Contemporary Christmas lunch

Preheat the oven to 180C/Gas 4.

Place the milk in a medium saucepan on a low heat. Peel and cut the onion in half. Fix bay leaves to onion using cloves and push additional cloves into onion. Add the onion, bay and cloves to the milk along with the peppercorns.

Bring the milk to the boil and simmer for a few minutes. Remove from the heat, cover with a lid and leave for half an hour to infuse. After the ½ hour remove the onions etc. with a slotted spoon and set to one side.

Place the saucepan on a low heat and add the breadcrumbs, stirring occasionally until the crumbs have absorbed the milk. Add half the butter and mix well. After approximately 15 minutes remove from the heat and add the onions etc. again and place the lid on top. Just before serving remove the onions etc, add the remaining butter and a little double cream and warm through.

Wash the cranberries and place in a medium saucepan. Add the juice, pulp and a little zest from the clementines. Add half the sugar, stir well and taste, adding more sugar if required. Bring to a simmer while stirring gently. Pop the lid on and simmer for 10-15 minutes, stirring gently every so often. Once the cranberries are soft and splitting remove them from the heat and add a little port to taste. Warm the sauce prior to serving.

Place a heavy gauge (suitable for hob work) oven tray with handles in the oven with a good helping of goose fat. Place a large saucepan of salted water on the hob, at a medium heat and bring to the boil. Add the potatoes and boil for 6-8 minutes until edges are breaking down. Drain the potatoes, remove the oven tray from oven and add the potatoes. Place the tray on a medium heat on the hob and colour the potatoes on each side, then return them to the oven for the remainder of the cooking time (approx 25 minutes).

Add a little olive oil to a medium-sized frying pan. When the pan is hot, add the turkey bones and begin to brown. Finely slice and add 1 rasher of streaky bacon and fry gently for a minute or 2. Add the shallots, sliced garlic, sliced celery, chopped carrots and salt and black pepper. Once the ingredients are browned add the red wine and port and reduce. Once reduced by half add the chicken stock and reduce by half again. Pass through a fine sieve and return to saucepan on low heat. Add the juices from the cooked turkey and then a knob of butter at the last minute.

Season the turkey leg and breast well. Place a large frying pan (suitable for oven use) on the hob, at a medium heat and when hot add the turkey leg and breast skin-side down. Colour on all sides adding a knob of butter, and place in oven for 25-30 minutes. Remove and allow to rest, adding resultant juices to the gravy. Lay streaky bacon rashers on a baking sheet and cover with another baking tray of the same size to prevent curling. Place in the oven and remove once crisp.

Peel thin slices from the parsnip, brush lightly with olive oil, butter and honey mix and curl using a cocktail stick to hold in place. Place in oven and remove once crisp.

Place the sausage meat in a mixing bowl. Add the finely chopped shallot, thyme and parsley. Grate in the zest of a fresh lemon and add a squeeze of juice. Blitz the slices of bread to a fine crumb and add to the mixture. Add 1 beaten egg, paprika, salt and pepper and mix well. Form into a ball in the palm of your hand and then flatten to a disc shape approximately 4-5 inches in diameter, ½ inch thick. Place in hot frying pan with a little olive oil and butter and colour gently. Transfer to the oven and cook for a further 10 minutes ensuring it does not overcook.

Place the carrots in a small saucepan of boiling water and simmer for 5 minutes. Transfer immediately to iced water to prevent further cooking and retain their colour. 3 minutes before serving place in small frying pan with a drop of water, a little honey and a knob of butter and glaze.

Slice the Savoy cabbage into long, thin strips and wash well. Bring a medium pan of water to the boil and add salt. Add the cabbage and simmer for 5-6 minutes until just cooked. Strain, return to the pan off the heat and add a knob of butter.

Place the roast potatoes at one side of the plate. Place a circle of Savoy cabbage in the middle of the plate. Place dark meat from the turkey leg on top of the cabbage. Place the stuffing disc on top of the dark meat. Place a few good slices of turkey breast on top of the stuffing. Place the carrots at the other side of plate to potatoes and scatter parsnip crisps over. Place the crispy bacon on top of the turkey and pour gravy over and then a little chopped parsley to finish.