Darina Allen's go-to Christmas recipes, including her tried-and-tested classic turkey

Method

1. Remove the wishbone from the neck end of the turkey, for ease of carving later. Using a tall, narrow saucepan, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips, vegetables, bouquet garni and peppercorns with cold water. (Keep the liver for a smooth turkey liver pâté. Bring to the boil and simmer while the turkey is being prepared and cooked, 3 hours approx.

2. To make the fresh herb stuffing: Sweat the onions gently in the butter until soft, for 10 minutes approx., on a low heat, then stir in the crumbs, herbs and a little salt and pepper to taste. Allow it to get quite cold. If necessary, wash and dry the cavity of the bird, then season and three-quarters fill with cold stuffing. Put the remainder of the stuffing into the crop at the neck end, or you may decide to do a different stuffing.

3. Either way, tuck the remaining neck flap underneath the bird and secure with the wing tips.

4. Preheat the oven to 180°C/Gas Mark 4.

5. Weigh the turkey and calculate the cooking time. Allow 15 minutes approx. per 450g and 15 minutes over. Melt the butter for basting the turkey and soak a large piece of good quality muslin in the melted butter. Cover the turkey completely with the muslin and roast in a preheated moderate oven, for 2 ¾ -3 ¼ hours. There is no need to baste it because of the butter-soaked muslin. The turkey browns beautifully, but if you like it even browner, remove the muslin 10 minutes before the end of the cooking time.

6. Alternatively, smear the breast, legs and crop well with soft butter and season well with salt and freshly ground pepper. If the turkey is not covered with butter-soaked muslin, then it is a good idea to cover the whole dish with a large sheet of parchment. However, your turkey will then be semi-steamed, not roasted in the traditional sense of the word.

7. The turkey is cooked when the thigh juices run clear.

8. To test, prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the turkey to a carving dish, keep it warm and allow it to rest while you make the gravy.

9. To make the gravy, spoon the surplus fat from the roasting pan. Deglaze the pan juices with fat-free stock from the giblets and bones. Using a whisk, stir and scrape well to dissolve the caramelised meat juices from the roasting pan. Boil it up well, season and thicken with a little roux if you like. Taste and correct the seasoning. Serve in a hot gravy boat.

10. If possible, present the turkey on your largest serving dish, surrounded by crispy roast Potatoes and garnished with large sprigs of parsley or watercress and maybe a sprig of holly. Make sure no one eats the berries.

11. Serve with Cranberry Sauce, Bread Sauce and Gravy.

Method

1. Tear the bread into small chunks, and spread on a baking sheet to dry overnight.

2. Preheat the oven to 190°C/Gas Mark 5 and generously grease a baking dish.

3. Heat the butter in a saucepan and sauté the onion and celery over a medium heat until transparent, roughly about 2 minutes.

4. Remove with a spoon, place into a bowl and reserve.

5. In the same pan, cook the sausage and minced beef, stirring until finely crumbled and cooked through, about 10 minutes.

6. Soak the bread in as much milk as it will absorb.

7. Add the onion and celery, the meat mixture, the chestnuts, and the fresh herbs. Season with salt and pepper and mix well.

8. Put the stuffing in a well-buttered baking dish and bake for 1-1 ½ hours, or until nicely browned (or stuff it directly into a turkey just before placing the turkey in the oven).

Method

1. Preheat the oven to 200°C/Gas Mark 6.

2. Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good size. Put all the vegetables into a large bowl. Drizzle generously with extra virgin olive oil or melted fat of your choice. Season well with salt and freshly ground pepper. Spread them in a single layer on one or several roasting tins. Roast, uncovered, stirring occasionally until they are fully cooked and just beginning to caramelise. Be careful, a little colour makes them sweeter, but there is a narrow line between caramelising and burning. If they become too dark, they will be bitter.

3. Serve sprinkled with your selection of freshly chopped winter herbs.

Method

1. Preheat the over to 230°C/Gas Mark 8.

2. With a sharp paring knife, cut a 1cm cross on the flat side of each chestnut, cutting through the shell. Spread the nuts out on a baking pan, pour in 1cm of water and bake for 15-20 minutes, until the shells open. When cool enough to handle, peel the chestnuts. Be sure to do this while they are still warm. 

Method

1. Preheat the oven to 230°C/Gas Mark 8.

2. Choose medium to large potatoes of even size. Scrub and peel. Put into a saucepan, cover with cold salted water and bring to the boil. Drain them thoroughly.

3. Lightly scratch the surface with a fork and season with salt (they can be prepared ahead and kept in a plastic bag in the fridge overnight).

4. Put the potatoes into the smoking hot fat or olive oil. Baste occasionally. Cook until crisp outside and soft in the centre in the preheated oven for 30-45 minutes depending on the size. Drain well on kitchen paper. Serve as soon as possible while still crisp and hot.

5. Alternatively, put the potatoes into smoking hot fat in the same tin as the meat, 40-45 minutes before the meat is fully cooked and baste well. Cook until soft. (Baste the potatoes when you baste the meat and turn them over after 25 minutes). Drain on kitchen paper and serve immediately.

Method

1. Put the fresh cranberries in a heavy-based stainless steel or cast-iron saucepan with the water — don’t add the sugar yet as it tends to toughen the skins.

2. Bring them to the boil, cover and simmer until the cranberries pop and soften — about seven minutes.

3. Remove from the heat and stir in the sugar until dissolved.

4. Serve warm or cold.

5. Note: Cranberry sauce will keep in your fridge for a week to 10 days.

Method

1. Bring all the ingredients, except the cream, to the boil in a small, deep saucepan.

2. Season with salt and pepper. Cover and simmer gently on a very low heat or cook at 160°C for 30 minutes.

3. Remove the onion and add the cream just before serving.

4. Correct the seasoning and add a little more milk if the sauce is too thick.

5. Serve hot.