Weekend wonders

B R I N E D T U R K E Y T H I G H S W R A P P E D I N B A C O N W I T H C R I S P Y S A G E

Serves 6 with leftovers Takes 1 hr 55 mins plus overnight brining

Thighs are a great alternative to cooking a whole turkey and take a fraction of the time in the oven of a whole bird.

2 x 1.25kg turkey thigh joints 55g butter, softened 275g pack streaky bacon 12 fresh sage leaves For the brine 125g salt 100g light soft brown sugar 1 orange, zest pared into strips with a peeler

1 One to two days before serving, brine the turkey thighs. Put 300ml water, the salt, sugar, and the orange peel in a saucepan. Heat over a low heat until the sugar and salt have completely dissolved. Top up with 1.7ltrs cold water to make 2ltrs. 2 Put the turkey thighs in plastic containers or large, deep bowls and pour over the brine to cover. Transfer to the fridge and chill overnight, or for up to 24 hrs. 3 Lift the turkey thighs from the brine and place on kitchen paper to drain thoroughly; pat the skin dry. Transfer the thighs to a baking tray, placing them snugly together. Season 45g butter and rub thickly over the top of the thighs. Layer the streaky bacon over the top, overlapping slightly until both thighs are covered. Cook immediately or chill for 24 hrs. 4 Preheat the oven to gas 6, 200°C, fan 180°C. Roast for 1 hr 10 mins, then check to see if it’s cooked through. Cut into the thickest part of the turkey and see if the juices run clear. If not, return to the oven for 10-15 mins, loosely covering with foil if the bacon is getting too dark. Once cooked, rest for 10-20 mins, covered, while you finish the sprouts and carrots and reheat the gravy. 5 Melt the remaining 10g of the butter in a frying pan. Add the sage leaves and then sizzle over a low-medium heat until crisp. Spoon the sage leaves and any melted butter over the turkey to serve.

Each serving (8) contains

Energy Fat Saturates

Sugars Salt 1807kJ 433kcal 29g 11g 1g 0.9g 22% 41% 56% 1% 14%

of the reference intake. See page 97. Carbohydrate 2g Protein 42g Fibre 1g

E A S I E S T - E V E R G R A V Y

Serves 6 (makes 1ltr) * Takes 45 mins

The gravy will keep chilled in the fridge for 2-3 days, or freeze for up to 3 months.

10g butter 1 tbsp vegetable oil 250g carrots, scrubbed and sliced 2 onions, sliced, skins reserved 4 tbsp plain flour 2 rosemary sprigs 2 vegetable or chicken stock cubes, made up to 2ltrs

1 Melt the butter in the oil in a large saucepan. Add the carrots and fry over a high heat, stirring often, for 5 mins or until darkened. Add the onions, lower the heat and fry for a further 10-12 mins until the onions are golden brown. 2 Stir in the flour until it loses its dusty appearance, then add the rosemary, onion skins and stock. Bring to the boil, then simmer fiercely for 10 mins. Give the veg a good mash with a potato masher, then simmer for 10 mins more. Sieve; season to taste. Reheat in a microwave or on the hob to serve. 3 To add the turkey juices, pour the juices from the cooked turkey tin into a jug. Let them settle for a few mins, spoon off the fat that has risen to the top, then add the juices into the gravy when you reheat.

Each serving contains

Energy Fat Saturates

Sugars Salt 355kJ 85kcal 5g 2g 1g 1.4g 4% 7% 8% 1% 23%

of the reference intake. See page 97. Carbohydrate 9g Protein 1g Fibre 1g Low in fat

C R A N B E R R Y, O R A N G E & R O S E M A R Y S A U C E

Serves 6 Takes 10 mins

The sauce will keep chilled in the fridge for a week, or freeze for up to 3 months. You can also use fresh cranberries.

2 oranges, 1 zested, both juiced 75g light soft brown sugar 200g frozen cranberries 1 rosemary sprig

1 Mix the orange juice, sugar, cranberries and rosemary sprig in a small to medium saucepan. Cook over a low heat, stirring for a few mins, until the sugar has almost completely dissolved. 2 Increase the heat to medium and simmer gently. Cook for 5-8 mins, stirring often, until the sauce is ruby-coloured and the cranberries are soft but still chunky. Remove the rosemary and stir in the orange zest. Serve at room temperature.

Each serving contains

Energy Fat Saturates

Sugars Salt 277kJ 65kcal >1g 0g 15g 0g 5% 0% 0% 16% 0%

of the reference intake. See page 97. Carbohydrate 15g Protein >1g Fibre 1g

C A C I O E P E P E R O A S T P O TAT O E S

Serves 6 Takes 1 hr 15 mins

Chill the potatoes for up to 48 hrs from the end of step 2.

100g pack grated Grana Padano 1 rosemary sprig, leaves picked and very finely chopped 1-2 tsp freshly ground black pepper (to taste) 3 tbsp plain flour 1.8kg potatoes, peeled and cut into large chunks 4 tbsp vegetable oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cheese, rosemary, pepper and flour. 2 Bring a large saucepan of water to the boil. Add the potatoes and, when simmering, cook for 3 mins. Drain well, then quickly tip the potatoes back into the dry saucepan. Add the cheesy flour, cover and (using oven gloves) give the pan a good shake until the potatoes are evenly coated. 3 Put the oil on a large baking tray, add the potatoes and turn to coat. Roast for 1 hr, turning after 40 mins, until very golden and crisp.

Each serving contains

Energy Fat Saturates

Sugars Salt 1738kJ 414kcal 16g 4g 2g 0.3g 21% 22% 19% 2% 5%

of the reference intake. See page 97. Carbohydrate 53g Protein 12g Fibre 5g High in vitamin B6; low in saturated fat

G L A Z E D C A R R O T S

Serves 6 Takes 20 mins

The carrots can be cooked the day before; leftovers will keep for 3 days.

800g carrots, peeled and cut into chunky batons (small ones left whole) 25g butter 25g light soft brown sugar 1 Put the carrots in a large saucepan of cold water, cover and bring to a simmer. Cook for 8 mins or until tender; drain. Can now be chilled for up to 24 hrs. 2 To serve, melt the butter in a frying pan. Add the sugar, season, then stir until the sugar has completely dissolved. (If cooking from cold, add 1 tbsp water to the pan.) Add the carrots and cook, stirring, for 3-4 mins until the carrots are heated through and well glazed.

Each serving contains

Energy Fat Saturates

Sugars Salt 105kJ 435kcal 4g 2g 13g 0.2g 5% 6% 12% 15% 3%

of the reference intake. See page 97. Carbohydrate 14g Protein 1g Fibre 5g 1 of your 5-a-day; high in vitamin A

B R O W N B U T T E R S P R O U T S W I T H C R I S P Y G A R L I C C R U M B S

Serves 6 Takes 25 mins

Make the crumbs up to 4 days ahead and keep in an airtight container.

1 white roll, torn into chunks 4 garlic cloves, halved 2 tbsp olive oil 50g butter, plus 5g 1 lemon, zested, plus 2 tsp juice 1kg sprouts, peeled and stalks trimmed

1 Start by making the crumbs. Blitz the bread and garlic cloves to fine crumbs in a food processor. Heat the oil and the 5g butter in a frying pan and tip in the garlicky crumbs. Fry over a low heat for 8-10 mins until golden and really crisp; season. Leave to cool, then stir in the lemon zest. Pack into an airtight container (if making ahead). 2 Make the brown butter just before you’re ready to cook the sprouts. Melt the 50g butter in a small saucepan. Leave it to cook, swirling occasionally, for 2-3 mins: it will bubble and foam, then turn nutty brown; be careful not to let it burn. When brown, stir in the lemon juice; remove from the heat. 3 Boil the sprouts for 3-5 mins until tender. Drain well, then toss in the brown butter. Stir over the heat until everything’s combined and hot. Scatter over the crumbs, then toss a few times to roughly mix through.

Each serving contains

Energy Fat Saturates

Sugars Salt 957kJ 230kcal 15g 6g 6g 0.2g 12% 22% 31% 6% 3%

of the reference intake. See page 97. Carbohydrate 13g Protein 7g Fibre 7g

H E R B & O N I O N S T U F F I N G

Serves 6 Takes 55 mins

Make the stufng up to 48 hrs ahead and keep chilled.

3 onions, finely chopped 50g butter, plus extra for greasing 1 tbsp very finely chopped rosemary leaves 2 tbsp finely chopped sage leaves 3 white rolls, torn into chunks

1 Preheat the oven to gas 6, 200°C, fan 180°C. Fry the onions in the butter over a low heat for 15 mins or until really soft. Add the herbs and cook for 2 mins. 2 Blitz the bread in a food processor to fine breadcrumbs. Stir into the onions, season, then transfer to an approx 20cm greased baking dish. Cover with foil; bake for 20 mins. Remove the foil and bake for 10 mins more until crisp.

Each serving contains

Energy Fat Saturates

Sugars Salt 815kJ 195kcal 10g 6g 6g 0.3g 10% 14% 6% 7% 5%

of the reference intake. See page 97. Carbohydrate 22g Protein 4g Fibre 3g

Season’s eatings

T h i s f u n , f e s t i v e d e s s e r t i s e a s y t o m a k e – g e t t h e w h o l e f a m i l y i n v o l v e d !

G I N G E R B R E A D M A N C H E E S E C A K E

Serves 16 Takes 25 mins plus chilling and setting

80g unsalted butter, melted 200g digestive biscuits 2 x 280g tubs Philadelphia 100g icing sugar 300ml pot double cream 1 tsp ground ginger 1 tsp mixed spice ½ tsp ground cinnamon ½ orange, zested 100ml whipping cream, whipped 8 mini gingerbread men pinch of ground nutmeg (optional)

1 Lightly grease a 20cm loosebottomed cake tin with a little melted butter and line the bottom and sides with non-stick baking paper. 2 Blitz the digestives to crumbs in a food processor, then stir in the rest of the melted butter until combined. Spread over the base of the prepared tin, pressing down to level. Chill in the fridge for 30 mins (or freezer for 15 mins) until set. 3 Whisk the Philadelphia and icing sugar together in a large mixing bowl using a handheld electric whisk until well combined, then whisk in the double cream until it just reaches soft peaks. 4 Transfer a quarter of the mixture to another bowl, then add the spices and orange zest, whisking until just combined. Spread the reserved plain mixture over the base, then spread the gingerbread mix over the top. Chill in the fridge for 6 hrs, or overnight if possible. 5 To serve, pipe 8 swirls of whipping cream around the top. Stand a gingerbread man between each swirl; sprinkle with nutmeg, if using. Will keep in the fridge for up to 3 days.

Each serving contains

Energy Fat Saturates

Sugars Salt 1367kJ 330kcal 27g 17g 11g 0.4g 17% 38% 83% 12% 7%

of the reference intake. See page 97. Carbohydrate 18g Protein 3g Fibre 1g

The thick, creamy consistency of Philadelphia makes it ideal to use in cheesecakes. Philadelphia family pack

280g, £3.20 (£1.14/100g)

GIVE ME MORE!

Find two more twists on this cheesecake - a peppermint treat and a seasonal fruity version – at tes.co/philadelphia.