Roast Turkey with Lemon & Sage

Neven’s Christmas dinner

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Savour the heartwarming delights of this family-run Irish dessert business, sprinkled with love and tradition

See Neven Maguire’s Roast Turkey with Lemon & Sage

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STEP 1 Preheat the oven to 190°C (375°F/Gas Mark 5). Season the turkey inside and out with salt, then sit it on the trivet of a roasting tin. Pare the rind from the lemons, cut them in half and put both rind and flesh into the cavity of the bird along with the sage, reserving a handful of leaves. Tie (truss) the legs, if you like. STEP 2 Pour the wine into the base of the tin and rub the turkey all over with the oil, then cover everything tightly with a single layer of tin foil. Calculate the cooking time according to packet instructions and roast until cooked through with no pink meat, until the juices run clear. If you have a meat thermometer, insert it into the thickest part of the leg: it should read 75°C. STEP 3 Turn the heat up to 220°C (450°F/Gas Mark 7). Pick the reserved sage leaves and mix in a small bowl with the remaining oil. Remove the turkey from the oven and pour over the sage mixture and roast for a final 10 minutes until crisp and golden brown. Cover with two clean tea towels and leave to rest for at least 20 minutes and up to 1 hour. STEP 4 Char some extra lemons, for use as a garnish in a hot frying pan with a splash of oil and transfer to a large warmed platter. STEP 5 Using kitchen paper, remove any excess fat from the cooking juices left in the tin and place the tin directly on the hob and whisk in the gravy. Heat for 2-3 minutes until bubbling and thickened. STEP 6 To carve, remove the legs and wings, dividing the legs into drumsticks and thighs, then cut off each whole breast. Cut into slices and arrange on the platter alongside the charred lemons.

Roast Turkey with Lemon & Sage

Serves: 10-12

1 packet Simply Better Irish Pork Sausage Meat 1 packet Simply Better Handmade Wild Sage & Red Onion Ciabatta Stuffing 1 packet Simply Better Dry Cured Unsmoked Irish Bacon Lardons

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Serves: 8-10

Sausage, Wild Sage & Red Onion Stuffing Roll

STEP 1 Preheat the oven to 200°C (400°F/Gas Mark 6). Mix the sausage meat, stuffing and bacon in a bowl and then shape into a large roll. Wrap in a layer of parchment paper and tin foil, twisting the ends very securely to seal. Cook, seam side up for 45 minutes until cooked through. Unwrap just before cutting into slices to serve.

STEP 1 Preheat the oven to 200°C (400°F/Gas Mark 6). Fry the onion and thyme leaves over a medium to high heat in the oil for 10-15 minutes until softened and lightly coloured. Season with a little salt and pepper. STEP 2 Peel the potatoes and thinly slice by hand or with a food processor or use a mandolin. Spread a layer of the potatoes in a 9” square tin and season lightly. Sprinkle over a layer of the onions and continue layering, finishing with a layer of potatoes. Pour over the stock and dot with the butter, then bake for 1 hour until the potatoes are tender and the top is crisp and golden. Cut into slices to serve.

4 White or Brown Onions, thinly sliced 1 tsp Fresh Thyme Leaves 2 tbsp Simply Better Italian Extra Virgin Olive Oil, plus extra for greasing 1 tsp Simply Better Clogherhead Oriel Sea Salt ½ tsp Ground White Pepper 2kg Potatoes such as Rooster or Maris Piper 1 pouch Simply Better Irish Made Free Range Chicken Stock 25g Butter

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Serves: 6-8

Boulangère Potatoes

NEVEN'S TOP TIP This can be made in advance and left to cool completely. Cover with clingfilm and chill for at least 6 hours or overnight is best and it can be made up to two days before you plan to use it. When ready to serve, preheat the oven to 160°C (325°F/Gas Mark 3). Cut into portions and arrange on a non-stick baking tray. Bake for 15-20 minutes until heated through.

2kg Simply Better West Cork Unsmoked Gammon Joint 1 onion, sliced 2 celery sticks, roughly chopped 1 tbsp black peppercorns 6 whole star anise 3 tbsp Simply Better Irish Wholegrain Mustard 6 tbsp Simply Better Organic Grade A Canadian Maple Syrup 2 tbsp Simply Better Italian Organic Glaze with Balsamic Vinegar of Modena

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Serves: 6-8

Maple & Mustard Glazed Irish Ham

STEP 1 Rinse the gammon with fresh water and put in a pot of boiling water. Add the onion, celery, peppercorns and two of the star anise. Bring back to a simmer over a low heat and cook for 1½ hours. Leave to cool in the liquid.

STEP 2 Preheat the oven to 180°C (350°F/Gas Mark 4). Remove the gammon from the pot and place in a 9in round tin. Using a sharp knife, cut off the skin, leaving the fat on top and score the fat diagonally into a diamond pattern. Pour roughly 500ml of the cooking liquid into the tin, which will help to keep the joint moist.

STEP 3 Smear the mustard all over the fat of the ham and press in the remaining star anise. Mix 4 tbsp of the maple syrup with the organic glaze and spoon on top. Roast for 30 minutes until cooked through. Remove from the oven and drizzle over the remaining 2 tbsp of the maple syrup. Leave to rest, covered loosely with tin foil, for at least 15 minutes or up to 1 hour, before slicing and serving.

1 packet Simply Better Frozen All Butter Puff Pastry, thawed and fridge cold 2 packets Simply Better Baby Carrots 5 banana shallots, halved and peeled 50g butter 2 tbsp Simply Better Organic Grade A Canadian Maple Syrup 1 tbsp Simply Better Organic Spicy Pepper & Herb Seasoning Plain flour, for dusting

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Serves: 8-10

Roasted Baby Carrot Tarte Tatin

STEP 1 Place a large piece of parchment paper on the work surface and lightly dust with the flour. Using a rolling pin, roll out the pastry to a 25cm circle, using a 9in round tin as a guide, allowing an extra 2cm border. Trim off any excess and place on a baking tray in the fridge to rest for 30 minutes. STEP 2 Preheat the oven to 200°C (400°F/Gas Mark 6). Trim the baby carrots and place in a saucepan of boiling water. Simmer for 5 minutes, then drain. STEP 3 Melt the butter in the 9in round tin directly on the hob over a medium heat, with the maple syrup. Add the shallots and par-boiled baby carrots. Allow to colour for a minute or two, then remove from the heat. Sprinkle in the herb seasoning and toss until evenly coated, then arrange the vegetables with the cut sides of the shallots facing down. STEP 4 Lay the rested pastry on top of the vegetables and tuck in the edges like a blanket. Place it in the middle of the oven and bake for 30 minutes until puffed up and golden. Rest for 5 minutes, then flip on to a plate. Cut into slices and serve hot or warm.

See Neven Maguire’s Roast Turkey with Lemon & Sage

250ml freshly brewed strong espresso coffee (made with 4 Simply Better Coffee Pods), left to cool 4 Simply Better Free Range Corn Fed Large Eggs 250ml Simply Better Single Source Irish Jersey Cream 1 Simply Better Handmade Belgian Dark Chocolate Bar, for grating Simply Better Single Estate Cocoa Powder, to dust250g mascarpone cheese 100g caster sugar 30-40 sponge fingers 150ml Tia Maria or Kahlua

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Serves: 8-10

Neven’s Tiramisu

STEP 1 Separate the eggs, putting the yolks in one bowl with the sugar and the egg whites in another. STEP 2 Using an electric whisk, beat the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture. STEP 3 Using a clean electric whisk, whisk the egg whites until soft peaks form, then fold this into the mascarpone cream. STEP 4 Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlua. Dip enough of the sponge fingers to make an even layer in a 13in x 9in dish that is at least 2½in deep (alternatively you can use martini glasses to create individual servings).

STEP 5 Top the sponge fingers with half of the mascarpone mixture. Repeat the process again with the sponge fingers and place them in another even layer over the mascarpone mixture. Spoon over the remaining mascarpone cream to completely cover the layer of sponge fingers, then cover with cling film and chill overnight to allow the flavours to develop and let the dessert settle. STEP 6 To serve, remove the tiramisu from the fridge, dust with the cocoa powder and grate over the Belgian chocolate.

Serves: 10-12

See Neven Maguire’s Roast Turkey with Lemon & Sage

In the Maguire household, goose is the traditional Christmas Day staple along with buttermilk-brined turkey breast and “a lovely glazed ham.” The slow-roasted goose comes from Thornhill, a local farm in Blacklion who provide duck for Simply Better. Those mouth-watering Thornhill geese will also be available in Dunnes Stores for your Christmas table. In keeping with Neven’s love of tradition, they have been supplying the Maguires for 35 years. “There's nothing like it. They're in the fields from maybe June, July, August, September until two weeks before Christmas. So it’s a beautiful rich meat that I only enjoy once a year. You don't need much of it and it’s delicious with a lovely stuffing, red cabbage and a nice tangy sauce with cloves, honey and balsamic vinegar. So it's not too sweet. That's the key. That's that we've always had that in our house. Mum, Dad loved it,” Maguire says. If you have guests on a plant-based or pescetarian diet, there are plenty of options available these days too. A side of Irish salmon baked in the oven with all the trimmings is a classic go-to, and a seafood paella is a great communal dish that can be served as a centrepiece for sharing. Mushrooms and aubergines have a meaty texture that’s perfect for baking, or as a filling in a crisp pastry crust. You could add cranberries or chestnuts for a seasonal flavour.

Moving onto the sweeter courses, prep is still key to keeping everyone happy. After the marathon with the turkey, it pays to have something easy to serve as a sweet, and again Neven advises planning ahead. “Your desserts can be made a day or two ahead. Don’t over complicate it. Not everyone eats plum pudding. What I do is a chocolate Baked Alaska. So, I make a chocolate sponge. I will have bought some vanilla ice cream. Then, I make a meringue, layer it up and that's done two or three days ahead. The kids love it too, which is great,” he says. And while a flaming Christmas Pudding lights up the room, there are those – like Neven — who love a trifle. “Your berries can be done a week ahead. Then you assemble it a day or two before Christmas, probably no longer than two days. And then you just top it off with some whipped cream and it's a nice light way to finish off the meal.” Something that divides many households is the time at which you should actually sit down to eat. With well-wishers dropping in and a million distractions, the day can get away from you if you let it. All going according to plan, however, the Maguire’s will be seated around the table, party hats on and crackers at the ready sometime between two and three o’clock. “I like to just enjoy the morning. Hopefully Santy has been good. Maybe we’ll go up to mass. You know, we've got a good set of traditions that I always like to keep up and we do it together as a family. And I think between two and three o’clock is just about right for the main meal.”

Just a trifle

Not that anyone who turns up before then will go hungry. Family and friends will have been plied with a glass of something and various starters to keep hunger at bay. Go-to favourites include a crispy goats cheese salad, “maybe a little bit of sweet and sour cranberries. And then I'll do a prawn starter and soup. Maybe a chestnut or mushroom soup. Amazing. Tasty…” Overall, the message is not to get too wound up about the meal. Christmas Day is probably not a good day to experiment with something you’ve never cooked before. If you do have a brainwave for a delicious alternative to the more traditional fare, then do yourself a favour and have a few trial runs first. As Neven sums it up, “It's all about family. Christmas is definitely about tradition for me — spending time with your family, enjoying good food and not stressing out. Don't overcomplicate it,” he says. The simplest way to regard the turkey is to treat it like “a big chicken” that takes slightly longer to cook. “Get the best quality turkey you can get and keep it simple with maybe two veg, one or two different types of potatoes is enough. Be clever. I used to make potato gratin but I stopped that. It’s too heavy. A nice, buttery mash is as good as anything.” So, take those pointers from a man who has cooked more than his fair share of Christmas dinners. Wherever you are having your special day, prepare to dazzle with simple, wholesome ingredients prepared with as little fuss as possible and you won’t go far wrong.

Neven Maguire is one of Ireland’s best known and most respected chefs and his enthusiasm for quality Irish produce is infectious. With that in mind, he never misses an opportunity to point the spotlight at the wonderful food producers that we have here in every corner of the country, and who supply the Dunnes Stores Simply Better range. Having all the right ingredients is just one part of the recipe for a perfect Christmas spread, however. Another key component, according to the man from Blacklion, Co Cavan, is preparation. The old adage about measuring twice and cutting once comes to mind and if there is one message Neven has for all those embarking on Christmas dinner it’s to get your prep done well in advance for everything to run smoothly. His advice starts with the basics. “Make your ham glaze early. We always make ours at least a month ahead. Your stuffing could be made ahead of time and even frozen. Have your vegetables all prepared a day ahead and stored in the fridge,” he advises. In the Maguire household, goose is the traditional Christmas Day staple along with buttermilk-brined turkey breast and “a lovely glazed ham.” The slow-roasted goose comes from Thornhill, a local farm in Blacklion who provide duck for Simply Better. Those mouth-watering Thornhill geese will also be available in Dunnes Stores for your Christmas table. In keeping with Neven’s love of tradition, they have been supplying the Maguires for 35 years. “There's nothing like it. They're in the fields from maybe June, July, August, September until two weeks before Christmas. So it’s a beautiful rich meat that I only enjoy once a year. You don't need much of it and it’s delicious with a lovely stuffing, red cabbage and a nice tangy sauce with cloves, honey and balsamic vinegar. So it's not too sweet. That's the key. That's that we've always had that in our house. Mum, Dad loved it,” Maguire says.

STEP 1 To prepare the mulled fruit, place the port in a saucepan with the apple juice, sugar, cinnamon, vanilla and bring to the boil. Reduce the heat and simmer for 4-5 minutes, until syrupy, stirring occasionally. Place the frozen berries in a bowl and pour over the warm apple juice and port syrup, then set aside until cooled. This can be made a day or two ahead and stored in a sealed container in the fridge. STEP 2 When ready to serve, whip the cream in a bowl until you have achieved soft peaks. STEP 3 Spoon some of the mulled fruit into the bottom of 4 Martini glasses or similar tall glasses. Scatter some of the Madeira pieces into the glass then spoon over some mulled fruit syrup and cover in a layer of the custard. Add a final layer of the cream and grate over the orange zest then sprinkle over the crushed Amaretti biscuits and serve immediately.

300g Simply Better Expertly Grown Irish Frozen Blackcurrants 300g Simply Better Expertly Grown Irish Strawberries 1 Tsp Simply Better Organic Ground Cinnamon 100ml Simply Better Handmade Tipperary Apple Juice 2 Tubs of Simply Better Irish Made Vanilla Bean Fresh Custard 100g Simply Better Crushed Amaretti Biscuits, crushed 50g Caster Sugar 100ml Port 1 Tsp Vanilla Extract or 1 Vanilla Pod 250ml Simply Better Jersey Cream Grated Rind of 1 Orange 200g Madeira Cake (shop bought), broken into pieces

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Serves: 4

Mulled Fruit Trifle