Darina Allen's foolproof guide to a stress-free Christmas dinner with traditional recipes

Method

1. Cover the bacon in cold water and bring slowly to the boil, if the bacon is very salty there will be a white froth on top of the water, in this case it is preferable to discard this water. It may be necessary to change the water several times depending on how salty the bacon is, finally cover with hot water and simmer until almost cooked, allow 25-30 minutes approx. to the lb. Remove the rind, score the fat into a diamond pattern, and stud with cloves. Blend brown sugar to a thick paste with a little pineapple juice, 3-4 tablespoons approx., be careful not to make it too liquid. Spread this over the bacon.

2. Choose a small low sided gratin dish or roasting pan that barely fits the joint, otherwise the glaze will just burn on the tin. Bake in a fully preheated hot oven 250°C/Gas Mark 9 until the top has caramelised – baste the bacon 3 or 4 times during this time. It will take 10 – 15 minutes approximately to caramelise. Remove to a carving dish. Carve in thin slices lengthwise so each slice includes some of the eye of the loin and streaky bacon.

Method

1. Remove the wishbone from the neck end of the turkey, for ease of carving later. Using a tall, narrow saucepan, make a turkey stock by covering the neck, gizzard, heart, wishbone, wing tips, vegetables, bouquet garni and peppercorns with cold water. (Keep the liver for a smooth turkey liver pâté. Bring to the boil and simmer while the turkey is being prepared and cooked, 3 hours approx.

2. To make the fresh herb stuffing: Sweat the onions gently in the butter until soft, for 10 minutes approx., on a low heat, then stir in the crumbs, herbs and a little salt and pepper to taste. Allow it to get quite cold. If necessary, wash and dry the cavity of the bird, then season and three-quarters fill with cold stuffing. Put the remainder of the stuffing into the crop at the neck end, or you may decide to do a different stuffing.

3. Either way, tuck the remaining neck flap underneath the bird and secure with the wing tips.

4. Preheat the oven to 180°C/Gas Mark 4.

5. Weigh the turkey and calculate the cooking time. Allow 15 minutes approx. per 450g and 15 minutes over. Melt the butter for basting the turkey and soak a large piece of good quality muslin in the melted butter. Cover the turkey completely with the muslin and roast in a preheated moderate oven, for 2 ¾ -3 ¼ hours. There is no need to baste it because of the butter-soaked muslin. The turkey browns beautifully, but if you like it even browner, remove the muslin 10 minutes before the end of the cooking time.

6. Alternatively, smear the breast, legs and crop well with soft butter and season well with salt and freshly ground pepper. If the turkey is not covered with butter-soaked muslin, then it is a good idea to cover the whole dish with a large sheet of parchment. However, your turkey will then be semi-steamed, not roasted in the traditional sense of the word.

7. The turkey is cooked when the thigh juices run clear.

8. To test, prick the thickest part at the base of the thigh and examine the juices: they should be clear. Remove the turkey to a carving dish, keep it warm and allow it to rest while you make the gravy.

9. To make the gravy, spoon the surplus fat from the roasting pan. Deglaze the pan juices with fat-free stock from the giblets and bones. Using a whisk, stir and scrape well to dissolve the caramelised meat juices from the roasting pan. Boil it up well, season and thicken with a little roux if you like. Taste and correct the seasoning. Serve in a hot gravy boat.

10. If possible, present the turkey on your largest serving dish, surrounded by crispy roast Potatoes and garnished with large sprigs of parsley or watercress and maybe a sprig of holly. Make sure no one eats the berries.

11. Serve with Cranberry Sauce, Bread Sauce and Gravy.

Method

1. Choose medium to large potatoes of even size. Scrub and peel. Put into a saucepan, cover with cold salted water and bring to the boil. Drain thoroughly. Lightly scratch the surface with a fork and season with salt.

2. Put the potatoes into smoking hot fat or olive oil. Baste occasionally. Cook until soft in a hot oven 230°C/Gas Mark 8 for 30-45 minutes depending on the size. Drain well on kitchen paper. Serve immediately.

3. Alternatively, put the potatoes into smoking hot fat in the same tin as the meat, 40-45 minutes before the meat is fully cooked and baste well. Cook until soft. (Baste the potatoes when you baste the meat and turn them over after 25 minutes). Drain on kitchen paper and serve immediately.

Method

1. PLUM PUDDING:

2. Mix all the ingredients together very thoroughly and leave overnight. Don't forget, everyone in the family must stir and make a wish! The next day, stir again for good measure and fill into pudding bowls. Cover with a double thickness of greaseproof paper that has been pleated in the centre and tie it tightly under the rim with cotton twine, making a twine handle also for ease of lifting.

3. Steam in a covered saucepan of boiling water for 6 hours. The water should come halfway up the side of the bowl. Check every hour or so and top up with boiling water if necessary.

4. After 6 hours (3 hours/2 hours depending on size of pudding), remove the pudding. Allow to get cold and re-cover with fresh greaseproof paper. Store in a cool dry place until required.

5. On Christmas Day or whenever you wish to serve the plum pudding, steam for a further 2 hours. Turn the plum pudding out of the bowl onto a very hot serving plate, pour over some whiskey or brandy and ignite. Serve immediately on very hot plates with Plum Pudding Sauce or Brandy Butter.

6. You might like to decorate the plum pudding with a sprig of holly; but take care not to set the holly on fire - as well as the pudding!

7. PLUM PUDDING SAUCE:

8. Melt the butter, stir in the sugar and allow to cool slightly. Whisk the egg and add to the butter and sugar with the sherry and port. Refrigerate.

9. When needed, add the lightly whipped cream to taste.