Christmas Dinner with all the trimmings

Method

To make Zesty Cranberry sauce

1. Tip the cranberries and sugar in a pan.
2. Add in a small amount of water.
3. Bring to the boil and then simmer until tender but still holding their shape – this will take about 5 mines if using frozen cranberries or 8-10 mines.
4. Peel the zest from the orange and cut into small strips cut the orange into segments, add the orange zest and segments into the pot.
5. Squeeze the orange juice into the pot and stir.
6. The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day, bring to room temperature before serving.

To make the Christmas Herb Stuffing

1. Melt butter in a large frying pan and gently sauté onion for five minutes until soft.
2. Stir in the dried herbs for one minute then add breadcrumbs to absorb butter.
3. Take off the heat and add the freshly chopped herbs.
4. Season the stuffing with salt and pepper.

To make the Christmas Roast Turkey

1. Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from the body then cut through ball and socket joints.
2. Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
3. With a thin, sharp knife, bone both legs and stuff with herb stuffing.
4. Roll the legs and tie with butcher's string.
5. Wrap tightly in tin foil and chill to set the shape.
6. Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away backbone with poultry shears.
7. Place ½ an onion and fresh herbs in the cavity
8. Season well, place in a roasting tin and cover loosely with butter paper or foil.
9. Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes.
10. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
11. Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.

To make the Christmas Roast Turkey Gravy

1. Place the roasting tray on the stove and add fat
2. Fry off the aromatic vegetables and the turkey trimmings
3. Add the wine and stock
4. Add in herbs trimmings
5. Cook for 20 minutes and strain
6. Reduce the gravy and thicken with corn flour
7. Season to taste and add freshly chopped herbs
8. Use all trimmings in the gravy as each item has flavour to add to the gravy

To make the Roast Potatoes

1. Preheat your oven to 190ºC/375ºF/gas 5.
2. Peel your potatoes with a knife or speed peeler and cut any larger ones so they're all an even-size - twice the size of a squash ball is about right.
3. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they're parboiled, and then drain in a colander and leave to steam dry for 3 minutes.
4. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.
5. Tip your potatoes into a tray or pan in one layer, and add your fat –, butter, turkey or goose fat – then season really well with salt and pepper.
6. Roll the potatoes in the fat and cover put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
7. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that's in contact with the pan, the crispier it will be.
8. Whichever fat you're using, you now want to prepare the rest of the flavourings. Add olive oil to a small bowl and add the herbs, garlic, and mix it up a bit.
9. Add the flavour to your potatoes and give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking..
10. Transfer to a draining plate before serving the roast potatoes into bowl to serve family style at the table