This brilliant little salad is one for all of those people who say they only like white meat. I promise, if you like crispy duck - and most people I know do - then you'll love this because, actually, I think this crispy turkey meat is even better! The flavours... read recipe
If you're worried about cooking the perfect Christmas turkey because you're afraid you'll get it wrong, don't be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal. Take your turkey out of the fridge about... read recipe
To make the stuffing, melt the unsalted butter in a saucepan and add the bacon, shallots, celery and rosemary. Cook gently with the lid on for about 10 minutes, until the vegetables are very soft, but not coloured. Add the cranberries and half the cider and... read recipe
One of the biggest challenges when cooking a turkey is the legs take longer than the breasts. The breasts dry out in the oven while you're waiting for the legs to cook. I like to push stuffing between the turkey's skin and breasts, increasing the thickness... read recipe
In my books, the perfect bird is 6.5kg- 8kg in weight because that's a good size to handle, feeds about 10 to 14 people and has better flavor than bigger birds. If you're buying from a small producer, like the lovely turkey I used from my mate Paul Kelly,... read recipe
This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also... read recipe
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that's fine, and different tinned... read recipe