BUTTER TEA RECIPES

Steps:

• 1. Put your butter into a bowl. Really finely chop the cranberries and add to the bowl.
  2. Pick the thyme, rosemary and sage leaves, then chop, sweep and run your knife through the herb leaves until really finely chopped. Add to the butter with a pinch of sea salt and black pepper.
  3. Grate in the zest of your clementine and mix so the butter softens and everything is combined. Divide the butter roughly in half.
  4. Get your turkey and use a spoon to work your way between the skin and the meat. Start at the side of the cavity just above the leg and work gently up toward the breastbone and towards the back so you create a large cavity.
  5. Pick up half of your butter and push it into the cavity you’ve created. Use your hands to push it through the skin right to the back so it coats the breast meat as evenly as possible. Do the same on the other side, then rub any leftover butter all over the outside of the bird to use it up.
  6. If you've got any herb stalks left over, put them in the cavity of the turkey for added flavour as it cooks.
  7. Cover the turkey in clingfilm and put in the fridge until you’re ready to cook it the next day.

Steps:

• 1. These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!
  2. Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm. Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.