For the main event, the turkey, I have kept things simple. And I think in this case simple is the best. Buy the best bird you can. I recently visited Hogan’s Farm in Kells, Co Meath. Their free-range Woodland Bronze Turkeys are fantastic. They have a varied diet and are at least seven months old by the time Christmas comes around.

The streaky bacon gives lovely flavour, and you can add it to your Brussels sprouts. Let nothing go to waste.

As for the ham, I have been cooking it in a traditional manner for years. You cook it a few days ahead and cool it in the liquid. You can then use the onion and celery liquid for soup. Always glaze your ham when it is cold. You can make this glaze now. It will keep for weeks. It is delicious with any roast pork.

Roast Turkey with Streaky Bacon & Herb & Onion Stuffing

Serves 10-12

1 x 4.5-5.4kg (10-12lb) oven-ready turkey (preferably free-range), at room temperature

Sea salt and freshly ground black pepper

100g (4oz) butter, softened

15-18 rindless streaky bacon rashers

For the stuffing:

175g (6oz) butter

500g (18oz) fresh white breadcrumbs

2 onions, finely chopped

25g (1oz) fresh flat-leaf parsley sprigs, leaves finely chopped

15g (½oz) fresh thyme sprigs, leaves only

15g (½oz) fresh rosemary sprigs, leaves finely chopped

Sea salt and freshly ground black pepper

Small bunch of fresh herbs (to include parsley, sage and bay leaves), to garnish

  • 1 Preheat the oven to 190°C (375°F/gas mark 5). To make the stuffing, melt the butter in a frying pan set over a low heat, then add the onions and sauté for about 10 minutes, until softened but not coloured. Tip into a bowl and mix in the breadcrumbs and herbs, then season generously. Leave to cool completely.
  • 2 Use the stuffing to three-quarters fill the cavity of the bird, then secure the flaps of skin over the cavity with a metal skewer. Use the rest of the stuffing to fill the crop of the neck end. Start at the neck end, where you’ll find a flap of loose skin. Gently loosen this away from the breast and you’ll be able to make a triangular pocket. Pack the stuffing inside as far as you can go and make a neat round shape on the outside, then tuck the neck flap underneath the bird and secure it with a small skewer.
  • 3 Smear with most of the butter all over the turkey and season generously, then crisscross the bacon over the breasts to cover them completely. Weigh the turkey to calculate the required cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes extra – a turkey this size should not take more than four and a half hours.

  • 4 Lay a large sheet of foil lengthways over a large roasting tin, leaving enough at each end to wrap over the turkey, then lightly butter the foil. Repeat with another sheet of foil, but this time laying it across the tin. Place the stuffed turkey in the centre of the foil, breast side up, then wrap loosely to enclose but still allowing air to circulate around the turkey.
  • 5 Put in the oven and cook according to your calculated cooking time, carefully unwrapping and basting the turkey every 40 minutes. For the final hour, fold back and remove the foil, keeping the ends of the drumsticks still covered in foil to prevent them from burning. Baste well and return to the oven. The turkey should be a rich, dark brown colour.
  • 6 To make sure it’s cooked, insert a fine skewer into the thickest part of the thigh – the juices should run clear, but if they are still pink, return the turkey to the oven and check again every 15 minutes, until you are happy that the turkey is cooked right through. Remove from the oven and transfer to a serving platter. Cover with foil and leave to rest in a warm place for 10 minutes (up to 30 minutes is fine).
  • To serve, garnish the turkey with herbs and bring to the table. Carve into slices and arrange on warmed plates with the stuffing.
  • Honey-glazed Ham with Cloves

    Serves 10–12

    5.25kg (11½lb) leg of gammon, on the bone and skin on

    4 celery sticks, roughly chopped

    2 onions, sliced

    1 bunch of fresh thyme

    1 tbsp black peppercorns

    200ml (7floz) Irish whiskey

    200ml (7floz) honey

    2 tbsp redcurrant jelly

    2 tbsp balsamic vinegar

    1 tbsp ground allspice

    2 tsp whole cloves

  • 1 Soak the gammon in cold water for at least six hours (or overnight is best), then drain.
  • 2 Weigh the gammon and calculate the cooking time, allowing 20 minutes per 450g (1lb) plus 20 minutes – this size takes about four hours. Put in a large pan, cover with water and bring to the boil, skimming off any scum. Add the celery, onions, thyme and peppercorns and return to the boil, then cover, reduce the heat and simmer until completely tender, occasionally skimming off any scum that rises to the top. If you aren’t sure the gammon is properly cooked, check the bone end – it should come away freely from the gammon joint. Drain and leave until cool enough to handle.
  • 3 Preheat the oven to 180°C (350°F/gas mark 4). Carefully peel away the skin, leaving the layer of white fat. Using a sharp knife, score the fat diagonally to make a diamond pattern.
  • 4 Put the whiskey in a pan with the honey, redcurrant jelly, balsamic vinegar and ground allspice. Bring to the boil, then reduce the heat and simmer for 10 minutes, until slightly thickened.
  • 5 Stud the ham with the cloves and put in a large roasting tin with a little water to prevent the bottom from catching and burning. Brush a layer of the glaze all over the ham, reserving the remainder. Cook in the oven for one hour, brushing over another layer of the glaze every 15 minutes, until it’s all gone.
  • 6 Transfer to a platter and leave to rest for 15 to 20 minutes, before carving into slices to serve.