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Chop beef heart into strips, roughy 1 CM by 1 CM. Fry in olive oil and butter on high heat to seal the outsides. Toss in some thyme about half way through.

Chopped guanciale Grated pecorino 4 egg yolks 1 egg 400-500g spaghetti S&P Fry guanciale until brown and fat is released. Beat egg yolks, egg, S&P. Mix in cheese. Cook spaghetti. Drain and mix into guanciale pan. Quickly stir in the egg and cheese mixture and serve! (No cream!) Delizioso! Serves 4

A Paul Hollywood special for Boxing Day.

I scored the whole bird in a criss cross design in order to ensure the fat drains from the bird. I then smothered the bird with a dry marinade I made the night before : 2 lemons zested 1 orange zest 2 table spoons of Chinese 5 spice 1 table spoon of olive oil I let the bird marinade over night and then cooked it the next day for 2 hours. I took it out after an hour and slathered the whole bird in honey.

From the BBC good food online

Venison, wrapped in wild mushroom duxele, parma ham and herb pancakes

Stuffed with limes and oranges, rubbed with lime and orange peel, five spice and salt.

Goats Butter Garlic x2 heads Lemon x1 White onion x1 Fresh Rosemary Salt Black pepper Shallots x6 Streaky bacon x16 rashers Sausage meat for stuffing Fresh sage Fresh bay leaves Meal Preparation. To start, the day before cooking, the butter is carefully melted on medium heat. Whilst melting, add 2 cloves of garlic (pressed) and a sprig of rosemary (removed from stalk). Combine ingredients and transfer to bowl, allow to cool, cover and place in fridge overnight. Stuffing: The sausage meat is seasoned with salt, pepper and chopped fresh sage, making sure that the ingredients are evenly combined. Again, sealed and refrigerated overnight. The Big Day The shallots are firstly sliced in half, peeled and placed in the baking tray, these provide both flavour and a base to place the turkey on, to allow the heat circulate around the bird. The turkey is then prepped by seasoning the inside of the carcass with salt and pepper. Next, the stuffing should be inserted into the carcass with some set aside to be used for the cavity at the neck cavity. A whole head of garlic is cut horizontally across the top and along with half a lemon, the white onion (halfed) and bay leaves (4 in no.), Inserted into the carcass. Next, by carefully working fingers between the skin and breast, separating the two, carefully use the garlic and rosemary infused butter to fill the space and moisten the bird. Use more of the butter to rub over the entire outer of the turkey, to suit. Finally, add the remainder of the stuffing in the neck cavity and transfer to the baking tin carefully on top of the shallots. With a pre-heated oven at 170° place the turkey on the bottom shelf and leave for 20mins to brown. After 20mins, remove the turkey baste and lattice the streaky bacon firstly across the crown and then cover the legs also. Cover the turkey with foil and return to the oven. The turkey is then cooked for a further 3hrs, removing and basting every 30-40mins. The foil is removed for the final 40mins. Once cooked the turkey is removed from the oven and recovered and left to rest for 1.5 - 2hrs before carving and serving. This will ensure the meat retains its moisture and will still do so when eating the leftovers for the days that follow.

Sit back and enjoy , life made easy with this fabulous service from Kimbers

For the duck we simply scored the skin and seasoned with salt and pepper.