This recipe for traditional roast turkey with sticky pancetta sausages has the flavours of oranges, herbs and onions, with the bird topped with pancetta slices. The sausages are covered in honey and wrapped in pancetta. Altogether mouthwatering, moist and gorgeous.

Serves 8, with some left over
Takes 15 minutes to prepare, 3 hours 50 minutes to roast, plus 30-45 minutes’ resting

Ingredients
2 tbsp runny honey
16 good chipolata sausages
24 slices smoked pancetta
5.5kg oven-ready turkey (with giblets)
1 onion, quartered
3 small oranges, quartered
5 sprigs fresh rosemary, halved
8 sprigs fresh thyme
40g butter, at room temperature
Bay leaves, to garnish
Method: How to make roast turkey with pancetta
1. Warm the honey and brush over the sausages. Wrap each sausage in a pancetta slice. Put into a glass or ceramic ovenproof dish and chill until ready to cook.

Tip
To freeze: prepare the sausages up until the end of step 1, then open-freeze on a baking tray, until solid. Transfer to a freezer bag and freeze for up to 1 month. Defrost in the fridge for 24 hours, then cook as per recipe. (You can’t prepare the turkey and freeze ahead, it will only take minutes on the day.)

2. Preheat the oven to 190°C/ fan170°C/gas 5. Remove the giblets and set aside to make the gravy stock. Weigh the turkey and calculate the cooking time. So for this 5.5kg turkey, it will be 3 hours 50 minutes. Rinse the turkey inside and out, and dry well. Season the body cavity, then alternately push in the onion, 5 orange quarters and half the herbs. Put 3 orange quarters and remaining herbs in the neck end of the turkey.

Take a length of string and loop it round the parson’s nose and drumstick ends and tie neatly in place. Fold the tips of the wings back under the bird. Put on a trivet sitting in a large roasting tin.

3. Spread the softened butter over the whole bird, making sure you cover the legs. Season well, then place the remaining pancetta slices on top of the bird. Pour 450ml water into the roasting tin and cover the turkey and roasting tin with a large sheet of foil, sealing it under the rim of the tin. Put in the oven for 3 hours and 20 minutes (or whatever your calculated cooking time is for your turkey size, minus 30 minutes).

4. Uncover the turkey and baste with the juices in the tin. Cook for the remaining 30 minutes to brown the skin. To check the turkey is cooked, push a fine skewer into the thickest part of the thigh. If the juices run clear, it’s cooked; if there are any traces of pink, return to the oven for 15 minutes or so and repeat the skewer test.

5. Remove the cooked turkey from the oven, and increase the oven temperature to 200C/fan180C/gas 6. Pop the sausages in to cook for 30 minutes. Carefully lift the turkey from the tin onto a board, letting as much juice drip back into the tin as possible. Set it aside in a warm place, covered in foil, to rest for 30-45 minutes – this will relax the meat, giving you a moist, tender turkey that’s easy to carve.

6. Strain the turkey’s cooking juices from the tin into a jug. Allow it to settle, then spoon off and discard the excess fat from the surface, keeping what’s left behind for the gravy.

7. Present the roast turkey on a large serving platter and garnish with fresh bay leaves and the remaining orange wedges, if you like. Carve the turkey at the table and serve with the sticky sausages, the gravy and all the trimmings.

Ingredients
100g/31/2oz lean smoked back bacon, chopped
4 small skinless chicken breasts
1 large onion, chopped
2 cloves garlic, crushed
2 green peppers, seeded and chopped
2 tablespoons fresh marjoram
1 x 400g can chopped tomatoes
150ml/1/4 pint chicken stock
1 x 420g can borlotti beans, drained and rinsed
2 tablespoons tomato puree
salt and freshly ground black pepper
Instructions
Heat a large non-stick saucepan, add the bacon and fry for 2-3 minutes until beginning to crisp. Remove from the pan, then add the chicken and brown on each side.
Add the onion, garlic and peppers and continue to fry for 2-3 minutes.
Return the bacon to the pan with all the remaining ingredients, stir well, bring to the boil cover and simmer gently for 40-45 minutes.
Serve with vegetables and mashed potato (just add milk to mash and not butter or margarine).

Ingredients
1 tablespoon oil
2 spring onions, sliced
2 tablespoons fresh coriander, chopped
2 tablespoons gluten free soy sauce
salt and freshly ground black pepper
1 clove garlic, crushed
2.5cm fresh ginger, peeled and grated
75g/23/4oz mushrooms, sliced
1 egg, lightly beaten
175g/6oz basmati rice, cooked and drained
50g/13/4oz peas
50g/13/4oz sweetcorn kernels
75g/23/4oz cooked peeled prawns, defrosted if frozen
Instructions
Heat the oil in a medium non-stick frying pan, add the garlic and the ginger and fry for 1 minute.
Add the mushrooms and continue to fry for 2-3 minutes. Then add the egg and cook for 1-2 minutes until the egg is cooked.
Remove the mixture from the pan and roughly chop. Add the rice, peas, sweetcorn and prawns to the pan and fry for 3-4 minutes, until hot through.
Stir through the egg mixture, coriander and spring onions and the soy sauce. Season well and serve.

Ingredients (serves 20)
850g dried mixed fruit
1 cup brandy
150g butter, softened
1 cup brown sugar
3 eggs, at room temperature
1 cup gluten-free plain flour
1/4 cup gluten-free self-raising flour
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3/4 cup blanched almonds
1/4 cup apricot jam
Method
Place dried fruit and 2/3 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.
Preheat oven to 150°C. Lightly grease a 7cm deep, 20cm (base) round cake pan. Line base and side with double layers brown paper and baking paper (see note). Using electric beaters, cream butter and sugar in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.
Sift flours and spices over butter mixture. Add fruit mixture and stir until well combined. Press mixture into pan. Smooth surface. Decorate top with almonds.
Bake cake for 2 to 2 1/4 hours or until a skewer inserted into the centre comes out clean. Pour remaining 1/3 cup brandy over hot cake. Allow to cool completely in pan.
Place jam in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds or until warm. Remove cake from pan and brush top with warm jam. Allow to set. Serve.
Notes & tips
You will need to start this cake at least 1 day ahead.
Tip: To test if eggs are fresh before using, place eggs in a bowl and cover with cold water. Fresh eggs remain on the base of bowl, stale eggs will float.
Baking tips: Lightly grease cake pan. Line base and sides with double layer brown paper, then double layer baking paper, allowing a 6cm overhang at all sides. Position oven rack just below centre so cake sits in centre of oven.

Ingredients (serves 30)
500g sultanas
1 x 375g pkt raisins, coarsely chopped
3 x 100g pkts mixed glace cherries, coarsely chopped
1 x 300g pkt currants
250ml (1 cup) brandy
Melted butter, to grease
250g butter, at room temperature
155g (3/4 cup, firmly packed) brown sugar
4 eggs, at room temperature
115g (1/3 cup) St Dalfour Orange Marmalade
175g (11/2 cups) soy compound
1 x 125g pkt Farex Baby Rice
120g (3/4 cup) Orgran Gluten Free Self Raising Flour
1 tsp mixed spice
Blanched almonds, to decorate
80ml (1/3 cup) brandy, extra
Method
Combine the sultanas, raisins, cherries, currants and brandy in a large glass or ceramic bowl. Cover with plastic wrap and set aside, stirring occasionally, for 6 hours to macerate.
Preheat oven to 150°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and sides with 2 layers of non-stick baking paper to reach 6cm above the edge of the pan.
Use an electric beater to beat the butter and sugar in a bowl. Add the eggs, 1 at a time, beating well after each addition until combined (the mixture may curdle at this stage – this is due to the high proportion of eggs to butter and doesn’t affect the result). Add the marmalade and beat until well combined. Add the soy compound, baby rice, flour and mixed spice, and fold until just combined. Stir in the sultana mixture. Spoon into prepared pan and smooth the surface. Tap the pan on the benchtop to settle the mixture. Arrange the almonds over the top.
Wrap the outside of the pan with 3 layers of newspaper, rising slightly higher than the baking paper. Secure with kitchen string. Bake, covering with foil if necessary to prevent overbrowning, for 3 1/4 hours or until a skewer inserted into the centre comes out clean.
Pour the extra brandy over the hot cake. Wrap the pan in a clean tea towel and set aside overnight to cool completely. Serve.

Ingredients (serves 12)
350g raisins, coarsely chopped
300g sultanas
1 x 300g pkt currants
185ml (3/4 cup) rum
Melted butter, to grease
200g butter, at room temperature
200g (1 cup, firmly packed) brown sugar
4 eggs, at room temperature
140g (2 cups) fresh gluten & wheat-free breadcrumbs (made from day-old bread)
120g (1/2 cup) soy compound
70g (1 cup) Farex Baby Rice
80g (1/2 cup) Orgran Gluten Free Self Raising Flour
1 tsp ground nutmeg
1 tsp ground cinnamon
Bought gluten-free vanilla custard, warmed, to serve
Method
Place raisins, sultanas and currants in a glass or ceramic bowl. Stir in the rum. Cover and set aside, stirring every few hours, for 6 hours to macerate.
Brush a 2L (8-cup) capacity pudding basin with melted butter to grease. Line the base with non-stick baking paper.
Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in the breadcrumbs, soy compound, baby rice, combined flour, nutmeg and cinnamon. Add the raisin mixture and stir to combine. Spoon into the prepared basin. Smooth the surface.
Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with boiling water. Bring to a simmer over low heat.
Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place the paper on top of the foil and fold to make a wide pleat in the centre. Place over the basin, foil-side up. Tie a double piece of kitchen string under the rim of the basin to secure foil. To make a handle, tie a double piece of string loosely over the top of the basin. Scrunch the paper and foil around the rim so they don’t get wet.
Use the handle to lower the basin onto the saucer in the saucepan. Add enough boiling water to reach two-thirds of the way up the side of the basin.
Simmer, covered, adding more boiling water when necessary, for 4 hours or until a skewer inserted into the centre of the pudding comes out clean.
Set aside for 5 minutes before turning out onto a serving plate. Cut into wedges and serve with custard.

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease a shallow ovenproof dish. Blanch the courgettes in boiling water for 4-5 minutes. Remove and cut in half lengthways. Scoop out the middle, chop and set aside.

2. Melt the butter in a saucepan, add the onions and garlic and fry gently for 3-4 minutes, until soft.

3. Stir in the courgette, 3/4 of the cheese, egg yolk, oregano and seasoning to taste. Divide into 8 and use to fill the courgette shells.

3. Arrange in the ovenproof dish, sprinkle with the remaining cheese and bake for 35 minutes, until tender and golden. Serve immediately.

Instructions

1. Prepare the tomato sauce by heating the olive oil in a small saucepan, add the finely chopped onion and sauté for 3 – 4 minutes until soft and golden. Then add the canned tomatoes, with their juices, the dried basil and the sugar. Season lightly with salt and freshly ground black pepper.

2. Simmer the sauce for about 20 minutes until reduced and thickened, stirring and mashing occasionally with a wooden spoon. Remove the pan from the heat and press the contents through a sieve. Correct the seasoning and keep the sauce hot.

3. Prepare the omelet mixture. In a bowl, beat together the Ricotta cheese with the cream and grated Parmesan and Gruyere. Stir in the diced green beans and coarsely chopped parsley, then season to taste with salt and freshly ground black pepper.

4. In a separate bowl, stir the eggs vigorously with a fork until thoroughly blended. Pour on to the Ricotta mixture and mix well. Taste and correct the seasoning.

5. Place a 20cm/18 inch omelette pan over high heat. Add the butter and olive oil and swirl over the base and sides of the pan. When the fat is hot but not coloured, pour in the omelet mixture. Leave for 1 minute, then stir with the flat part of a fork 2-3 times. Reduce heat to medium-low.

6. With a palette knife, lift the far edge of the omelette and tilt the pan so that the raw egg runs on to the base. As soon as the omelet is set and golden underneath but still very moist on top, slide it out of the pan on to a heated serving plate. Serve immediately with the hot tomato sauce.

Instructions

1. Place the chicken in a large saucepan, cover with water and add 3 pieces of carrot, 4 onions and the celery together with salt and pepper. Bring to the boil then cover and simmer for 1-1/2 hours over a very low heat.

2. After 1 hour, in another pan, cook the remaining carrots and onions in boiling water for 5 minutes, add the potatoes and simmer for a further 20 minutes.

3. To serve – remove the chicken from the pan, reserving the stock for future use, place on a warmed serving dish and surround with the carrots, onions and potatoes. Serve hot.

Instructions

1. Place the onion, carrot, celery, parsley and chicken in a large casserole and add enough water to cover. Bring to the boil, cover and simmer for 1 hour 30 minutes, or until the chicken is tender.

2. Remove the chicken from the casserole, remove the vegetables and discard and pour the stock into a bowl. Put half the basil and sage in the bottom of the casserole and place the chicken on top. Sprinkle with the remaining herbs, cover and leave in a cool place, but not the fridge, for 6-8 hours. Serve cold.

Once the chicken stock has cooled, skim off any fat refrigerate and use to make soup or gravy.