Ingredients

• 1 tbsp olive oil
• 25g / 1oz butter
• 2 large onions, thinly sliced
• 550g / 1lb 4oz cooked turkey, cut into chunks
• 1 tbsp fresh thyme leaves, plus extra to garnish
• 190g jar Ocean Spray Wholeberry Cranberry Sauce
• 500g carton crème fraiche
• 1 tbsp Dijon mustard
• 1 tbsp cornflour mixed with 1 tbsp water
• 375g packet ready rolled puff pastry
• 1 egg, beaten
• 6 balls cooked stuffing or 250g/9oz leftover stuffing, cut into chunks
• 450g / 1lb leftover cooked vegetables (roasted parsnips, brussel sprouts and carrots)
• 2 tbsp finely grated Parmesan cheese (optional)
• Salt flakes and thyme leaves to scatter

Method

1. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Heat the oil and butter in a large saucepan and fry the onions for 8-10 minutes until golden and softened. Stir in the cooked turkey, thyme, Ocean Spray Wholeberry Cranberry Sauce, crème fraiche, Dijon mustard and cornflour mixture and simmer for 5 minutes until thickened. Season to taste.
2. Unroll the pastry on a lightly floured surface and turn a 1.4litre (60oz) oval pie dish over onto the pastry. Cut around the rim and then cut another oval about 2cm all the way around away from the rim. Turn the pie dish over and wet the rim of the dish. Lift the 2cm thick oval strip and arrange over the rim of the dish (cutting to fit if necessary). Brush the strip with beaten egg. Spoon the pie filling into the dish alternatively with the stuffing balls and vegetables.
3. Lift the oval of puff pastry over the pie dish and press the edges together to seal. Brush with beaten egg. Cut and twist any leftover pastry if liked into strips and arrange over the top of the pie in a lattice pattern. Brush with beaten egg, scatter with Parmesan, salt flakes and thyme leaves. Bake for 35-40 minutes until crisp and golden brown.

Ingredients

• 4 inch piece cucumber, diced
• Small handful fresh coriander
• 6 tbsp natural yogurt
• 350g / 12oz basmati rice
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 fat red chilli, deseeded and finely chopped
• 2 tsp each minced garlic and ginger
• 1 tsp each ground coriander and turmeric
• 2 tsp ground cumin
• 3 carrots, cut into small chunks
• 225g / 8oz cooked turkey
• 300ml / 1/2pint chicken stock
• 3 tbsp Ocean Spray Cranberry Sauce
• 1 tsp garam masala
• Juice of 1 lemon
• 175g / 6oz French beans, trimmed

Method

1. Mix together the cucumber, coriander and natural yogurt and season to taste with salt and freshly ground black pepper.
2. Place the rice in a sieve and rinse under cold running water until the water runs clear. Place the rice into a medium saucepan and pour over 600ml/1 pint cold water and add the salt. Bring to the boil, then simmer for 10 minutes until just tender and all the water has been absorbed.
3. (Once cooked, remove from the heat and cover with a lid - this will let it steam gently while you finish cooking the vegetable mixture).
4. Meanwhile, heat the oil in a large frying pan and fry the onion, chilli, garlic, ginger, spices and carrots for 5-6 minutes, stirring frequently. Add the turkey, pour over the stock and simmer for 5-6 minutes. Stir in the Ocean Spray Original Sauce, garam masala, lemon juice and scatter over the French beans, cover and simmer for a further 5 minutes until nearly all the stock has been absorbed and the green beans are just tender. Fluff up the rice with a fork and stir into the vegetable mixture. Serve with the coriander raita and poppadums.

Ingredients

• 50g / 2oz butter
• 2 parsnips, peeled, cored and cut into small chunks
• 2 carrots, peeled and cut into small chunks
• Finely grated rind and juice of 1 orange
• 200ml / 7fl oz vegetable stock
• 125g / 4oz shallots, peeled and halved
• 1 courgette, halved lengthways and cut into chunks
• 3 tbsp Ocean Spray Wholeberry cranberry sauce
• 1 tbsp wholegrain mustard
• 225g / 8oz puff pastry, thawed if frozen
• Small handful flat leaf parsley
• Seasoning

Method

1. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Melt the butter in a 23cm (9in) heavy based ovenproof frying pan and fry the parsnips and carrots for 3-4 minutes. Stir in the orange rind and juice and stock and bring to the boil and simmer for 5 minutes.
2. Stir in the shallots, courgette, Ocean Spray Wholeberry cranberry sauce and mustard. Simmer for 6-7 minutes or until the vegetables are tender and the stock has been absorbed. Season with salt and freshly ground black pepper.
3. Roll out the pastry on a lightly floured surface to a 24cm (91/2in) circle. Remove the pan from the heat and lay the pastry over the top, tucking in the edges. Bake for 20 minutes until risen and golden. Turn out onto a serving plate and scatter with parsley to serve.

Ingredients

• 1 x 224g packet pizza dough mix
• 2 tbsp olive oil
• 2 red onions, thinly sliced
• 1 garlic clove, crushed
• 2 fresh sage leaves, shredded or 1 tsp dried sage
• 125g / 4oz cooked turkey, sliced
• 75g / 3oz Taleggio, Dolcelatte or mozzarella cheese, crumbled or sliced
• 2 tbsp Ocean Spray Wholeberry Cranberry Sauce

Method

1. Make up the pizza dough mix according to the packet instructions.
2. Meanwhile, heat the oil in a large frying pan and fry the onions, garlic and sage leaves for 8-10 minutes over a low heat until softened and just beginning to colour.
3. Divide the dough into 4 equal size pieces. Roll out each on a lightly floured surface to a 6inch/15cm circle. Spoon a quarter of the onion mixture over each half of the circles. Arrange the turkey over the top and then the cheese and a spoonful of Ocean Spray Wholeberry Cranberry Sauce. Brush the edges of the dough with water and fold each pizza circle in half and press the edges together to create a tight seal.
4. Transfer the calzone’s to a non stick baking sheet and bake for 15 -18 minutes until golden brown.

Ingredients

• 15g / 1/2oz dried mushrooms
• 25g / 1oz butter
• 1 large red onion, thinly sliced
• 1 garlic clove, crushed
• 350g / 12oz risotto rice
• 150ml / 1/4 pint white wine
• 750ml / 1/1/4 pints hot chicken stock
• 225g / 8oz leftover cooked turkey, cut into chunks
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 450g / 1lb mixed mushrooms
• 75g / 3oz baby spinach leaves
• 4 tbsp freshly grated Parmesan cheese
• 4 tbsp Ocean Spray Cranberry Sauce

Method

1. Place the dried mushrooms in a bowl with 150ml/1/4pint boiling water and leave to soak for 20 minutes. Remove the mushrooms with a slotted spoon and roughly chop. Reserve the mushroom liquor.
2. Melt the butter in a large frying pan and fry the onion for 2-3 minutes. Stir in the garlic and rice and fry for 1 minute. Pour over the white wine and scatter over the soaked mushrooms and cook stirring until the wine has almost evaporated.
3. Pour over the reserved mushroom liquor and half the stock. Stir in the cooked turkey and thyme and simmer gently stirring occasionally for 15 minutes until the stock has been absorbed. Gradually add the remaining stock and simmer for a further 5-10 minutes until the rice is creamy and just tender.
4. Meanwhile, heat the olive oil and fry the mushrooms over a high heat for 4-5 minutes until golden. Stir in the spinach leaves, remove from the heat and stir until the spinach is just wilted.

Ingredients

• 6 strawberries
• Few drops angostura bitters
• 6 tsp brandy
• 75cl bottle dry sparkling white wine or champagne, well chilled

Method

1. Divide the strawberries, bitters and brandy between the bottom of 6 champagne flutes. Leave to stand and for the flavours to mingle for ½ -1 hour.
2. Top up with chilled sparkling wine just before serving.

Ingredients

• 225g / 8oz strawberries, sliced
• 2 tbsp caster sugar
• 6 tbsp gin or elderflower cordial
• Few ice cubes
• 400ml / 14fl oz diet tonic water, well chilled

Method

1. Add the strawberries, sugar and gin (or cordial) to a small plastic container or glass jam jar, close and shake well. Transfer to the fridge and leave for 24 hours, shaking the container whenever you go the fridge.
2. Strain the strawberry mixture; divide between 4 glasses adding a few strawberry slices and some ice cubes to each. Top up with tonic water and serve immediately.

Ingredients

• 175g / 5oz blackberries
• 3 tbsp caster sugar
• 3 tbsp water
• 2 trifle sponges
• 4 tbsp sweet sherry
• 2 x 140 g pots readymade longlife custard
• Grated rind ½ small orange
• 150ml / ¼pint double cream
• 8 small blackberries and a few crushed sugared almonds to decorate, optional

Method

1. Add the blackberries, sugar and water to a small saucepan, cover and cook gently for 5 minutes then leave to cool.
2. Cut the trifle sponges into tiny cubes & divide between the bases of 8 small 100 ml (3½ fl oz) liqueur glasses then spoon over the sherry. Divide the blackberries and cooking juices between glasses & use the back of a spoon to create and even layer
3. Mix the custard with the orange rind then spoon over the blackberries. Softly whip the cream and spoon over the custard. Decorate each glass with a blackberry and some roughly crushed sugared almonds if liked.

Ingredients

• 225g / 8oz blackberries
• 1 lemon, rind and juice
• 75g / 3oz caster sugar
• 200ml / 7fl oz water
• 4 sheets leaf gelatine (or 7g / 1/3oz)
• 6 tbsp of lemonade (or vodka)
• 50g / 2oz blackberries, to garnish
• 1 tbsp caster sugar, to garnish
• 120ml / 4fl oz double cream, to garnish

Method

1. Add the blackberries, lemon rind and juice, sugar and water to a medium sized saucepan, cover and cook gently for 5 minutes. Meanwhile add the gelatine sheets to a shallow dish, pour over cold water to just cover then leave to soak for 5 minutes.
2. Scoop the fruit out of the pan with a draining spoon and transfer to 8, 100ml (3½fl oz) vodka shot glasses. Drain the gelatine and add the softened sheets to the warm fruit juice, stir until dissolved. Mix in the lemonade (or vodka). Pour over the fruit in the glasses, leave to cool then transfer to the fridge for 3-4 hours or until set.
3. When almost ready to serve make the blackberry cream by mashing the blackberries on a plate with the sugar, using a fork. Softly whip the cream in a bowl until it just holds its shape then fold in the blackberries until marbled together. Spoon over the set jellies and serve.

Ingredients

• For the pastry
• 225g / 8oz plain flour
• 40g /1½oz icing sugar
• 40g / 1½oz caster sugar
• 175g / 6oz chilled butter
• Finely grated rind and juice of 1 small orange
• For the filling
• 25g / 1oz caster sugar
• ½ tsp ground cinnamon
• 125g / 4½oz blueberries
• 75g / 3oz cream cheese
• Icing sugar, to decorate

Method

1. Sift the flour and sugars into a mixing bowl. Cut the butter into small pieces, stir these into the flour and then rub gently with your fingertips until the mixture resembles fine breadcrumbs.
2. Mix the orange rind and juice together, then stir into the flour mixture, using a knife, until the dough just begins to stick together.
3. Gather up the dough and pat into a ball, cover with food wrap and chill for 30 minutes before using.
4. Preheat the oven to 220C / 425F / gas 7. Lightly grease a 24-hole mini muffin tin. For the filling, mix together the sugar and cinnamon in a small bowl. Wash the blueberries, shaking off the excess water, add to the sugar and spice mix, stir so that it sticks to the blueberries.
5. On a floured surface, roll out the pastry. Using a 7.5cm/3in fluted pastry cutter, cut out 24 rounds, re-rolling the pastry if necessary. Line the greased pastry tin with the rounds.
6. Place half a teaspoon of cream cheese in the base of each then top with the blueberries, pushing them down slightly. Bake for 8 minutes until the pastry is lightly golden. Allow pastries to rest in the tin for 5 minutes before carefully removing.
7. Sprinkle with icing sugar and serve warm with brandy- flavoured whipped cream. These pastries freeze well, warm in the oven before serving.