– As a guide, if the bird is under 4kg allow 20 minutes per kg + 70 minutes.
If it is over 4kg allow 20 minutes per kg + 90 minutes at the end.
– Weigh the turkey after stuffing to calculate cooking time and remember oven temperatures vary. Fan assisted ovens cook at a higher temperature - consult the manufacturers handbook. Cook in a conventional oven at 190ºC/375ºF, Gas Mark 5. Bring to room temperature before roasting. Cover loosely with foil and remove foil for last 40 minutes for browning.
– Check the bird is cooked by inserting a skewer in the thickest part of the thigh or breast and ensure the juices run clear. If there are any pink juices pop back in the oven for 10-15 minutes then test again.
– Ensure your oven is up to temperature. Remember - on Christmas Day power may be reduced slightly due to the surge on the grid. This and regular opening and closing of the oven door (to test the bird etc) will also reduce the heat
– Allow the turkey to stand for at least 15-20 minutes before carving
1. Cut the squash lengthways, remove seeds, brush with olive oil, season and put in a baking tray, then place in a medium oven for 30 minutes until cooked through. Scoop out a little of the flesh, dice it and put to one side.
2. Prepare couscous by seasoning in a bowl and rubbing olive oil through it with your fingers. Cover with boiling water then seal the bowl with clingfilm and leave for 5 minutes to steam. Fluff up with a fork.
3. Sweat the onion (& red pepper) in oil for 5 minutes, then add the garlic and cook for a few more minutes. Add the tomatoes and sugar and reduce down for 10-15 minutes.
4. Blanch the spinach/chard for a minute then squeeze out the water, chop roughly and add to the tomato sauce, mix through adding couscous and vinegar, toasted pine nuts, spring onions, herbs and finish by folding through the squash and feta.
5. Season, return to the squash case and bake for 10 minutes. Serve with green salad
How about a tangy start to the New Year? Grandma Abson's Lemon Delicious Pudding, on display as "Recipe of the Month" at Tim & Jane's Tasty Flavours in Doncaster Market's Award winning International Food Hall, is causing quite a stir! We're collaborating on getting people to bake again with Grandma's easy recipes from the past and this one is a delectable prospect. Most of the ingredients are available to buy straight from Tim and Jane's stall. It's one of my favourite recipes too, as I like the way the mixture separates into a curd at the base and a sponge on the top.
– Cream the sugar and butter. Add the flour, lemon juice and zest and mix in. Beat the egg yolks in the milk and add to the rest of the mixture. Beat the egg whites until stiff and fold into the creamed mixture with a metal spoon. Bake in a greased 1½ pint/1 litre pie dish for 35 -45 minutes. (350F, Mark 4, 180C)
Meryl's tips :
In Grandma Abson's book on page 93 (and e-book) the measurements are for a smaller pudding but I've made it here with 2 lemons and have slightly increased the amount of butter, plain flour and added an extra egg to make a slightly larger pudding. That's the great thing about Grandma's recipes – you can adapt them and they still work out brilliantly.
Lemons are pretty underestimated in the baking world so don't forget to check out many other fabulous recipes in Grandma Abson's Traditional Baking book such as Lemon biscuits, Lemon loaf, Lemon tart, Lemon meringue pie and Lemon curd.
Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.
Heat the oil in a frying pan. Add the leek and cook gently for 8 mins to soften. Steam or boil the broccoli for 2 mins. Drain and refresh in a bowl of cold water. Drain again. Preheat the oven to 190°C. Toss the broccoli in a shallow baking dish with the leeks, tomatoes, mozzarella, garlic and herbs. Season with salt and pepper. Scatter over the breadcrumbs. Bake for 20-25 mins, until the cheese has melted. Drizzle over a little olive oil to serve.
Devised by Raisthorpe Manor to commemorate the birth of the royal baby this cocktail is a majestic muddle of summer fruit by blending Raisthorpe Raspberry Gin Liqueur with a scoop of vanilla ice-cream, crushed raspberries or strawberries, and ice-cubes.