MULLED MARMALADE GLAZED TURKEY

SERVES 6-8

1 free range or organic turkey, 4-4.5kg 2 bunches of thyme and sage

70g butter

Sea salt and freshly ground black pepper

FOR THE MARMALADE GLAZE

1 jar marmalade

2-inch piece of ginger, peeled 8 cloves

1 stick cinnamon

1 star anise

FOR THE ROASTING TIN

4 shallots, peeled and halved

6 carrots, peeled and cut into 3-inch pieces 4 parsnips, peeled, cut into 3-inch pieces 4 beetroot, peeled and quartered

1 whole garlic, halved through the centre 1 small bunch of thyme

1 small bunch of sage

Start by making the marmalade glaze a day before you cook the turkey – we used a bird from mortonsfarm.co.uk. Place the marmalade in a small saucepan over a low heat to melt. Stud the ginger with the cloves and add to the pan along with the cinnamon and star anise. Bring to the boil and simmer for 2 minutes then remove from the heat, leave to infuse for at least 2 hours or overnight. Once it has infused gently, warm the marmalade glaze and pass through a sieve to remove the spices and any pieces of orange peel. Set aside.

To roast the turkey pre-heat the oven to 230°C/gas 8. Take the turkey out of the fridge one hour before roasting to allow the meat to relax and come to room temperature, which will make it more tender. Remove the giblets, wash the cavity and dry completely with kitchen paper, then season and place the herbs in the cavity and around the bird.

Using the back of a spoon, smear under and on top of the turkey skin with butter and season with sea salt and freshly ground black pepper. Place the turkey in the pre-heated oven. Then reduce the heat to 180°C/gas 4 after 45 minutes, take the turkey out and baste with the pan juices. Cover loosely with tin foil and return to the oven and cook for a further 3 hours or adjust according to the weight of your turkey. Continue to baste every 45 minutes.

Add the vegetables around the turkey in the roasting tin and baste in the juices 45 minutes before the turkey is due to come out of the oven. Brush the turkey all over with the marmalade glaze for the final 5 minutes of roasting.

Check to see if the bird is cooked by inserting a skewer into the thickest part of the thigh; the juices should run clear. When you have taken the turkey out of the oven, leave it to rest for 30 minutes with a loose tent of tin foil to keep it warm.

This will allow the juices to redistribute themselves, giving tastier meat. Brush the turkey with any remaining glaze just before serving.