Recipes
Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy
Festive Bay-Infused Turkey with Crispy Bacon & Rich Gravy
A deliciously seasoned roast turkey with bacon and a smooth, make-ahead gravy – perfect for holiday gatherings!
Equipment
- Non-stick pan
- Roasting tin
- Large sheet of double-thickness foil
- Jug
- Hand blender
Ingredients
For the Turkey
- 5-5.5 kg oven-ready turkey neck and giblets removed
- 1/4 quantity Sausage & Bramley stuffing optional
- 1 large onion quartered
- 1 lemon halved
- A few bay leaves
- 85 g soft butter
- 10 rashers streaky bacon
- 150 ml dry white or red wine
For the Gravy
- 1 tbsp olive oil
- 1 large onion chopped
- 1 carrot finely chopped
- 1 bay leaf
- 50 g plain flour
- 300 ml strong chicken stock plus extra if necessary
Instructions
- Make the Gravy (Can Be Done Ahead): Heat the olive oil in a non-stick pan and fry the chopped onion, carrot, and bay leaf for 10 minutes, stirring frequently until softened and golden.
- While it cooks, mix the flour with 300ml cold water to make a smooth paste.
- Remove the bay leaf, add the chicken stock, and then the flour mixture, stirring continuously until thickened.
- Let it simmer for 5-10 minutes, stirring frequently.
- Blend with a hand blender until smooth.
- Pour into a bowl, cover with cling film to prevent a skin, and chill.
- Prepare the Turkey: Weigh the turkey to calculate cooking time: allow 40 minutes per kg for a 4.5-6.5kg turkey, then 35 minutes per kg over that weight.
- This size turkey should take around 3 hours 20 minutes to 3 hours 40 minutes, plus 30-45 minutes resting.
- Stuff & Season: Pack the stuffing into the neck end of the turkey, smooth the skin, and tuck it under for a neat finish.
- Place the onion, lemon halves, and bay leaves in the cavity.
- Spread the butter over the breast skin and layer the streaky bacon on top to protect and seal in the butter.
- (This can be done the night before; bring to room temperature 1 hour before roasting).
- Roast the Turkey: Preheat the oven to 180°C (160°C fan) or gas mark 4.
- Place the turkey on a large sheet of foil and transfer to a roasting tin.
- Pour the wine into the cavity, season, then wrap the foil over the turkey and seal tightly.
- Roast for the calculated time.
- Finish Roasting: For the last 40 minutes, open the foil and remove the bacon (serve with the turkey or save for leftovers).
- Pour off the cooking juices and baste the turkey with a little of the buttery oil that rises to the top.
- Roast until golden and the thigh juices run clear.
- (If using a thermometer, cook the thigh to 80°C and the breast to 75°C).
- Let rest on a warm platter, covered with foil and tea towels, for up to 45 minutes.
- Finish the Gravy: While the turkey rests, skim the fat from the pan juices and add to a jug.
- Adjust with chicken stock to reach 600ml if needed.
- Gently heat the gravy base, gradually add the pan juices, and cook until bubbling.
- Season to taste.
- Serve: Carve the turkey and arrange on a hot platter with some of the hot gravy poured over, or bring the whole bird to the table.
- Leftover turkey can be frozen in the gravy for later use.
Notes & Wine Advice
Wine Advice
Serve with a dry white wine, such as Chardonnay, or a medium-bodied red like Pinot Noir for a perfect pairing with the rich flavors of the turkey and gravy.
Nutrition values
Calories: 929 kcal | koolhydraten: 8 g | Eiwitten: 93 g | Vet: 48 g | Suiker: 5 g
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5-Minute Velvet Cake
5-Minute Velvet Cake
A quick and delicious chocolate cake in just five minutes – perfect for a last-minute treat!
Equipment
- Mixing bowl
- Whisk
- Oven-safe baking dish
Ingredients
- 1 cup flour
- 1 cup sugar
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions
- Preheat the oven to 180°C (350°F).
- In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract, and mix until smooth.
- Stir in the boiling water until well combined; the batter will be thin.
- Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Notes & Wine Advice
Wine Advice
Pairs well with a sweet dessert wine or a cup of coffee for a delightful combination.
Nutrition values
Calories: 200 kcal | koolhydraten: 35 g | Eiwitten: 3 g | Vet: 6 g | Suiker: 20 g
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Refreshing Pomegranate Mojito Mocktail
Refreshing Pomegranate Mojito Mocktail
A vibrant, non-alcoholic mojito with pomegranate, mint, and lime – perfect for festive gatherings!
Equipment
- Ice cube tray
- Large jug
- Rolling Pin
- Small sieve
Ingredients
- 3 tbsp pomegranate seeds
- Large bunch of mint reserve half for garnish
- 2 limes quartered, plus extra slices for garnish
- 1 liter pomegranate juice
- 500 ml lemonade
Instructions
- Divide the pomegranate seeds among the holes in an ice cube tray, fill with water, and freeze until solid.
- In a large jug, tear half of the mint leaves and add the lime quarters.
- Using a rolling pin, gently bash the mint and lime to release their flavors.
- Pour the pomegranate juice and lemonade into the jug and stir to combine.
- Place the pomegranate ice cubes in each glass, then strain the pomegranate mixture over the ice through a small sieve.
- Garnish with lime slices and reserved mint leaves.
- Serve immediately.
Notes & Wine Advice
Wine Advice
For a cocktail version, add a splash of rum to the jug before mixing.
Nutrition values
Calories: 76 kcal | koolhydraten: 18 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 18 g
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Elderflower Lemon Fizz Cocktail
Elderflower Lemon Fizz Cocktail
A refreshing, sparkling cocktail with lemon, elderflower, and Prosecco – perfect for celebrations!
Equipment
- Large jug
- Serving glasses
- Plate
Ingredients
- 75 ml gin
- Juice of 1/2 lemon
- 2 tsp caster sugar plus extra for decoration
- 50 ml elderflower cordial
- 750 ml bottle Prosecco
- 4 tbsp lemon sorbet
To Decorate
- 2 tbsp caster sugar
- Juice of 1/2 lemon
- Strips of lemon zest
Instructions
- To create a sugar rim, pour the extra caster sugar onto a plate and the lemon juice into a small bowl.
- Dip the rim of each glass in the lemon juice, then dip in the sugar to coat.
- In a large jug, combine the gin, lemon juice, 2 tsp caster sugar, and elderflower cordial.
- Stir until the sugar is fully dissolved.
- Add the Prosecco and lemon sorbet to the jug, stirring gently to combine.
- Pour the cocktail into the prepared glasses, and add a few strips of lemon zest for garnish.
- Serve immediately.
Notes & Wine Advice
Wine Advice
For a non-alcoholic option, substitute Prosecco with sparkling elderflower or lemon soda for a refreshing mocktail.
Nutrition values
Calories: 168 kcal | koolhydraten: 16 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 16 g
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Warm Spiced Mulled Cider
Warm Spiced Mulled Cider
Cozy up with a warm glass of spiced mulled cider, perfect for festive gatherings and chilly evenings!
Equipment
- large saucepan
- ladle,
- Glass mugs
Ingredients
- 1.5 liters dry cider
- 7 tbsp Calvados
- 400 ml apple juice
- 75 g dark brown sugar
- Zest of 1 orange pared into strips
- 4 whole cloves
- 2 cinnamon sticks broken in half
- 1 tbsp allspice berries
Instructions
- Pour the cider, Calvados, apple juice, and dark brown sugar into a large saucepan and gently heat to begin mulling.
- Add the orange zest, cloves, cinnamon sticks, and allspice berries.
- Bring the mixture to a gentle simmer.
- Keep on low heat for 20-30 minutes, allowing the flavors to infuse fully.
- Ladle the mulled cider into glass mugs and serve warm.
Notes & Wine Advice
Wine Advice
Serve as an alternative to wine at festive gatherings, or alongside a dry white wine for those looking to complement the spiced cider.
Nutrition values
Calories: 120 kcal | koolhydraten: 15 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 15 g
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Smoked Salmon & Cucumber Bites with Lemon Crème Fraîche
Smoked Salmon & Cucumber Bites with Lemon Crème Fraîche
Elegant smoked salmon and cucumber bites with a refreshing lemon crème fraîche – perfect for festive gatherings!
Equipment
- Serving plate
- Mixing bowl
Ingredients
- 1/2 cucumber halved lengthways and deseeded
- 100 g beetroot-cured smoked salmon cut into thin strips
- 1 1/2 tbsp crème fraîche
- Squeeze of lemon juice
- Lemon zest for garnish
- Salt and black pepper to taste
Instructions
- Slice the cucumber diagonally into pieces about 0.
- 5-1cm thick.
- Twist a strip of smoked salmon around each cucumber slice and arrange on a serving plate.
- In a mixing bowl, combine the crème fraîche, a squeeze of lemon juice, and a pinch of salt.
- Dollop a small amount of the lemon crème fraîche mixture on top of each salmon and cucumber twist.
- Just before serving, sprinkle with a bit of black pepper and lemon zest for garnish.
Notes & Wine Advice
Wine Advice
Serve with a crisp, chilled Sauvignon Blanc or Champagne for a refreshing pairing with the smoked salmon.
Nutrition values
Calories: 18 kcal | koolhydraten: 0 g | Eiwitten: 2 g | Vet: 1 g | Suiker: 0 g
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Spicy Chorizo & Prawn Skewers with Garlic Dip
Spicy Chorizo & Prawn Skewers with Garlic Dip
Juicy chorizo and prawns spiced with harissa and served with a creamy garlic dip – an easy, flavorful appetizer!
Equipment
- baking tray
- Mixing bowl
- Skewers
Ingredients
- 12 mini chorizo sausages or cooking chorizo cut into 12 pieces
- 12 raw shelled prawns
- 1 tsp harissa
- 1/2 garlic clove crushed
- 2 1/2 tbsp mayonnaise
- 2 1/2 tbsp Greek-style yogurt
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 200°C (180°C fan) or gas mark 6.
- Place the chorizo on a baking tray and cook for 12 minutes.
- Meanwhile, in a bowl, mix the prawns with the harissa to coat them evenly.
- In a separate bowl, combine the crushed garlic, mayonnaise, and Greek-style yogurt to make a creamy dip.
- After 12 minutes, turn the chorizo on the tray and add the prawns.
- Cook for an additional 3 minutes until the prawns are pink and cooked through.
- Sprinkle the parsley over the cooked prawns.
- Thread each skewer with one prawn and one chorizo sausage.
- Serve the skewers warm with the garlic dip on the side.
Notes & Wine Advice
Wine Advice
Pair with a chilled Spanish Albariño or a dry rosé for a light, refreshing complement to the spicy chorizo and prawns.
Nutrition values
Calories: 87 kcal | koolhydraten: 1 g | Eiwitten: 6 g | Vet: 7 g | Suiker: 1 g