A taste of tradition

The comfort and nostalgia of a traditional festive dinner brings family and friends around the table to celebrate together. Here's how to serve the perfect Christmas lunch

Maple glazed turkey

SERVES 8

This sweet glaze gives the turkey a wonderful flavour and a beautiful golden colour.

4kg turkey, giblets removed

Juice of 1 clementine (reserve the squeezed fruit)

4 bay leaves

2tbsp vegetable oil

80g maple syrup

30g butter

2tbsp light brown soft sugar

Herbs for garnishing (optional)

1 Bring the turkey to room temperature. Preheat the oven to 180°C/Gas 4.

2 Prepare the turkey by tying up the legs and placing the reserved squeezed clementine and bay leaves into the cavity. Pat the skin dry, then rub the vegetable oil over it and season generously with salt. Roast in the oven for 2 hours 30 minutes, basting every 25 minutes with the juices at the bottom of the pan.

3 Place the maple syrup, butter, brown sugar and clementine juice in a saucepan. Season well and gently heat until the butter has melted. Simmer for a few mins to reduce slightly. Half an hour before the turkey is done, pour or brush over the maple glaze, ensuring the skin is well coated, and then return to the oven for the remaining cooking time.

4 To ensure the turkey is cooked, cut a small incision into the thickest part of the turkey and check the juices run clear. Alternatively, use a temperature probe; it should reach 64C before resting. Rest in the tin, covered with foil, for 45 minutes before serving. Garnish with herbs, if using.

Roast potatoes with smoked rosemary salt

SERVES 6

Bring a new dimension to roast potatoes with this lovely smoky and herby seasoning.

6g sea salt flakes

3g smoked salt flakes

1.5kg Maris Piper potatoes, peeled and cut into 5cm pieces