complete CHRISTMAS

Christmas is a time for coming together with friends and family, but if you are the one doing the hosting, that can be a big responsibility. To take the stress out of catering this Christmas, Lee Holmes has put together a delicious, healthy, easy-to-prepare Christmas spread that will delight everyone. For a super-impressive Christmas feast try our: lime & mango prawn salad; pistachio minted cranberry quinoa; roasted whole turkey with all the trimmings; caramelised baked sweet potatoes; Christmas stuffing balls; cranberry sauce; coconut eggnog; sea salt, fresh raspberry & slivered almond chocolate.

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Roasted Whole Turkey with All the Trimmings GF

If you really want to create a show-stopper meal this Christmas, get organised, roll up your sleeves and throw yourself into the joy of creating and devouring this gorgeous recipe from my recipe book Supercharge Your Life.

Serves: 10-12

6kg turkey, giblets removed

Large handful flat-leaf parsley

Sea salt & freshly ground black pepper

170g butter, softened

Zest & juice i lemon

Large handful thyme

Small handful sage

3 bay leaves (optional)

2 brown onions, peeled & halved

2 leeks, pale part only, halved lengthways

4 baby carrots, halved

2 stalks celery, halved lengthways

2 bulbs garlic

1L chicken stock

1. Preheat the oven to 210°C.

2. Pat the turkey dry with paper towel. Add the parsley to the cavity, season the turkey with salt and pepper and place in a large roasting tin.

3. Spread the butter all over the bird. Drizzle over the lemon juice, sprinkle over the zest and tuck the remaining herbs under the bird.

4. Arrange the onion, leek, carrot, celery and whole garlic bulbs around the turkey, then pour in the stock. Cover the tin with foil and roast for 45 mins, then reduce the oven temperature to 170°C and roast for a further 3-4 hours.

5. About 10 mins before the end of cooking, remove the foil, increase the oven temperature to 200°C and roast until the turkey skin is golden brown and crisp, and the juices from the thickest part of the leg run clear.

6. Remove from the oven and set aside to rest for at least 15 mins before carving.

Lime & Mango Prawn Salad GF