2. Meanwhile, heat 2 tbsp of rapeseed oil in a frying pan and add the onion, garlic, sea salt and black pepper and cook for 3 minutes, until the until the onion is soft, but not coloured. Then stir in the cooked turkey and lower the heat and cook for a further 2 minutes, stirring continuously. Then add the majority of the sage, ginger, lemon zest and juice, white wine and stock and simmer gently, stirring continuously for 3 minutes. Then add the cream and simmer for a further 2 minutes.

3. Place a small frying pan on a medium heat; add the remaining 2 tablespoons of rapeseed oil, then add the chopped walnuts and breadcrumbs and sauté until lightly brown. Remove from the pan and keep warm.

4. When cooked, drain the pasta well, return to the pan and add the turkey mixture and stir well.

5. Serve with a drizzle of rapeseed oil, the remaining sage and some grated parmesan and top with the walnut and breadcrumb mixture.

Roasted Turkey with Fig, Apple and Shallot Stuffing with Fresh Sage.

4-5kg free-range Turkey

4 tbsp rapeseed oil

Sea salt and black pepper

Fig, Apple and Shallot Stuffing with Fresh Sage

75g butter

2 tbsp rapeseed oil

8 shallots, peeled and finely chopped

3 cloves of garlic, peeled and finely chopped

250g dried figs, chopped into small cubes

2 small eating apples

250g fresh breadcrumbs

3 tbsp fresh sage leaves, chopped

750g sausage meat

3 tbsp of parsley, chopped

1 large egg beaten

Sea salt and black pepper

Preheat oven to 230°C/Gas Mark 8

Method

1. Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well. Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

2. Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

3. To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.

4. Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball.

5. Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.

6. Take one small onion per person and peel, leaving the top of the onion intact and the base root in place. Peel and boil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and cool in cold water. Drain and cut the top off the onion, about three quarters of the way up, so as to make a lid. Using a sharp knife, hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes in the oven along side the turkey until cooked through and slightly caramelised.

7. When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

8. Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

Homemade Turkey Gravy with Sherry

For the stock

Giblets from the Turkey

1 onion, cut into quarters

2 carrots, cut into chunks

1 stick of celery, cut into chunks

1 fresh bay leaf

3 sprigs of parsley

1 sprig of thyme

5 black peppercorns

To finish the gravy

1 tsp redcurrant jelly

750ml of Totally Traditional Turkey giblet stock

100ml sherry

2 tbsp of plain flour

Preheat oven to 400°F/200°C/Gas 6M

Method

1. Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40minutes.

2. Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.

3. To make the gravy, bring the stock back to the boil and remove from the heat.

4. When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.

5. Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen.

Roast Turkey stuffed with Mascarpone, Lemon and Rosemary

250g tub of mascarpone

2 garlic clove, peeled and crushed

3 lemons, zested and halved

2 tbsp fresh rosemary, chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh thyme, chopped

5kg free-range Turkey

Rapeseed oil for cooking

3 onions, peeled and cut into large slices

Sea salt & black pepper

White wine gravy

2 tbsp plain flour

500ml white wine

500ml turkey stock

Sea salt and black pepper

Preheat the oven to 180°C/Gas 4

Method

1. In a bowl mix the mascarpone, crushed garlic, lemon zest and herbs and season with sea salt and black pepper. Loosen the skin away from the turkey breast and stuff the mascarpone mix underneath. Smooth the skin down then brush the turkey all over with the rape seed oil and season with sea salt and black pepper. Put the lemon halves in the cavity. Put the onion slices in the bottom of the roasting tin and sit the turkey on top. Cover with foil and cook for 30 minutes per kilo, basting the turkey occasionally.

2. Approximately 30 minutes before the full cooking time, remove the foil, baste the turkey with the juices then turn up the oven to 200°C/Gas 7 and cook for a further 30-35 minutes, until the turkey is golden brown. Remove the turkey from the oven and rest for 20 minutes before carving.

2. Meanwhile, for the gravy; drain off most of the fat from the roasting tin, place over a low heat and sprinkle in the flour, whisk well and cook for 1-2 minutes, then add the wine and stock and bring to a boil. Strain into a clean pan and simmer for 10 - 15 minutes whilst the turkey rests and adjust seasoning and serve with the turkey.

Roasted Turkey with Pork, Almond and Apple Stuffing and Marsala Gravy

Free-range Turkey

1 Lemon, quartered

6 Thyme sprigs

1 onion, peeled and coarsely chopped

1 large carrot, peeled and coarsely chopped

1 stick of celery, coarsely chopped

1 bay leaf

150ml dry marsala

500ml Turkey stock

2 tbsp redcurrant jelly

4 tbsp rapeseed oil

Sea salt and black pepper

Pork Stuffing

350g breadcrumbs, made from ciabatta bread

500g good quality sausage meat

2 Cox’s apples, peeled and coarsely grated

4 cloves garlic, peeled and finely chopped

100g chopped almonds

150g parmesan, finely grated

4 tbsp Flat leaf parsley, chopped

2 tbsp fresh thyme, finely chopped

5 eggs, lightly beaten

100g butter, melted

6 Cox’s Apples

Sea salt & black pepper

Preheat oven to 230°C/Gas Mark 8

Method

1. Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.

2. For the stuffing, combine the breadcrumbs, sausage meat, apple, garlic, almonds, parmesan, chopped herbs, sea salt and black pepper. Stir in the eggs and half of the butter and bind together well.

3. Grease a loaf tin and line the bottom of it with baking parchment paper. Loosely place some of the stuffing into the loaf tin, press down a little, then cover and place in fridge until ready to cook. Take the apples and cut the top off, 1/3 of the way from the top. Remove the core, and fill each apple with the remaining stuffing and replace the lid. Brush well with rapeseed oil or melted butter and place in the fridge.

4. Place two tablespoons of the stuffing into the small cavity (neck end) of the turkey, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer. Place the turkey in a large roasting pan; fill the large cavity with lemon and thyme sprigs. Brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

5. To make the turkey stock, place the turkey giblets, chopped onion, carrot, celery and bay leaf in a heavy based saucepan, cover with water and bring to the boil. Simmer for 2 hours, then strain. Cool and store in the fridge until needed, this can be done the night before.

.6 Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

7. Meanwhile cook the stuffing in the loaf tin for 40 - 45 minutes or until golden brown.

8. Approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and place the stuffed apples around the turkey and cook for a further 35 minutes or until golden brown.

9. Transfer the turkey to a platter, placing the apples around it, cover loosely with foil and leave to rest for 20 - 30 minutes.

10. For the marsala gravy, place the roasting pan over a medium heat, sprinkle over the flour, then gradually stir in the marsala, followed by the turkey stock and bring to the boil. Strain the mixture through a sieve into a saucepan. Add the redcurrant jelly and any juices that have collected on the platter. Stir over a medium heat until the mixture boils; simmer for 10 minutes and season with sea salt and black pepper.

11. Serve the turkey carved with slices of stuffing, stuffed apples and warm marsala gravy.

Roasted Turkey with Sour Cherry, Chestnut, Rosemary and Crouton Stuffing

5kg free-range Totally Traditional Turkey

4 tbsp rapeseed oil

Sea salt and black pepper

Sour Cherry, Chestnut, Rosemary and Crouton Stuffing:

1 medium farmhouse loaf, white or brown bread

8 tbsp rapeseed oil

75g butter

200g streaky bacon lardons

2 onions, peeled and finely chopped

400g roasted ready to use chestnuts, roughly chopped

160g dried sour cherries

1tbsp fresh thyme leaves

1tbsp fresh chopped rosemary leaves

3 cloves of garlic, peeled and finely chopped

3 tbsp chopped parsley

The zest and juice of 2 medium lemons

1 large egg, beaten

150ml of chicken stock

Sea salt and black pepper

Preheat oven to 230°C/Gas Mark 8

Method

1. Remove turkey giblets and reserve. Rinse the fresh turkey inside and out and dry well.

2. To prepare the stuffing, cut the crusts off the loaf of bread. Then tear the loaf into 2cm pieces. Place the croutons in a bowl and toss in 6 tbsp of rapeseed oil. Use your hands to do this and squeezing the bread into the oil and season well with sea salt and freshly ground black pepper. Place on a baking sheet and cook in the oven for 10-15 minutes, tossing often, until the croutons are golden brown and crispy on the outside, but still a little soft. Place the cooked croutons on the side to cool.

3. Heat a large frying pan, add the remaining rape seed oil and the butter and cook the bacon and onion for 2-3 minutes, stirring all the time, until the bacon and onions are just golden, then add the chestnuts and cook for a further 2 minutes on a low heat Remove from the heat and place in a large bowl, add the cherries, thyme, rosemary, garlic and parsley, zest and juice of lemons and the beaten egg, then mix well. Add the croutons and stock and combine the mixture together. The stuffing will be quite loose. Season well with sea salt and black pepper. Place the stuffing into an oven proof dish and set aside until ready to bake.

3. Place two tablespoons of the stuffing into the small cavity (neck end) of the turkey, pull excess skin over stuffing and secure to underside of turkey with a wooden skewer. Place the turkey in a large roasting pan. Brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.

4. To make the turkey gravy with sherry, please see recipe below.

5. Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.

6. Meanwhile cover the stuffing with foil and bake for 45-50 minutes, removing the foil 10 minutes before the end of cooking, until the top has a slightly crispy top.

7. When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.

8. Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.

9. Serve the turkey carved with slices of stuffing and warm homemade turkey gravy with sherry.

Per serving (based on 20)

455 calories

22.5g fat

6.2g saturates

8.4g sugars

1.1g salt

Homemade Turkey Gravy with Sherry

For the stock:

Giblets from a Golden Promise Turkey

1 onion, cut into quarters

2 carrots, cut into chunks

1 stick of celery, cut into chunks

1 fresh bay leaf

3 sprigs of parsley

1 sprig of thyme

5 black peppercorns

To finish the gravy:

1 tsp redcurrant jelly

750ml of Golden Promise turkey giblet stock

100ml sherry

2 tbsp of plain flour

Preheat oven to 400°F/200°C/Gas 6

Method

3. To make the gravy, bring the stock back to the boil and remove from the heat.

6. The giblet stock can be made 2 days before required.

Per serving (based on 20)

27 kcal

1.5g fat

0.6g saturates

0.3g sugar

0g salt

Turkey and Orange Prune Salad with Toasted Pecan Nuts

Serves 4

12 ready to eat prunes, stoned

2 tbsp orange juice

100g rocket leaves, washed

100g watercress leaves, washed

2 oranges

50g pecan nuts, toasted

500g cooked Turkey breast, cut into chunks

For the Dressing:

3 tbsp rapeseed oil

1 tbsp cider vinegar

1 tbsp if the reserved orange juice

1 tbsp honey

½ tbsp grain mustard

Chives to decorate

Sea salt and black pepper

Method

1. Place the prunes in 2 tbsp of orange juice and simmer for 2 minutes, until the prunes are slightly soft. Remove from the juice and cool - reserve the juice. Take the orange peel and segment them and set aside.

2. To make the dressing, mix all of the ingredients together and season with sea salt and black pepper. To assemble the salad, divide the rocket and watercress leaves between 4 plates, layer up the leaves, with the turkey, orange segments, prunes and pecan nuts.

3. Dress the salads and garnish with the chives if you wish.

Per serving

439 kcal

20.1g fat

2.3g saturates

18.2g sugars

0.4g salt

Turkey and Creamy Stilton Pies

Serves 4

50g butter

1 tbsp rapeseed oil

1 medium onion, peeled and finely chopped

250g chestnut mushrooms, sliced

400g leftover Turkey, brown and white meat (cut into chunks)

2 garlic cloves, peeled and crushed

2 sprigs fresh thyme (leaves only)

1 tbsp of brandy

100ml turkey or chicken stock

150ml double cream

120g stilton cheese, crumbled

375g pack ready rolled puff pastry

1 egg beaten

Sea salt and black pepper

Preheat the oven to 180°C/350°F/Gas 4

Method

1. Heat the butter and rapeseed oil in a large frying pan, add the onion mushrooms and cook over a low heat for 2-3minutes or until soft. Then stir in the cooked turkey, garlic and thyme and cook for a further 3 minutes, pour over the brandy and allow to bubble for 1 minute, then add the stock and cream and warm through gently. Remove from the heat and stir in the stilton, season with sea salt and black pepper.

2. Divide the turkey mixture between 4 individual pie dishes.

3. Unroll the pastry and cut into four pastry lids (slightly larger than the individual pie dishes). Then wet the rim of the dishes with water. Lay the pastry circles over the top and press to the rim firmly. Make a small slit with a knife to allow the steam to escape. Brush with beaten egg and place on a baking sheet and bake for 20 minutes until golden.

Per pie

913 kcal

67.4g fat

36.5g saturates

3.9g sugars

1.7g salt

Coronation Turkey with Apricot Puree

1 tbsp rape seed oil

1 small onion, peeled and finely chopped

1 tbsp mild curry paste

1 tsp tomato puree

1 tbsp red wine

125ml chicken stock

1 bay leaf

Sea salt and black pepper

1 tsp sugar

Juice of ½ a lemon

450ml good quality mayonnaise

4 tbsp apricot puree (made from 250g ready-to-eat dried apricots and boiled)

2 tbsp double cream, lightly whipped

500g free-range cooked Christmas Turkey, diced

2 tbsp toasted flaked almonds

Method

1. Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 - 10 minutes, strain and cool. Then slowly add the curry mixture to 450ml of good quality mayonnaise, then stir in two tablespoons of apricot puree and fold in the softly whipped cream and cooked turkey.

2. To serve, place the turkey on a serving platter, drizzle over the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds.

3. Serving suggestions: This can be eaten with a rice salad, used as a filling for a baked potato or Children like it stuffed in toasted pita breads.

Tip: If you make too much puree, freeze the rest for future use.

Crunchy Peanut Butter Turkey and Coconut Curry with Coriander

1 large onion, peeled and roughly chopped

2 cloves garlic, peeled

2 tbsp rapeseed oil

2tbsp balti paste

1tbsp tomato puree

1tsp cumin

2tbsp crunchy peanut butter

1 x 400g can chopped tomatoes

1 x 400g can coconut milk

Juice of 1 lime

3 tbsp of fresh coriander

1 tbsp sultanas

200ml turkey stock

650g cooked Turkey, cut into chunks

Method

1. Put the onion and garlic in a processor and chop until almost mushy. In a wok or deep sauté pan, heat the oil and fry the onion mixture until it starts to brown, then stir in the balti paste, tomato puree and cumin and fry for a further minute.

2. Stir in the peanut butter and fry on a low heat until the oil begins to separate and the sauce has darkened.

3. Add the tomatoes, coconut milk, lime juice, 2 teaspoons of coriander, sultanas and stock and gently simmer for about twenty minutes. Add the cooked turkey and simmer for five minutes or until hot and heated through.

4. Serve with rice, thick yoghurt and sprinkle with the remaining teaspoon of coriander

Per serving

503 kcal

21.2g fat

11.5g saturates

9.6g sugars

0.5g salt

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