Roast Turkey

Store the turkey in a refrigerator, preferably at around 3˚C.

Make sure the turkey has been taken out of the fridge and rested overnight, or for several hours, before cooking.

Remember to take the giblets out! These can be used for making stock. Boil with parsley, swede, onion and seasoning.

If you plan to stuff your bird, do so and then brush the outside with melted poultry fat or butter and season well.

Cooking time – 1 hour for every 5lb weight. (remember to include the weight of the stuffing in your calculations).

Preheat your oven to 200˚C / gas mark 6.

Place the bird, breast down, on a trivet in a roasting tin. Put a small amount of water in the roasting tin.

When the oven is up to temperature, roast the bird for 30 minutes, then reduce to 180˚C / gas mark 4 for the remaining time.

Baste regularly, but roast uncovered.

Turn the bird breast up for the final 30 minutes to brown it.

Insert a fork or skewer into the thick thigh meat. When the juices run clear the bird is cooked.

Remove from the oven, cover the bird and allow it to rest in a warm place for 40-60 minutes (perhaps while the potatoes brown).

Carve and enjoy!

If you would like a great cranberry and orange stuffing to go with this click here

The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!

Preparation time: 10 mins
Cooking time: 40 mins
Serves 2/3

Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.

Stir until meat has been browned and a little golden.

Add the curry paste. Stir and bring to boil.

Add the coconut milk, mix well and bring to boil.

Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.

Serve with rice or noodles.