Delicious dishes to try this winter

These delicious turkey curry patties are a delicious way to use up leftover Christmas turkey. After a big dinner, they’re ideal, or you can freeze them for later. Very amazing winter recipe.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 large tomato, chopped
• 3 thyme sprigs
• 3 garlic cloves, finely chopped
• 1 scotch bonnet chilli, chopped (optional)
• 2½cm piece of ginger, peeled and grated
• 1 tsp ground turmeric
• 2 tsp each ground coriander
• 2 tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 300g leftover roast turkey, chopped
• 350ml turkey or chicken stock
• 600g plain flour, plus extra for dusting
• 4 tsp ground turmeric
• 1 tsp mild curry powder
• 1 tsp sugar
• 300g cold unsalted butter, cut into cubes
• 100g vegetable shortening, grated (or use very cold butter)
• 2 large eggs
• 1 tsp white wine vinegar
• splash of milk

Directions

1. Make the pastry first. Organize the flour, flavours, sugar, and salt (1/2 tsp). With your fingertips, incorporate the butter and shortening until the mixture resembles breadcrumbs. Vinegar and one egg are whisked together before being added to the flour mixture. Use your hands to combine ingredients into a dough and, if necessary, add 3-6 tbsp water to make it just malleable. After 3-5 minutes of kneading, cover and chill for 30 minutes. 30 minutes prior to usage, remove from the refrigerator.
2. In the meantime, heat the oil in a pan and cook the onion for 10 minutes, or until it softens. Ginger, tomato, thyme, garlic, and, if using, red pepper flakes. 3 more minutes of frying. Add the spices to the pan after combining them with a small amount of water. Cook for an additional five minutes, or until the water is gone and the spices are fragrant.
3. Fry the turkey for 5 minutes after adding it. Add the stock, then turn down the heat and simmer for 10 to 15 minutes, or until the majority of the liquid has been reduced. Take the food out of the heat and let it cool fully. Up until use, keep chilled. Will stay cold for up to a day.
4. Oven temperature regulated to 180°C/160°F fan/gas 6 To avoid the surface from being stained by the turmeric, dust the surface or a piece of baking parchment and roll out the chilled pastry to a thickness of 4 mm. If it begins to crack, cover the holes with a few pieces of pastry. Cut out as many pastry circles as you can using a bowl with a 15 cm diameter as a template. Reroll the leftover pastry and continue cutting circles until all of the pastry has been utilised. At the end, you ought to have roughly ten circles. Transfer to a baking sheet covered with parchment paper.
5. Pour 2 tbsp of the turkey curry filling onto one edge of each pastry round, leaving a 2 cm border. Work with one pastry circle at a time. Brush the border with the milk and remaining egg mixture. To create a semicircle and enclose the filling, fold one side of the pastry over the other. With a fork, seal the edges together, and then pierce the top all over.
6. Bake for 20-25 mins, or until the pastry is firm. Leave to cool slightly and serve. After cooling completely, will keep in the freezer for up to three months.

Enjoy this stuffing for a special Sunday roast, at Thanksgiving or Christmas. With sausage, apple, sage and onion, it can also be frozen so you could make it ahead, it will your winter extra ordinary amazing.

Ingredients

• 1 sourdough loaf (350-400g)
• 1 tbsp olive oil, plus extra for frying and drizzling
• 150ml chicken stock
• 50g unsalted butter
• 1 large leek, halved through the centre, washed and sliced
• 1 onion, finely chopped
• 2 tsp fennel seeds
• 6-8 sausages (400g)
• 2 apples, peeled and chopped
• small bunch of rosemary, leaves picked and finely chopped
• 4 sage leaves, finely chopped plus 4 whole leaves to serve
• 1 large egg
• 1 sourdough loaf (350-400g)
• 1 tbsp olive oil, plus extra for frying and drizzling
• 150ml chicken stock
• 50g unsalted butter
• 1 large leek, halved through the centre, washed and sliced
• 1 onion, finely chopped
• 2 tsp fennel seeds
• 6-8 sausages (400g)
• 2 apples, peeled and chopped
• small bunch of rosemary, leaves picked and finely chopped
• 4 sage leaves, finely chopped plus 4 whole leaves to serve
• 1 large egg

Method

1. Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
2. Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
3. Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.
4. Heat the oven to 180C/160C fan/gas 4. Tear the bread into chunks, tip into a roasting tin and toss in the oil. Roast for 10-15 mins until crisp. Pour over the stock, then leave to cool.
5. Heat the butter and a drop of oil in a pan. Cook the leeks and onions over a low-medium heat for 15 mins until soft and starting to caramelise. Stir in the fennel seeds. Leave to cool.
6. Heat the oven to 200C/180C fan/gas 6. Squeeze the sausage meat from the skins into a bowl. Add the apples, herbs, egg, leek and onion mix, and a grinding of black pepper. Combine everything well with your hands. Mix in the bread and press into a roasting tin. Drizzle the sage leaves with oil and press onto the stuffing. Bake for 30 mins until golden.

Love crispy skin on roast turkey at Christmas? You’ll be fan of this recipe which uses store cupboard ingredients to make a festive favorite even more special. This is also a very special winter recipe.

Ingredients

• 5-6kg oven-ready turkey, neck and giblets removed and kept for the gravy
• 1 onion, halved
• 1 lemon, halved (save the zest for the butter)
• whole bulb of garlic, halved
• 2 tbsp sea salt
• 1 tbsp thyme leaves
• 1 tsp peppercorns
• 100g butter
• 4 tbsp vegetable bouillon powder (we used Marigold)
• 1 lemon, zested (from the lemon for the turkey)

Method

1. Make the salt mixture up to two days in advance by combining the salt, pepper, and thyme leaves in a spice grinder or pestle and mortar. Place the turkey in a roasting pan and, starting at the neck, carefully slide your fingers beneath the skin until you can slide your entire hand in along the length of the breast. Be careful to avoid tearing the skin.
2. Use the salt mixture to season the bird thoroughly on all sides, including the skin. The longer you salt the turkey, the more succulent it will be. Store the turkey in the tin, breast-side up, for up to two days in the refrigerator. Leave the turkey uncovered so it can dry out for the crispiest skin, but you can also gently cover it if you like.
3. Mix the butter, lemon zest, and vegetable stock powder in a small bowl until well blended. Cover and let stand. can be prepared a few days ahead of time or frozen for one month when wrapped in cling film.
4. About an hour before you plan to cook the turkey, remove it from the refrigerator. To soften the butter, take it out of the refrigerator. Oven: 180°C/160°F fan/gas 4 Calculate your cooking time based on 40 minutes per kilogram for the first 4 kg and an additional 45 minutes for each additional kg.
5. Work the butter into the space between the thigh and the main body with your hands, covering the entire breast area. Then, use your hands to smooth the skin over the area. In the cavity, place the onion, lemon halves, and garlic.
6. Cover the tin loosely with foil and roast for the calculated cooking time. Around 30 mins before the end of cooking, increase the oven temperature to 200C/180C fan/gas 6, remove the foil, baste the turkey and return to the oven. When the turkey is beautifully brown and cooked through, remove from the oven and leave to rest on a warm platter covered with foil for up to 1 hr.  Save the juices from the tin to make gravy.

Contains pork – recipe is for non-Muslims only

This delicious winter recipe will help you to become warm in the winter holidays. Serve a traditional roast turkey for Christmas without the fuss. Use the sticky glaze you’d get on a ham to add flavour and golden colour to a turkey crown

Ingredients

• 50g butter, softened
• 2kg turkey crown on the bone
• 1 tsp Chinese five spice or a pinch of ground cloves
• 4 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar

Making

1. Preheat the oven to 190°C/170°C fan/gas 5. Spread the butter evenly over the turkey crown and season with salt and half of the five spice. Roast for 30 minutes, skin-side up, in a roasting pan. While the crown is roasting, combine all of the glaze ingredients in a bowl with the remaining five spice.
   2. Remove the crown from the oven and generously brush the skin with half the glaze. Continue to roast for another hour, glazing twice more, until the meat is cooked through and the glaze is sticky and caramellised. Allow to rest for at least 20 minutes before carving. Save the tin juices to make gravy.

Cook a vegan bake with bags of cheese and onion flavour. Nutritional yeast gives you the tangy umami hit that will keep dairy lovers guessing. You will be a fan of this winter recipe.

Ingredients

• 80g unsalted cashews
• 100g carrots, cut into 1cm cubes
• 350g potatoes, cut into 1cm cubes
• 60ml olive oil
• 5 tbsp nutritional yeast
• ½ lemon, juiced
• 2 garlic cloves
• 1 tsp English mustard
• 1 tsp good-quality vegan white wine vinegar
• 4 leeks, (about 500g), sliced
• 50g rolled oats
• 50g flour
• 25g unscented coconut oil, melted
• 3 tbsp chopped thyme leaves

Making

1. The night before, soak the cashew nuts in water and leave overnight.
2. To make the crumble, tip the oats and flour into a bowl, make a well in the centre and pour in the coconut oil. Draw the dry ingredients in until everything is well coated and resembles chunky breadcrumbs. Tip the mixture onto a baking sheet and put in the fridge to firm up – this will make your topping extra crunchy.
3. Heat oven to 200C/180C fan/gas 6. Steam the carrots and potatoes together for 5 mins until softened, then transfer to a food processor. Drain the cashews and add them too, along with 2 tbsp oil and the rest of the sauce ingredients except for the leeks. Blitz the mixture, season and set aside. 
4. Heat the remaining oil in a large frying pan over a medium heat. Add the leeks and a large pinch of salt, then fry for 15 mins until softened. Spoon in the cheese sauce – if it is very thick, add a splash of water to thin it. Transfer the mix to an ovenproof dish, top with the crumble and bake for 30 mins until piping hot. For a crispy topping, put under the grill to finish. Can be assembled in advance and kept in the fridge to cook when needed.

Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish. Ideal for Sunday lunch, or Christmas Day. With this recipe, your winter will be even more lovely.

Ingredients

• 1½ kg floury potatoes (such as Maris Piper, King Edward or Desirée), peeled and cut into halves or quarters, depending on size
• 100ml olive oil
• 2 tsp smoked paprika

Making

1. Preheat the oven to 200°C/180°C fan/gas 6. Add the potatoes to a pot of cold salted water, bring to a boil, and then reduce to a low heat for 5 minutes, or until partially tender. In a colander, drain and steam dry for a few minutes.
2. Return the potatoes to the saucepan and season with salt and pepper to taste. Cover with a lid, then shake the pan to roughen the edges and thoroughly coat the potatoes in the paprika and oil. Place the potatoes in a large roasting pan, spacing them evenly apart. Scrape in all of the fluffy potato mess – this is what makes the best crispy bits!
3. 1 hour 15 minutes, turning halfway, until the potatoes are extremely fluffy and crisp.

Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour. This winter recipe will make your winter even more lovely.

Ingredients

• 5kg turkey, legs and thighs removed, wings cut from the breast (ask your butcher to chop the neck and backbone into pieces for the gravy)
• 500g duck fat or goose fat
• 2 bay leaves
• 2 thyme sprigs
• 2 sage sprigs
• 1 onion, quartered
• 50g butter, softened
• 160g flaky sea salt
• 1 tbsp black peppercorns, toasted
• 6 bay leaves, crumpled up
• 6 sage leaves, finely chopped
• 2 tbsp soft light brown sugar
• 4 tbsp lemon zest (about 6 lemons)
• 4 tbsp orange zest (about 4 oranges)

Making

1. Up to four days before, make the brine by combining the salt, peppercorns, bay, sage and sugar using a pestle and mortar, or crush with the end of a rolling pin in a bowl. Stir through both zests and spoon roughly 1/ 3 into a large resealable bag and the rest in another bag to chill. 
2. Put the turkey legs and wings in the bag with 1/ 3 of the brine and shake well to coat the skin, then leave overnight in the fridge.
3. The next day, heat oven to 120C/ 100C fan/gas 1. Rinse the brine from the legs and wings and pat dry. Put the duck fat in a roasting tin, melt in the oven for 5 mins, then add the turkey pieces (they should be submerged in the fat). Cook in the middle of the oven for about 4 hrs or until the legs are tender. Leave to cool, then cover and chill overnight, or up to three days.
4. On Christmas Eve, cover the turkey crown in the remaining dry brine and chill in the fridge overnight.
5. In the morning, take the crown out the fridge 1 hr before roasting, rinse off the brine and pat dry with kitchen paper. Take the confit legs, thighs and wings out the fridge and leave to come to room temperature so they are easily released from the fat. Take out and put on a baking tray ready to reheat later. Strain the fat and set aside ready to cook the potatoes.
6. Heat oven to 190C/170C fan/gas 5 and line a large shallow roasting tin with foil. Set a wire rack on top, scatter the herbs and onion across and sit the crown on top. Rub the butter all over the skin and season well. Roast, uncovered, for 40 mins, then cover with foil and cook for another 30 mins. Remove the foil, and cook for a final 15-20 mins. To test if the turkey is cooked, insert a skewer into the thickest part of the breast – the juices should run clear. Transfer to a platter, cover with foil and leave to rest for at least 30 mins.
7. Meanwhile, reheat the confit legs and wings in the oven for 30 mins or until the skin has crisped up. Add to the platter with the crown and carve.