The Christmas FEAST

Maple-glazed turkey

This sweet glaze gives the turkey a wonderful flavour and a lovely golden colour.

Serves 8 • Ready in 2 hrs 45 mins, plus resting

4kg turkey, giblets removed (we used a Copas Traditional Turkey)
Juice of 1 clementine (reserve the squeezed fruit)
4 bay leaves
2tbsp vegetable oil
80g maple syrup
30g butter
2tbsp light brown soft sugar
Herbs for garnishing (optional)

1 Bring the turkey to room temperature. Heat the oven to 180/Gas 4.

2 Prepare the turkey by tying up the legs and placing the reserved squeezed clementine and bay leaves into the cavity. Pat the skin dry, rub the vegetable oil over it and season generously with salt. Roast in the oven for 2 hrs 30 mins, basting every 25 mins with the juices at the bottom of the pan.

3 Place the maple syrup, butter, brown sugar and clementine juice in a pan. Season well and gently heat until the butter has melted. Simmer for a few mins to reduce slightly. Half an hour before the turkey is done, pour or brush over the maple glaze, ensuring the skin is well coated, and then return to the oven for the remaining cooking time.

4 To ensure the turkey is cooked, cut a small incision into the thickest part of the turkey and check the juices run clear. Alternatively, use a temperature probe; it should reach 64C before resting. Rest in the tin, covered with foil, for 45 mins before serving. Garnish with herbs, if using.

COOK’S TIP

A temperature probe is a great way to prevent a dry turkey

Spiced red cabbage with apple and pomegranate

The classic Christmas cabbage doesn’t have to be cooked for hours and hours, as this version is lighter and full of flavour.

Serves 6 • Ready in 1 hr 30 mins

1 onion
1kg red cabbage
50g butter
2 Bramley apples
½tsp ground cloves
2 cinnamon sticks
¼tsp nutmeg
500ml vegetable stock
2tbsp soft brown sugar
1tbsp red wine vinegar
4tbsp pomegranate molasses
100g pomegranate seeds