Sunday Dinners

1. Pre heat the oven to 220 C/425 F/ Gas Mark 7 2. Place two large sheets of foil across the roasting tin, one lengthways and one width ways 3. Place the turkey on its breast in the centre of the foil & loosely wrap the turkey in a parcel, allowing plenty of space between

Ingredients For cooking the gammon 2 onions, halved 2kg/4lb 8oz unsmoked boneless gammon joint, tied 2 carrots, unpeeled, cut into 5cm/2in pieces 2 celery stalks, cut into 5cm/2in pieces 4 bay leaves 12 black peppercorns small handful cloves For the glaze 4 tbsp runny honey 4 tbsp English mustard Method Place the gammon joint into

Serves 6-8 goose 4.5-5kg floury, white fleshed potatoes 1.3kg banana shallots 400g olive oil 3 tbsp lemon 1 rosemary 3 stems thyme 10 sprigs For the apple sauce large cooking apples such as Bramleys 3 lemons 2 cinnamon stick 1 cloves 4 Remove the goose from its wrapping and place in a large, deep roasting

Ingredients 1.5kg/3lb 5oz potatoes, peeled and thinly sliced 2 onions, thinly sliced 500ml/18fl oz chicken stock 1 x 2kg/4lb 8oz whole duck, giblets removed 1 clementine, cut in half 1 cinnamon stick ½ tsp Chinese five-spice powder 75g/2½oz butter 1 head Savoy cabbage, leaves shredded 50g/1¾oz dried cranberries sea salt and freshly ground black pepper

1 set of giblets 1 small onion 1 bayleaf 900ml cold water 2 level tbsp. plain flour Salt and pepper ​ The giblet stock can be made the day before it is required. Rinse the giblets in cold water. Place in saucepan with the onion & bay leaf, cover with water and bring to simmering