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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.

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

Roasted to just over 74 degrees. Perfect Turkey bake - make it up as you go. turkey, pasta, onion, garlic, mushrooms, courgette, quartered sprouts, milk, stock, grated cheese, salt, pepper, Italian seasoning.

Roast duck following a Jamie Olive recipe, roasted potatoes, parsnips, carrots, brussel sprouts with chestnuts and pancetta

Orange and lemon stuffed birds topped with taragon

https://www.google.co.uk/amp/s/www.bbc.co.uk/food/recipes/slow-cooked_black_21152/amp

Simmer two hocks with just enough water to cover, having added a quartered medium onion, a tsp of both black peppercorns and coriander seeds and a little white wine vinegar. Cook for 2 1/2 hours. Allow hocks to cool in the liquor for an hour. The take out, remove the skin and excess fat, put in a bowl and shred to the texture desired. Mix in chopped parsley, tarragon, ground black pepper and gherkins to your taste then pack into a terrine lined with cling film. Strain the cooking liquor and put into a clean saucepan. Boil hard until reduced to 600ml. Pour this slowly into the terrine so it mingles with meat. Cool overnight in the fridge to allow the liquor to jellify. Serve with crusty bread and piccalilli.

Just grandmas recipe for liver bacon and onions with a French twist