local pub on Christmas Eve where we get to meet my mates from home and friends that come home from abroad. What is the most memorable present you’ve ever received? My first bike, brand spanking new; I finally had wheels! What is the most memorable present you’ve ever given? A knitted stocking full of special presents and tokens. What is your favourite Christmas song and movie? Another guilty pleasure. Last Christmas by Wham; Trading Places What do you wear to make Christmas Day extra special? Fairy lights. Suitable for a smaller Christmas dinner, people with limited oven space, or those who would rather not be still eating turkey into 2013! The slow cooking ensures the meat stays beautifully moist, and there’s always plenty of juice for making good gravy. You can make this with red wine for a better coloured gravy, or maybe try a dry cider. ❙❙❙ 3 carrots peeled and diced ❙❙❙ 3 ribs of celery diced ❙❙❙ 2 large onions diced ❙❙❙ Large handful of fresh thyme ❙❙❙ Handful of fresh sage leaves ❙❙❙ 4 cloves of garlic crushed ❙❙❙ 200g smoked bacon / lardons
❙❙❙ 3 turkey legs ❙❙❙ 750ml dry white wine ❙❙❙ 500ml of good chicken stock ❙❙❙ 1 teaspoon of allspice berries ❙❙❙ Handful of dried apricots ❙❙❙ 1 tablespoon of red currant jelly ❙❙❙ 1 tablespoon of salted butter Pre-heat the oven to 150 degrees. Brown the bacon ina large oven proof pot on the hob until crispy. Remove with a slotted spoon to a plate with kitchen towel.
Toss in the onion, carrots and celery. Allow these to sweat gently for about five minutes. Add in the fresh thyme , sage and garlic. Cook for a further two to three minutes.
Set the veg aside. Brown the turkey legs one by one over a medium heat – turn a few times to