If canning for long-term storage, seal filled jars with lids and rims and prepare a boiling water bath. Boil jars for 10 minutes. Carefully remove jars and allow to sit undistrubed for 24 hours before moving or packaging. Best if consumed within 6 months.

Only stuff the neck end of the turkey, just before cooking, and seal it by tucking in the skin. Make sure to allow enough room for stuffing to expand during cooking. Do not stuff the body cavity. Make sure you calculate the correct cooking time - as a guide, for every 500 g stuffing used, add an additional 10 minutes to the unstuffed turkey cooking time.

To flip the rösti, remove the frying pan from the heat. Place a plate (or the lid if the pan has one) upside down over the frying pan using oven gloves to hold it firmly in position, then turn the pan upside down and wait for the rösti to drop onto the plate. Slide the rösti back into the pan using a spatula.

For best results, cut vegetables into pieces about the length of the spiralizer pusher. Use vegetables and fruit with a maximum diameter of 5 cm or cut with knife to fit through cutter feeder. Trim ends so the vegetables sit flat on the disc. To avoid crushing ingredients, or getting ingredient spirals tangled in the blade, it is recommended to use fruit and vegetables with a diameter of 5 cm The minimum length for ingredients processed with Spiralizer should measure approximately 5 cm, while the maximum length processed should measure approximately 10 cm. Keep these lengths in mind when shopping (e.g. look for longer beets or ensure long squash or cucumbers are cut in half before using).

In step 5, potatoes should be cooked through but still firm enough that a knife can pass easily through without mashing.

Mix all the ingredients for this stuffing together in a matter of minutes before shaping into balls and baking in the oven. For this and other Christmas staples, visit Cookidoo®.

It is not necessary to peel acorn squash; the skin is full of fiber and antioxidants. Clean squash thoroughly and leave the skin intact.

If you don’t have day old bread, simply trim the crust from fresh bread slices (e.g. brioche) and bake for 15-20 minutes (350°F) until golden brown. Let cool before using in recipe.

Roast potatoes are an essential accompaniment to any roast meal. In this version, we steam the potatoes in the Varoma before finishing them off in the oven with a couple of garlic cloves and a few sprigs of rosemary. Serve them to your guests and watch them fight over who gets the crispiest ones!

Grease stoneware dishes prior to first use (see instructions). The stoneware forms a natural non-stick layer with use, ensuring food can be easily released.

Sausage is a popular stuffing for turkey, and in this recipe the contrast between the herby meat and the sweet apple is delicious. This dish is incredibly versatile; it works equally well as a stuffing for your roast bird, or if preferred, as a separate loaf that can be served in thick slices.

This makes a great side dish for roasted or grilled meats.

Tarka is a flavoured oil that is used to season Indian dishes.

Any remaining stock after steaming the vegetables can be cooled, stored in an airtight container and refrigerated for another use.

Potatoes should be cooked through, but still firm so that a knife passes easily through them.

This makes a great side dish for roasted or grilled meats.

For a vegan version, omit Pecorino cheese and garnish with fresh chopped basil before serving.

Don’t be tempted to omit the resting time for the Yorkshire pudding batter. Resting the batter relaxes the gluten in the flour that develops during the mixing process and will give you a better rise.

A popular Swedish dish, Janssons Frestelse is traditionally a gratin of potatoes, onions, pickled sprats and cream, baked until hot and bubbling. Our version uses anchovies rather than sprats as they’re easier to get hold of; don’t be tempted to omit them as the subtle saltiness they add is what really elevates the flavour of this creamy side dish.

Replace dried herbs with equal amounts of Italian seasoning.

The heat of the jalapeño pepper lives in the ribs and seeds, remove as desired for less heat.