Every year I volunteer to cook Christmas dinner for my family as a tradition and this year was no different.
Here we have an all-butter, honey and mixed herb turkey with nut stuffing, sweet potato wedges, chestnuts and an array of mixed vegetables seasoned with salt, pepper, as well as various other spices.
Top tip when cooking turkey: take it out of the fridge the night before and slather it in butter (get it under the skin) and all the way around the inside (where the giblets are) and leave it to defrost in room temperature. COVERING IT OVERNIGHT IS VITAL. A plastic bag with holes in will do.
Then, a few hours prior to cooking the next day, add more butter on top and squirt honey all over it, adding sea salt, pepper, garlic and mixed dry herbs. Pierce it with a fork all over, and leave to soak.
Once the turkey has soaked up all the flavours, pop it in the oven for however long it takes to cook at Gas Mark 4 before taking it out, leaving it to cool, later devouring with the vegetables and cranberry or bread sauce and gravy.
Top tip for sweet potato wedges: cut them inot quarters length ways and sprinkle brown sugar, squirt some honey, add a dash of olive oil, sprinkle some black pepper and salt then let them roast for 25-30 mins (or until soft). I included cracked open chestnuts in the tray for added flavour.