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HOT DRINKS Hot buttered rum Curl up with this warming drink next to a roaring fire Makes 4 glasses Prep time 5 mins Cooking time 5 mins • 150ml dark rum (or whisky or brandy if you prefer)• 200ml Stone’s Ginger Wine• 8 cloves, lightly bashed• ½ lemon, thinly sliced• 3 tbsp light brown soft sugar• 200ml boiling water• 1 cinnamon stick, broken in half• 25g butter• 4 long rosemary sprigs 1 Put all the ingredients, apart from the butter and rosemary, in a small pan over a medium heat. Warm, stirring, until the sugar dissolves and the toddy is steaming (don’t boil). 2 Stir in the butter until melted. Divide among heatproof glasses or cups, then add a rosemary sprig to each one. Liqueur coffees It’s been out of…

Salmon blini stack This is a beautiful centrepiece. And as it’s not served hot, you can layer it up ahead of time Serves 6-8 Prep time 45 mins, plus resting Cooking time 16 mins, plus cooling You’ll need… 22cm non-stick frying pan (measured across the base) • 35g buckwheat flour• 75g strong white flour• 1 tsp fine salt• ½ tsp easy-blend yeast• 100g crème fraîche• 140ml whole milk• 1 large free-range egg, separated• Sunflower oil for frying For the filling and decoration • 340g full-fat cream cheese (such as Philadelphia)• 3 tbsp hot horseradish sauce• Handful each fresh parsley, dill and mint, leaves picked and finely chopped• 2 tbsp capers• 240g smoked salmon slices• Salmon caviar and grated lemon zest to serve 1 For the blinis, sift the flours and…

1 With the cavity towards you, hold the wing by the tip and pull it away from the body of the bird, then cut it at the mid-section through the joint nearest you. Put on a warmed serving platter. 2 Hold the leg by the end knuckle, cut through the skin between the leg and the body, then pull the leg away from the breast, twisting to break the joint. Use a knife to separate it cleanly, then put it on the serving platter. 3 Cut along the breastbone and, keeping the blade close to the bone, use long strokes to remove the whole breast from the carcass. Use the fork to open up the cut. Cut off the rest of the wing and put it on the platter. 4…

1 Roast radicchio with lemon & parsley dressing Prepare to the end of step 2 up to 12 hrs in advance. When you’re ready to serve, complete step 3 but roast for 10 mins Serves 8 Prep time 15 mins Cooking time 18 mins • 1 large radicchio, cut into 8 wedges• 3 tbsp olive oil• 60g sultanas• 2 tbsp Marsala wine (or swap for orange juice)• Small bunch fresh flatleaf parsley, finely chopped• Pinch caster sugar• Finely grated zest and juice of ½ lemon• 40g pine nuts 1 Heat the oven to 200°C/fan 180°C/gas 6. Put the radicchio wedges on a large baking tray, sprinkle with 1 tbsp olive oil and a good pinch of salt, then toss well. Roast for 10 mins. 2 Meanwhile, in a small bowl,…

Ultimate Christmas sandwich This hearty recipe makes ingenious use of the ends of the cheeseboard, nuggets of stuffing, plus of course the last of the turkey Serves 2 Prep time 10 mins Cooking time 20-25 mins • 1 tbsp olive oil• 1 small onion, finely sliced• 2 tbsp cranberry sauce• 4 smoked streaky bacon rashers• 80g leftover stuffing• 50g butter, softened• 4 thick slices white bread• 4 tbsp leftover gravy• 4 slices leftover turkey• 100g leftover cheese, such as Cheddar or Gruyère 1 Heat the oil in a pan over a medium heat. Fry the onion for 10-15 mins until browned. Add the cranberry sauce and fry for a few mins more. 2 Meanwhile, cook the bacon in a frying pan over a medium-high heat for 5 mins until golden…

Quick mincemeat Make this about a month before you need it so that it develops a good depth of flavour. If you need more, just double the recipe Makes 1.125kg (3 x 375g jars) Prep time about 20 mins • 110g sultanas• 170g raisins• 170g currants• 170g Bramley apples, grated• 110g suet (vegetable or beef)• 200g soft brown sugar• 100g finely chopped mixed peel• 65g blanched, chopped almonds• ½ tbsp mixed spice• Grated zest and juice of 1 orange• Large splash of brandy 1 In a large bowl, thoroughly mix together all the mincemeat ingredients using a wooden spoon. 2 Wash some clean jars in warm soapy water, rinse and dry in a low oven to sterilise (about 110°C). Let them cool before filling. 3 Spoon the mincemeat into the…

Chocolate snowballs These sweet and crunchy chocolate biscuits make a fabulous festive treat. You can replace the pecans with hazelnuts, macadamias or almonds Makes 50 Prep time 35 mins, plus chilling overnight Cooking time 20 mins, plus cooling • 60g dark chocolate, chopped• 125g unsalted butter, softened, plus extra for greasing• 370g soft brown sugar• 2 medium free-range eggs• 1 tsp vanilla extract• 80ml milk• 340g plain flour• 2 tbsp unsweetened cocoa powder• 2 tsp baking powder• ¼ tsp ground allspice• 85g chopped pecans• Icing sugar, for coating 1 Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the base of the bowl doesn’t touch the water, stirring occasionally. 2 Using an electric hand whisk, cream the butter and sugar until light…

8.30am Take the turkey out of the fridge so that it loses a bit of its chill. 8.45am Have a cuppa and some cereal or toast. It’s going to be a long day. And empty the dishwasher – you’re going to need it. 9.30am Heat the oven to 180°C/fan 160°C/gas 4. 10am Start cooking the turkey. A slow-grown turkey (such as a Kelly Bronze) has more fat running through it, so it will cook more quickly than an intensively reared bird. A 5-6kg slow-grown turkey should be cooked in 2-2½ hrs; an intensively reared bird may take a little longer but should be cooked to the same temperature or just a little higher. If you need to parboil or prepare any vegetables, now is the time to do it. 10.30am…

1 Invest in your kit Take the guesswork out of mixing with a jigger – a double-ended one showing 25ml and 50ml is handy. Casual bartenders might make it look easy, but exact measures give your drinks a good balance. A shaker and a mixing glass are useful, as is a strainer, especially if you are using berries and herbs. 2 Use the right ice Only use crushed ice if the recipe calls for it. Crushed ice is good to chill drinks like a mint julep, but it will dilute your drinks really quickly. Large cubes or ice spheres dissolve more slowly, so are better for less diluted drinks where the flavour of the spirit is dominant. If you don’t have large moulds, half-fill disposable plastic cups with water and…

Turkey crown with fruity stuffing This is a larger joint than you’d need to feed six people, but it will give you plenty left over for soups, curries and pies. See p80 for more ideas Serves 6-8 Prep time 35 mins Cooking time 2 hrs 15 mins, plus resting You’ll need… Kitchen string; hob-proof roasting tin; digital probe thermometer • 2.5-3kg British free-range turkey crown, boned• 250g pack streaky bacon, rashers stretched with the back of a knife• Pack of fresh bay leaves• Olive oil for drizzling• 200ml medium or dry sherry, plus an extra splash• 2 tbsp plain flour• 600ml potato or vegetable cooking water from the veg (or use a light chicken stock) For the stuffing • 2 x 400g packs sausagemeat• 2 red onions, chopped• 10 ready-to-eat…

Roast goose with apples & onion & potato stuffing You can start making this the day before. Prep the goose, make the stuffing and gravy. Then on the day, simply stuff and roast the goose, and reheat the gravy Serves 8 Prep time 3 hrs Cooking time 2 hrs 40 mins to 3 hrs 20 mins, plus overnight You’ll need… Wire rack that fits inside a large roasting tin • 1 oven-ready goose (about 5kg)• Salt for rubbing in• 4 red apples• 2 red onions, cut into wedges• A few whole sage leaves• 2 tbsp olive oil For the stuffing • 1-1.5kg floury potatoes (Maris Piper or King Edward), peeled, cut into large chunks and rinsed• 2 tbsp light olive oil• 2 red onions, coarsely chopped• 2 red apples, chopped•…

Boozy inside-out trifle cake This inside-out cake recipe is a brilliant take on the traditional trifle and can be prepared the day before serving for last-minute assembly. It makes plenty for second (or third) helpings Serves 10-12 Prep time 1 hr Cooking time 1 hr 10 mins, plus a few hrs infusing and chilling You’ll need… 20cm loose-bottom, deep cake tin, greased and lined with baking paper, with a double layer of baking paper wrapped around the outside secured tightly with string (to keep the outside from getting too dark) • 250g unsalted butter, softened, plus extra for greasing• 220g caster sugar• 1 tsp vanilla extract• 4 large free-range eggs• 300g self-raising flour• 50ml whole milk• 30ml sweet pale sherry, plus extra to drizzle• Large handful of frozen raspberries, defrosted…

Many sauces, vegetable dishes, pies and cakes can be made in advance to ensure that you’re not rushing around like a headless turkey on Christmas Day. Once you’ve made things ahead or done the prep, you can either leave them in the fridge for a day or two, or freeze them for longer if needed. Just make sure you fully defrost all frozen food in the fridge overnight before reheating thoroughly. Turkey A fresh turkey will keep, wrapped, in the fridge for up to 3 days. To freeze, wrap in a couple of layers of clingfilm, then two layers of foil and freeze for up to 1 month. Gravy You can make a gravy base in advance, then chill it for 3 days or freeze it for up to 1…

Marsala-soaked fruit cake All you need to do for this cake is soak the fruit the night before, then mix up the ingredients and cook it. It will also keep for up to 3 months, well-wrapped in baking paper and foil Makes 30 slices Prep time 25 mins Cooking time 3½-4 hrs, plus overnight soaking You’ll need… 23cm diameter cake tin, greased and lined with double layer of baking paper • 400g sultanas• 250g currants and raisins• 250g glacé cherries, chopped• 250g dried figs, chopped• 50g mixed peel• 6 tbsp sweet Marsala or sweet sherry, plus extra for pouring• 300g unsalted butter, softened, plus extra for greasing• 300g plain flour• 1 tsp ground mixed spice• ½ nutmeg, grated• 10 green cardamom pods, seeds finely crushed, pods discarded• 1½ tsp ground…

Pancakes with quick cranberry compote An easy, speedy cranberry compote recipe that’s ready in minutes. It’s great on ready-made buttermilk pancakes or add it to your favourite granola and yogurt breakfast Serves 4 Prep time 10 mins • 75g fresh or frozen cranberries• 125g mixed frozen berries• 3 tbsp golden caster sugar• 1 tbsp freshly squeezed orange juice• Ready-made buttermilk pancakes, warmed• Greek yogurt• Chopped hazelnuts, toasted 1 Put the cranberries in a small pan with the mixed berries, sugar and orange juice. Gently heat, stirring occasionally, until the sugar has dissolved and the berries have softened. 2 Bring to a simmer and mash lightly to burst the berries. Taste and add more sugar or juice, if you like. Serve warm spooned over pancakes topped with the Greek yogurt and…

MAIN COURSE Clementine, thyme & bay roast turkey This showstopper turkey with a zesty herby stuffing can be oven-ready the day before, giving you more time to prep the sides Serves 8 Prep time 30 mins Cooking time 2 hrs 10 mins, plus 1-2 hrs resting (you can cook the rest of the vegetables in this time) You’ll need… Large roasting tin; foil; digital probe thermometer • 5kg free-range turkey (take out of the fridge at least 1 hr before cooking)• 100g butter, softened• 4 large celery sticks, halved• 1 large onion, sliced• 8 clementines, halved horizontally• 4 bay leaves• 6 fresh thyme sprigs For the stuffing • 50g butter• 4 fat garlic cloves, crushed• 25g fresh breadcrumbs• 450g British free-range pork sausagemeat• 100g semi-dried tomatoes, finely chopped• 2 tbsp…

1 Mushroom & mozzarella arancini Make the mushroom risotto the day before, then finish just before serving with our ginger Champagne cocktail (p23) Makes 24 Prep time 30 mins, plus chilling Cooking time 45-55 mins • 50g unsalted butter• 200g mixed mushrooms such as chestnut, girolles, sliced• 750ml fresh vegetable stock, hot• 2 garlic cloves, peeled and bashed• 125g risotto rice (carnaroli)• 75ml dry white wine• 3 thyme sprigs, leaves picked• 25g Parmesan (or vegetarian alternative), grated• 75g mozzarella, cut into very small cubes• 2 medium free-range eggs• 100g crispy breadcrumbs such as panko• 50g plain flour• Vegetable oil for deep-frying 1 Heat half the butter in a large frying pan. When sizzling, add the mushrooms and season. Fry, without turning, for 2-3 mins until golden, then toss and fry until…

What size turkey do I need? Allow 500g of meat on the bone for each person, this will give you enough for a meal with some left over. Make sure you have the right size roasting tray for your bird and that it will fit in your oven. How long does it take to defrost a frozen turkey? At a cool room temperature (no more than 17.5°C), it will take about 2 hrs for every 450g. How do I calculate the cooking time? Visit safefood.net/turkey-calculator and key in the weight of your bird (there’s options for stuffed or unstuffed turkeys), and it will give you an approximate cooking time. What’s the best way to stuff a turkey? Don’t stuff the body cavity of the turkey as this makes it harder…

Halloumi & pistachio nut roast Complete the first two steps up to 24 hours ahead, then chill and cook on the day alongside the roast potatoes. Leftovers will keep in the fridge and can be reheated or served cold Serves 6 Prep time 45 mins Cooking time 1 hr You’ll need… 900g loaf tin, greased • 50g butter, plus extra for greasing• 1 red onion, chopped• 4 banana shallots, chopped• 2 carrots, grated• 1 garlic clove, crushed• 125g chestnut mushrooms, chopped• 175g cooked basmati rice• 120g fresh sourdough breadcrumbs• 50g hazelnuts, finely chopped• 50g pistachios, finely chopped• 125g halloumi, grated• 2 medium free-range eggs, beaten• Handful each chopped fresh dill, parsley and mint, plus extra to serve• Finely grated zest of ½ lemon• Finely grated zest of ½ orange• 50g…

Be generous with your cheeseboard because it won’t go to waste. Leftovers – if you have any – can always be used for sauces, gratins and toasties. And remember to take cheese out of the fridge an hour or two before serving Pick a fab five Go for four or five different varieties – too many looks muddled and confusing. A good mix would include a creamy ripe Brie or Camembert; a decent hunk of strong, tangy Cheddar; a wedge of red Leicester or deep-orange Mimolette for festive colour; a classic blue such as Stilton or Roquefort; a hard sheep’s cheese such as Manchego or Berkswell; and a young crumbly or creamy goat’s cheese. Store it properly Buy fewer types of cheese but bigger pieces – it won’t dry out…

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Cheese bread sharing wreath With soup, with a cheeseboard or as part of a Boxing Day buffet, this easy tear-and-share bake looks as impressive as it tastes Serves 8 Prep time 40 mins Cooking time 50 mins, plus proving • 500g strong white bread flour, plus extra for dusting• 1 tsp caster sugar• 1 tsp salt• 1½ tsp dried fast-action yeast• 350ml lukewarm water• 100g (vegetarian) Cheddar, Gruyère or block mozzarella• 75g Parmesan cheese, finely grated (or vegetarian alternative)• 1½ tsp dried Italian seasoning• 1½ tsp finely chopped fresh rosemary, plus extra sprigs to decorate• 50g butter, melted, plus extra for greasing• 2 tbsp polenta• Sea salt flakes to decorate• 8-10 peppadew peppers from a jar, well drained, to decorate (optional) 1 Sift the flour, sugar, salt and yeast into…

Do remember, these suggested meal plans are exactly that – suggestions based on flavour combinations that we love. Mix them up and swap around as you like. With some recipes you may be able to scale them up or down to suit different numbers. Some dishes, such as sides and salads, are easy to double up on the ingredients, but be wary of scaling up baking recipes or ones that feature spices, chillies, herbs or alcohol – these often don’t work when simply multiplied by two. And if the recipe you fancy cooking serves more people than you need on the day, check if you can chill or freeze what’s left over for another day – like our lovely Sticky chilli jam-glazed ham, that would be a star on any…