Method 1 While the turkey is cooking, place the parsnips, carrots and potatoes in a roasting tray. Season the vegetables with salt and pepper, then add a little butter and a touch of olive oil to the tray.
2 Toss gently and roast alongside the turkey (at 180°C/360°F) for 20 minutes, stirring occasionally to ensure the veg browns evenly. Serve alongside the turkey.
Method 1 Warm the pancetta strips in a pan (do not add any oil or butter).
2 Add the blanched Brussels sprouts. Sauté until slightly golden, then add the chipolatas.
3 Sauté the mixture until the sausages are cooked through. Serve alongside the turkey.
Ingredients 230g shredded suet 1 heaped teaspoon allspice ½ teaspoon grated nutmeg ¼ teaspoon ground cinnamon 115g self-raising flour 450g soft brown sugar 230g white breadcrumbs 230g sultanas 230g raisins 560g currants 115g almonds, blanched, skinned and chopped 115g candied peel Grated rind of one orange Grated rind of one lemon 1 apple, peeled, cored and grated 1 carrot, peeled, cored and grated 4 eggs 150ml barley wine 150ml beer 4 tbsp rum
Method 1 Combine the suet, allspice, nutmeg, cinnamon, flour, sugar and breadcrumbs, adding each one at a time and stirring thoroughly before adding the next.
2 Stir in the sultanas, raisins, currants, almonds and candied peel. Mix well.
3 Add the apple, carrot and orange and lemon peel.
4 Separately, beat the eggs together with the rum, barley wine and beer. Add the mixture to the dry ingredients and stir thoroughly. The consistency should be nice and gloopy.
5 Cover the mixing bowl and leave overnight to marinade.
6 Pour the mixture into a greased pudding bowl and cover with a piece of greaseproof paper topped with foil. Secure with string around the bowl.
7 Steam the pudding for eight hours.
8 Store in a cool, dry place for up to two months.
9 Steam for a further two hours before serving.
Roast turkey Wellington from Paul Lupton
Serves eight Ingredients A 2.25kg turkey breast, skin removed Cooking oil Salt and pepper 500g puff pastry, rolled 15-20cm longer than the turkey breast Flour, for dusting 1 egg, beaten 6-8 pancakes
Method 1 Trim off the wider meat at the thicker end of the turkey breast for a cylindrical shape. Save trimmings for the stuffing.
2 Tie the breast in sections, starting in the centre, leaving a 2.5cm gap between each to make an even, shape.
3 Heat two to three tablespoons of oil in a large frying pan or roasting tray. Season the turkey and fry, turning until golden. Remove from the pan and let it cool. Chill to make the string easier to remove.
Method 1 Cook the onions in butter until softened. Remove from the heat and leave to cool.
2 Roughly chop the turkey trimmings and blitz in a food processor until smooth. Add the skinned sausages and blitz.
3 Season and add the eggs, mixing them into the meat until the texture has thickened. Add the chestnut puree to the mix.
4 Remove the stuffing from the processor and transfer to a large bowl. Mix in the cooked onions, along with the chopped dried cranberries and breadcrumbs.
To assemble the Wellington 1 Place the puff pastry on a floured surface and roll into a rectangle. Lay the pancakes on top of the pastry, leaving a border around the edge and slightly overlapping each pancake so they make a rectangle.
2 Spread three-quarters of the stuffing over the pancakes, reserving a quarter to complete the topping of the turkey.
3 Remove the string from the turkey and lay it, presentation side down, on top of the stuffing. Spread the remaining stuffing on top of the turkey. The pancakes can now be lifted and pressed against the turkey. Once both sides are pressed, top with the remaining pancakes to cover any exposed stuffing. The pastry can now be lifted and sealed with beaten egg before rolling the Wellington presentation side up. Place it on a greased parchment paper-covered baking tray and chill.
4 Preheat the oven to 180°C/360°F.
5 Brush the Wellington with egg, place in the oven and bake for one hour 40 minutes. Remove the Wellington from the oven and leave to rest for 15-20 minutes.
Sauce Ingredients 50g shallots or onions, sliced 1 generous tablespoon clear honey 1 tablespoon red wine vinegar 400ml red wine 300ml veal or beef jus Turkey trimmings – roasted or pan fried 300ml chicken stock
Method 1 Melt a knob of butter in a pan and, when it’s bubbling, add the shallots or onions. Cook on a medium to high heat until the onions take on a rich, deep colour.
2 Add the honey and continue to cook for a few minutes more until bubbling well and approaching a caramelised stage.
3 Add the red wine vinegar and red wine, bringing to the boil and reducing by half.
4 Add the stock and jus along with the roasted or sautéed turkey trimmings and wings and bring to a simmer.
5 Allow the sauce to cook gently for 45 minutes to one hour to draw the maximum flavour from the trimmings. Once cooked, pass through a sieve and season with a pinch of salt if needed.
To serve 1 Carve the Wellington and place on a large plate. 2 Serve vegetables separately, along with the jug of sauce. Fresh cranberry sauce can also be offered (see last week’s recipe).
Sample another kind of Christmas dinner. Why not try… Belgium A special sweetened bread called ‘cougnou’ – the shape of which is meant to resemble baby Jesus – is served on Christmas morning.
Australia and New Zealand As a nod to the hot climate, cold meats (turkey, chicken, ham) are commonly served as part of a traditional Christmas Day lunch, while more relaxed gatherings around the barbecue are popular.
India A relatively small festival in India, Christmas is celebrated by decorating a banana or mango tree as an alternative to the European winter pine.
Pakistan December 25 is a public holiday, but it’s held officially in honour of Jinnah, Pakistan’s founder. There’s a parade through Lahore to the cathedral, where midnight mass is held on Christmas Eve, followed by some fireworks.
Russia Ded Moroz (Father Frost) brings gifts to children on New Year’s Eve.
USA America’s mix of cultures means Christmas traditions vary widely, depending on nationality. Italian-Americans may eat lasagne, others may change what they serve each year. What’s more important is that families come together for the holiday to have dinner.