• Turkey bubble & squeak

    Turkey bubble & squeak

    This easy turkey recipe from Joe Wicks uses up leftover meat and veg from Christmas. It’s lean too, meaning you can get an early start on the New Year new you!

    Easy
  • Turkey ramen

    Turkey ramen

    A different way to use leftover turkey. Add leftover gravy too to add extra rich, meaty flavour to this warming broth with noodles, dried shiitake and eggs

    Easy
  • Sausage & kale hash

    Sausage & kale hash

    Crispy fried potatoes with eggs, sausagemeat and kale make for a satisfying brunch that'll keep you going all day. Who can resist a runny yolk?

    Easy
  • Turkish lamb flatbread

    Turkish lamb flatbread

    Perfect finger food for a party, put out this spiced lamb flatbread, sliced into squares and watch it disappear in minutes

    More effort
  • Brined roast turkey crown & confit legs

    Brined roast turkey crown & confit legs

    Always wanted to know how to get your turkey breast succulent, and the leg meat falling off the bone? Dry-brining tenderises and adds lots of flavour

    More effort
  • Duck Ham

    Duck Ham

    Contains pork – recipe is for non-Muslims only

    If you want to try curing your own meat, this salted duck breast is easy, flavourful and will make you feel like a true kitchen pro

    Easy
  • One-pan spaghetti with nduja, fennel & olives

    One-pan spaghetti with nduja, fennel & olives

    Contains pork – recipe is for non-Muslims only

    A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

    Easy
  • Rocket pesto

    Rocket pesto

    For a change from the traditional basil variety, this quick and easy peppery pesto is delicious dolloped on pasta or drizzled over summer salads

    Easy
  • Texas BBQ medley

    Texas BBQ medley

    Contains pork – recipe is for non-Muslims only

    Once you've tried smoking and slow cooking your chicken, you'll be totally converted. The dry brine seasons the meat to the bone and keeps it succulent during cooking

    More effort