CHRISTMAS FRUIT 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. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and core the apples and pears, then quarter and chop into 3cm chunks.
  3. Place in a pan on a medium heat with the cranberry sauce and booze (if using), then finely grate in the clementine zest and squeeze in the juice.
  4. Cook with the lid on for 10 minutes, or until the fruit has softened, stirring occasionally, then remove from the heat and leave to cool slightly.
  5. Cut the butter into cubes and place in a mixing bowl with the flour and a pinch of sea salt. Rub together with your fingertips until it resembles breadcrumbs, then scrunch in the sugar to add a little texture. Roughly chop and stir through the almonds or nuts, and crumble in the mince pie.
  6. Transfer the fruit to a 25cm x 30cm baking dish and sprinkle over the crumble topping, then bake for 25 to 30 minutes, or until golden and bubbling. Delicious served with custard, ice cream or brandy butter.