Ingredients

• 5kg free-range Totally Traditional Turkey
• 4 tbsp rapeseed oil
• Sea salt and black pepper
• Fig, Apple and Shallot Stuffing with Fresh Sage
• 75g butter
• 2 tbsp rapeseed oil
• 8 shallots, peeled and finely chopped
• 3 cloves of garlic, peeled and finely chopped
• 250g dried figs, chopped into small cubes
• 2 small eating apples
• 250g fresh breadcrumbs
• 3 tbsp fresh sage leaves, chopped
• 750g sausage meat
• 3tbsp of parsley, chopped
• 1 large egg beaten
• Sea salt and black pepper
• For the gravy
• Giblets from a Totally Traditional Turkey
• 1 onion, cut into quarters
• 2 carrots, cut into chunks
• 1 stick of celery, cut into chunks
• 1 fresh bay leaf
• 3 sprigs of parsley
• 1 sprig of thyme
• 5 black peppercorns
• 1 tsp redcurrant jelly
• 750ml of Totally Traditional Turkey giblet stock
• 100ml sherry
• 2 tbsp of plain flour

Method

1. Preheat oven to 230°C/Gas Mark 8. Remove turkey giblets and reserve. Rinse the turkey inside and out and dry well.
2. Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil.
3. Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour.
4. To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the shallot and fry gently until well softened but not browned. Stir in the garlic and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool.
5. Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the figs, apples, breadcrumbs, sage, sausage meat and parsley with the shallots, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm, with wet hands, mould the stuffing into balls the size of a golf ball.
6. Place on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through. Alternatively you can use the mixture to stuff an onion, per person, and place the rest of the mixture into an ovenproof dish to cook.
7. Take one small onion per person and peel, leaving the top of the onion intact and the base root in place. Peel and boil, whole, in salted boiling water for 8-10 minutes, until just soft, drain and cool in cold water. Drain and cut the top off the onion, about three quarters of the way up, so as to make a lid. Using a sharp knife, hollow out the onion and stuff with the stuffing mixture, replace the lid and brush all over with rape seed oil. Bake for 30-35 minutes in the oven along side the turkey until cooked through and slightly caramelised.
8. When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown.
9. Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes.
10. To make the gravy: preheat oven to 400°F/200°C/Gas 6. Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40 minutes.
11. Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately.
12. Bring the stock back to the boil and remove from the heat.
13. When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock and redcurrant jelly, bring slowly to the boil, stirring constantly.
14. Add the sherry and cook for a further 3 minutes, stirring constantly. Season to taste add a little more sherry if you want and then strain into a warm jug and serve. Any leftover turkey sherry gravy can be frozen. The giblet stock can be made 2 days before required.

Ingredients

• 8 slices of free-range cooked Totally Traditional Turkey
• 8 slices of white or whole meal bread
• 100g softened butter
• 4 tbsp cranberry sauce
• 250g brie, sliced
• Sea salt and black pepper

Method

1. Butter each slice of bread on one side only. On the unbuttered side, spread with the cranberry sauce, top with the sliced turkey, (2 slices per sandwich) and sliced brie and season with sea salt and black pepper and place another piece of bread, unbuttered side, onto the filling.
2. Heat a frying pan, to a medium heat, with tablespoon of rapeseed oil. Place the sandwich in the frying pan and fry on a gently heat for approximately, 2-3 minutes, each side, until golden brown. If you prefer the brie to be melted more, you can place the sandwiches on a baking sheet in a pre-heated oven at 180°C/Gas 4 for a further 5 minutes.
3. You can serve the sandwiches with home made potato wedges which you have cooked in the oven before melting the sandwich. Garnish with watercress.

Ingredients

• 1 tbsp rape seed oil
• 1 small onion, peeled and finely chopped
• 1 tbsp mild curry paste
• 1 tsp tomato puree
• 1 tbsp red wine
• 125ml chicken stock
• 1 bay leaf
• Sea salt and black pepper
• 1 tsp sugar
• Juice of ½ a lemon
• 450ml good quality mayonnaise
• 4 tbsp apricot puree (made from 250g ready-to-eat dried apricots and boiled)
• 2 tbsp double cream, lightly whipped
• 500g free-range cooked Totally Traditional Turkey, diced
• 2 tbsp toasted flaked almonds

Method

1. Heat a tablespoon of rapeseed oil in a frying pan, add the chopped onion and cook on a low heat for 3 minutes. Then add the curry paste and cook for a further 2 minutes. Remove from the heat and add the tomato puree, red wine, chicken stock and bay leaf, season well with sea salt and black pepper and bring to the boil. Add the sugar and the lemon juice and simmer for 5 – 10 minutes, strain and cool. Then slowly add the curry mixture to 450ml of good quality mayonnaise, then stir in two tablespoons of apricot puree and fold in the softly whipped cream and cooked turkey.
2. To serve, place the turkey on a serving platter, drizzle over the remaining 2 tablespoons of apricots and scatter with toasted, flaked almonds, then let everyone helps their selves to the filling served with a rice salad, baked potatoes or children like it stuffed in toasted pita breads.

Ingredients

• 4 tbsp rape seed oil, plus a little extra to serve
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 500g free-range cooked Totally Traditional Turkey, roughly chopped into cubes
• 350g penne pasta
• 3 tbsp fresh sage leaves, roughly chopped
• 2 cm piece of fresh ginger, peeled and grated
• 2 lemons, zested
• The juice of 1 lemon
• 100ml white wine
• 100ml turkey/chicken stock
• 120ml double cream
• Parmesan, freshly grated to serve.
• Sea salt & black pepper
• 75g chopped walnut
• 4 tbsp fresh breadcrumbs

Method

1. Cook the penne in a large pan of boiling, salted water, for 10 – 12 minutes.
2. Meanwhile, heat 2 tbsp of rapeseed oil in a frying pan and add the onion, garlic, sea salt and black pepper and cook for 3 minutes, until the until the onion is soft, but not coloured. Then stir in the cooked turkey and lower the heat and cook for a further 2 minutes, stirring continuously. Then add the majority of the sage, ginger, lemon zest and juice, white wine and stock and simmer gently, stirring continuously for 3 minutes. Then add the cream and simmer for a further 2 minutes.
3. Place a small frying pan on a medium heat; add the remaining 2 tablespoons of rapeseed oil, then add the chopped walnuts and breadcrumbs and sauté until lightly brown. Remove from the pan and keep warm.
4. When cooked, drain the pasta well, return to the pan and add the turkey mixture and stir well.
5. Serve with a drizzle of rapeseed oil, the remaining sage and some grated parmesan and top with the walnut and breadcrumb mixture.

Ingredients

• 200g / 7oz shortbread or digestive biscuits, crushed
• 40g / 1½oz butter, melted
• 405g can Carnation Condensed Milk Light
• 300g tub full fat soft cheese
• Juice 2 large lemons
• 300g pack frozen (and defrosted) or fresh cranberries
• 100g / 3½oz caster sugar
• You will also need:
• 20cm / 8in spring form tin, base lined with baking parchment

Method

1. Crush the biscuits in a blender or in a double lined bag with a rolling pin. Mix together the crushed biscuits and melted butter then lightly press into the tin. Chill while you make the filling.
2. Beat the condensed milk and cream cheese together until completely smooth. Add the lemon juice and combine thoroughly – the mixture should thicken. Spread the creamy filling over the base. Chill for 4 hours.
3. Tumble the berries into a small pan with the sugar and 100ml (3fl oz) water, cover and simmer for 5 minutes until the berries are soft and pulpy. Push the mixture through a sieve and chill the cranberry coulis until ready to serve.
4. Remove the cheesecake from the tin and place on a serving plate. Gently pour the cranberry coulis over the cheesecake, spreading out to the edges to serve.

Ingredients

• 25g / 1oz butter
• 25g / 1oz light brown soft sugar
• 100g / 3½oz Carnation Condensed Milk
• 2tsp plain flour
• 150g / 5½oz mixed dried fruit and nuts (such as apricots, cranberries, blueberries, cherries, toasted flaked almonds, desiccated coconut, etc)
• 85g / 3oz dark chocolate

Method

1. Preheat the oven to 180C, (160C for fan ovens) or Gas Mark 4.
2. Melt the butter and sugar in a non-stick saucepan stirring until combined.
3. Add the condensed milk and heat until just bubbling.
4. Stir in the plain flour and mix until smooth.
5. Stir in the dried fruit and nuts.
6. Place spoonfuls of the mixture onto parchment lined baking sheets and bake for about 12 minutes until turning golden brown at the edges.
7. Leave to cool on the tray.
8. When cool, melt the chocolate and spread a small amount on the flat side of the florentine then drag a fork through the chocolate to make wavy lines.

Ingredients

• 3 ripe plums
• 2tbsp sugar
• 85g / 3oz butter
• 85g / 3oz Carnation Condensed Milk
• 1 egg
• 100g / 3½oz self raising flour
• ¼tsp baking powder
• ¼tsp ginger
• Freshly grated nutmeg
• 1tsp vanilla extract

Method

1. Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
2. Halve the plums and remove the stones, then chop into quarters. Tip into a pan with 3tbsp water and 2tbsp sugar. Cover and simmer for about 10 minutes until soft.
3. Beat the remaining ingredients in bowl until smooth.
4. Butter 4 x 150ml (¼pt) metal pudding basins (or ramekins or small robust coffee cups) and place into a roasting tin.
5. Spoon the plums into the pudding basins. Top with the sponge and level the tops.
6. Pour hot water into the roasting tin until about halfway up the sides of the puddings. Cover the whole tin with foil, carefully transfer to the oven (taking care to keep the tin level) and bake for 20-25 minutes until risen and turning golden at the edges.
7. Turn the puddings out and serve with freshly made custard.