SERVES 4

MARINADE FOR TURKEY

4 turkey breast steaks

1 big bunch spring onions, roughly chopped

Thumb-sized piece ginger, roughly chopped

4 garlic cloves

1/2 a small onion

1 or 2 scotch bonnet chillies, deseeded and chopped finely (if you like it less spicy use just 1)

1/2 bunch of thyme leaves

1 lime, juiced

4 tbsp brown sugar

1 1/2 tbsp ground allspice

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp grated nutmeg

1 bay leaves

3 tbsp dark rum

Large pinch of salt

2-3  tbsp Cranberry sauce to glaze

PINEAPPLE RICE

250g long grain rice

1 small pineapple, peeled, cored and cut into cm cubes

500ml vegetable stock

Pinch of salt

SLAW

1/2 small red cabbage. Finely sliced

1/2 small celeriac peel and grated on the large side of a grater

1 tbsp lime juice

1 heaped tsp Dijon mustard

100ml good quality mayonnaise

Salt and pepper

INSTRUCTIONS

1. Put all the marinade ingredients, except the turkey breast steaks and cranberry sauce, into a blender and blitz until reasonably smooth.

2. Pour over the turkey breast steaks and leave to marinade, at least for a couple of hours but preferably overnight.

3. For the rice, place the stock in a lidded saucepan and bring to the boil.

4. Add the rice and a good pinch of salt.

5. Place the lid on and once it has returned to the boil turn the heat to the lowest setting and leave for 12-15 minutes 6. until the water has been absorbed.

7. Once you have reached this stage, turn the heat off but leave the pan on the hob.

8. Add the pineapple and fork through.

9. Replace the lid and leave for 15 minutes to steam.

10. Mix together all the slaw ingredients and season with salt and pepper.

11. Heat a heavy based non-stick pan on a high heat and wait for the pan to be very hot.

12. Add your turkey steaks to the pan, don’t overcrowd the pan, use two pans if necessary or cook in batches.

13. Fry the turkey for 5 minutes on each side.

14. Once cooked brush with the cranberry sauce and place to one side under some foil to rest for 5 minutes.

15. Serve your turkey with the slaw and rice.

SERVES 4

INGREDIENTS

8 chicken drumsticks or thighs

1 onion, roughly chopped

1 tbsp rapeseed oil

Small knob of butter

2 cloves of garlic

Splash of whisky

3 tbsp Dijon mustard

250ml white wine

750ml chicken stock

Salt & Pepper

50ml double cream

50g cream cheese

50g watercress

INSTRUCTIONS

1. Preheat the oven to 180c. Heat a casserole dish on a high heat and add the rapeseed oil. Add the chicken and brown on all sides until golden.

2. Remove the chicken to a plate. Lower the heat of the hob and add the butter to the pan, you may need to add a little more oil at this point to stop the butter from burning.

3. Add the diced onion and cover with a lid and cook for 5-10 minutes, stirring occasionally, till soft and starting to turn golden.

4. Once the onion is cooked add the garlic and cook for thirty seconds.

5. Pour in a good splash of whisky to de-glaze the pan.

6. Add the Dijon mustard and stir through to combine then pour in the wine and chicken Stock.

7. Place the chicken back in the dish. Bring to the boil and then place in the oven, uncovered, for 40-45 minutes. The chicken should be cooked through and so tender it could fall off the bone.

8. Remove from the oven and place on a medium heat on the hob. If there is a lot of liquid left leave for a few minutes to reduce.

9. Turn the heat off and add the cream, cream cheese, watercress and season with salt and pepper, stir through. Serve with vegetables of your choice, I recommend squash gratin and extra watercress tossed in a little rapeseed oil.

SERVES 4

INGREDIENTS

4 pork chops

2 tsp flaked sea salt (plus extra to season the carrots and potatoes)

1 tbsp caraway seeds

1 tbsp ground coffee

1 tsp black peppercorns

1 tsp brown sugar

1/2 tsp paprika

2 sprigs of rosemary, leaves removed from stalks

1 tbsp rapeseed oil

FOR THE POTATOES

750g small maris pipers potatoes

2 tbsp rapeseed oil

A handful each mixed herbs, thyme, sage and rosemary leaves chopped finely.

INSTRUCTIONS

1. To a pestle and mortar put the salt, caraway, coffee, peppercorns, sugar, paprika and rosemary. Grind until you have a fine powder. Rub the ground mix over the pork chops and leave to infuse whilst you get everything else ready.

2. Preheat the oven to 200c fan. Place the potatoes one at a time in the bowl part of a wooden spoon. Make slices through the potatoes thinly all the way across, the spoon will stop you from cutting all the way through the potato.

3. Toss the potatoes in the oil, chopped herbs and a good pinch of salt. Place in a baking tray in the preheated oven for 45-60 minutes until cooked through and crisp. Meanwhile, in a large frying pan with lid, sauté the carrots in butter for 3 minutes.

4. Add brown sugar and rosemary and cook and stir for 1 minute or until the sugar is dissolved.

5. Stir in the cider and mustard. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until carrots are just tender. Whilst your carrots are cooking, heat a large frying pan over a high heat and add 1 tablespoon of rapeseed oil.

6. Holding the pork chops between a pair of tongs fry fat side down for 5 minutes until starting to go golden and crisp.

7. Lay the pork down in the pan and cook each side for five minutes. You may need to use two frying pans. Once cooked remove from the pan and rest under a piece of foil for around 5 minutes.

8. Uncover the carrots and cook a few minutes longer until the glaze just starts to coat the carrots. Season with salt and pepper and keep warm.

9. Serve your caraway and coffee rubbed pork chops with your herby hasselback potatoes and cider glazed carrots.

SERVES 4

INGREDIENTS

250ml pineapple juice

3 tbsp apricot jam

1 pinch chilli flakes

5 star anise

24 whole cloves

INSTRUCTIONS

1. After boiling your ham, score the fat making a diamond pattern.

2. Bring the pineapple juice, jam and chilli flakes to a boil in a saucepan.

3. Boil for a few minutes until when you rub a little of the mix between your fingers it feels syrupy. Do this by dipping in a spoon, allow to cool for a couple of seconds and then dip a finger in a rub together with your thumb. Be careful it will be hot.

4. Stud the gammon with the cloves and star anise into the fat. Brush carefully with the glaze all over.

5. Place into a preheated oven at 220c. cook for 30 minutes reglazing after every 10 minutes to build up the glaze.

Remove from the oven and allow to cool slightly if eating warm or allow to go completely cold.

SERVES 4

INGREDIENTS

20g dried mixed mushrooms

75g butter

2 large echalion shallot, finely chopped

450g mixed mushrooms

6 sprigs of thyme, leaves picked

175ml dry sherry

3 tbsp dijon mustard

400g puff pastry (store bought or homemade)

1.5 tbsp rapeseed oil

750g beef fillet

4 egg yolks, beaten with 2 tbsp double cream, to glaze (you can use or freeze the white to make a meringue)

INSTRUCTIONS

1. Soak the mixed dried mushrooms a small bowl and pour over boiling water until it just covers them, approx. 100ml and leave for about 30 mins or it can be prepared the day ahead. Reserving the soaking water, remove the mushroom and squeeze out any excess liquid and finely chop.

2. Melt the butter in a pan over a medium heat and cook the shallots until soft and golden, then add the mixed mushrooms, soaked dried mushrooms and thyme and cook until softened and all liquid has evaporated.

3. Pour in the sherry, season, turn up the heat and cook until the sherry has evaporated, add the liquid from the mushrooms and repeat, reserve the last bit of mushroom liquid as this will be gritty.

4. Remove from the heat and allow to cool to room temperature.

5. Heat the a heavy based pan over a high heat and add the oil, when smoking hot add the fillet and sear for 1 minute on all sides until deep brown.

6. Remove from the heat and whilst still hot brush with the Dijon mustard and season the beef with lots of salt and pepper and allow to cool.

7. Roll out the pastry to a rectangle about 35cm x 45cm and 3mm thick. Brush all over with egg, and then spread with the mushroom mixture. Lay the beef along one of the longer edges and roll in the pastry ensuring it ends seam-side down, and then trim the edges and tuck in to seal the parcel, using the tines of a fork to press the edges together. You can do up to this point up to 24hrs and pop in the fridge until ready to cook.

8. Bring out of the fridge for 30 minutes - 1hr before cooking.

9. Preheat the oven and a baking tray to 200C fan.

10. Brush the wellington with the remaining cream and egg mixture until coated. At this point you can score a pattern into the pastry if you desire. Do this gently so you don’t go all the way through the pastry.

11. Put on to the hot baking tray and cook for 35-40 mins minutes until deep golden, if you have a thermometer the internal temperature of the beef should be 54c, then set aside to rest for 5 minutes.