Good Housekeeping - Christmas with Good Housekeeping

About 2.15pmCheck turkey is cooked. Take out of oven and transfer to a large board. Cover with foil and leave to rest in a warm place. Put stuffing (if serving separately) in to cook. Start cooking vegetables, according to your chosen recipes. Make gravy to reheat later.

2.30pmServe your chosen starter.

About 2.50pmCheck potatoes, veg and stuffing – if cooked, transfer to serving dishes and keep warm until needed. Finish bread sauce (adding more milk as needed). Reheat gravy.

3pmTake turkey and all the trimmings to the table and serve.

About 4pmServe Christmas pudding with brandy butter, cream or sauce of your choice.

The Measurements

OVEN TEMPERATURES

WEIGHTS

VOLUMES

LENGTHS

ALWAYS REMEMBER

• Use one set of measurements – never mix metric and imperial.

• Ovens and grills must be preheated to the specified temperature before cooking.

• All spoon measures are for calibrated measuring spoons, and should be level, unless otherwise stated.

• Eggs are medium and free-range and butter is salted, unless otherwise stated.

• Always buy the best-quality meat you can afford.

Maple Spiced Nuts

A super-easy nibble to serve alongside drinks.

Serves 12

Hands-on time: 5 minutes, plus cooling

Cooking time: about 15 minutes

1 tbsp sunflower oil

2 tsp English mustard powder

2 tsp garam masala

1 tsp mild chilli powder

1 tsp salt

250g (9oz) mixed unsalted nuts

100g (3½oz) macadamia nuts

2 tbsp maple syrup

Per serving213 cals, 5g protein, 19g fat (3g saturates), 5g carbs (3g total sugars), 3g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Pour the oil into a large roasting tin and heat in the oven for 5 minutes.

2. Meanwhile, in a small bowl, mix together the mustard powder, garam masala, chilli powder, some freshly ground black pepper and the salt.

3. Add all the nuts to the hot oil in the roasting tin. Sprinkle over the spice mix and drizzle with the maple syrup. Mix to coat. Roast in the oven for 10 minutes until golden, tossing after 5 minutes.

4. Empty the nuts on to a baking tray and leave to cool completely before serving.

TO STORE

Once cool, store in an airtight container for up to 2 weeks.

Cheese and Poppy Seed Straws

An easy cheat’s version that’s just as tasty!

Makes 24 cheese straws

Hands-on time: 25 minutes, plus cooling and chilling

Cooking time: about 20 minutes

Oil, to grease

Plain flour, to dust

500g pack all-butter puff pastry

125g (4oz) mature Cheddar cheese, grated

1 egg, beaten

Poppy or sesame seeds, to sprinkle

Per canapé105 cals, 3g protein, 7g fat (5g saturates), 8g carbs (0g total sugars), 0g fibre

1. Preheat the oven to 200°C (180°C fan) mark 6. Lightly grease two large baking sheets.

2. Lightly flour a work surface and roll out the pastry to a rough 30.5 x 40.5cm (12 x 16in) rectangle. Sprinkle two-thirds of the Cheddar over one side of the pastry. Fold the pastry in half and roll briefly to stick the layers together. Re-roll the pastry into a 30.5 x 40.5cm (12 x 16in) rectangle. Trim the edges to neaten, then slice into quarters to make four smaller rectangles.

3. Cut each rectangle horizontally into six strips. Take one strip, brush it with beaten egg, sprinkle over some seeds, then twist and place on one of the prepared baking sheets. Repeat with the other strips, spacing them well apart. Chill for 20 minutes.

4. Sprinkle the remaining cheese over the strips, plus extra seeds, if needed.

5. Cook in the oven for 15–20 minutes until puffed up and golden. Transfer to a wire rack to cool slightly and serve warm or at room temperature.