Roast Turkey With Citrus Butter

Succulent and picture perfect, this turkey will be the crowning glory of your festive feast

• Cooking Time Prep 15 mins
  Cook 4 hrs, 10 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  686

• Protein

  100g

• Carbs

  0g

• Fat

  32g

• Saturates

  13g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.86g

Ingredients

• 1 turkey, about 6kg/13lb, giblets removed
• 140g butter, at room temperature
• zest 1 lemon
• zest 1 orange
• 2 thyme sprigs, leaves finely chopped
• 1 rosemary sprig, leaves finely chopped
• 4 large onions, halved
• 3 bay leaves
• 2 tbsp olive oil

Directions

1. Heat oven to 180C/160C fan/gas 4. Pat the turkey dry all over with kitchen paper. Now weigh the bird and calculate the cooking time at 40 mins per kg. Mix the butter with the zests and herbs, and season well. Gently push your fingers under the turkey's skin, starting from the neck end of the bird, easing the skin away from the flesh over both the breasts and the tops of the drumsticks. Spread the butter under the skin, pushing it in as far as you can, then smooth the skin back into place. Halve the lemon and orange and put in the turkey cavity along with 2 onion halves and the bay leaves.
2. Rub turkey all over with oil and sprinkle with salt. Arrange remaining onions in the bottom of a large roasting tin to act as a trivet for the bird. Sit the turkey on top and completely cover both bird and tin with foil to make a tent. Roast according to your calculated cooking times.
3. Thirty mins before the end of the cooking time, take out the turkey and turn up the oven to 200C/180C fan/gas 6. Remove the foil and return to the oven for a further 30 mins until golden. To test, pierce the fattest part of the thigh with a skewer-the juices that run out should be clear and not pink; keep cooking if the juices are pink and re-check at 10-min intervals. If you like your turkey meat almost falling off the bones, then wiggle the leg-it should give slightly if the meat is ready to come away from the bones, keep cooking and basting until it does.
4. Rest the turkey, covered loosely with foil, for at least 30 mins and up to 1 hr before serving. Strain and reserve the cooking juices and keep the onions in the tin for making gravy.

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Thai Spinach Bites

These little Thai nibbles are ready in just 10 minutes

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

Nutrition per serving

• Kcalories

  36

• Protein

  2g

• Carbs

  2g

• Fat

  2g

• Saturates

  0g

• Fibre

  0g

• Sugar

  2g

• Salt

  0.15g

Ingredients

• 2 segmented and chopped limes
• 2cm piece chopped ginger
• 1 finely sliced shallot
• ½ chopped chilli
• 1 tbsp coriander leaves
• 2 tbsp peanuts
• dash fish sauce
• sprinkle sugar
• 8-12 baby spinach leaves

Directions

1. Mix together limes, ginger, shallot, chilli, coriander leaves and peanuts. Season with a dash of fish sauce and a sprinkle of sugar.
2. Lay the spinach leaves on a platter. Place a spoonful of the mix on each, then hand round and get everyone to roll them up before eating in one bite.

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Crostini Of Artichokes & Chives

A sophisticated starter that takes just minutes to put together

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  174

• Protein

  6g

• Carbs

  15g

• Fat

  10g

• Saturates

  3g

• Fibre

  2g

• Sugar

  2g

• Salt

  0.82g

Ingredients

• 390g can artichoke hearts
• juice 1 lemon
• 2 small garlic cloves, 1 crushed, 1 halved
• 3 tbsp extra-virgin olive oil
• 25g parmesan, grated
• small bunch chives, snipped
• 1 baguette, thinly sliced
• few parmesan shavings, to serve

Directions

1. Drain the tin of artichoke hearts and put them in a food processor with a good squeeze of lemon, the crushed garlic clove, 1 tbsp of the extra virgin olive oil, the Parmesan, a good pinch of salt and plenty of black pepper. Pulse to a chunky purée, scraping down the sides once or twice. Stir in a few snipped chives. This can be made a day ahead and chilled.
2. Grill 12 slices of the baguette on each side until golden, rub lightly with the cut garlic clove and brush with the rest of the extra virgin olive oil. Spread generously with artichoke mix, scatter over Parmesan shavings and remaining chives, grind over pepper and serve.

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Creamy Goats Cheese With Chive & Pomegranate

Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping

• Cooking Time Prep 10 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  228

• Protein

  12g

• Carbs

  24g

• Fat

  10g

• Saturates

  6g

• Fibre

  3g

• Sugar

  5g

• Salt

  0.98g

Ingredients

• 150g pack soft, rindless goat's cheese
• 250g tub ricotta
• 50g pomegranates seeds, from a tub
• ½ small bunch chives, snipped
• 1 tbsp clear honey
• 2 tsp red or white wine vinegar
• loaf of crusty bread, to serve

Directions

1. Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
2. Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.

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Anytime Sweetcorn & Tomato Nachos

These cheesy nachos are great for nibbling on. The salsa can also be used as a healthy dip, served with vegetable sticks

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  301

• Protein

  8g

• Carbs

  29g

• Fat

  18g

• Saturates

  4g

• Fibre

  4g

• Sugar

  6g

• Salt

  1.21g

Ingredients

• 1 avocado
• 200g can sweetcorn, rinsed and drained
• 1?2 onion, finely chopped
• large handful coriander leaves, chopped
• bag lightly salted tortilla chips
• big handful grated cheddar
• 200g tin chopped tomatoes

Directions

1. Cut lengthwise across the avocado and around the stone, then twist and separate the two halves. Scoop out the stone. Use a sharp knife to make diagonal cuts along one half. Then make cuts the other way so you end up with a criss-cross effect. Run a large spoon around the skin, releasing the avocado chunks. Do the same with the other half.
2. Heat grill to high. Mix the avocado with the sweetcorn, tomatoes (adding their juice as well), onion and chopped coriander. Arrange some tortilla chips on a baking sheet. Spoon a little of the salsa onto each chip, then sprinkle all over with cheese. Pop under the grill and cook for 3-5 mins until the cheese is bubbling and melted. Eat straight away.

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Duck & Beetroot Toasts

A quick and simple chutney that's a great toast topper with pt or cheese

• Cooking Time Prep 5 mins
  Cook 10 mins
• Skill Level Easy
• Servings Makes about 20

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 250g chopped beetroot
• 1 small red onion, chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté, or goat's cheese

Directions

1. Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
2. Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
3. To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat's cheese.

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Spiced Pecans & Peach Fizz

These American-style snacks are ready in minutes and very moreish - enjoy with a fruity cocktail

• Cooking Time Prep 2 mins
  Cook 5 mins
• Skill Level Moderately easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  -

• Protein

  -

• Carbs

  -

• Fat

  -

• Saturates

  -

• Fibre

  -

• Sugar

  -

• Salt

  -

Ingredients

• 2 tbsp caster sugar
• 1 tbsp water
• 85g pecans
• pinch cayenne pepper

Directions

1. Place 2 tbsp caster sugar in a small pan with 1 tbsp water. Heat for 2 mins, without stirring, until the sugar dissolves. Tip in 85g pecans and cook until the sugar turns golden brown and coats the nuts. Sprinkle over a pinch cayenne pepper, season with a little salt, then turn out onto baking paper, separating out nuts as much as you can. Leave to cool. Will keep in an airtight container for up to 1 week.

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Crab Lime & Chilli Toasts

A simple, stylish canap that takes just minutes to prepare

• Cooking Time Prep 10 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  110

• Protein

  6g

• Carbs

  12g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.61g

Ingredients

• 1 small baguette, cut into 12 slices
• 2 tbsp olive oil
• 140g white crabmeat
• 1 red chilli, deseeded and finely chopped
• 1 tbsp coriander, chopped
• zest and juice 1 lime

Directions

1. Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
2. Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

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Sausage Roll Twists With Tomato Dip

Perfect for kids birthday parties - just make sure the mums and dads don't eat them all!

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 24

Nutrition per serving

• Kcalories

  95

• Protein

  3g

• Carbs

  7g

• Fat

  7.5g

• Saturates

  2g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.54g

Ingredients

• 1?2 a 500g block all-butter puff pastry, defrosted if frozen
• 400g pack chipolatas
• For the tomato dip
• 6 tbsp reduced-sugar tomato ketchup
• 2 tsp malt vinegar
• 6 cherry tomatoes, finely chopped

Directions

1. Heat oven to 220C/fan 200C/gas 7. Roll out the pastry to £1 coin thickness (about 20 x 30cm) and cut into strips about 1cm wide, cutting from the shorter edge. Thin each sausage a little by twisting, then snip in half. Wind one pastry strip around each half-sausage, then place on a baking sheet, pastry ends down.
2. Bake for 20 mins until the sausages and pastry are golden. Meanwhile, mix together the ketchup, vinegar and cherry tomatoes. Serve in little bowls alongside the sausage twists.

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Tangy Roast Pepper & Walnut Dip

A nice and spicy partner to pre-dinner drinks. Great with some toasted pitta for dipping

• Cooking Time Prep 10 mins
  Cook 2 mins
• Skill Level Easy
• Servings Serves 8, with other dishes

Nutrition per serving

• Kcalories

  198

• Protein

  2g

• Carbs

  6g

• Fat

  18g

• Saturates

  2g

• Fibre

  0g

• Sugar

  5g

• Salt

  0.44g

Ingredients

• 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
• 6 tbsp extra-virgin olive oil
• 100g walnuts halves
• 225g roasted red peppers from a jar, drained
• 1 tbsp tomato purée
• 1 garlic clove, crushed
• 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)

Directions

1. In a pan, heat the ground cumin and pimenton in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it’s too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.

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