The main event

Prepping and cooking your turkey is one of the most important parts of Christmas dinner. Preparation is key to cooking the perfect turkey;

• The golden rule – take your turkey out of the fridge and bring it to room temperature before cooking for at least an hour. Preheat your oven to 220C/Gas 7.

• Cut an onion into 4-6 pieces, half or quarter oranges and clementines and insert into the cavity along with a few sprigs of rosemary, thyme, bay leaves and garlic.

• Season generously with salt and pepper and arrange any remaining onion and rosemary around the bird.

• Turn the turkey upside down while cooking, this allows the fat to drip down and baste the breasts.

• Roast for 20-30 minutes then reduce the heat to 170C/Gas 3 and bake. Cooking time will depend on the weight of your uncooked bird (20 mins per kilo, plus 90mins).

• Check the temperature with a meat thermometer (internal temp should be 70C) or push a skewer into the thickest part – juices should run clear. If they are pinkish, cook for a further 15 mins and check again.

• Flip the bird and roast to brown the breasts, increase the temperature to 220C/Gas 7 and roast for 20 mins or until golden brown.

• Allow the meat to rest before carving.

TIP: Use the juices to create a delicious flavourful gravy (or buy some of ours!)!

Roast Potatoes

To cook the perfect roasties;

• preheat your oven to 200°C/180°C fan/gas 6, put 5 tbsp of goose fat into a roasting tin, and put it in the oven.

• Peel and chop potatoes into even chunks then put in a large saucepan with cold water, add a pinch of salt and bring to the boil. Simmer for 4-5 minutes or until tender around the edges.

• Drain them and return to the pan, put the lid on and give the pan a good shake, remove the lid and leave for a few minutes.

• Take the roasting tin out of the oven and then carefully transfer the potatoes into the fat, coating each one on all sides. Roast for 45-55 minutes, turning a couple of times during cooking.

TIP: You can use vegetable oil if you don’t want to use goose fat

Love them or hate them -they are a Christmas must

Brussel sprouts are usually on our Christmas dinners, but do we really know how to cook them well? Contrary to popular belief, cutting crosses on the bottom of sprouts is a waste of time – don’t do it.

• Your sprouts should be the last thing you cook – boil salted water for 5-6 minutes, depending on the size

• Drain, toss in 25g butter, season and serve immediately.

• OR, once boiled, stir-fry the sprouts with lardons of bacon until the bacon is crisp.

Prep your vegetables on Christmas eve, this will ensure you are less stressed on the big day! Peel, chop and wash your veg so that you can focus on the main event on Christmas day – the turkey.

We all have different opinions when it comes to what should be next to our turkey, but I think most of us can agree that pigs in blankets are a must (Don’t forget to add them to your order with us)!