Fancy A Martini?


Trifle Martini

  • 50ml Absolut Raspberry Vodka
  • 50ml Baileys
  • 25ml Chambord

Black Forest Martini

  • 30ml Absolut Vodka
  • 20ml Chambord
  • 20ml Crème de Fraise
  • Cream

Gingerbread Martini

  • 30ml Buffalo Trace
  • 15ml Butterscotch Schnapps
  • 15ml Stone’s Original Ginger Wine
  • 50ml Pressed Apple Juice

Candy Cane Martini

  • 35ml Absolut Vanilla
  • 15ml Peppermint Schnapps
  • 50ml Club Soda
  • Candy Cane Garnish

Snowball Martini

  • 10ml Bacardi White Rum
  • 10ml Butterscotch Schnapps
  • 10ml Amaretto
  • 10ml Kalua
  • 10ml Baileys

 Guest Post Credits-Dirty martin

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Marinated French Goat’s Cheese Mini Log...

Preparation time: 20 minutes

No cooking time

Marinating time 1 hour – 1 week+

Fills 2x300ml jars

  • 4x 200g French goat’s cheese mini log (Make sure they are firm but still young)
  • 4 large dried or fresh red chillies
  • 4 bay leaves
  • 2 tsp pink pepper corns
  • Rind of 1 lemon removed with a peeler
  • 2 sprigs of rosemary
  • 400mls Hazelnut oil
  • 1 tsp salt
  • Start by slicing each mini log into 4 slices and placing 8 slices into each jar.
  • Place all the ingredients for the marinade into a saucepan and pour over the oil.
  • Heat to about 60oC and turn off the heat.
  • Leave to cool completely before pouring over the sliced French goat’s cheese mini log.
  • Evenly distribute the herbs and chillies between the jars.
  • Seal and place into the fridge for up to a week.

To serve 
  • Take the cheese out of the infused oil (which may have solidified but don’t worry) and serve with some grilled bread, a few olives and some marinated peppers.
  • You can also place the cheese on some lovely crusty bread and toast it for a really interesting twist on cheese on toast.

French goat’s cheese mini log is available from all good supermarkets.

Recipe and photo creditsFrench Goats Cheese

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Wordless Wednesday Linky....

                 A night out with our running friends and not a pair of trainers in sight!!!

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What I'm Wearing...

This week was our Christmas party that we had been saving up for and looking forward to all year with lots of friends from the running club.First posh party I have been to and we where all wearing cocktail dresses.I wanted to go gold accerories with my dress but the brooch on it was silver.I did buy a long hair extension but no way could I put it in so I stayed with my own style.

Dress TK Maxx

Shoes Matalan

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The Gallery : My Awesome photo ....

This week over at Sticky Fingers the theme for today photo for The Gallery is "My Awesome photo". Tara is also giving one lucky person a chance to win a prize of a photo canvas up to the value of £100.With 4 children it is very hard to get them all together for one photo so here is My Awesome photo taken earlier this year on a day trip to London...

Why not pop over to The Gallery and see what everyone else has picked....

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Welcome To Blog Hop Wednesday....

Hello and welcome to Blog hop Wednesday...

Please visit some blogs and follow ones you like.....
This week's Co-Host is.... Rachelle from Livin The Fit Life here is a bit about Rachelle...
"I am a stay at home mom of 2 energetic boys. I am passionate about living an active and healthy lifestyle and instilling this passion in my children.

I am a runner first and foremost, but I also enjoy hiking, biking, and enjoying the outdoors whenever I can.

My goal is to help others get fit and stay fit for life. I hope you will follow me on my journey to stay fit and fabulous in the Pacific Northwest"
Here are the rules :)

1.Please follow me the host of the hop at clairejustineoxox and this weeks co-host Rachelle from Livin The Fit Life on Google Friend Connect, Google + or follow by Email

2.Link up your blog to the linky below.Please leave a comment if you are a new follower and let us know how you are following so we can follow you back this way :)

3.Visit some other blogs and follow ones you like and make new friends.

4.Please only family friendly blogs only....

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This week on the Bananagrams Challenge we had to find things that are yellow....
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Douwe Egberts Coffee and Walnut Cake....

Serves 8-10

Prep time 30 minutes
Cooking time 20-25 minutes

  • 225g unsalted butter
  • 225g golden caster sugar
  • 4 medium eggs, beaten
  • 3 tbsp Douwe Egberts Pure Gold granules dissolved in 1 tbsp boiling water
  • 225g self raising flour, sifted with 1 tsp baking powder
  • 75g shelled walnut halves, chopped plus 8-10 walnut halves for decoration

For the coffee icing
  • 200g icing sugar, sifted
  • 200g unsalted butter
  • 2 tbsp coffee Douwe Egberts Pure Gold dissolved in 2 tbsp hot water
  • A little Demerara sugar, to decorate

  • Preheat the oven to 180C/ Gas 4. Grease and base line 2 x 20cm sandwich tins with parchment.
  • Cream the butter and sugar together with an electric whisk or wooden spoon until pale in colour, light and fluffy in texture. 
  • Slowly add the beaten egg beating well after each addition. If it curdles add 1-3 tbsp of the measured out flour.
  • Fold in the remaining flour along with the dissolved coffee.
  • Carefully fold in the nuts then divide the mixture between the two prepared times.
  • Tap the cakes gently on the work surface to remove any air bubbles.
  • Bake the cake in the oven for 20-25 minutes or until well risen and golden brown.
  • Leave in the tins to cool a little before transferring to a cooling tray.
  • Once cold remove the parchment paper.
  • Meanwhile, make the filling by creaming the butter, coffee and icing sugar together in a bowl until soft.
  • Place one cake onto a serving plate upside down.
  • With a palette knife spread half the icing over it and put on the remaining top.
  • Paddle the icing over the top and decorate with the walnut halves.
  • Sprinkle on the Demerara sugar to give a sparkly effect...

About this post -

Recipe and photo credit by Douwe Egberts

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Orange And Cinnamon Crumble Topping Mince pies....

Preparation time - 20 mins

Makes approximately 12

  • 375g shortcrust pastry
  • 250g good quality mincemeat
  • 50g plain flour
  • 4 tbsp demerara sugar
  • 40g butter
  • finely grated zest of ½ orange
  • 1 tsp ground cinnamon

  • One or two 12 hole patty tins.

  • Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.
  • Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go.
  • Press the disks into the holes of one or two 12 hole patty tins.
  • Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.

To make the crumble topping
  • Rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.
  • Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.
  • Remove from the oven and leave to cool for a few minutes before taking out of the tins.
  • Cool on a wire rack and dust with icing sugar to serve.

  • For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.

Recipe and photo credit by- Leisure

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Stilton Twists....

You can make the pastry dough ahead of time and freeze it. Just before guests arrive, pop the twists in the oven.

  • 1 package puff pastry sheet
  • 110g/4oz Stilton Blue Cheese, grated
  • paprika

  • Thaw puff pastry sheet per package instructions.
  • Unfold on a cutting board and dust with paprika.
  • Turn over and sprinkle with grated Stilton.
  • Place second sheet on top and roll lightly with a rolling pin.
  • Dust with paprika.
  • Cut sheet in half and the separate halves into 3/8" strips and give each three twists.
  • Lightly grease a cookie sheet or line with parchment paper; place twists pressing ends firmly to anchor.
  • Cook at 425 degrees F or 225 degrees C for six to nine minutes.

Makes 48 twists

Recipe and photo credits- Stilton Cheese

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Stilton on Horseback....

As Stilton matures and becomes smooth and creamy, it develops a sweetness that partners especially well with prunes.

 For this simple appetiser - perfect for a summer canape - pitted prunes are filled with Stilton and celery, wrapped in bacon and grilled.

  • 175g/6 oz Stilton mature cheese, rind removed, cut into 16 pieces
  • 2 stalks celery, thickly sliced
  • 16 large pitted prunes, no need to soak
  • 225g/8oz sweet cure bacon strips

  • Make a cut down the side of each prune, put a piece of Stilton into each prune and wedge in with slices of celery.
  • Cut the strips of bacon in half, wrap the prunes and set onto a rack ready for grilling.
  • If you are preparing in advance, refrigerate for up to 24 hours until ready to grill.
  • Allow 10-12 minutes under a moderate grill, turning once. Serve warm with cool drinks.
Serves 4 - 6

Recipe and photo credits- Stilton Cheese

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Music Monday ...Share Your Favourite Christmas Song...

We love Christmas and when it comes to picking a favourite song it's hard because there is so many great Christmas songs.

                                  This is my favourite Christmas song from when I was little....

Want to join in? simply do a post with a you tube video of your favourite Christmas song and join the hop.Or you can add any songs post fun/favourite/happy/special/great/sad/horrible of your choice.Just post your blog post with a song from you tube and why you've picked this song then join the blog hop.Please hop around and see what songs others have picked. This is a no rules hop but please be family friendly.

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Chocolate Yule Log...

An indulgent looking chocolate roulade with a creamy chestnut filling and rich chocolate topping, yet sweetened only with Sweet Freedom syrup (made 100% from fruit) with no sugar added

Serves 8


  • 6 Medium Free Range Eggs, separated
  • 150g Sweet Freedom Dark
  • 1½ Tsp Vanilla Extract
  • 60g Cocoa Powder

  • 225g Unsweetened Chestnut Puree
  • 50g Sweet Freedom Dark
  • 30ml Double Cream
  • 5ml Brandy

  • 50g Sweet Freedom Dark
  • 10ml Brandy
  • 300ml Double Cream
  • 30g Cocoa Powder, sieved

You will need a Swiss roll tin measuring 20cm x 30cm (8”x12”)

  • Line a Swiss roll tin with non stick baking parchment and preheat the oven to 180C/Fan 160C.
  • Whisk together the egg yolks, Sweet Freedom and vanilla extract until it is pale, creamy and very thick.
  • Using a clean whisk, whisk the egg whites, in another bowl, until they form stiff peaks.
  • Sieve the cocoa powder over the egg yolk mixture and fold in.
  • Then carefully fold the egg whites into the mixture. 
  • Pour into the prepared tin and bake for 20 minutes.
  • Remove from the oven and cover with a piece of non stick baking parchment and a damp tea towel.
  • Leave to cool.
  • Mix together all the ingredients for the filling.
  • Tip the cold roulade out onto a sheet of baking parchment, peel off the baking parchment from the base and sides of the roulade and spread the chestnut filling over the base.
  • Roll up the roulade from the longest side using the sheet of baking parchment to guide the roll.
  • To make the topping, mix together the Sweet Freedom, Brandy and double cream and then mix in the cocoa.
  • The cocoa will thicken the mixture.
  • Place the roulade on a serving plate and spread the chocolate topping over the top and sides.
  • Use a skewer to draw wiggly lines in the topping to give the appearance of bark.
  • Chill until required.
Recipe and photo credit by- Sweet Freedom

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The Christmas Pizza from Fire & Stone....


  • Medium pizza base* (from a ready-made pizza mix or a ready-made base)
  • Sliced roast turkey breast (available ready cooked in supermarkets)
  • 5 cooked chipolatas cut up into 1cm pieces
  • Roast potatoes (approx. one medium potato roasted, cut into small cubes)
  • Cooked stuffing (enough for four cherry tomato size small balls)
  • 50ml red wine gravy – leave it in the fridge overnight so it is really thick
  • 5 Brussels sprouts
  • 20g pancetta
  • Small chunk of brie (cut into about four 1cm slices)
  • About 50g Cranberry jelly
  • Pinch of flat parsley


  1. Spread the thick gravy across the base, like you would with traditional tomato sauce!
  2. Scatter the sliced turkey base evenly then follow with the sausage pieces and evenly place the roast potato cubes.
  3. Sauté the Brussels sprouts with the pancetta, chop them up and spread them across the pizza before draping the slices of brie on top (these will melt over the rest and taste delicious).
  4. Finally, scatter the stuffing, either by breaking it up with your fingers and letting it fall or placing the small balls on.
  5. Cook the pizza in a preheated oven for 10 minutes (or according to instructions on pizza base packaging) at 200 degrees Celsius (390 degrees Fahrenheit or gas mark 5) until the brie is bubbling.
  6. When you take it out of the oven put a dollop of cranberry jelly in the middle and finish with some chopped parsley.

Christmas roast turkey on a pizza!

Guest Post Credits- Fire And Stone

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Tuna, Rosemary and Aubergine bake....

Serves 4

Preparation: 10 minutes

Cooking: 25 minutes

  • 2 x 120g cans John West No Drain Tuna Chunks with a little brine
  • 2 large aubergines
  • 2 large red peppers
  • 50ml olive oil
  • ½ teaspoon finely chopped fresh rosemary
  • 2 tablespoons breadcrumbs

  • Pre heat the oven 210C/ 425F/gas 7.
  • Cut the aubergines in half lengthways with a knife and score the flesh on the cut side a few times in both directions.
  • Place on a baking tray, cut side up along with the whole peppers.
  • Drizzle with olive oil and salt and bake in the oven for 15 minutes or until the aubergine is soft.
  • Remove from the oven and allow to cool, spoon out the flesh of the aubergines into a bowl keeping the skins intact and set to one side.
  • Add the rosemary to the flesh and mix well.
  • Peel the skin from the peppers and remove the seeds, chop the flesh into 2 cm diced cubes and add to the aubergine flesh.
  • Mix in the John West No Drain Tuna chunks, then spoon the mixture back into the aubergine skin top with the breadcrumbs and bake in the oven for 5 minutes before serving with dressed salad leaves.

Recipe and photo credit by -John-West

John West have just launched a fantastic campaign whereby consumers can now see where their canned fish has come from. All they need to do is enter a code which is on each individual tin of tuna into the John West website and the information on which sea their fish was caught in and which boat it was caught on will be revealed.

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Tuna with Watercress, Asparagus and Crispy Onions....

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes


  • 2 x 120g John West No Drain Tuna Steaks with a little olive oil
  • 2 teaspoons extra virgin olive oil
  • 1 onion, peeled and thinly sliced into rings
  • 4 medium sized eggs
  • 2 heads baby little gem lettuce, stalk removed
  • 50g fresh watercress
  • 1 bunch asparagus, trimmed and cooked

For the dressing:

  • 1 tablespoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 8 tablespoons extra virgin olive oil


  1. Place a sauté pan on a medium heat and add the olive oil and sauté the onion slices until golden brown and crispy.
  2. Put onto kitchen paper and allow to cool.
  3. To make the dressing, place all the ingredients into a bowl and whisk well, season to taste and set aside.
  4. Bring a pan of salted boiling water to the boil, break the egg into a cup, whisk the water to a whirlpool and lower the egg into the middle and poach for 3 to 4 minutes or until cooked.
  5. Repeat this process for all the eggs.
  6. Separate the leaves of the little gem lettuce, put into a bowl with the watercress and drizzle with half the dressing.
  7. Add the John West No Drain Tuna steaks and toss lightly together.
  8. Place the warm asparagus on the plate.
  9. Put the mixed tuna salad on top then add the poached egg.
  10. Pile the onion rings on the plate and drizzle with the remaining dressing and serve.

Guest Post Credits- John-West

John West have just launched a fantastic campaign whereby consumers can now see where their canned fish has come from. All they need to do is enter a code which is on each individual tin of tuna into the John West website and the information on which sea their fish was caught in and which boat it was caught on will be revealed.
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Warburtons Loaf Pudding with Cranberries..

Serves: 4

Nutritional Analysis: 200cal/1g fat per portion

  • 2 slices Warburtons Winter Fruit Loaf
  • 1 tbs dried cranberries
  • Fresh cranberry juice
  • Brandy (optional)

  • Sprinkle the cranberries in the base of a ramekin dish.
  • Roughly tear the slices of bread and place over the cranberries.
  • Mix a little brandy with some cranberry juice and pour over the bread, ensure the bread is fully soaked but not soggy. 
  • (For a deeper coloured pudding mix cranberry juice with a little blackcurrant juice).
  • Press the bread firmly down into the mould.
  • Chill for 1-2 hours in the refrigerator before turning the pudding out onto a serving plate.
  • For that extra Christmas touch, flambé with brandy and serve with brandy butter.

Recipe and photo credit by- Warburtons

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Cheesy Pork Chops With Onion Gravy & Parsnip Mash..

Preparation time: 20 minutes plus standing

Cooking time: 40 minutes

  • 4 x 275g trimmed Packington Free Range Pork Chops
  • 175g chive and onion double Gloucester cheese, grated
  • 2 tbsp wholegrain mustard
  • 1/2 tbsp plain flour
  • 2 tbsp roughly chopped fresh oregano
  • 75g butter
  • 2 tbsp olive oil
  • 2 large red onions, thickly sliced
  • 400ml good beef stock
  • 2 tsp Worcestershire sauce
  • 1 tbsp cornflour
  • 350g parsnips, peeled and cut into chunks
  • 700g good mashing type of potatoes, peeled and cut into chunks
  • 3 tbsp creme fraiche
  • fresh oregano leaves, to garnish

Preparation method
  • Remove the pork chops from the fridge 1 hour before cooking.
  • Place on a plate and cover with a clean tea towel.
  • Mix together the cheese, mustard, plain flour, oregano and seasoning.
  • Set aside.
  • Meanwhile melt 25g of the butter and 1 tbsp of the olive oil in a saucepan and cook the onions over a medium heat for about 10-15 minutes, stirring occasionally, until golden and softened.
  • Pour in the stock, Worcestershire sauce and seasoning.
  • Bring to the boil, stirring and simmer for 2 minutes.
  • Remove the pan from the heat.
  • Place the cornflour in a small bowl and stir in 4-5 tbsp of the gravy until smooth.
  • Pour back into the pan stirring constantly until blended.
  • Return to the heat and bring back to the boil, stirring constantly, until required thickness. 
  • Simmer for 1 minute.
  • Cook the parsnips and potatoes in a large saucepan of boiling water for 15-20 minutes, until tender.
  • Preheat the grill. 
  • Heat the remaining oil in a large frying pan and fry the pork chops for about 8-10 minutes, turning occasionally until golden on both sides.
  • Meanwhile drain the potatoes, add the creme fraiche,remaining butter and seasoning.
  • Cover and bring the creme fraiche to the boil in the pan.
  • Using an electric whisk or masher, mash the parsnip and potatoes,until smooth.
  • Divide the cheese filling between the pork chops spreading over the meat evenly.
  • Place under the grill and cook for 3-5 minutes, until golden.
  • Serve with mash and onion gravy spooned over. 
  • Scatter over fresh oregano leaves to garnish.

Recipe and photo credit by - Packington Free Range

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Blueberry Glazed Pork Pies....

These smart looking pies are made with ‘cheats’ ingredients, a pack of chilled pastry, sausage meat and readymade stuffing - what could be easier?

Makes 12

Preparation time: 20 minutes

Cooking time: 25 minutes

You will need
  • ½ x 130 g pack dried sage and onion stuffing mix
  • 500 g (1lb 2oz) readymade chilled shortcrust pastry
  • Little flour for rolling
  • 3 spring onions, sliced
  • 400 g (14 oz) good quality pork and herb sausages, skins removed
  • Freshly ground black pepper
  • 1 egg, beaten to glaze

  • 175 g (6 oz) blueberries
  • 2 tablespoons red wine vinegar
  • 2 tablespoons redcurrant jelly
  • 2 teaspoons cornflour
  • 12 tiny rocket leaves to garnish, optional

  • Make up the stuffing mix with half quantity of boiling water and leave to stand as the pack directs.
  • Roll the pastry out thinly on a lightly floured surface then cut out 11.5cm (4½ inch) circles using a plain biscuit cutter or a small coffee cup saucer as a guide.
  • Press into a 12 section lightly buttered, muffin tin so that the pastry stands a little above the top of the tin in a wavy edge. 
  • Re-roll pastry as needed until you have 12 circles.
  • Mix the spring onions with the sausage meat and a little pepper then mix with the stuffing.
  • Divide between the pastry cases and press into an even layer with the back of a spoon.
  • Brush the top edges of the pastry cases with a little beaten egg then bake in a preheated oven, 180ºC (160ºC fan oven), gas mark 4 for about 25 minutes until the top edge of the pastry is golden and the filling is cooked through.
  • Leave to cool for 15 minutes then loosen and transfer pies to a cooling rack.
  • Add the blueberries, vinegar and redcurrant jelly to a small saucepan, cook, stirring for 4-5 minutes until the blueberries are soft.
  • Mix the cornflour with a little water until a smooth paste, stir into the blueberries and cook until the juices have thickened. 
  • Leave to cool then spoon over the pies.
  • To prepare ahead of time, make and fill the pies but freeze them uncooked, still in the muffin tin. 
  • Once frozen hard, loosen with a round bladed knife, remove from the tin and pack into a plastic box. 
  • Freeze the cooled blueberry topping separately in a small plastic box. 
  • Return the pies to the muffin tin, defrost pies and topping at room temperature for 4 hours then bake and top with blueberries as above.

Recipe and photo credits- Seasonal Berries

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Golden Glory Mulled Ale....

Serves 6 - 8

Prep Time: 5 minutes                                                

Cook Time: 2 - 3 minutes

  • 2 x 500ml bottles of Badger Golden Glory Ale
  • 300ml clear apple juice
  • 100ml brandy
  • 1 cinnamon stick
  • 5 whole cloves
  • Peel of half a lemon
  • Peel of 2 clementines
  • 6 tbsp caster sugar

  • Place the Badger Golden Glory Ale in a large saucepan with the rest of the ingredients, and stirring to dissolve the sugar, gently bring up to a simmer being careful not to boil.
  • Ladle the warmed mulled ale into warm glasses and serve immediately.

  • Use a potato peeler to remove the peel from the fruits and ensure it is mainly the zest and not too much white pith that is removed. 
  • Also if desired, sieve the mulled ale to remove all the spices and peel before serving.

Recipe and photo credit by-
Badger ales (Golden Glory is available in selected supermarket with an RRP of approx £1.79)

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Turkey Casserole...

Step one: Prepare your usual casserole

Step two: Swap turkey breast for your usual lean beef sirloin or lamb shoulder and cut up to 161 calories plus 17g of fat*

Serves 2-3


  • 500g cooked turkey breast, diced
  • 2 tbsp oil
  • 1 onion, chopped
  • 200g carrots/celery, chopped
  • 600ml chicken stock
  • 200g potatoes, peeled & cubed
  • 200g frozen mixed vegetables
  • 1 tsp cornflour
  • Gravy browning
  • Seasoning


  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. Fry chopped onion, carrots and celery until softened.
  3. Add chicken stock and seasoning.
  4. Place in an ovenproof container and add cubed potatoes.
  5. Cover and cook in oven for about 30 minutes.
  6. Carefully remove dish from oven and add the cooked turkey and frozen vegetables.
  7. Return to oven for a further 15 minutes.
  8. Once cooked, thicken the mixture with corn flour and add a little gravy browning.

Guest Post Credits- Lean On Turkey

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Mini Blueberry Tarts...

Makes 24


For the pastry
  • 225g/8oz plain flour
  • 40g/1 ½ oz icing sugar
  • 40g/1 ½ oz caster sugar
  • 175g/6oz chilled butter
  • finely grated rind and juice of 1 small orange

For the filling
  • 25g/1oz caster sugar
  • ½ tsp ground cinnamon
  • 125g/4 ½ oz blueberries
  • 75g/3oz cream cheese
  • icing sugar, to decorate

  • Sift the flour and sugars into a mixing bowl.
  • Cut the butter into small pieces, stir these into the flour and then rub gently with your fingertips until the mixture resembles fine breadcrumbs.
  • Mix the orange rind and juice together, then stir into the flour mixture, using a knife, until the dough just begins to stick together.
  • Gather up the dough and pat into a ball, cover with food wrap and chill for 30 minutes before using.
  • Preheat the oven to 220 C/425 F/gas Mark 7.
  • Lightly grease a 24-hole mini muffin tin.

For the filling
  • Mix together the sugar and cinnamon in a small bowl.
  • Wash the blueberries, shaking off the excess water, add to the sugar and spice mix, stir so that it sticks to the blueberries.
  • On a floured surface, roll out the pastry.
  • Using a 7.5cm/3" fluted pastry cutter, cut out 24 rounds, re-rolling the pastry if necessary.
  • Line the greased pastry tin with the rounds.
  • Place half a teaspoon of cream cheese in the base of each then top with the blueberries, pushing them down slightly.
  • Bake for 8 minutes until the pastry is lightly golden.
  • Allow pastries to rest in the tin for 5 minutes before carefully removing.
  • Sprinkle with icing sugar and serve warm with brandy- flavoured whipped cream.
  • These pastries freeze well, warm in the oven before serving.

Recipe and photo credit by- Seasonal Berries

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Pistachio, Sage & Cream Cheese Roast Cockerel...

Preparation time: 25 minutes plus resting

Cooking time: 2hours 30 mins or as calculated

  • 1 x 150g packet garlic and herb Boursin cheese
  • 1 clove garlic, crushed
  • 25g unsalted and shelled pistachio nuts, chopped
  • grated rind and juice of 1/2 lemon
  • 1 tbsp fresh chopped sage
  • 1 x 4kg Packington Free Range Cockerel
  • 8 rashers smoked streaky bacon
  • olive oil
  • 4 tbsp sherry
  • 400 ml good chicken stock or vegetable juices

Preparation method
  • Preheat the oven to 180 C/Gas Mark 4.
  • Mix together the cheese, garlic, pistachios, lemon rind and juice, sage and seasoning until well combined.
  • Place the cockerel on a board and carefully ease your fingers then your hand under the skin of the cockerel at the neck end freeing it from the breast meat.
  • Smear the cheese mixture over the breast meat under the skin.
  • Then tuck the flap of skin underneath.
  • Arrange the bacon over the breast and drizzle over oil and season.
  • Place in a large roasting tin and cover with foil. 
  • Calculate cooking time allowing 16 minutes per 450g/1lb plus 16 minutes or until juices run clear from the thigh when pierced with a knife or skewer. 
  • Remove the foil for the last 45 minutes to allow the cockerel to brown.
  • Remove the cockerel from the oven and transfer to a warm serving plate.
  • Cover with foil and allow to rest for 20-30 minutes. 
  • Meanwhile skim most of the fat from the roasting pan and discard.
  • Scrape the meat juices in the pan together. 
  • Place over a low heat and blend in sherry and stock.
  • Bring to the boil, stirring and season to taste.
  • Serve the gravy with the Cockerel.
Recipe and photo credit by- Packington Free Range

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