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Makes: 1 Terrine Prep Time: 60 mins Cook time: 6 Hrs Things you need: Turkey Cure 1.5kg Turkey Leg, thigh, wings 20g Kosher salt 2 tsp ground cinnamon 1 tsp ground fennel 10g fresh unpeeled grated ginger 2 garlic cloves sliced 5 black peppercorns 7 Sprigs thyme Turkey Confit 1.5kg cured turkey leg, thigh, wings 4L Duck fat or enough to submerge your turkey 3-4 Bay leafs Large sprig rosemary 1 tbsp Coriander seed 30g Fresh ginger sliced Turkey Terrine 1.5kg cooked confit turkey leg, thigh, wings pulled from the bone. Skin set aside. 100g Finely diced dill pickles/gherkins 60g Capers chopped a few times 1 tbsp Dijon mustard 1 tbsp wholegrain mustard 15g Parsley chopped 5-7 tbsp of the confit fat Salt to taste Spiced Cranberry Gel See financier video Steps Combine the turkey cure ingredients together a container and cover in cling film and refrigerate for up to 48 hours. After this wipe off some of the cure. Melt the duck fat and add all herbs and spices to the pan. Then pour this over the turkey legs, thighs and wings. Put into a preheated oven 200F uncovered for 6 hours or until tender like in the video. Once the turkey is cooked take out of the oven and let cool completely then cover in foil and put into the fridge covered overnight. The next day the fat will be solid. Take out your turkey, scraping off the fat and shred the meat as per video. Remember keep the skin separate and crisp up as per the video if desired. Use bones in your gravy. Take the shredded meat and add all the terrine ingredients. Mix well taste and adjust seasoning and amount of confit fat added. The fat added will help bind the terrine. Line a sandwich loaf tin or terrine mould with cling film as per video. Remember to have an overhang of a few inches each side. Start adding your terrine mix pressing in as you go. Smooth off the top. Layer the cling film over the top. Cover the top with another piece of cling film. Then add a template of cardboard wrapped in foil as per video. Place on the top press down to flatten it and add some cans of tomatoes and press overnight in the fridge as per video. The next day take off the cans and card template. Turn out the terrine carefully and gently slice into slices as per video. Serve with crostini, cranberry gel, pickles and crispy confit skin if using. Enjoy. Tips You can do this with chicken, pork etc Mix up the spices and herbs and garnish for serving.

Makes: 1 Liter Prep Time: 20 mins Cook time: 1-2 Hrs Things you need: Gravy 1 Turkey carcass & bones 3 Carrots peeled & roughly diced 3 Celery sticks roughly diced 1 Large onion roughly diced 3 Bay leafs 15g Fresh Sage (3-5 Sprigs) 20g Fresh Thyme (5-7 sprigs) 1 Tbsp Coriander Seed 5 Black peppercorns 1 Star anise 30g Unsalted Butter 30g All Purpose Flour Salt and pepper to taste 1 Glass white wine (your choice, I used sauvignon blanc) Steps Chop up Turkey bones and carcass into smaller pieces so they can fit in your roasting tray. Roast for 1hr or so at 400F so that the bones are nice and golden brown. Drain off all the fat after roasting. Save for roast potatoes. Saute all the veg in a stock pot. I used a 5 L one. Use 2 Tbsp of the turkey fat (rendered from the roasting bones) to saute the veg for 5-10 mins on a medium to low heat. Add the wine to deglaze the bottom of the stock pot. Scrape up an bits. Let the wine cook off then add all the rest of the herbs and spices. Mix through for 1-2 mins. Then add the roasted turkey bones and deglaze the bottom of the roasting tray with water and put all of that in the stock pot. Next add the chicken stock. Top up with 3 Liters or more of water (you want the bones to be covered). Bring up to the boil and then turn down to a simmer. Reduce by half and skim off any scum that comes to the top. After it has reduced strain off the gravy into a jug or bowl. Make sure you squeeze out all the gravy from the bones and veg. In a new pan melt the butter and flour and cook out the roux for a few mins until raw flour taste has gone. Slowly whisk in your gravy so it doesn't all go lumpy. Bring up to the boil and simmer for 5-7 mins until thickened. Taste and adjust seasoning. Pass through a sieve and serve straight away or put a little cling film over the top and keep in your fridge until needed. It will thicken up a lot in the fridge. So let it down with a little chicken stock or water (20-40 ml) when you reheat and adjust seasoning as needed. Enjoy Tips Mix up the herbs in your gravy as well as the spices and have some fun with the different flavours. Get ahead this Christmas and makes this a few days in advance. It freezes well to.

Makes: 12 mini cakes Prep Time: 20 mins Cook time: 15-20 mins Things you need: Financier batter 140g Icing sugar 50g All purpose flour 12g Almond Flour (ground almonds) Good pinch of salt Few drops of vanilla/almond essence 140g egg whites ( 4 large egg whites) Beurre Noisette 140g Unsalted butter cut up into cubes Steps Make the beurre noisette as per the video on a low ot medium heat. Should take 5-8 mins. Don't rush or burn it. If you've made it right the milk solids are golden brown and you get a lovely nutty smell. You can use the brown milk solids. If however the milk solids at the bottom are black don't worry. You can strain the butter and still use it. Once made let this cool for 10 mins. Mix all the dry ingredients from the batter together and set aside. Lightly whisk up the egg whites for 30 seconds to 1 minute. Add the dry ingredients. Whisk and then add the slightly cooled butter. Whisk until fully incorporated. Put this into a piping bag if using and let the mixture relax in the fridge for 20-30 mins. Grab a silcone mould or muffin tin and half fill each mould. Add whatever toppings you like or copy the video. Bake for 15-20 mins in a preheated oven set to 400F. A cake tester will tell you when they are done as they will come out clean. These can cook fast depnding on how high you filled them Let the financiers cool down in the moulds for 5 mins then turn out and serve. Best eaten on the day of baking as you get a crisp crunch on the outside that goes away with time. Tips Add different toppings and fillings from chocolate chips to dried fruit and nuts Try diffrent ground nut flours and mix it up

Makes: 8-10 portions depending on size Prep Time: 30 mins Cook time: 1 Hr depending on turkey size Things you need: Turkey Leg + Thigh 1 Turkey leg/thigh deboned Salt and Pepper to taste Stuffing 300-400g Ground shoulder of pork 1 Tbsp finely chopped sage 1 shallot finely diced Good grating of nutmeg Salt and pepper to taste Steps Bone out the turkey as per the video. Then flaten out. Either peel skin away like in the video or just roll normally. Saute shallots and sage in olive oil until soft on a low to medium heat. 5 mins or so. No colour. Let the mix cool down. Combine all the pork ingredients together and then add the cooled shallot and herb mix. Combine well. Season to taste. Cook a little piece off and adjust seasoning as neccessary. Fill this into the center of the flattened turkey and roll in cling film as per video. Rest in friidge for 3-4 hours. Then cut away cling film and tie with string as per video. Lightly oil the ballotine and seaosn well. Roast on a oven tray overed with foil in a preheated oven set to 275 F for 1 hour or until the internal temp is 165 F. Rest covered in foil for 20-30mins. Then crisp up the skin in foaming butter as per the video. Cut string off and slice and serve with gravy or alongside your Christmas lunch. Tips Mix up the ballotine fillings. This can be made 2-3 days before christmas.

Makes: 7-10 portions ravioli as per video size Prep Time: 1.5 Hrs Cook time: 2 Hrs Things you need: Pasta 1 Quantity egg pasta dough Rolled and cut into ravioli. As per video Pumpkin 1 Kabocha squash (1kg) 2 Tbsp olive oil 8 leafs sage Good grating nutmeg 50ml water 1 medium shallot sliced Salt and pepper to taste Filling 1 Kg hung cooked pumpkin 40g Walnuts pulsed as per video 1 large egg 3 Tbsp finely grated aged parmesan Grating of nutmeg 1 Tbsp Fresh breadcumbs Salt and white pepper to taste Sage Brown Butter Sauce 40g Unsalted butter 3 Tbsp chopped sage Squeeze lemon Salt and pepper to taste Steps Cut pumpkin into pieces and mix everthing except shallots together into a deep oven tray. Add water, cover with foil and roast at 400F for 1 - 1.5 hrs. It should be knife tender when done. Let this cool then scrape the pumpkin flesh from the shells and transfer to a bowl. Saute shallots in a wide pan with some olive oil for 3-5 mins. No colour. Then add cooked pumpkin and cook on low for 5 mins to take out any excess water. Season to taste and grate in some nutmeg. Then hang this in muslin cloth overnight as per video. The next day takeout the hung pumpkin flesh, discard juices or use in a salad dressing. Then add the rest of the filling ingredients to this. Mix well and taste. Adjust seasoning as neccessary. Place filling into a piping bag. Roll pasta out to no 6 setting on Atlas 150 pasta machine and fill pasta as per video. I used a 2 inch fluted cookie cutter for reference. Store ravioli on trays lined with semolina or parchment paper. Make the brown butter sauce. Brown butter in a saucepan. Then add sage. Cook 30 seconds then add lemon juice. Set aside for cooked pasta Cook pasta in salted boiling water. Don't add all your pasta at once or the water with blow up like a volcano. (yes I've done this before) Cook pasta to al dente when it floats to the surface. (around 2-3 mins). Heat up butter sauce in the meantime as per video. Add cooked pasta to hot sauce plus some pasta water. Keep shaking and moving the pan or the pasta will stick. Toss the pan to emulsify the sauce and serve with some grated parmesan. Tips Cook the pasta in 1-2 portions at a time. It's easier to manage. Roll out different shapes from rectangles. Work in batches you can manage. You can freeze the uncooked ravioli and keeps for 1 month in sealed containers. Cook from frozen straight into boiling water for couple mins longer.

Makes: Enough for 4-6 Prep Time: 30 min Cook time: 60-90 mins Things you need: Poule Au Pot 1 3-4 Pound Chicken 4 Medium potatoes peeled cut in half 2 Large Carrots peeled cut into 2 inch pieces 2 Parsnips peeled and cut into 2 inch pieces 3 Small Turnips. Peeled cut into quarters. 1/3 Cabbage cut into wedges 1 Bouquet Garni (bayleaf, parsley, thyme) Whole Head garlic cut in half 1/2 Shallot cut in half 3 Litres Chicken stock Steps Season chicken and put garlic and shallots inside cavity. Truss as per video. Prep veg as per video Pre cook potatoes and turnips as per video (stops broth going cloudy) and refresh in cold water to stop cooking process. Drain and set aside. Place chicken in dutch oven or large pot. Cover in the hot stock and cook as per video. Don’t boil the broth. It will split the skin. Slow cooking is the key. Season broth after 45 mins then add carrots and parsnips. Cook 10-15 mins. Take out chicken after this as it should be cooked. (After an hour of cooking). Add blanched veg and cabbage to the broth cook for 8-10 more minutes. Either serve chicken whole or carved with veg and hot broth ladled over the top. Serve with crusty bread, dijon, flaked smoked salt and cornichons. Tips Mix up the veg like celeriac, fennel in your broth depending on the time of year. Traditional you stuff the chicken with ground pork with spices but you can use a bit of smoked bacon as well. If you want it lighter then make it like I have here.

Makes: Turkey to Feed 16 for a large turkey like this. Sides feed 6-8. So double up for 16 people, Prep Time: 24 Hrs broken up Cook time: 4-5 Hrs depending on size of Turkey (less for a smaller one) Things you need: Turkey Brine 1.5 Lemons Zest & Juice 2 Clementines Sliced 2 Cinnamon Sticks 5 Star Anise 0.5 Tbsp Cloves 5 Cardamom Pods 1 Tbsp Fennel Seed 1.5 Tbsp Coriander Seed 4 Bay Leaf 1 Cup Sea Salt 1/2 Cup Brown Sugar 7 Cloves Garlic 4-5 Sprigs each Hard Herbs (your choice) 3 Litres Water 8 Cups Ice 250 ml Pressed Apple Juice Bunch Parsley 5 Sprigs Tarragon Turkey Whole Turkey. I used a 8.715kg one! 110g Unsalted Butter Softened Few sprigs each of robust herbs rosemary, Thyme etc Bunch Parsley 1 Red Onion peeled and quartered Clementine cut in half Salt & Pepper to Taste Trivet Vegetables for Turkey 3 sticks celery sliced 2 large carrots sliced 1 large onion rough dice 1 head garlic broken up Bunch of robust herbs. Your choice Turkey Neck Gravy Turkey resting Juices Turkey Giblets 4 Tbsp All Purpose Flour 1 Litre Chicken stock Seasoning to taste Duck Fat Roast Potatoes 1.2 Kg Russet Potatoes 200ml Duck Fat 3 Garlic Cloves Few Sprigs Herbs (rosemary, thyme, sage) Salt & Pepper to taste Pork Apricot Stuffing 500g Ground Pork 50g Ground rolled Oats 125g Dried Apricots diced 50g Walnuts crushed Bunch Parsley chopped Fresh Nutmeg Seasoning to taste Buckwheat & Squash Side 1 Butternut Squash sliced 1/2 inch 2 Tbsp Olive Oil 1 Tbsp each Ground Cumin, Fennel, Coriander seed 2 Tbsp Maple Syrup Seasoning to taste 100g Kasha Buckwheat 800ml Water Few Splashes of red wine vinegar 1 Heaped Tbsp Raw Honey 4 Tbsp Goats cheese 1 Tbsp Snipped or cut Chives Squeeze of Lemon juice Seasoning to taste Brussel Sprouts with Bacon & Maple 500 Whole Brussel Sprouts 200g Cooked crumbled bacon Bunch of sage 2 Tbsp Maple Syrup Seasoning to taste Cranberry Sauce 1 Cup (250ml) Fresh pressed Apple Juice 80g White Sugar 1 Stick Cinnamon 12oz (385g) Fresh Cranberries Good Pinch of Salt Steps Prepare the turkey as per video and place on trivet of veg and roast according to the size of your turkey. First 30 mins at 425 F then drop down 350F. Rough roasting guide is 35 mins per kg / 2.2 pound of turkey weight. Temperature probe is best to check if your turkey is cooked. Breast wants to be 155F - 160F. Thigh wants to be 165F - 175F. The temperature will go higher than this once it rests. Rest for 1-2 hours ideally. cold water for 10 mins. Take out and dry thoroughly, inside and out. Prepare the turkey as per video and place on trivet of veg and roast according to the size of your turkey. First 30 mins at 425 F then drop down 350 F. Rough roasting guide is 35 mins per kg / 2.2 pound of turkey weight. Temperature probe is best to check if your turkey is cooked. Breast wants to be 155 F - 160 F. Thigh wants to be 165 F - 175 F. The temperature will go higher than this once it rests. Rest for 1-2 hours ideally. cold water for 10 mins. Take out and dry thoroughly, inside and out. Prepare and cook Roast potatoes as per video. Remember to infuse the duck fat first. You can air dry them on a rack in the fridge 24 hours before cooking. That gives an even crisper crust. Roast at 425 F 45 mins - 1 Hr. Prepare stuffing as per video and cook at 425 F for 20-30 mins until golden brown and firm to the touch. Make cranberry sauce as per video. Can be made days in advance. Roast squash and make buckwheat as per video. Finish off as per video. Serve room temp. Cook Brussel sprouts for 5-8 mins on low simmer until almost cooked place in ice water afterwards. Can be done day before. Finish off as per video. Make gravy as per video Tips Lots of this can be done the day before and in some case a few days before. That way you are only reheating and cooking the potatoes and gravy on the day. Oh and carving the turkey of course. When the Turkey is resting you can finish off the gravy and sides in the oven.

Makes: 1 Sandwich Prep Time: 20 mins Cook time: 10 mins Things you need: Pulled Pork Sandwich 125g-150g Pulled Pork (Pulled pork video) 2 Tbsp (30g) Bbq Sauce (Pulled pork Video) Few Tbsp Vinegar Slaw (Pulled pork video) Brioche Bun (recipe on site) Basil Cumin Crema 2 Heaped Tbsp (40g) Sour Cream 2 Tbsp (40g) Mayo Pinch ground cumin 1 Garlic clove sliced 2 Tbsp (40g) Basil 1/4 Lime Salt to taste Picked Jalapeño 7 Jalapeno sliced 50/50 Water & Distilled Vinegar as per video 2 Tbsp (35g) Salt 1/3 Cup (60g) White sugar 2 Cloves Garlic Sliced Steps Make pickled jalapeño as per video set aside Make crema by combining everything in a blender and blend until smooth. It will thicken up in your fridge. Warm up pork with 2 Tbsp BBQ sauce as per video. Set aside. Slice Brioche bun and toast. Add some BBQ sauce to each side of the bun. Add pork on bottom bun. Then add one or two spoons of the crema. Pile on the slaw. Then add some more crema. Add some pickled jalapeños on the top bun. Put the top on the sandwich and you have a killer pulled pork sandwich. Tips Vinegar slaw is a great way to cut out some of the calories in creamy slaws. Mix up the vinegars and herbs.

Makes: 10-12 portions Prep Time: 40 mins Cook time: 3-4 Hours Things you need: Pork & Marinade 1 Pork Butt Roast 1.8kg 600 ml Beef Stock 2 Bay Leafs 1 Head Whole Garlic peeled 1 Tbsp (5g) Ground Coriander 1 Tbsp (5g) Ground Fennel 1 Tbsp (5g) Ground Cumin 1 Tbsp (5g) Onion powder Smoked Paprika 2 Star anise 1 Tbsp (5g) Salt BBQ Sauce 50 ml Apple Cider Vinegar 50 ml Maple Syrup 25 ml Soy Sauce 1/2 Tbsp (3g) Mustard Powder 1 Tbsp (5g) Sweet Paprika 1 Tsp (2g) Cayenne Pepper (optional) 40g Brown Sugar 50g Molasses 125 ml Ketchup 1 Tsp Cornstarch slurry Braising liquid from Pork Vinegar Slaw 1 Red onion Thinly Sliced 2 Carrots Julienned Quarter white cabbage, flat round type, finely shredded 1 Tbsp (5g) Salt 3 Tbsp (20g) Apple Cider Vinegar 1 Tbsp (5g) Dijon Mustard 1 Tbsp (5g) Raw Honey (can use more to taste) 1 Tbsp (5g) Extra Virgin Olive Oil 2 Tbsp (10g) Rice Wine Vinegar Cornbread 275g All Purpose Flour 225g Polenta 480ml Buttermilk 110g Melted unsalted butter 50g Brown Sugar 50g Caster Sugar 20g Baking Powder 2 large size eggs beaten 1 Tsp (3g) Salt 250g Frozen or tinned Sweetcorn. If using fresh blanch first. Steps: Cut off some of the pork fat and then cut the pork in half. Season with salt and pepper on all sides. Combine all marinade spices and rub all over pork. Place pork into a pot or oven tray deep enough to take all the stock. Add the garlic and bay leafs at this stage. Bring beef stock up to a boil and pour it over the pork. Place on a lid and braise in oven 325 F/160 C for 3-4 hours until fork tender Once pork is tender. Take out the pork and place on a tray. Wrap in foil and let rest for 30 mins. Pour braising liquid into a saucepan. Add all BBQ sauce ingredients to pan and reduce by half. Set aside when BBQ sauce is done. Combine all cornbread ingredients together in a bowl. Mix until smooth. Stir in sweetcorn at the end. Pour into a loaf tin lined with greaseproof paper as per video instructions. I used a 23cm x 11cm tin. Bake in oven 375 F for 40-50 mins or until a cake tester comes out clean. Let it cool down in the tin before taking out. Add all ingredients to slaw. Mix and taste for seasoning. Set Aside Shred Pork at this stage and warm up the amount needed with a few spoons of sauce if you want and season to taste. Slice cornbread and serve with slaw and BBQ sauce on the side. Enjoy.

Makes: 5 portions Prep Time: 25 mins Cook time: 1 hour + 4-5 hr Skin dehydration (optional) Things you need: Tomato Confit 20 (450g) Cherry Tomatoes (can use bigger ones to) 2 Garlic cloves sliced 1 Shallot sliced Few sprigs basil, thyme (your choice) Lemon peel 200ml Extra Virgin Olive Oil (or enough to cover) Season to taste Steps: Blanch the tomatoes with boiling water for 30 seconds and put into a ice bath (water with ice cubes) Take out the tomatoes from the ice bath after a couple of mins and peel the skins. They should come of quite easily as per the video. Save these skins and dehydrate them as per video. This is optional but highly recommended. An air fryer helps here. Powder keeps for ages. Layer tomatoes in a dish with shallots, garlic and herbs. Season and cover in olive oil. Bake at 250F for 1hr. Let the confit cool down and serve either as is or store in the fridge in oil for weeks. All the oil can be used in other dishes like dressings sauces etc. Tips Serve as canapés as per video with whipped goats cheese on toasted baguette All the oil can be used in sauces, pesto, dressings, mayo etc.

Makes: 4-6 portions Prep Time: 3-5 hours Cook time: 10-15 (frying) + 20 (boiling) mins Things you need: Chips 1 Kg Maris Piper/Yukon Gold potatoes. Peeled cut into chips as per video. Oil for Frying. Veg, Peanut etc Salt to taste Steps: Peel and cut the chips as per video. Place in a bowl and wash off the starch under running water for a few mins until the water is clear. Fill up a big pot with water and season with salt. Add the potatoes. Bring up to a simmer on a medium heat and cook until the chips are tender. This is a fine line. You don't want them to turn into mash. Around 10 mins after the water comes up to simmer should do it. Stir gently once or twice. Carefully remove this chips and place them on a cooling rack to dry out and place them in the freezer for at least 1 hour to dry out. Heat oil in your fryer, if using a pot don't fill over half way. Bring temperature to 130 C/266 F. Fry chips in batches until a light crust forms. Around 5 mins. Remove from oil and drain on kitchen paper. Put back on cooling rack and put in freezer for at least an hour. If you want you can keep these in the fridge for 3 days until you need them or in ziploc bags in the freezer until you need to fry them. Heat fryer oil up again to 180C/356F Fry chips in batches until golden 6-8 mins. Drain and season with salt. Enjoy. Tips: These can be made and portioned and kept in your freezer up until the first freeze until you need them.

Makes: 20 portions, depending on size of baking dish used. Prep Time: 45 mins Cook time: 2 Hrs Things you need: Pave 1.2kg - 1.8 Kg Maris Piper potatoes, very thinly sliced 300ml Whipping Cream 3 Garlic Cloves crushed Selection of Herbs. Your choice. I used Sage, Rosemary, Thyme, Tarragon Good seasoning of salt and pepper to taste Steps: Add herbs, garlic, salt to the cream. Bring up to a boil then turn off the heat and let this infuse for 30 mins then strain into a bowl. The volume of potatoes you will need will depend on the size of your baking dish. The bigger it is the more you will need. That’s why I’ve used a range between 1.2kg -1.8kg. Peel the potatoes and keep in a bowl of water and then thinly slice them on a mandolin. You want to put them straight into your infused cream, as this stops them from discolouring. Butter your baking dish and line it with parchment paper as per video instructions. Make sure you keep a flap of at least 5 inches on the sides. Layer the potatoes according to the video instructions. Make sure they are placed in flat and even, overlapping as you go. Add a tablespoon of your infused cream over each layer as you go. Push the pave down half way through layering to make sure it’s all flat. When you get to the final layer add a little butter. Fold over the sides of the parchment paper. Put another dish on top gently push it all down. Keep this on top as you bake it, as per the video. Bake at 325 F for 2 hours. Test to make sure it’s cooked after 2 hrs with a cake tester as per the video. Let this cool for 10 mins then place the other container back on the top and add something heavy. Cans of tomatoes, a dumbbell or even a brick (wrapped in foil) and press this overnight in the fridge. The next day take it out of the baking dish as per the video and trim off the edges. (Save those to eat as snacks) and then portion it up. You’ don’t want it to thick. Pan fry in Tallow, Ghee, Oil as per the video. Season and serve. You can also get creative and try some of the toppings I did in the video. Tips: These can be made and portioned and kept in your freezer until you need them. Wrap them carefully to prevent freezer burn. Serve them as a starter, snack or even as an accompaniment to a main dish.