the foodies handbook

Traditional Roast Turkey: Take your turkey, 2-3 fresh bay leaves, torn in half, a lemon quartered lengthways, an onion peeled and cut into quarters lengthways, sausagemeat stuffing (optional) and 50g of melted butter. Preheat the oven to 190°C, gas mark 5. Remove the giblets from the turkey and set aside for gravy. Season the cavity. Put the bay leaves, lemon and onion in the main cavity. Stuff th...e smaller neck cavity with the sausagemeat stuffing, if using, then pull the skin back over the neck. Use a cocktail stick to secure the skin flap underneath the bird. Brush the turkey skin with the melted butter and roast according to the instructions on the pack, covering it with foil if it gets too brown. Check the turkey is done by inserting a skewer into the thickest parts of the breast and thighs: the juices should run clear and there should be no pink meat. If the juices are still pink, return to the oven for 15 minutes before testing again. Transfer the turkey and the garnish to a warm serving dish. Cover with buttered foil,

Mushroom & Chestnut Pudding: Take 1 tbsp olive oil, plus extra for greasing 250g pack portabellini mushrooms, quartered, a crushed garlic clove, 100g of roasted chestnuts, 1 tbsp tomato purée, 300ml vegetarian red wine. For the suet crust: 150g self-raising flour and 75g of vegetable suet. Lightly grease 2 x 300ml pudding basins with a little oil and set aside. Heat the olive oil in a large fryin...g pan and add the mushrooms. Fry for 3-4 minutes, stirring often, until they start to turn golden. Add the garlic and cook for another minute. Stir in the chestnuts, tomato purée and red wine. Season, bring to the boil then reduce the heat and simmer for 5 minutes. Check and adjust the seasoning if necessary, then remove from the heat and allow to cool. To make the pastry, sift the flour and a good pinch of salt into a bowl. Stir in the suet, add 100-150ml cold water and mix to a stiff dough. Reserve a quarter of the dough. Cut the rest of the dough in half. On a floured surface, roll each piece into a circle large enough to line each pudding basin, leaving a little overhang. Once the basins are lined, spoon in the cooled chestnut and mushroom filling. Cut the reserved pastry in half and roll out each half into a circle to cover the tops of the puddings. Brush the edges with a little water and lay over the filling, pressing the dampened edges onto the overhanging pastry to seal. Trim away any excess. Cover with a piece of oiled kitchen foil and secure with string. Place the puddings in a steamer and steam for 45 minutes-1 hour. Run a round-bladed knife around the edge of the puddings before turning out.

Quick Chicken Liver Pâté with Orange & Sherry: Take 1 tbsp olive oil, 400g of chicken livers, a finely chopped shallot, a clove crushed garlic, a sprig of fresh thyme leaves, 2 tbsp dry sherry, 150g of unsalted butter, softened and an orange grated and juiced. Heat the oil in a frying pan and fry the chicken livers for 8-10 minutes over a medium heat, stirring frequently until cooked through. Using a slotted spoon, transfer the livers to a food processor. Add the shallot, garlic and thyme leaves to the pan and fry for 2 minutes. Pour over the sherry and simmer for 30 seconds. Transfer the shallot mixture and all the pan juices to the food processor, along with 100g of the butter and the orange zest, juice and seasoning. Whizz to a smooth paste. Spoon the mixture into a sterilised half litre kilner jar (or between 6 small ramekins or small serving dishes) and allow to cool. Melt the remaining butter in a small pan, then remove from the heat and let the milky residue settle at the bottom. Spoon a little of the liquid from the top over the pâté to cover, then chill until set. Take the pâté out of the fridge 15 minutes before serving, with granary toast.

Tiger Prawn Skewers with Pink Peppercorns: Take a sprig of fresh rosemary (leaves removed and finely chopped), 2 tsp of pink peppercorns finely chopped, a lemon zested and juiced, 2 tsp olive oil, ¼ tsp sea salt, 250g (about 24) prepared tiger prawn and 2 tbsp of Greek yoghurt. Set aside 8 small bamboo or metal skewers (if using bamboo skewers, soak them in water for 20 minutes before you begin). Place the rosemary and peppercorns in a bowl with the lemon zest (reserve a small pinch for garnishing later) and 2 tsp of juice (reserve the rest for later), the olive oil and salt. Mix well. Add the prawns to the peppercorn mixture and toss gently to coat. Thread 3 prawns onto each skewer (or see Cook's tip for an alternative option). Warm a griddle or frying pan until very hot. Add the skewers and cook for 1-2 minutes on each side or until the prawns are opaque and pink, adding the remaining marinade for the last minute. Mix the yogurt, 1 tbsp of cold water and 1 tbsp of the remaining lemon juice together in a bowl. Serve the hot skewers with sprigs of watercress, and the yogurt dressing garnished with a sprinkling of the remaining lemon zest.

Smoked Salmon with Prawn Mousse: Take 250g of ricotta cheese, 250g of large salad prawns, 400g of Scotti smoked salmon Over Oak, a lemon juiced, 2 tbsp of olive oil, fresh chives and a head of chicory. Using kitchen paper, dry the prawns thoroughly. Reserve 8 slices of the smoked salmon then finely chop the rest with the prawns and place in a bowl. Stir in the ricotta, and mix together. Season well with freshly ground black pepper and chill until ready to serve. To make the dressing, whisk the lemon juice, oil and chives together. When ready to serve, place a slice of reserved smoked salmon on each plate, top with chicory leaves and spoon a little of the mousse inside them. Just before serving, drizzle with a little dressing and garnish with the remaining chives and warm, thinly sliced toast.

Preheat the oven to 180°C, gas mark 4. Make small pockets in the skin of the lamb with the tip of a sharp knife and insert the slices of garlic. Place the lamb in a roasting tin and scatter with half of the rosemary. Roast for 1-1½ hours until cooked through (allow 25-30 minutes per 500g, plus 25-30 minutes) and the juices run clear when the joint is pierced with the tip of a knife.

While the lamb is cooking, make the stuffing. Heat the oil in a frying pan and add the onion and crushed garlic. Fry for 2-3 minutes until softened. Add the cranberries and cook for 2 minutes. Remove from the heat and stir in the remaining rosemary, the breadcrumbs and the egg. Season with cracked black pepper and mix well. Place in a lightly greased shallow, ovenproof dish and bake for 20 minutes before the lamb is due to be ready, and until golden brown and piping hot. When done transfer the lamb to a board, cover with kitchen foil and leave to rest in a warm place. Skim off and discard any excess fat from the roasting tin. Place the tin on the hob over a medium heat and add the wine. Stir well, scraping up any sediment from the bottom of the pan. Stir in the redcurrant jelly and simmer for 2-3 minutes. Carve and serve the lamb with the red wine sauce, pieces of stuffing, roast potatoes and curly kale.

Honey-Glazed Roast Carrots and Parsnips: Take 500g of prepared carrots, 500g of prepared parsnips, 2 tbsp of olive oil, 4 tbsp of honey and 2 tbsp of wholegrain mustard. Preheat the oven to 220C, gas mark 7. Place a roasting tray in the oven to heat up. Meanwhile, slice the carrots and parsnips lengthways into halves or quarters so that they are evenly sized. In a large bowl, whisk together the olive oil, honey and mustard. Add the vegetables to the bowl and toss thoroughly to evenly coat in the glaze. Place on the hot tray and roast for 30 minutes until the vegetables are tender and caramelised.

Medley of Green Vegetables: Take 250g of prepared Brussels sprouts (quartered or halved depending on size), 2 leeks (cut on the diagonal into 1½cm slices), 150g of green beans (halved), 40g of pine nuts, 1 tbsp of olive oil and 70g of pancetta. Plunge the prepared vegetables into a large pan of boiling water, return to the boil and boil for 1 minute. Drain and rinse under cold running water. Drain again and dry well on kitchen paper. Chill until required. When ready to serve, gently dry-fry the pine nuts in a large wok or deep-sided frying pan for a few minutes until they turn golden. Remove and set aside. Heat the oil in the wok, add the pancetta and cook until just turning brown. Add the vegetables and toss gently in the oil to heat through. Stir in the pine nuts and serve immediately.

Braised Red Cabbage With Apple: Take 1 small red cabbage, 25g of unsalted butter, a large onion (finely sliced), ½ tsp of ground allspice, ¼ tsp freshly grated nutmeg, a Bramley apple (peeled, cored and grated),  4 tbsp of red wine vinegar, 2 tbsp of light muscovado sugar and 2 tbsp of redcurrant jelly. Finely slice the cabbage, discarding the core and any tough leaves. Melt the butter in a large pan over a medium heat. Add the onion and cook for 5 minutes until soft, but not browned. Stir in the spices, then add the cabbage, apple, red wine vinegar, sugar and 100ml cold water. Stir until thoroughly combined and the sugar has dissolved. Season generously. Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly and allow to melt.

Turkey Gravy: Making turkey stock takes time, but it’s worth it for this wonderful gravy. For the stock take reserved turkey giblets, a bouquet garni, 2 fresh bay leaves, ½ an onion (peeled and roughly chopped) and 4-6 black peppercorns. For the gravy take 1 tbsp of plain flour, the juices from turkey roasting tin (excess fat removed), 400ml of hot turkey stock, 3 tbsp of port or red wine (optional) and 1–2 tbsp of redcurrant jelly. Place all the stock ingredients in a pan. Cover with 1 litre of cold water and bring to the boil. Reduce the heat and simmer gently, uncovered, for about 1 hour, or until the stock has reduced by a third. Strain the stock through a sieve and reserve. Stir the flour into the juices in the roasting tin, scraping up and mixing in all the sediment. Gradually pour in the reserved hot stock and the port or wine. Place on the hob and bring to the boil, stirring constantly, until the gravy has thickened. Then stir in the redcurrant jelly until dissolved. Season to taste.

Turkey Biryani With Red Onion and Coriander: Take 2 tbsp sunflower oil, 4 carrots (diced), 2 red onions (sliced), 600g of basmati rice, a litre of hot chicken stock, 400g cooked and skinless turkey (diced), 2 tbsp of hot Madras paste and fresh coriander (roughly chopped).  Add the oil to a large flameproof casserole dish and set it over a medium heat. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed. Stir in the coriander, then divide between serving bowls. Serve with poppadoms and mango chutney.

Herby Turkey with Cherry Quinoa: Take 6 cloves of garlic, 2 tbsp of fresh rosemary leaves, 1 tsp of sea salt, 2 kg of turkey breast joint, 15g of melted butter, 300g of quinoa,  200g of dried cherries, 1 tbsp of olive oil, 20g of fresh parsley (roughly chopped). Preheat the oven to 200C/gas 6. Place the garlic, rosemary and salt in a mortar and pestle and pound until it forms a paste. Place the turkey, skin-side down, on a board or clean surface. Make a vertical cut partway into the centre of the breast and open out like a book. Use a rolling pin to bash the meat out slightly. Spread the herb paste evenly over the surface; firmly roll the turkey up to form a cylinder. Use kitchen string to tie it at 2cm intervals. Put it in a large roasting tray; brush the entire surface with melted butter and season with sea salt and freshly ground black pepper. Roast in the oven for 1 hour. Meanwhile, rinse the quinoa well and place in a large saucepan with 700ml cold water. Bring to the boil, then reduce the heat to low, cover and simmer until all the water has evaporated – 12–15 minutes. Transfer to a large bowl; add the dried cherries, olive oil and seasoning to taste. Once the turkey has had an hour in the oven, take it out and place the quinoa in the base of the tray around it. Return to the oven and roast for a further 20 minutes, or until the turkey is golden brown and the juices run clear. Cover the turkey loosely with foil and set aside to rest for 20 minutes before slicing. Transfer the quinoa to a serving bowl and garnish with the parsley leaves.

Cheese & Potato Bake with Beetroot and Horseradish: Take unsalted butter for greasing, 200ml crème fraîche, 4 medium eggs, 1 tbsp of horseradish, 1 tbsp finely chopped fresh dill, 750g potatoes (peeled and sliced thinly), 250g of strong cheddar cheese and 200g of beetroot (about 2 medium sized) (peeled and sliced thinly) Preheat the oven to 180°C, gas mark 4. Butter a 20cm round springform tin and line the base with baking parchment. In a bowl, whisk the crème fraîche, eggs, horseradish and dill together. Layer half of the potato into the base of the prepared tin. Season and scatter over a third of the Cheddar. Top with the beetroot slices then more seasoning and another third of the cheese. Finish with the remaining potato slices and more seasoning. Place on a baking tray and pour the crème fraîche mixture over the top. Sprinkle with the remaining cheese. Cover the tin with foil and bake in the oven for 1 hour then remove the foil and continue cooking for a further 45 minutes or until golden and tender when tested with the tip of a sharp knife. Remove from the oven and leave to rest for at least 15 minutes before turning out and cutting into wedges to serve.

Squash and Caramelised Onion Tarts: Take 200g of prepared hortcrust pastry, 1 tbsp of olive oil, a large onion (sliced), 200g of butternet squash, 6 fresh sage leaves (shredded),  25g of walnuts (coarsely chopped),  an egg (beaten) and 25g of crumbled Stilton. Preheat an oven to 190°C, gas mark 5. Cut the block of pastry in half then roll out each square and use to line 2 deep, 10-12cm loose-bottomed tartlet tins. Prick the bases, fill with baking beans or crumpled foil and bake for 20 minutes until pale golden and set. Leave to cool until ready to fill. Heat the oil in a pan and gently cook the onion for 20 minutes, until very soft and golden. Add a splash of water to the pan if the onion starts to stick. Meanwhile, cook the frozen butternut squash in a pan of boiling water for 8–10 minutes until tender. Drain thoroughly, then mash with a fork. Stir in the caramelised onions, sage and walnuts. Season, then leave to cool completely. Chill until ready to bake.

Sit the pastry cases on a baking sheet. Stir the beaten egg into the squash mixture then spoon into the cases. Sprinkle over the Stilton and bake for 25 minutes, until piping hot. Leave the baked tarts to sit for a moment then slip them out of their tins. Serve warm Christmas trimmings.