Bulghar & Spinach Fritters With Eggs & Tomato Chutney

A better-for-you alternative to hash browns or potato cakes - topped with eggs and served with a fresh flavoured relish

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  465

• Protein

  18g

• Carbs

  63g

• Fat

  16g

• Saturates

  3g

• Fibre

  4g

• Sugar

  30g

• Salt

  1g

Ingredients

• 100g bulgar wheat
• 250g spinach
• 2 tsp ground cumin
• 1 onion, finely chopped (reserve 2 tbsp for the chutney)
• 1 garlic clove, chopped
• 85g fresh breadcrumbs
• 5 eggs, 1 beaten
• 1 tbsp vegetable oil, plus extra
• For the chutney
• 5 tbsp sugar
• 50ml white wine vinegar
• 2 tbsp finely chopped onions (see above)
• 250g cherry tomatoes, halved or quartered
• salad leaves, to serve

Directions

1. First make the chutney. In a small saucepan, heat the sugar, vinegar and some salt. Boil for 1 min, then add the onion and tomatoes. Simmer for 1 min, then remove from the heat and set aside.
2. Boil the bulghar wheat in plenty of water until tender-about 5 mins. Drain well and tip into a bowl. Put the spinach in a colander and pour over boiling water from the kettle to wilt. Cool under the cold tap, then squeeze out as much water as you can. Chop and add to the bulghar with the cumin, onion, garlic and breadcrumbs. Tip half into a food processor and blitz until it forms a chunky paste. Return to the remaining half with the beaten egg and some seasoning. Mix together, then shape into 8 patties and chill until ready to cook.
3. Heat oven to 200C/180C fan/gas 6. Heat the oil in a wide frying pan, preferably non-stick, and fry the fritters in two batches until crisp on both sides. Meanwhile, lightly oil a 4-hole Yorkshire pudding tin and put in the oven to warm up for a few mins. Remove and carefully crack the remaining eggs into the holes, then bake for 3-4 mins until done to your liking. Use the tip of a knife to help lift out the eggs, then serve with the fritters, chutney and some salad leaves.

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Chicken & Orange Salad

It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  572

• Protein

  45g

• Carbs

  19g

• Fat

  36g

• Saturates

  5g

• Fibre

  10g

• Sugar

  17g

• Salt

  0.3g

Ingredients

• 150g pack green beans, trimmed
• 1 fennel bulb
• 1 large avocado
• 100g bag watercress, roughly chopped
• 2 oranges
• 2 tbsp olive oil
• 2 cooked chicken breasts, shredded

Directions

1. Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
2. Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.

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Easy Sweet & Sour Chicken

Make this easy sweet and sour chicken, everyone will love it

• Cooking Time Prep 5 mins - 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  305

• Protein

  36g

• Carbs

  38g

• Fat

  2g

• Saturates

  0g

• Fibre

  2g

• Sugar

  23g

• Salt

  1.63g

Ingredients

• 9 tbsp tomato ketchup
• 3 tbsp malt vinegar
• 4 tbsp dark muscovado sugar
• 2 garlic cloves, crushed
• 4 skinless and boneless chicken breast, cut into chunks
• 1 small onion, roughly chopped
• 2 red peppers, seeded and cut into chunks
• 227g 8oz can pineapples pieces in juice, drained
• 100g sugar snap peas, roughly sliced
• handful salted, roasted cashew nuts, optional

Directions

1. In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling.
2. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

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Cinnamon Porridge With Banana & Berries

Start the day in a superhealthy way with energy-boosting oats and fresh fruit

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  266

• Protein

  12g

• Carbs

  53g

• Fat

  2g

• Saturates

  1g

• Fibre

  5g

• Sugar

  34g

• Salt

  0.24g

Ingredients

• 100g porridge oats
• ½ tsp cinnamon, plus extra to serve
• 4 tsp demerara sugar
• 450ml skimmed milk
• 3 bananas, sliced
• 400g punnet strawberries, hulled and halved
• 150g pot fat-free natural yogurt

Directions

1. In a medium-sized saucepan, mix the oats, cinnamon, sugar, milk and half the sliced bananas. Bring to the boil, stirring occasionally. Turn down the heat and cook for 4-5 mins, stirring all the time.
2. Remove and divide between 4 bowls, top with the remaining banana, strawberries, a dollop of yogurt and a sprinkle of cinnamon.

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Smoked Haddock Kedgeree

The perfect breakfast if you've overindulged the night before - warm and comforting with a strong yet soothing seafood flavour

• Cooking Time Prep 35 mins - 45 mins
  
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  471

• Protein

  34g

• Carbs

  62g

• Fat

  11g

• Saturates

  5g

• Fibre

  0g

• Sugar

  0g

• Salt

  3.23g

Ingredients

• 50g butter
• 1 medium onion, finely chopped
• 3 cardamom pods, split open
• ¼ tsp turmeric
• 1 small cinnamon stick
• 2 fresh bay leaves or 1 dried
• 450g basmati rice
• 1 litre/1¾ pints chicken stock or fish stock, ideally fresh
• 750g un-dyed smoked haddock fillet
• 3 eggs
• 3 tbsp chopped fresh parsley
• 1 lemon, cut into wedges, to garnish

Directions

1. Melt the butter in a large saucepan (about 20cm across), add the onion and cook gently over a medium heat for 5 minutes, until softened but not browned. Stir in the cardamom pods, turmeric, cinnamon stick and bay leaves, then cook for 1 minute.
2. Tip in the rice and stir until it is all well coated in the spicy butter. Pour in the stock, add 1?2 teaspoon salt and bring to the boil, stir once to release any rice from the bottom of the pan. Cover with a closefitting lid, reduce the heat to low and leave to cook very gently for 12 minutes.
3. Meanwhile, bring some water to the boil in a large shallow pan. Add the smoked haddock and simmer for 4 minutes, until the fish is just cooked. Lift it out on to a plate and leave until cool enough to handle. Hard-boil the eggs for 8 minutes. Flake the fish, discarding any skin and bones. Drain the eggs, cool slightly, then peel and chop.
4. Uncover the rice and remove the bay leaves, cinnamon stick and cardamom pods if you wish to. Gently fork in the fish and the chopped eggs, cover again and return to the heat for 2-3 minutes, or until the fish has heated through. Gently stir in almost all the parsley, and season with a little salt and black pepper to taste. Serve scattered with the remaining parsley and garnished with lemon wedges.

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The Ultimate Makeover Shepherds Pie

Angela Nilsen works her magic on a classic and gives Shepherd's pie a superhealthy face-lift

• Cooking Time Prep 25 mins
  Cook 1 hr, 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  429

• Protein

  22g

• Carbs

  63g

• Fat

  12g

• Saturates

  4g

• Fibre

  11g

• Sugar

  15g

• Salt

  0.91g

Ingredients

• For the filling
• 1 tbsp rapeseed oil
• 1 onion, chopped
• 3-4 thyme sprigs
• 2 carrots, diced (total weight 300g/11oz)
• 250g lean minced lamb (we used 10% fat)
• 1 tbsp plain flour
• 1 tsp vegetable bouillon powder, made up to 350ml/12fl oz stock with boiling water
• 227g can chopped tomatoes
• 1 tbsp tomato purée
• 400g can green lentils with no added salt, drained
• 1 tsp Worcestershire sauce
• For the topping
• 650g Maris Piper or King Edward potatoes, roughly chopped
• 250g sweet potatoes, roughly chopped
• 2 tbsp half-fat crème fraîche
• 1 tbsp semi-skimmed milk

Directions

1. Heat the oil in a large, deep sauté pan or saucepan. Tip in the onion and thyme sprigs and fry for 2-3 mins. Then add the carrots and fry together for 5-8 mins, stirring occasionally until the vegetables start to brown. Stir in the mince to break it down. Fry for 1-2 mins until no longer pink. Stir in the flour, scraping the bottom of the pan in case the meat sticks, then cook for another 1-2 mins. Pour in the stock and stir until thickened. Stir in the tomatoes, tomato purée, lentils and Worcestershire sauce and season with pepper. Reduce the heat and simmer, covered, for 45 mins, stirring occasionally.
2. Meanwhile, prepare the topping. Drop all the potatoes into a large pan of boiling water. Bring back to the boil, then simmer for 12-15 mins or until the potatoes are tender. Drain well in a colander then tip back into the pan. Mash with a masher or, briefly, with an electric hand mixer until smooth. Beat in the crème fraîche and milk with a wooden spoon until light and fluffy. Heat oven to 200C/180C fan/gas 6.
3. Spoon the meat into a 1.5 litre pie dish and remove the thyme sprigs. Top with the mash and smooth over with a knife. Use a fork to create a ridged pattern on top. Place the dish on a baking sheet and bake for about 20-25 mins until piping hot and the filling starts to bubble around the edges. If the top is not brown enough, pop it under the grill for 5 mins or so until the mash is crisp and golden. Let it sit for 5 mins then serve.

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Garlic Bacon Butties

You'll need good, crusty white bread for these instant hangover cures

• Cooking Time Prep 10 mins
  Cook 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  262

• Protein

  10g

• Carbs

  27g

• Fat

  14g

• Saturates

  7g

• Fibre

  1g

• Sugar

  4g

• Salt

  1.95g

Ingredients

• 6 rashers rindless back bacon
• 1 white country loaf
• butter, for spreading
• 3 tbsp tomato chutney
• 1 large garlic clove, peeled, cut in half

Directions

1. Heat a griddle or frying pan, then cook the bacon for 3 mins each side or until golden and crisp.
2. Cut 6 thick slices from the loaf and butter each one on one side. Spread the chutney evenly over 3 slices of the bread and top each with 2 rashers of bacon. Top with the other slices of bread, buttered side down, then press together well.
3. Return the butties to the pan over a medium heat (you'll have to do this in batches), then toast for 2-3 mins each side until golden. Remove from pan, then rub both sides with cut side of the garlic clove. Cut the butties in half and serve straight away.

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Full English Potato Cake

Take time to start the day in style with a special breakfast of giant hash browns with bacon, eggs and tomato

• Cooking Time Prep 20 mins
  Cook 1 hr, 15 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  448

• Protein

  18g

• Carbs

  42g

• Fat

  23g

• Saturates

  7g

• Fibre

  4g

• Sugar

  3g

• Salt

  1.8g

Ingredients

• 1½ kg potatoes, diced into 1cm chunks
• 4 tbsp olive oil, plus extra for drizzling
• 6 spring onions, finely chopped
• 2 thyme sprigs, leaves stripped, plus 1 sprig left whole
• 25g butter, melted, plus extra for greasing
• 12 rashers streaky bacon
• 3 large plum tomatoes, halved
• cracked black pepper
• 6 medium eggs
• buttered toast, to serve
• brown and tomato sauce, tea and orange juice, to serve (optional)

Directions

1. Bring a big saucepan of salted water to the boil. Tip in the potatoes and simmer until almost tender, about 20 mins. Drain really well and steam dry for a few mins. Return to the pan and toss with 2 tbsp of the oil, the spring onions, thyme leaves and lots of seasoning.
2. Grease your largest baking tray with some melted butter and press the potatoes into it. Put a baking sheet on top and gently press down to squash the spuds into a cake. Cover and chill until ready for breakfast.
3. Heat oven to 220C/200C fan/gas 7. Drizzle the melted butter and remaining oil over the potato cake and bake for 30 mins until golden.
4. Add the bacon in a few piles and bake for another 15 mins. Dot over the tomato halves and the remaining thyme sprig, sprinkle with plenty of pepper, then crack the eggs among the gaps and bake for 5-8 mins, depending how you like your eggs.
5. To serve, cut the potato cake into portions and pile onto 6 plates, along with the eggs, bacon, tomatoes and some buttered toast. Serve with brown and tomato sauce, tea and orange juice, if you like.

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Breakfast Smoothie

Make the most of the berry season with a glass of fruity goodness

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 1

Nutrition per serving

• Kcalories

  123

• Protein

  2g

• Carbs

  29g

• Fat

  0g

• Saturates

  0g

• Fibre

  3g

• Sugar

  0g

• Salt

  0.02g

Ingredients

• 1 small ripe banana
• about 140g blackberries, blueberries, raspberries or strawberries (or use a mix), plus extra to serve
• apple juice or mineral water, optional
• runny honey, to serve

Directions

1. Slice the banana into your blender or food processor and add the berries of your choice. Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.

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The Ultimate Makeover Full English Breakfast

Angela Nilsen makes a healthier version of an iconic English meal - without losing the nostalgia

• Cooking Time Prep 5 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  618

• Protein

  37g

• Carbs

  37g

• Fat

  37g

• Saturates

  11g

• Fibre

  5g

• Sugar

  21g

• Salt

  3.05g

Ingredients

• 4 rashers good-quality lean unsmoked back bacon
• 4 brown-cap portabello mushrooms
• 12-16 cherry tomatoes on the vine, room temperature
• 6 tsp olive oil
• 2 slices granary or wholegrain bread, cut on the diagonal
• 2 good-quality free-range pork sausages, minimum 86% pork
• 2 free-range, omega-3 rich eggs, room temperature
• few drops cider vinegar
• 2 x 100ml / 3½ fl oz glasses freshly-squeezed orange juice, plus 1 orange cut into wedges
• handful fresh blueberries (about 50g/2oz)

Directions

1. Lay the bacon, mushrooms and tomatoes on a foil-lined tray. Brush the tops of the mushrooms with 3 tsp of the oil and both sides of the bread with the remaining oil. Set aside. Heat the grill to very hot. Lay the sausages on a small foil-lined tray (best not to prick good-quality sausages or they may lose moisture). Grill for about 10 mins until cooked, turning occasionally.
2. Meanwhile, three-quarters fill a small pan, and a wide, deep sauté pan with water. Bring both to the boil. Lower an egg into the small pan and remove after 30 secs. Crack the egg into a cup. Add vinegar to the larger pan then, using a wire whisk, swirl the water around to create a whirlpool. Remove the whisk and slowly tip the egg into the centre of the whirlpool (see top picture). When the water comes back to the boil, remove the pan from the heat, cover and leave for 3 mins, then remove the egg. Place in a bowl of warm water while you cook the other egg-or cook both eggs an hour ahead, leave in a bowl of iced water, then reheat for 1½ mins in simmering water before serving.
3. Meanwhile heat a griddle pan to very hot. Place the tomatoes, bacon and mushrooms under the grill for 3-4 mins without turning. At the same time, lay the bread on the griddle pan, cook until crisp, about 1 min each side. Drain everything on kitchen paper.
4. Remove the eggs with a slotted spoon and drain briefly on a cloth. Arrange everything on a plate and serve with the juice and fruit.

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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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White Mulled Wine

Lighten up your winter warmer by switching red wine and heavy spices for light cider, vanilla and elderflower cordial

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

Nutrition per serving

• Kcalories

  208

• Protein

  0g

• Carbs

  25g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  25g

• Salt

  0.1g

Ingredients

• 2 bottles cheap-ish white wine, medium-dry is good
• 500ml bottle light cider
• 150ml elderflower cordial
• zest 2 lemons (pared into strips using a vegetable peeler)
• 2 cinnamon sticks
• 1 vanilla pod, split
• 4-5 tbsp caster sugar

Directions

1. Put all the ingredients into a pan and heat until steaming but not boiling. Ladle into mugs or glasses to serve, while you keep the rest warm on a low heat.

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Stollen Mince Pies

Two festive giants collide in these shortcrust pastry bakes with marzipan, Madeira cake and mincemeat

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  444

• Protein

  6g

• Carbs

  51g

• Fat

  24g

• Saturates

  8g

• Fibre

  1g

• Sugar

  37g

• Salt

  0.5g

Ingredients

• 375g pack sweet shortcrust pastry
• a little flour, for dusting
• 375g mincemeat
• 50g Madeira cake
• 50g ground almonds
• 25g caster sugar
• 50g butter, softened
• 1 egg yolk
• 3 tbsp candied peel
• 100g marzipan, finely diced
• 25g toasted flaked almonds
• icing sugar, for dusting

Directions

1. Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles-you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case.
2. Whizz the cake, ground almonds, caster sugar, butter and egg in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.
3. Heat oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.

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Tutti Frutti Christmas Pies

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 18-24

Nutrition per serving

• Kcalories

  198

• Protein

  2.1g

• Carbs

  26.3g

• Fat

  9.2g

• Saturates

  4.5g

• Fibre

  1.5g

• Sugar

  16.4g

• Salt

  0.1g

Ingredients

• For the filling
• 50g ready-to-eat dried apricots, finely chopped
• 25g pecans, finely chopped
• 30g pitted dried dates, finely chopped
• 50g sweetened dried cranberries, roughly chopped
• 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
• 50g light brown sugar
• 1 tsp ground cinnamon
• 25g butter, melted and cooled
• 2 tbsp cherry brandy or orange juice
• For the pastry
• 250g plain flour
• 40g icing sugar
• 125g butter
• For the topping
• 150g white marzipan
• icing sugar or caster sugar, for spinkling

Directions

1. To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
2. To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
3. Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

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Orange Pastry Mince Pies

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

• Cooking Time Prep 20 mins
  Cook 20 mins
• Skill Level Easy
• Servings Makes 30

Nutrition per serving

• Kcalories

  192

• Protein

  2g

• Carbs

  22g

• Fat

  11g

• Saturates

  7g

• Fibre

  1g

• Sugar

  10g

• Salt

  0.2g

Ingredients

• 500g strong plain flour, plus extra for dusting
• 175g icing sugar, plus extra for dusting (optional)
• 375g cold butter, diced
• zest and juice 1 large orange
• 500g mincemeat
• 1 egg, beaten

Directions

1. Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
2. Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
3. Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
4. Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

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Turkey Brie & Cranberry Wellington

An original centrepiece that's great for entertaining - swap beef for turkey, and add fruit sauce and stuffing to your pastry roll

• Cooking Time Prep 45 mins
  Cook 1 hr, 20 mins
• Skill Level Moderately easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  783

• Protein

  28g

• Carbs

  58g

• Fat

  49g

• Saturates

  24g

• Fibre

  1g

• Sugar

  6g

• Salt

  2.5g

Ingredients

• 2 x 500g blocks all-butter puff pastry
• plain flour, for dusting
• 1 egg, beaten
• For the stuffing layer
• 2 tbsp butter
• 1 leek, finely sliced
• 100g gammon, chopped
• 4 sausages, skins removed
• 5 sage leaves, chopped
• 85g fresh breadcrumbs
• For the filling
• 2 turkey breasts
• 200g brie, sliced
• 4-5 tbsp cranberry sauce

Directions

1. For the filling, trim your turkey breasts: you want to create a long tube of meat in the middle of your Wellington, similar in shape to a fillet of beef-you can use the trimmings in the stuffing, so don't worry about wastage. Once you have the correct shape, slice a pocket into the breasts deep enough so that the Brie and cranberry sauce will stay inside, but don't cut all the way through. Divide the cranberry sauce and Brie between the 2 turkey breasts, then chill while you make the stuffing.
2. For the stuffing, heat the butter in a frying pan and gently cook the leek for about 5 mins. Meanwhile, finely chop the turkey trimmings and add to the pan with the gammon. Cook for about 5 mins, then remove and allow to cool slightly. Mix with the sausagemeat, sage and breadcrumbs, then season.
3. Roll out the first block of pastry on a floured surface to about £1 thickness: you want a long thin shape that is about 5cm wider than turkey breast width and 5cm longer than length of turkey breasts placed end to end. Gently lift this onto a baking sheet and put the turkey breasts on top, followed by the stuffing. Roll out the second block of pastry, brush the edge of the bottom sheet with egg and lay the top one over. Trim edges to neaten, then crimp together. Can be made up to 1 day in advance and chilled.
4. Heat oven to 200C/180C fan/gas 6. Brush the Wellington with more beaten egg and, with a sharp knife, score a criss-cross pattern, but don't cut all the way through. Cook for 30 mins, then cover with foil and cook for 30-45 mins more. After 1 hr, check that the middle is hot by inserting a skewer for 5 secs-it should feel hot to the touch. Leave to rest for 15 mins, then slice to serve.

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Cranberry & Clementine Jelly

Tangier than red current jelly, this fruity condiment works well cold cuts, or to enrich gravy. It also makes a great Christmas gift.

• Cooking Time Prep 20 mins
  Cook 1 hr, 30 mins
• Skill Level Easy
• Servings Makes 1.6kg

Nutrition per serving

• Kcalories

  36

• Protein

  0g

• Carbs

  9g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  9g

• Salt

  0g

Ingredients

• 1kg fresh or frozen cranberries
• 3 clementines, chopped, peel and all
• 700g jam sugar
• 3 tbsp port

Directions

1. Tip the berries and clementines into a preserving pan, and pour in 1 litre of water. Gently heat, stirring frequently, for 30 mins until the berries are soft. As the mixture softens, lightly crush to release all the juice from the berries. You can do this with a potato masher.
2. Cool the mixture, then tip it into a jelly bag suspended over a large bowl, or into a large plastic sieve lined with muslin. You need a plastic sieve, as the acidity in the fruit will affect anything metal. Leave overnight so that the juices run through.
3. The next day, measure the liquid. You should end up with 1.4 litres. If you have less, make up the mixture with water. If more, boil to evaporate the excess. Meanwhile, sterilise your jars and put a small plate in the freezer to chill.
4. Return the liquid to the pan and add the sugar. Heat until dissolved, then bring to the boil, skimming off any scum that rises to the surface, and allow to cook for about 20 mins. Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it's set by dropping the mixture onto a chilled plate. When it is ready, the mixture will appear set when you push your finger through. The drips that come off the spoon will also look syrupy. Spoon off any remaining scum and stir in the Port. Pot into the jars, then leave to set. Will keep for at least a year.

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Zesty Mincemeat

This coarse traditional mincemeat doesn't require any cooking- just throw in your nutmeg, brandy and suet and leave to soak

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Makes 1.3kg

Nutrition per serving

• Kcalories

  40

• Protein

  0g

• Carbs

  7g

• Fat

  1g

• Saturates

  1g

• Fibre

  0g

• Sugar

  7g

• Salt

  0g

Ingredients

• 500g bag standard mixed dried fruits
• 100g chopped candied peel
• 200g light muscovado sugar
• zest and juice 1 orange and 1 lemon
• 175g coarsley grated Bramley apples and 100g finely grated Bramley apple
• 3 tbsp brandy
• ½ nutmeg, freshly grated
• 100g beef or vegetarian suet
• up to 1 tbsp ground almond, optional

Directions

1. Tip all the ingredients, except the suet and ground almonds, into a large bowl and stir really well. Stir in the suet, cover with a plate or cling film and leave overnight for the fruit to plump up in the juices and brandy.
2. Next day, stir thoroughly again, and if the mixture still looks very juicy, add a sprinkling of ground almonds to absorb some of the liquid. Now it is ready to jar. The mincemeat will keep for 6 months, but once open, store in the fridge.

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Minty Salmon & Broccoli Frittata

Filling and fast, and just as good the next day in your lunchbox

• Cooking Time Prep 5 mins
  Cook 25 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  440

• Protein

  34g

• Carbs

  21g

• Fat

  24g

• Saturates

  6g

• Fibre

  0g

• Sugar

  3g

• Salt

  0.56g

Ingredients

• 500g new potatoes
• 1 small head broccoli, cut into florets
• 2 skinless salmon fillets
• 1 tbsp olive oil
• small handful mint, finely chopped
• 8 eggs, beaten

Directions

1. Boil potatoes in a large pan for 10-12 mins, adding the broccoli pieces for the final 4 mins until everything is tender. Drain well. Meanwhile, place the salmon fillets in a microwaveable dish, splash with a little water, then cover in cling film and microwave on High for 2½ mins until the fish flakes.
2. Heat the grill. Heat the oil in a deep frying pan. Cut the potatoes into chunky slices, then quickly cook in the pan over a high heat until golden on the edges. Flake the salmon into large chunks and poke amongst the potatoes with the broccoli. Stir the mint and some seasoning into the eggs, then pour into the pan. Leave for 6 mins over a low heat until the sides are set and just the centre is a little wobbly, then flash under the grill to set completely and brown. Serve in wedges with a big green salad on the side.

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Pears Roasted In Red Wine

A no-fuss, low-fat dessert - no need to peel the pears, just pop them in the oven and wait for the delicious sauce to form

• Cooking Time Prep 10 mins
  Cook 1 hr, 10 mins
• Skill Level Easy
• Servings Serves 6

Nutrition per serving

• Kcalories

  191

• Protein

  1g

• Carbs

  30g

• Fat

  7g

• Saturates

  4g

• Fibre

  0g

• Sugar

  30g

• Salt

  0.16g

Ingredients

• 6-8 Comice pears
• 250ml red wine
• 50g cold butter
• 100g light demerara sugar
• 2 cinnamon sticks, broken in half
• 2 star anise

Directions

1. Heat oven to 200C/fan 180C/gas 6. Cut a small slice off the bottom of each pear so they sit up. Put the pears into a casserole dish and pour over the wine. Cut the butter into cubes and push a cube onto the top of each pear. Sprinkle over the sugar, scatter in the cinnamon and star anise. Cover with a lid or foil, then bake in the oven for 30 mins.
2. Remove the pears from the oven, baste them well in their juices, then return to the oven, uncovered, for 40 mins, basting occasionally, until the pears are soft and wrinkled. The pears can be prepared to this point up to 2 days ahead and reheated in a low oven. Serve the pears warm with the juices and a spoonful of something creamy, such as mascarpone.

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Guinea Fowl With Roast Chestnuts

Use chicken if you prefer in this rustic autumnal roast with homemade gravy

• Cooking Time Prep 25 mins
  Cook 1 hr, 30 mins
• Skill Level Moderately easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  633

• Protein

  56g

• Carbs

  45g

• Fat

  24g

• Saturates

  6g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.56g

Ingredients

• 1 guinea fowl or chicken, about 1.3kg/3lb
• 1 lemon
• 2 bay leaves
• several thyme sprigs
• 3 tbsp olive oil
• 500g potatoes, unpeeled, cut into chunks
• 3 garlic cloves, unpeeled and bruised
• 200g chestnut mushrooms, halved if large
• 200g cooked chestnuts
• For the sauce
• 150ml white wine
• 150ml chicken stock
• 1 tbsp bramble or redcurrant jelly

Directions

1. Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
2. Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
3. Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.

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Orange Sorbet

A refreshing and simple way to round off a rich meal, using only three ingredients

• Cooking Time Prep 5 mins
  Cook 5 mins
• Skill Level Easy
• Servings With leftovers

Nutrition per serving

• Kcalories

  82

• Protein

  0g

• Carbs

  22g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  22g

• Salt

  0g

Ingredients

• 300ml orange juice
• 2 star anise
• 100g caster sugar

Directions

1. Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don’t have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

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