Serves 4
For the turkey and cranberry stuffed chicken: 4 skin-on chicken breasts, each with mini fillet attached. 100g turkey mince. 0.5g dried sage. 0.25g dried parsley. 2.5g garlic powder. 2.5g onion powder. 0.75g bicarbonate of soda. 1.5g cracked black pepper. 3g Maldon sea salt. 50g dried cranberries, finely chopped. A little oil, for pan-frying. 8 pieces of food-safe elasticated cooking string.
Mix the turkey mince with the sage, parsley, garlic powder, onion powder, bicarbonate of soda, black pepper, salt and chopped cranberries. Cover and refrigerate for 15 minutes. Remove the mini fillet from each chicken breast. Make a pocket in the thickest part of each breast without cutting through the sides. Pipe or spoon the turkey stuffing into the pockets, dividing it evenly. Gently flatten each mini fillet and place over the opening to cover the stuffing. Secure each breast with two pieces of food-safe elasticated cooking string. Heat a little oil in a frying pan and colour the chicken breasts on both sides until lightly golden. Transfer to a preheated oven at 180°C fan (200°C conventional) and roast until the centre of the stuffing reaches 75°C. Check with a probe thermometer. Rest briefly, remove the string and slice each breast once on the angle to serve.
For the red wine and chicken gravy (makes extra sauce): 250g shallots, sliced. 4 tbsp oil. 1 garlic clove, crushed. 500ml red wine. 400ml chicken stock. ½ bunch thyme. 500g roasted chicken wings. Cornflour, mixed with a little cold water, to thicken.
Heat the oil in a saucepan. Sweat the shallots and garlic until lightly golden. Add the roasted chicken wings and cook for 2 minutes. Pour in the red wine and simmer until reduced by half. Add the chicken stock and thyme. Simmer gently for 20 minutes. Strain through a fine sieve into a clean pan. Bring back to a simmer and whisk in a little cornflour slurry at a time until lightly thickened. Check the seasoning.
For the parsnip, leek, mustard and rosemary croquettes (vegan, gluten-free): 300g parsnips, peeled and diced. 150g floury potatoes, peeled and diced. 70g leek, finely sliced. 1 tbsp olive oil. 15g gluten-free, vegan grain mustard. ¾ tsp finely chopped rosemary. Salt and black pepper. 40g gluten-free plain flour. 65–80ml cold water. 80g gluten-free breadcrumbs. Oil for shallow-frying.
Boil the parsnips and potatoes in salted water for 12–15 minutes until tender. Drain thoroughly, dry briefly in the pan and mash. Meanwhile, soften the leek and rosemary in the olive oil for 4–5 minutes. Mix into the mash with the mustard and season. Cool until firm enough to shape. Divide into four and form thick, round fishcake-style croquettes. Mix the flour and water to make a light batter. Dip the croquettes into the batter, then coat with gluten-free breadcrumbs. Shallow-fry over a medium heat for 3–4 minutes per side until crisp, golden and hot throughout.
For the Brussels sprout, apple and clementine slaw (vegan, gluten-free): 200g Brussels sprouts, trimmed. 1 crisp red apple. 1 clementine, peeled and cut into small pieces. 2 spring onions, finely sliced. 15g pumpkin seeds. 6g chives, finely chopped. 20ml orange juice. 12ml cider vinegar. 15ml olive oil. 6g gluten-free, vegan grain mustard. 6g maple syrup. Salt and black pepper.
Toast the pumpkin seeds in a dry frying pan for 2–3 minutes and cool. Finely shred the sprouts. Cut the apple into fine matchsticks and slice the spring onion and chives. Whisk together the orange juice, vinegar, olive oil, mustard and maple syrup. Season. Lightly dress the sprouts, apple and spring onion. Gently fold through the clementine pieces and finish with the chives and toasted seeds.
For the orange, ginger and star anise glazed carrots (vegan, gluten-free): 500g carrots, peeled and cut into 5–7mm rounds. 160ml orange juice. 12g fresh ginger, finely grated. 2 star anise. 12g maple syrup. 12ml olive oil. Pinch of salt. Splash of water, if required.
Put the carrot rounds, orange juice, ginger, star anise, maple syrup, olive oil and salt into a wide pan. Bring to a lively simmer and cook for 10–15 minutes until the carrots are tender. Add a little water if the liquid evaporates too quickly. Remove the star anise and reduce the liquid to a glossy glaze coating the carrots. Keep them bright orange; do not brown or char.