the shape together. Put the onion wedges in the middle of a large roasting tin and sit the crown on top. Cover the turkey with a loose tent of foil, then roast following your calculated time.
2. Make the stuffing. Heat 3 tbsp of the oil in a large frying pan. Tip in the onions and garlic, and fry for 5-8 mins until softened and starting to turn golden. Push the onions to one side of the pan, then add the pine nuts and continue to fry for 1 min more, stirring the nuts until golden. Remove from the heat and cool slightly. Stir in the remaining oil, all but a small handful of the Parmesan and the remaining stuffing ingredients. Season with salt and pepper. Loosely spoon stuffing mixture (don't pack it down) into an oiled ovenproof dish, drizzle with a little extra olive oil, sprinkle with remaining Parmesan, then lay a sheet of baking parchment on top. Set aside. Can be made 1 day ahead and chilled.
3. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. If you are roasting potatoes put them in now. Roast the garlic. Remove the foil, place the garlic halves and lemon wedges around the turkey, then baste them and the turkey with the cooking juices. Return the tin to the oven and continue to roast for the final 30 mins. To test if cooked, pierce the fattest part of the crown with a skewer-the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
4. Remove the turkey, garlic and lemon from the oven, transfer to a warm serving platter and rest, covered loosely with foil, for 30 mins before carving. Meanwhile, increase oven to 220C/200C fan/gas 7. Put the stuffing in the oven and bake for 20 mins, then remove the paper and bake for a further 5 mins until the stuffing is golden.
5. Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Stir all the sticky bits from the bottom of the tin into the juices. Set tin over a medium heat, add the flour and cook, stirring continuously, for 2 mins. Pour in the Marsala and simmer for 2 mins. Pour in the stock, bring to the boil, then simmer for 5-10 mins or until reduced to your liking. Season with pepper if needed. Strain the gravy into a pan, warm through, then pour into a jug. Serve the turkey garnished with rosemary sprigs, surrounded with the roasted garlic and lemon, and accompanied by the gravy and stuffing.

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Roast Turkey With Pecan Sausage & Chestnut Stuffing & Roast Shallots

This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze

• Cooking Time Prep 35 mins
  Cook 3 hrs, 25 mins - 3 hrs, 55 mins
• Skill Level Moderately easy
• Servings Serves 8 with leftovers

Nutrition per serving

• Kcalories

  926

• Protein

  101g

• Carbs

  30g

• Fat

  45g

• Saturates

  14g

• Fibre

  2g

• Sugar

  7g

• Salt

  2.17g

Ingredients

• 5-5½ kg/11-12lb turkey
• 1 lemon
• 4 shallots, halved
• sprig each sage and thyme, plus extra for serving
• 25g softened butter, plus 1 tbsp for the glaze
• 2 medium onions, each cut into 6 thick wedges
• For the stuffing
• 50g pecans
• 2 tbsp olive oil
• 25g butter
• 3 shallots, chopped
• 2 garlic cloves, finely chopped
• 140g cooked chestnuts, finely chopped
• 450g good-quality pork sausages
• 140g fresh white breadcrumbs
• 2 tbsp chopped parsley
• 2 tsp chopped thyme leaves
• 2 tsp finely chopped sage
• 1 egg, beaten
• For the glaze
• 2 tbsp clear honey
• 2 tsp grainy mustard
• ¼ tsp soy sauce
• For the shallots
• 12 shallots, halved lengthways, or left whole if small
• 1 tbsp olive or rapeseed oil
• thyme and sage sprigs
• For the gravy
• 1 heaped tbsp plain flour
• 1.2l turkey or chicken stock

Directions

1. Heat oven to 180C/160C fan/gas 4. Rinse the turkey inside and out, then pat dry with kitchen paper. Weigh it to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 45 mins for each 1kg over that weight. Finely grate 1 tsp zest from the lemon and set aside for the stuffing. Cut the lemon into 4-6 wedges and tuck into the turkey cavity with the shallots and herb sprigs. Rub the turkey all over with the butter, then season with salt and pepper. Put the onion wedges in the middle of a large roasting tin and sit the turkey on top. Cover with a loose tent of foil, then roast following your calculated time.
2. Make the stuffing. Chop just over half the pecans and reserve the remaining. Line the base of a baking tray or sheet (big enough to take 16 stuffing balls) with baking parchment. Heat the oil and butter in a frying pan, tip in the shallots and garlic, and fry for a few mins until softened. Stir in the chestnuts and chopped pecans, then tip into a large bowl and cool. Squeeze the sausages from their casings and add to the bowl with the nut mixture. Add the remaining stuffing ingredients, including the reserved lemon zest, and season with salt and pepper. Shape the stuffing mixture into 16 balls. Break the remaining pecans into big pieces and press a piece into top of each ball. Arrange balls on the prepared tray, cover with buttered baking parchment and chill until ready to cook. Can be made 1 day ahead and chilled.
3. Make the glaze. Mix the honey, mustard, remaining 1 tbsp butter and soy sauce in a small bowl and set aside. Thirty mins before the end of the cooking time, remove the turkey and increase oven to 200C/180C fan/gas 6. Remove the foil, then return the bird to the oven for a further 10 mins. Remove again, brush the turkey with the glaze, then roast for another 20 mins until golden. If you are roasting potatoes, put them in now. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer-the juices should run clear, not pink. If they are pink, continue to roast, checking at 10 min intervals.
4. Remove the turkey from the oven, transfer to a warm serving platter and rest, covered loosely with foil so it doesn't stick to the glaze, for up to 1 hr before carving. Meanwhile, cook the stuffing balls and shallots. Increase oven to 220C/200C fan/gas 7. Bake stuffing balls in the oven for 25-30 mins, removing the paper for the last 5 mins if they need browning.
5. Make the shallots. Put the shallots in a small roasting tin, toss in the oil, scatter over a few thyme and sage sprigs, and season with salt and pepper. Roast for 25-30 mins, turning half way, until shallots are nicely caramelised.
6. Make the gravy. Pour off any excess fat from the roasting tin but leave the juices and onions. Sprinkle in the flour, set tin over a medium heat and cook, stirring for a couple of mins to cook the flour, scraping up any sticky bits from the bottom of the tin. Gradually pour in the stock, along with any resting juices from the turkey, and continue to stir until slightly thickened. Simmer gently for about 10-15 mins or until reduced to your liking. Season with salt and pepper if needed. Strain gravy into a pan, warm through, pour into a jug and serve with the turkey. Serve the turkey surrounded with stuffing balls, roasted shallots, and thyme and sage sprigs.

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Brie Wrapped In Prosciutto & Brioche

This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

• Cooking Time Prep 30 mins
  Cook 22 mins
• Skill Level For the keen cook
• Servings Serves 8

Nutrition per serving

• Kcalories

  687

• Protein

  23g

• Carbs

  78g

• Fat

  34g

• Saturates

  19g

• Fibre

  3g

• Sugar

  8g

• Salt

  2.3g

Ingredients

• 375g strong white bread flour
• 50g caster sugar
• 7g sachet fast-action dried yeast
• 75ml milk
• 3 large eggs, plus 2 beaten eggs for glazing
• 185g unsalted butter, softened
• For the filling
• 250g round brie
• 8 slices prosciutto

Directions

1. Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
2. Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

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Apricot & Marzipan Twist

Paul Hollywood's almond and apricot 'couronne' is crammed with fruit and nuts and is a great alternative to stollen

• Cooking Time Cook 30 mins
• Skill Level Moderately easy
• Servings Serves 12

Nutrition per serving

• Kcalories

  418

• Protein

  6g

• Carbs

  64g

• Fat

  17g

• Saturates

  7g

• Fibre

  2g

• Sugar

  46g

• Salt

  0.49g

Ingredients

• For the dough
• 250g strong white bread flour
• 50g unsalted butter, softened
• 150ml whole milk
• 10g fast-action dried yeast
• 1 large egg, beaten
• For the filling
• 120g dried apricots, chopped
• 150ml orange juice
• 90g unsalted butter
• 70g light muscovado sugar
• 35g plain flour
• 60g raisins
• 65g chopped walnuts
• grated zest 1 orange
• 200g marzipan
• To finish
• 50g apricot jam
• 200g icing sugar, mixed with enough water to make a runny icing

Directions

1. The night before, put apricots and orange juice in a bowl and set aside.
2. To make the dough, put flour, 1 tsp salt, butter, milk, yeast and egg in a bowl, and mix together to form a dough. Turn the dough out onto a lightly floured surface and knead for 6 mins.
3. Transfer dough to a mixing bowl. Cover, then set aside to rise in a warm place for 1 hr.
4. Meanwhile, drain the apricots. In a mixing bowl, cream the butter and muscovado sugar until fluffy. Mix in the apricots, flour, raisins, walnuts and orange zest.
5. Turn the risen dough out onto a lightly floured surface. Roll it out to a rectangle, about 25 x 33cm. Evenly spread over the apricot mix, then roll out the marzipan and lay it on top. Roll up the rectangle tightly so it looks like a Swiss roll. Roll slightly, then cut lengthways along the roll, leaving 1 end joined. Twist 2 lengths together, then shape into a ring on a baking sheet lined with baking parchment. Set aside to rise for 1 hr.
6. Heat oven to 200C/180C fan/gas 6. Bake the twist for 30 mins until risen and dark golden. Towards the end of the baking time, gently warm the apricot jam in a small pan. Brush the freshly baked loaf with the warm jam to glaze it, then set it aside to cool. Once cooled, drizzle the twist heavily with the runny icing.

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Christmas Buns

Paul Hollywood's fruit rolls can be made ahead then heated up before adding a glossy glaze and citrus icing

• Cooking Time Cook 25 mins
• Skill Level Easy
• Servings Serves 9

Nutrition per serving

• Kcalories

  455

• Protein

  9g

• Carbs

  89g

• Fat

  9g

• Saturates

  5g

• Fibre

  3g

• Sugar

  47g

• Salt

  0.65g

Ingredients

• 500g strong white flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 300ml milk
• 40g unsalted butter, softened at room temperature
• 1 egg
• vegetable oil, for greasing
• For the filling
• 25g unsalted butter, melted
• 75g soft brown sugar
• 2 tsp ground cinnamon
• 100g dried cranberries
• 100g chopped dried apricots
• For the glaze
• 50g caster sugar
• For the lemon icing
• zest 1 lemon
• 200g icing sugar

Directions

1. Put the flour and 1 tsp salt into a large bowl. Make a well in the centre and add the yeast. Meanwhile, warm the milk and butter in a pan until the butter melts and the mixture is lukewarm. Add the milk mixture and egg to the flour mixture and stir until the contents come together as a soft dough (add extra flour if you need to).
2. Tip the dough onto a well-floured surface. Knead for 5 mins, adding more flour if necessary, until the dough is smooth, elastic and no longer sticky.
3. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn until covered in oil. Cover the bowl with cling film and set aside in a warm place for 1 hr or until doubled in size. Lightly grease a baking sheet and set aside.
4. For the filling, knock the dough back to its original size and turn out onto a lightly floured surface. Roll it into a 1cm-thick rectangle. Brush all over with the melted butter, then sprinkle over the sugar, cinnamon and fruit.
5. Roll up the dough into a tight cylinder, cut into 9 x 4cm slices and position on the prepared baking sheet, leaving a little space between. Cover with a tea towel and set aside to rise for 30 mins.
6. Heat oven to 190C/170C fan/gas 5. Bake the buns for 20-25 mins or until risen and golden brown. Meanwhile, melt the glaze sugar with 4 tbsp water until syrupy.
7. Remove from oven and glaze. Set aside to cool on a wire rack. Once cool, mix the zest and icing sugar with about 2 tbsp water to drizzle over the buns. Serve.

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Orange & Tarragon Roast Turkey

Roasting your Christmas turkey with a flavoured butter locks in moisture for a zesty, juicy finish ready to garnish with trimmings

• Cooking Time Prep 25 mins
  Cook 3 hrs, 30 mins - 4 hrs
• Skill Level Moderately easy
• Servings Serves 8 with leftovers

Nutrition per serving

• Kcalories

  569

• Protein

  73g

• Carbs

  3g

• Fat

  28g

• Saturates

  12g

• Fibre

  1g

• Sugar

  3g

• Salt

  0.8g

Ingredients

• 5-5½ kg/11-12lb turkey, rinsed and dried
• 100g butter, softened
• 1 orange
• 15g pack tarragon, 2 tbsp finely chopped, rest tied in a bunch with string
• 2 garlic cloves, crushed
• 1 onion, quartered
• 150ml dry white wine
• sage or tarragon sprigs, to serve

Directions

1. Heat oven to 180C/160C fan/gas 4. Line a roasting tin with a very generous length of double-thickness foil. Weigh the turkey to calculate the cooking time, allowing 40 mins per kg for the first 4kg, then 50 mins for every kg over that weight (a turkey this size should take 3½-4 hrs).
2. Put the butter in a bowl and finely grate the zest from the orange on top. Add the chopped tarragon, garlic and seasoning and mix well. You can make this 3 days ahead.
3. Gently push your fingers under the turkey skin, starting from the neck end of the bird, easing the skin away from the breast and the top of the drumsticks. Now spread the flavoured butter under the skin, taking care not to tear it. You won't be able to reach all the way down to the drumsticks, but you can ease the butter along by smoothing it through the skin. Quarter the orange and tuck into the turkey cavity with the onion and the bunch of tarragon (step-by-step). You can do this the night before.
4. Season the turkey with salt and pepper, then lift it onto the foil-lined roasting tin. Pour the wine into the cavity of the turkey, then bring up the sides of the foil and cover the top of the bird with a layer of foil. Roast according to your calculated time.
5. Thirty mins before the end of cooking time, remove the foil from the top of the turkey and add the potatoes to the oven.
6. To test if the turkey is cooked, pierce the fattest part of the thigh with a skewer-the juices that run out should be clear, not pink. If they are pink, continue to roast, checking at 10-min intervals.
7. Remove the turkey, transfer to a warm serving platter and let it rest, covered loosely with the foil, for 30-40 mins before carving. Meanwhile, turn up the oven to 200C/180C fan/gas 6 and cook the potatoes for 30 mins more, with the stuffing and sausages. Serve the turkey decorated with herbs.

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Christmas Turkey With Clementine & Bay Butter

Using a salt rub on your bird will act like a brine and make it extra succulent - this festive roast is permeated with citrus, thyme and sherry

• Cooking Time Prep 25 mins
  Cook 3 hrs - 3 hrs, 50 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  674

• Protein

  93g

• Carbs

  2g

• Fat

  32g

• Saturates

  13g

• Fibre

  0g

• Sugar

  1g

• Salt

  2g

Ingredients

• 5-5½ kg/11-12lb oven-ready turkey, neck and giblets removed and saved
• 1 onion, halved
• For the salt mix
• 5 bay leaves, crumbled if dry, torn if fresh
• 1 tbsp fresh thyme leaf, plus extra for scattering
• 1 tsp black peppercorn
• 85g/ 3oz coarse sea salt
• zest 1 orange, plus extra for scattering
• For the clementine & bay butter
• 100g/ 4oz butter, softened
• zest and juice 1 clementine
• splash of sherry
• large thyme sprig, leaves picked
• 2 bay leaves
• On-the-day gravy
• 4 tbsp flour
• 250ml/ 9fl oz dry sherry

Directions

1. Up to two days before, salt the turkey. If you have a spice grinder or minichopper, tip in all the ingredients for the salt mix and grind to make a wet salt. If you are using a pestle and mortar, grind the herbs and pepper together, then add the salt and orange zest, and grind well again. Set aside. Carefully rinse the turkey and pat dry with kitchen paper. Sit the turkey in its roasting tin and use the salt mix to season the turkey generously all over. Put the turkey breast-side up in the tin, cover with cling film and leave in the fridge for up to 2 days. (This can be done a day ahead but the longer you leave it, the more the flavour of the salt rub will permeate the bird.)
2. To make the clementine & bay butter, mash all the ingredients together in a bowl with some seasoning and set aside. Can be made 2 days ahead or frozen for up to a month.
3. Remove the turkey from the fridge 1 hr before you want to cook it and rinse off all the salt really well. Pat it dry, rinse out the roasting tin, then sit the turkey back in the tin and leave at room temperature for about 1 hr, uncovered.
4. Heat oven to 180C/160C fan/gas 4. Calculate a cooking time of 40 mins per kg for the first 4kg of the turkey, then 45 mins for every kg after that. Rub the turkey all over with most of the butter-no need to season. If you haven't used the neck for the Make-ahead gravy , then add the neck to the tin with the onion. Cover the tin loosely with foil and roast for the calculated cooking time. For the final 30 mins, remove the foil, baste the turkey, scatter with the reserved thyme and orange zest, and increase the oven temp to 200C/180C fan/gas 6. (Now is the time to pop in the stuffings and roast potatoes, if you are doing them.) When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered loosely with foil and a tea towel.
5. If you've made our Make-ahead gravy , you can add the roasting juices to that. To make your gravy fresh, pour off most of the fat but leave the juices in the tin and put it on a low heat. Stir in the flour to a paste. Pour in the sherry and sizzle for 1 min, then gradually add 850ml water and simmer until you have a thick gravy-make sure to scrape up the sides of the tin to release any bits. Sieve the gravy into a saucepan and reheat to serve-the gravy probably won't need extra seasoning as the turkey juices will be salty enough.

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Brandy Butter Ice Cream

Throw a fresh spin on a favourite, festive sauce by serving as a sweet and creamy frozen dessert or accompaniment

• Cooking Time Prep 20 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Makes 1 litre

Nutrition per serving

• Kcalories

  195

• Protein

  1g

• Carbs

  10g

• Fat

  16g

• Saturates

  10g

• Fibre

  0g

• Sugar

  10g

• Salt

  0.2g

Ingredients

• 140g butter
• 100ml brandy
• 300ml milk
• 2 large egg yolks
• 175g light soft brown sugar
• 150ml double cream

Directions

1. Heat the butter in a small pan until just starting to take on a nutty brown colour-remove from the heat straight away as it will continue to colour. Stir in the brandy, then leave to cool.
2. Heat the milk in a saucepan but don't let it boil. Whisk the egg yolks and sugar in a bowl until pale. Pour over the hot milk, whisking continuously, then return to the saucepan set over a low heat. Cook for 3-4 mins, stirring the whole time with a wooden spoon, until the custard thickens enough to coat the back of your spoon. Leave to cool.
3. Whisk the cream until it forms soft, billowy peaks. Fold in the brandy butter and the custard mixture. Churn in an ice-cream machine until set, then keep in the freezer for up to 2 months.

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