COMFORT & JOY

MULLED MARMALADE GLAZED TURKEY

SERVES 6-8

1 free range or organic turkey, 4-4.5kg 2 bunches of thyme and sage
70g butter
Sea salt and freshly ground black pepper

FOR THE MARMALADE GLAZE

1 jar marmalade 2-inch piece of ginger, peeled 8 cloves 1 stick cinnamon 1 star anise

FOR THE ROASTING TIN

4 shallots, peeled and halved
6 carrots, peeled and cut into 3-inch pieces
4 parsnips, peeled, cut into 3-inch pieces
4 beetroot, peeled and quartered
1 whole garlic, halved through the centre
1 small bunch of thyme
1 small bunch of sage

■■ Start by making the marmalade glaze a day before you cook. Place the marmalade in a small saucepan over a low heat to melt. Stud the ginger with the cloves and add to the pan along with the cinnamon and star anise. Bring to the boil and simmer for 2 minutes then remove from the heat, leave to infuse for at least 2 hours or overnight. Once it has infused gently, warm the marmalade glaze and pass through a sieve to remove the spices and any pieces of orange peel. Set aside.