RECIPES+UK


 * Christmas Pudding**

**INGREDIENTS** 350 g sultanas 350 g raisins or currants 150 g dried figs, chopped 125 g mixed candied peel, chopped 100 g dried apricots, chopped 75 g dark glacé cherries, halved 150 ml brandy, plus some for flaming 2 apples or quince 2 oranges, juice and zest 6 eggs 250 g shredded suet 350 g soft muscovado sugar 250 g fresh breadcrumbs 175 g self-raising flour 1 tsp mixed spice

You will need two 1.5 litre plastic pudding basins and lids, buttered, two old sixpences or two pound coins, scrupulously scrubbed, two circles of greaseproof paper, buttered, large enough to cover the top of each pudding, with a single pleat folded down the centre of each.
 *  STEP 1 **

Soak the sultanas, raisins or currants, figs, candied peel, apricots and cherries in the brandy overnight. The liquid won't cover the fruit but no matter; just give it a good stir now and again.
 *  STEP 2 **

Mix the grated apples, orange juice and zest, beaten eggs, suet, sugar, crumbs and flour in a very large mixing bowl, then stir in the soaked fruit and the spice. Divide the mixture between the buttered pudding basins, tucking the coins in as you go. Cover with the greaseproof paper, folded with a pleat in the centre.
 *  STEP 3 **

Pop the lids on and steam for three and a half hours. Allow the puddings to cool, then remove the greaseproof paper, cover tightly with cling and the plastic lid and store in a cool, dry place till Christmas.
 *  STEP 4 **

To reheat: steam the puddings for a further three and a half hours. Turn out and flame with brandy.
 *  STEP 5 **


 * Roast Turkey**

1 Fresh Bronze Feathered Free Range Turkey (medium), about 4-5.99 kg 1 lemon 2-3 fresh bay leaves 1 onion, peeled and cut into quarters 50g butter, melted
 * INGREDIENTS **

Preheat the oven to 190°C, gas mark 5. Remove the giblets and thoroughly rinse the turkey under cold water, then pat dry using kitchen paper. Season inside the turkey with a little sea salt and plenty of freshly ground black pepper. Finely grate the zest of the lemon and reserve, then cut the lemon into quarters lengthways. Tear the bay leaves in half and place these, with the lemon and onion quarters, inside the turkey's main cavity. This will add flavour while the bird is roasting.
 * STEP 1 **
 * STEP 2 **

Transfer the turkey to a large roasting tin, breast-side up. Brush generously with the melted butter and season the skin with sea salt, freshly ground black pepper and the lemon zest. Place a square of foil loosely over the turkey to protect the breast and legs. Roast, in the preheated oven, for the calculated cooking time, basting with the juices every hour. About 30-40 minutes before the end of the cooking time, remove the foil then return the turkey to the oven. Check it is thoroughly cooked by inserting a skewer into the thickest parts of the breast and thighs: the juices should run clear and here should be no pink meat. If the juices are still pink, return to the oven for a further 15 minutes, then test again. Transfer the cooked turkey to a warmed serving dish, cover tightly with buttered foil and keep warm. Allow to rest in a warm place for at least 30 minutes (it will stay hot for up to an hour if tightly wrapped in foil). Resting the turkey will allow the meat to relax and become firm, making it easier to carve and the meat more succulent. Serve with roast potatoes, vegetables and all the trimmings. To stuff the bird, stuff the neck cavity, rather than the larger main cavity, to ensure that both the stuffing and the turkey cook properly and stay moist. Calculate the cooking time allowing 20 minutes per 500g (including stuffing). To keep the stuffing from spilling out, pull the skin back over the neck and, using a cocktail stick, secure the skin flap underneath the bird. After Step 1, make a quick herb and lemon butter to go under the turkey skin. Combine 100g softened butter with a 10g pack fresh lemon thyme, chopped, a 20g pack fresh flat-leaf parsley, chopped, and the finely grated zest of 1 lemon. Lift the skin from the neck of the turkey and use your fingers to make a pocket separating the skin from the breast meat. Push the butter evenly underneath the skin to coat the meat, then smooth the skin back down and continue with Step 2.
 * STEP 3 **
 * STEP 4 **
 * STEP 5 **
 * COOK'S TIPS **
 * VARIATION **

Make an herb, lemon and rose-harissa butter and use as above. Combine 100g softened butter with a 10g pack fresh lemon thyme, chopped, a 20g pack fresh flat-leaf parsley, chopped, the finely chopped peel of 3 Belazu Pickled Lemons, and 1 tablespoon Belazu Rose Harissa.
 * <span style="color: #ba2914; font-family: Arial,Helvetica,sans-serif; font-size: 12px;">NOTE ON INGREDIENTS **


 * Enjoy cooking them!!!**