PRAWN COCKTAIL

Serves 4

For The Marinated Cherry Tomatoes:

• 10 small cherry tomatoes, halved

• 1 tblsp extra virgin olive oil

• Dash of balsamic vinegar

For The Marie Rose Sauce:

• 4 tbsp mayonnaise

• 2 tbsp tomato ketchup

• 1 tbsp extra virgin olive oil

• ½ tsp prepared English mustard

• Dash of tabasco

• Dash of worcestershire sauce

• Squeeze of lemon juice

Method

To make the marinated tomatoes, place the cherry tomatoes in a bowl and season generously. Sprinkle over the olive oil and balsamic vinegar. Cover with clingfilm and set aside at room temperature for at least 10 minutes (or up to 1 hour is fine) to allow the flavours to mingle.

To make the Marie Rose sauce, whisk together the mayonnaise, ketchup, olive oil, mustard, Tabasco and Worcestershire in a bowl. Season to taste and add a squeeze of lemon juice. Cover with clingfilm and chill until needed.

To make the guacamole, cut the avocados in half and remove the stones. Put the flesh in a bowl and mash to a purée. Stir in the mayonnaise and lime juice and season to taste. Cover with clingfilm and chill for up to 2 hours.

To serve, arrange 5 Little Gem lettuce leaves on each serving plate and put a lemon wedge in the middle of each plate. Add small spoonfuls of the guacamole, the cooked prawns, marinated cherry tomatoes and teaspoons of the Marie Rose sauce. Garnish each one with a piece of chive.

BUTTERMILK BRINED ROAST BUTTERFLY OF TURKEY WITH ORANGE AND ROSEMARY

Serves 6-8

• 5kg (11lb) butterfly or turkey (bone out)

• 75g (3oz) butter (at room temperature)

• 1 garlic clove, crushed

• finely grated rind of 1 orange

• 1 tbsp chopped fresh flat-leaf parsley

• 1 tsp chopped fresh rosemary

• 4 rindless smoked bacon rashers

For The Buttermilk Brine

• 2 litres (3 ½ pints) buttermilk

• 3 tbsp Maldon sea salt (or kosher)

• 2 tsp freshly ground black pepper

• 2 oranges, thinly sliced

• 1 garlic bulb, separated into cloves and sliced

• 15g (1/2oz) fresh rosemary sprigs, roughly bruised

For The Gravy

• 2 tbsp plain flour

• 1 small red onion, thinly sliced

• 1 tsp fresh thyme leaves

• 450ml (3/4 pint) turkey or chicken stock

• crispy roast potatoes, sausage stuffing and selection of vegetables, to serve (see separate recipes)

Method

Mix all the ingredients together in turkey bag for the buttermilk brine and add the turkey crown. Tie up the bag securely and place in the salad drawer at the bottom of the fridge for up to 2 days is best but at least 24 hours.

When ready to cook the turkey reheat the oven to 190C (375F), Gas mark 5.

Prepare the turkey crown, Cream the butter until really soft, then add the crushed garlic, orange, parsley and rosemary. Beat well until thoroughly blended. Remove the turkey crown from the brine and drain off any excess liquid, then pat the skin of the turkey dry with kitchen paper. Gently loosen the neck flap away from the breast, pack the flavoured butter right under the skin, this is best using gloves on your hands, rub into flesh of turkey well, then recover with skin and secure with a small skewer or sew with fine twine, then cover the top with the rashers.

Place the prepared turkey crown in the oven and calculate your time, 20 minutes per 450g (1lb) plus 20 minutes. The turkey crown will cook much quicker, so make sure to keep basting; you can cover with foil if it’s browning too quickly. When cooked cover with foil to rest and keep warm. Drain away all but three tablespoons of the cooking juices and reserve. Skim all the fat from the cooking juices, then pour off all but three tablespoons juices from the roasting tin. Stir the flour into the pan residue and cook, stirring over a low heat until golden. Stir in the onion and thyme and then gradually pour in the stock, stirring all time. Bring to the boil, and let bubble for 2-3 minutes until thickened and the onion has cooked through. Season to taste and , then strain through a sieve and keep warm.

To serve, carve the turkey crown into slices and arrange on warmed plates with the roast potatoes and vegetables. Pour the gravy into a warmed gravy jug and hand around separately.

CITRUS HARISSA BUTTER

Ingredients

• Zest of 1 Orange

• Zest of 1 lemon

• 75g Softened butter

• 1 clove of garlic crushed

• 2 tsp harissa paste

• 1 tblsp chopped flat leaf parsley

• 2 tsp chopped thyme

Method

Beat the butter until soft and add in the harissa paste. Add in the zest of the lemon, orange zest, garlic, parsley and thyme. Beat until well combined and refrigerate until needed.

PINE NUT, CRANBERRY AND APRICOT STUFFING

Ingredients

• 1 large onion, peeled and diced

• 1 tbsp chopped parsley

• 1 tsp chopped sage

• 2oz pine nuts, toasted

• 6oz fresh white breadcrumbs

• 3oz butter

• 1 tbsp chopped dried apricots

• 1 tbsp cranberries

Method

Melt butter in pan and cook onions for a few minutes until they soften. Add the herbs, apricots, cranberries and pine nuts. Mix well, and stir the mixture into the white bread crumbs, again mixing well. It’s now ready to use and stuff the turkey.

MAPLE GLAZED HAM WITH PINEAPPLE SALSA

Serves 10–12

Ingredients

• 5.25kg (11lb) leg of gammon (on the bone and skin on)

• 4 celery sticks, roughly chopped

• 2 onions, sliced

• 1 bunch of fresh thyme

• 1tbsp black peppercorns

Glaze

• 200ml (7floz) Irish whiskey

• 200ml (7floz) maple syrup

• 2tbsp redcurrant jelly

• 2tbsp balsamic vinegar

• 1tbsp ground allspice

• 1tbsp whole cloves

Pineapple salsa

• 1 ripe pineapple, peeled, cored and cut into 1cm (½in) dice

• 1tbsp caster sugar

• 1 small red onion, finely chopped

• Finely grated rind and juice of 1 lime

• ½ large red chilli, seeded and finely chopped

• 1tbsp chopped fresh mint

• 1tbsp chopped fresh coriander

• 2 tsp freshly grated root ginger

• Sea salt and freshly ground black pepper

Method:

Place the gammon in a large pan and cover with cold water. Leave to soak for at least 6 hours or overnight is best, and then drain. Weigh the gammon joint and calculate the cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes – a 5.25kg (11lb) joint should take about 4 hours. Place in a large pan, cover with water and bring to the boil, skimming off any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until its cool enough to handle.

Preheat the oven to 180°C (350°F/gas mark 4). Carefully peel away the skin, leaving the layer of white fat intact. Using a sharp knife, score the fat diagonally to make a diamond pattern, being careful not to cut into the meat.

Place the whiskey in a pan with the maple syrup, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil and simmer for about 10 minutes, until slightly thickened. Stud the ham with the cloves and place in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the syrup all over the ham, reserving the remainder. Cook for 1 hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone. Remove the cooked ham from the oven, transfer to a serving platter and leave to rest for 15 minutes.

Meanwhile, make the pineapple salsa. Mix the diced pineapple with the sugar. Heat a non-stick frying pan over a high heat, add the pineapple and cook quickly for about 2 minutes to lightly caramelise it. Tip into a bowl and add the onion, lime rind and juice, chilli, herbs and ginger.

Season to taste and set aside to allow the flavours to develop. To serve, carve slices from one side of the ham, cutting diagonally to achieve an even thickness. When you reach the bone, insert the knife at a flatter angle and slice across the top of the bone. Turn over the leg to carve slices from the other sides. Arrange on serving plates with spoonfuls of the pineapple salsa.

CHESTNUT, WILD MUSHROOM AND BACON SOUP

Serves 8-10

Ingredients:

• 50g (2oz) dried wild mushrooms

• 1 tbsp sunflower oil

• 450g (1lb) peeled chestnuts, chopped (canned or vacuum-packed)

• 1 large onion, finely chopped

• 100g (4oz) piece rindless smoked bacon, finely chopped

• 1 tsp chopped fresh thyme

• 1.2 litres (2 pints) chicken or vegetable stock

• 200ml (7fl oz) cream

• Maldon salt and freshly ground black pepper

• Lightly whipped cream and snipped fresh chives, to garnish

• Smoked Duck, to garnish (optional)

Method:

Place the dried wild mushrooms in a heatproof bowl and pour 400ml (14fl oz) of boiling water to cover. Set aside for 20 minutes until they have plumped up. Drain the mushrooms and gently squeeze dry, reserving the soaking liquid.

Heat a large pan and add the sunflower oil. Add the chestnuts, bacon, onion and drained wild mushrooms and sweat gently for 10 minutes until golden brown, stirring occasionally. Season to taste.

Add the thyme to the pan with the reserved soaking liquid and stock, stirring to combine. Bring to the boil, then reduce the heat and simmer for another 20 minutes. Stir in the cream and allow to heat through for 1 minute, then whizz with a hand blender until as smooth as possible. Season to taste and ladle into warmed wide-rimmed bowls. Garnish each one with a little drizzle of whipped cream and a sprinkling of chives. Serve at once.

MACNEAN CHOCOLATE & COOLE SWAN TRUFFLES

Ingredients:

• 100ml cream

• 250g (9oz) plain chocolate, broken into squares (at least 70% cocoa solids)

• 25g butter

• 4 tbsp Coole Swan liqueur

For The Coating:

• 225g (8oz) plain chocolate, broken into squares (at least 70% cocoa solids)

• cocoa powder, for dusting

Method:

Place the cream in a pan bring to the boil. Reduce the heat, then whisk in the butter and then the chocolate until smooth and melted. Stir in the Coole Swan and transfer to a bowl. Leave to cool completely, whisking every 20 minutes so that the butter will be evenly distributed. Cover the bowl with clingfilm and chill for 2–3 hours, until set firm, stirring occasionally to present a skin from forming.

When the mixture is cold and set, use a melon baller to scoop it into 1.75cm (3/4in) balls. Make sure to dip the melon baller in hot water to give the chocolate mixture a better shape. Arrange on a baking sheet lined with non-stick parchment paper.

To make the coating, melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave. Leave to cool a little, then dip the truffles in the melted chocolate and quickly roll in the cocoa powder. Place in the fridge to set.

To serve, arrange the truffles on a plate to hand around to guests while they are enjoying their coffee.

COOK AHEAD

These truffles will keep well in the fridge for up to 1 week in an airtight container. They can also be frozen very successfully, but should always be left at room temperature to thaw out completely.

SPUN SUGAR

Ingredients:

• 225g (8oz) caster sugar

• 1 tbsp powdered glucose

Method:

Place the sugar, glucose and 250ml (9fl oz) of water into a heavy-based pan. Bring to the boil and then reduce the heat and simmer for 15-20 minutes until you have achieved a golden caramel colour. The sugar syrup should be a thick honey consistency but not too runny. It thickens a little as it cools so if it gets too thick, then simply heat it again and it will loosen fairly instantly.

Using a clean, small metal spoon and a knife-sharpening steel, dip the spoon into the caramel and lift it out again, then twist it around the steel to create some sugar curls, working very carefully as the caramel is extremely hot.

BUTTERSCOTCH SAUCE

Makes about 120ml (4fl oz)

Ingredients:

• 100g (4oz) caster sugar

• 25g (1oz) butter, diced

• 100ml (3 1/2fl oz) cream

• 2 tbsp dark rum

• 1 vanilla pod, split in half and seeds scraped out

Method:

Bring the sugar and 200ml (7fl oz) water to the boil, stirring until the sugar has dissolved. Reduce the heat and simmer for 15–20 minutes, until reduced by a quarter and syrupy.

Add the butter, cream and rum to the caramel, stirring until combined, then simmer gently for another 5 minutes, until thickened. Leave to cool for 10–15 minutes, until thickened a little further.

This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. This can also be put in a squeezy bottle. Use warm or cold as required. COOK AHEAD This will keep happily for up to 1 week covered with clingfilm in the fridge.

CRANBERRY & APPLE CHUTNEY

Ingredients

• 200 ml apple Juice

• 50g brown sugar

• 1 cinnamon stick

• 4 tbsp red wine vinegar

• 1 tsp allspice

• 1 tbsp port

• 1 eating apple, peeled and diced

• ½ bag cranberries

Method

Put all the ingredients save the apple and cranberries in a stainless steel saucepan, bring to the boil and simmer for 15 minutes.

Add the apple and cook for a further minute until the apple is soft, then add the cranberries and cook until they have burst and are cooked through. Pour into sterilized jars and allow to cool.

MULLED FRUIT TRIFLE

Serves 4

Custard

Ingredients

• 150ml milk

• 100ml cream

• 3 egg yolks

• A few drops of vanilla essence or a vanilla pod

• Level tablespoon cornflour

• 25g sugar

Method

Place the milk and cream in a heavy-based pan. Heat gently until almost boiling. While the milk is heating whisk together the egg yolks, cornflour, sugar and vanilla essence in a large heatproof bowl until thick and pale.

Pour the hot milk and cream mixture onto the egg mixture whisking well until smooth. Return to the pan and heat gently stirring until thickened. Leave to cool. Stir occasionally to prevent a skin forming on top.

Ingredients

• 150ml/¼ pint port

• 75g/3oz caster sugar

• 1 teaspoon ground mixed spice

• 1 500g bag frozen forest fruits

• 200g/7oz Madeira cake broken into chunks

• 500ml/½ pint whipping cream

• Chocolate curls to garnish

Method

Place the port, sugar and mixed spice in a saucepan and bring to the boil. Reduce heat and simmer for five minutes until syrupy. Stir in the frozen forest fruits. Scatter the Madeira cake over the base of a 1.4 litre/2 ½ pint trifle bowl. Spoon over the forest fruits and syrup. Top with custard.

Whip the cream to form soft peaks. Place spoonfuls of cream on top of the custard. Chill for one hour before serving.

BRUSSELS SPROUTS, RED ONION AND BACON CRUMBLE

Serves 6-8

Ingredients:

• 675 g (1 1/2 oz) Brussels sprouts, trimmed and cut in half

• Knob of butter

• 1 large red onion, thinly sliced

• 2 cooked slices smoked bacon, diced

• 200 ml (7 fl oz) cream

• 50 ml (2 fl oz) milk

• Good pinch freshly grated nutmeg

• 50 g (2 oz) fresh white breadcrumbs

• 25 g (1 oz) walnuts, chopped

• 1 teaspoon chopped fresh flat-leaf parsley

• 50 g (2 oz) fresh white breadcrumbs

• Salt and freshly ground black pepper

Method:

Preheat oven to 190C/375F/Gas 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.

Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, and then pour over the sprouts. Mix the walnuts and parsley through the breadcrumbs and Sprinkle the breadcrumbs on top. Place in oven for 20-25 minutes until bubbling and golden brown.

TURKEY SATAY VEGETABLE NOODLES

Ingredients:

• 275g (10oz) fine egg noodles

• 1 tbsp sunflower oil

• 1 large red pepper, halved, seeded and thinly sliced

• 225g (8oz) fine green beans, trimmed and halved

• 175g (6oz) baby corn, halved lengthways

• 2 garlic cloves, crushed

• 400g (14oz) can coconut milk

• 350g (12oz) leftover cooked turkey meat, cut into bite-sized pieces

• 100g (4oz) crunchy peanut butter

• 2 tbsp dark soy sauce

• 2 tbsp sweet chilli sauce

• 1 tsp light muscovado sugar

• Juice of 1 lime

• 50g (2oz) cashew nuts, toasted and finely chopped

• Handful fresh coriander leaves, to garnish

Method:

Place the fine egg noodles in a pan of boiling water and cook for 3–4 minutes, until tender, or according to the packet instructions. Heat a wok until very hot. Add the oil and swirl it around the edges, then tip in the red pepper, green beans, baby corn and garlic and stir-fry for 3-4 minutes, until the vegetables are tender, sprinkling over 1 tablespoon of water if the mixture is getting too dry.

Drain the noodles and add to the wok with the coconut milk, turkey, peanut butter, soy sauce, chilli sauce, sugar and lime juice. Stir-fry for another 2–3 minutes, until all the ingredients are piping hot.

To serve, divide among warmed serving bowls and scatter over the cashew nuts and coriander

POTATO GRATIN

Ingredients:

• 600ml/1 pint milk

• 600ml/1 pint cream

• 4 cloves garlic, crushed

• Good pinch freshly grated nutmeg

• 1 tbsp fresh flat-leaf parsley, chopped

• 1 tsp fresh thyme, chopped

• Knob of butter

• 450g/1lb potatoes, peeled

• 450g/1lb sweet potatoes, peeled (preferably orange-fleshed)

• Salt and freshly ground white pepper

Method

Pre-heat the oven to 160°C/325°F/ Gas Mark 3. Pour the milk and cream into a pan and add the garlic, nutmeg, parsley and thyme. Season to taste and just heat through, but do not allow the mixture to boil, then quickly remove from the heat.

Using a mandolin cutter, thinly slice the potatoes and sweet potatoes carefully. Or use the slicing attachment of your food processor as doing them by hand can be very laborious.

Butter a large ovenproof dish. Arrange a third of the potatoes and sweet potatoes in the bottom and season to taste. Add another third of both types of the potatoes in an even layer. Season to taste.

Arrange the rest of the white and sweet potatoes on top in an attractive overlapping layer and pour over the milk mixture.

Cover the gratin with a piece of foil and bake for one hour until cooked through and lightly golden, then remove the foil and return to the oven for another 10 minutes, or until the top is bubbling and golden brown.

To serve, divide the gratin into portions and serve as required.

BEEF STOCK

Makes about 1.75ml (3 pints)

Ingredients:

• 675g (1 1/2lb) shin of beef, cut into pieces

• 675g (1 1/2lb) marrow bones or knuckle of veal, chopped

• 1 tbsp olive oil

• 1 onion, peeled and sliced

• 1 carrot, peeled and sliced

• 1 celery stick, sliced

• 1 tbsp tomato purée

• 150ml (1/4 pint) red wine

• 1 small garlic bulb, halved

• 1 bouquet garni (parsley stalks, sprigs of thyme and bay leaf tied together)

Method:

Preheat the oven to 220°C (425°F/gas mark 7). Place the shin of beef and marrow bones or knuckle of veal in a roasting tin and cook in the oven for 30–40 minutes, until well browned. Drain off all the excess oil and discard.

Meanwhile, heat the oil in a large pan over a medium heat. Add the onion, carrot and celery and sauté for 6–7 minutes, until just beginning to colour. Stir in the tomato purée, then pour in the red wine and allow it to bubble down for 1 minute.

Add the roasted meat bones to the vegetable and wine mixture along with the garlic and bouquet garni. Pour in 1.75 litres (3 pints) water and bring to the boil. Skim off any scum, then partially cover and reduce the heat to simmer for 4–5 hours, until you have achieved a well-flavoured stock, topping up occasionally with a little water – you’ll need to add another 1.2 litres (2 pints) in total over the whole cooking time.

Strain the stock and leave to cool completely before chilling down. Once it’s cold, remove any trace of solidified fat from the surface using a large spoon, then cover with a lid and return to the fridge until needed. Use as required.

VEGETABLE STOCK

Makes about 1.2 litres (2 pints)

Ingredients:

• 2 leeks, trimmed and finely chopped

• 2 onions, peeled and finely chopped

• 2 carrots, peeled and cut into 1cm (1/2in) dice

• 2 celery sticks, finely chopped

• 1 fennel bulb, cut into 1cm (1/2in) dice

• 1 garlic bulb, sliced in half crossways

• 100ml (3 1/2fl oz) dry white wine

• 1 fresh thyme sprig

• 1 bay leaf

• 1 tsp pink peppercorns

• 1 tsp coriander seeds

• 1 star anise

• pinch of salt

Method:

Place all the ingredients in a large pan and cover with 1.75 litres (3 pints) cold water. Cover with a lid and bring to a simmer, then remove the lid and cook for another 30 minutes, until the vegetables are tender.

Either set aside to marinate for 2 days in a cool place, or if you’re short of time, strain through a sieve. Taste – if you find the flavour isn’t full enough, return to the pan and reduce until you are happy with it. Leave to cool completely and transfer to a plastic jug with a lid and store in the fridge until needed. Use as required.

COOK AHEAD

This will keep in the fridge for up to 3 days or freeze in 600ml (1 pint) cartons and defrost when you need it.

FRUIT COCKTAIL

Makes 750ML

Ingredients:

• 250ml Fresh Orange Juice

• 250ml Apple Juice

• 50ml Passion fruit Coulis

• 100ml Raspberry Coulis

• 100ml Mango Coulis

Method:

In a jug mix the orange juice, apple juice and fruit coulis together using a hand blender. Add crushed ice and fresh raspberries and mint to serve.

MULLED WINE

Serves 4-6

Ingredients

• 1 bottle red wine

• 1 pint/600ml freshly squeezed orange juice

• 2-3oz/50-75g caster sugar

• 2 cinnamon sticks, broken in half

• 12 whole cloves

• 6 whole star anise

• 1 lemon, halved and sliced

• 1 orange, halved and sliced

Method

Place the wine in a pan with the orange juice, sugar, cinnamon, cloves and star anise, lemon and orange slices and heat gently for about 5 minutes to allow the flavours to combine, stirring occasionally, until the sugar has dissolved.

To Serve

Ladle the mulled wine into heatproof glasses, making sure that some of the orange and lemon slices go into each one.

Tip

Christmas is one of those celebrations when children are the heart of the event. Replace the wine with sparkling red grape juice so that everyone can enjoy this yummy drink equally.