get a nice colour started on the skin. When you have browned off all the turkey legs return to the pot. Add in the vegetables, bacon, cider, stock, allspice and apricots. Season well and bring to a good strong simmer.
Cover the pot with foil and a lid if your pot has one. You need a good seal, as it will be cooking for a while.
Pop into the oven. Go play with your new toys and enjoy a mince pie.
Cook for two hours uncovering for the last 20 minutes to bring a little colour and reduce the liquid a bit. Remove the turkey and allow to rest. Strain the remaining liquid through a sieve or colander into a smaller saucepan. Put this over a medium/ high heat to reduce it down. It should thicken up as it does this. Stir through the redcurrant jelly and test for seasoning. Before serving, add a knob of butter to give the gravy a nice glaze. Serve with the carved turkey.
Carving may not be required after such a long slow cook, however, so that’s one less thing to worry about! Peel the squash, slice in half and scoop out the seeds. Chop into small chunks and place in an oven dish with the garlic cloves. Drizzle with olive oil, sprinkle with nutmeg and roast in the oven for 40 mins at 200C. Shake it up a bit halfway through.
Whilst that cooks, grill the rashers until crispy. Crumble into small pieces and gently fry the onion in a little butter or oil until golden.
Once the squash is nice and soft transfer it with the garlic to a bowl, add a big knob of butter, salt and lots of black pepper and mash. Scoop up the mash and top each serving with bacon, onion, a sprinkle of fresh thyme and some parmesan. Parboiling before roasting gives the potatoes nice crispy, golden edges and fluffy insides. The unpeeled cloves of garlic can be squeezed out and tossed through the potatoes before serving, they will be sticky and sweet. You could also mash them and stir through the gravy. Half or quarter potatoes depending on size. Boil for eight minutes in well-salted water and drain. Roast with some sliced garlic, a few whole garlic cloves unpeeled, rosemary, salt, pepper, paprika and olive oil, at 200 celsius for 35-40 mins.