Turkey and Bubbles Cress Falafel

Main courseServes 4

Quick to prepare and full of flavour, these Turkey and Bubbles Cress Falafels created by Chef Steph Moon and the team at award-winning Thirsk based Herbs Unlimited make a deliciously simple mid-week supper. Pairing diced turkey breast with chickpeas and spices alongside their homegrown bubbles cress, this healthy dish can be easily adapted to suit your palette. For more recipe inspiration from the team at Herbs Unlimited along with information on their extensive range visit www.herbsunlimited.co.uk

Turkey, Treats & All The Trimmings!

Main courseServes 6

Get some tips from the experts for creating the perfect centre piece for your Christmas table this year from Keelham Farm Shop’s Master Butcher. Steaming the bird with aromatics, then roasting until the skin is super-crispy means that the turkey remains beautifully tender, moist and full of flavour.  So whether you're enjoying it as part of a big family dinner or for leftovers the next day, this recipe guarantees a perfect result every time! To pre-order all your Christmas essentials and stock up on your festive, locally sourced favourites ahead of the big day visit www.christmas.keelhamfarmshop.co.uk  

The Perfect Christmas Chestnut & Apple Stuffing

Side dishServes 6

Once you’ve sourced the perfect bird for your Christmas table you’ll need to do it justice with a top quality stuffing and this recipe from the team at York based Herb Fed Poultry won’t disappoint! Quick and simple to make, it’s the perfect accompaniment to their high welfare turkeys.  For more recipe inspiration and information on their range visit www.herbfedpoultry.co.uk

Turkey Winter Warmer

StarterServes 4

# Place all the stock ingredients together in a deep pan and cover with cold water, then bring to the boil. # Simmer for 45 minutes to extract the flavour from the carcass. # Skim any grease or fat that rises to the top. # Place the pearl barley in cold water (approximately 2 pints) and boil until soft with a bay leaf and some salt. # Rinse in a sieve under a warm tap until all the stickiness is removed. # Fry the bacon, onion, carrot, celery, and parsnips in some vegetable oil with the bay leaves and chopped herbs then add the stock (approximately 3 pints) and simmer until the vegetables are almost cooked. This will take approximately 10 minutes. # Add the sweet potato and the cooked pearl barley and the cooked turkey pieces. # To make the 4 Wensleydale cheese croutons, cut out 4 circles from the 2 slices of bread using a pastry cutter and place them on a tray. Pour olive oil onto the bread circles and toast under a grill until brown. Place the Wensleydale cheese on top and grill again until toasted. Place them to one side until you serve your broth. # Add a dash of Yorkshire Sloe gin (we use Sloe Motion gin) to the broth.

American Style Chopped Turkey Salad

StarterServes 4

Gently fry the turkey breast steaks or sliced breast fillet in a little oil for about 3 minutes on each side and lightly browned. Set aside to rest. Finely chop the Iceberg lettuce and put into a serving bowl. Add the peanuts, tomatoes and cucumber, along with the diced eggs, shallots, carrots and chives. Mix well. Chop the cooked and cooled turkey, add to the bowl and chill in the fridge. Meanwhile make the dressing by placing all the ingredients into a bowl and whisking together. After a couple of minutes, the mustard will emulsify the oil and vinegar and you will end up with a thickish dressing. Pour over the chilled salad and toss well. Check the seasoning and allow the flavours to infuse for 5 minutes before eating. If you are going to eat at a later time then add the dressing at the last moment. Tip: you can use leftover meat from a roast instead of cooking fresh turkey. You will need about 250g of chopped turkey breast and/or leg meat for this recipe Copyright Phil Vickery November 2011 www.britishturkey.co.uk