and pudding.Preparation time: 20 minsServes: 4150g granulated sugaricecream, scooped into small ballsChristmas pudding heated and scooped into small ballsraspberries or a mix of your favourite soft fruits1 Lightly grease the outside of four small bowls. Cover

to garnishrice to serve1 Heat the oil in a large pan, add the leeks and carrots and sauté for 4 minutes. Add the turkey, tarragon, wine and gravy and bring to the boil. Cover and simmer for 6 minutes.2 Remove the lid, and simmer for a further 5 minutes. Stir

to serve1 Heat the oil in a frying pan, add the shallot and sauté over a gentle heat for 5 mins. Add the garlic, potato, wine and chilli, cover and simmer for 10 mins or until the potato is tender. Add the watercress and cook, stirring for 4 mins until

or parsnips1 tsp cranberry sauce (optional)50g cheese cut into bitesize pieces8 large free-range eggs, beaten1 tsp fresh rosemary, choppedsalt and pepper to taste1 Pre-heat oven to 200C/Gas mark 6 and line a flan dish with greaseproof paper.2 Arrange

, Worcester sauce and shallot, season and set aside. Blend it if you prefer a smoother dip.4 Pre heat the oven to 180C. Place the croquettes on a non-stick baking tray, coat liberally in spray oil and bake for 20-25mins until they are golden.Many thanks

minutes before roasting. Weight the joint and calculate the cooking time at 20 minutes per kg + 70 minutes at the end. Warm the redcurrant jelly until smooth and brush 1-2 tbsp over the turkey.2 Heat the oil in a pan and gently sauté the onion and garlic