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Bacon Roast Parsnips with Thyme and Parsley ButterÌý

4 large parsnips

2 tablespoons oil

16 rashers dry cured streaky bacon

2 teaspoons fresh thyme leaves

Handful of parsley

75g soft butter

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Peel the parsnips and cut in half lengthwise.

Place on a lightly oiled baking tray, drizzle over the oil, season with salt, add a few sprigs of thyme and cover with foil. Bake at 180oc until just soft.

Cool and cut in half lengthwise again. Wrap each quarter in bacon and place on a lightly oiled tray and return to a 200oc oven. Roast until the bacon is crisp and the parsnips golden – about 20 minutes.

Mix the butter with the parsley and thyme and dot over parsnips for the last 5 minutes of cooking.

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Spiced Apple and Cranberry Sauce

4 medium cooking apples, peeled, cored and diced

1 red onion

1 tablespoon cooking oil

1 teaspoon each ground cinnamon, allspice and cloves

100g dried cranberries

75ml Calvados, brandy or apple juice

75ml red wine vinegar

200g castor sugar

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Soak the cranberries in the calvados overnight.

Cook the onion in the oil until soft. Add the spice and cook for 30 seconds.

Add the apples, soaked cranberries and liquid, vinegar and sugar.

Bring to the boil and simmer for 30 minutes.

Cool and serve.

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Stuffing Balls with Fig, Walnut and Balsamic

1 red onion, finely chopped

50g butter

6 dried figs, chopped

50g chopped walnuts

4 tablespoons good balsamic vinegar

400g sausage meat

100g breadcrumbs

1 teaspoon chopped fresh thyme or rosemary

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Cook the onion in the butter until soft.

Add the figs and balsamic and cook until the liquid has evaporated.

Cool and mix in with the other ingredients.

Roll into walnut sized balls and cook on a lightly buttered dish for 25 minutes at 180oc or until cooked through.

Can be added around the turkey for the last 25 minutes of cooking.