Festive classics refreshed

These Christmas dishes all use a secret weapon filtered water

Best ever Brussels sprouts 

1. Trim the base of each of the sprouts and carefully remove any discoloured outer leaves.

2. Cook the prepared sprouts in filtered boiling and salted water for 3-4 minutes, or until nearly tender. Drain and refresh in a bowl of cold filtered water to retain their bright-green colour.

3. Add the butter to a large frying pan over a medium heat. When the butter is foaming, add the pancetta and fry for 1-2 minutes, then add the chestnuts and fry for another couple of minutes until tender and the pancetta is crisp.

4. Drain the sprouts well, then stir them into the pancetta and chestnuts. Fry all together until the sprouts are piping hot. Season with salt and black pepper, to taste.

Ultimate brined turkey

Salt and pepper, to season

1. Fill a large pan with 3 litres of Culligan’s filtered cold water and place on a low-medium heat.

2. Add the salt, sugar, bay, thyme, peppercorns, orange and onion, and stir until the salt and sugar dissolve.

3. Remove from the heat, then leave to cool completely.

4. Add the turkey to a vessel or pot large enough to hold your turkey plus 3 litres of water, then pour over the cooled brine. Ensure the turkey is completely submerged in the brine.

5. Cover and place in a cool place. Allow to brine for at least 8 hours or overnight.

6. Drain well (discarding the aromatics), pat dry and weigh the turkey.