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Recipe Of The Month: Christmas Dishes

Tom Sellers and Frances Atkins each share a festive recipe, guaranteed to become the star of your Christmas Day feast.

Roast turkey and chestnut roulade with charred sprouts and a port and red wine sauce (Serves 6)

Tom Sellers
“My Christmases are always fairly traditional. On Christmas Eve, we go to a small local pub near my hometown of Nottingham like we’ve done for years. I'll be on the gin and tonics – with lots of lemon. Then, on Christmas Day, we have our massive roast dinner – for us, it’s always turkey – with all the trimmings. And there’s always lots to drink. Afterwards, we sit down in front of the fireplace and open presents, but the most important thing for us is spending the time together.
This recipe is a delicious twist on the traditional turkey dish – if you have the time, it’s best to brine the bird for three hours or ideally overnight.”
Tom Sellers is chef-owner and patron at Restaurant Story in Bermondsey, London

1 medium turkey (6kg)
30g fresh thyme
300g table salt
10g dried lavender
Zest of 2 oranges
Zest of 2 lemons

For the roulade:
2 extra turkey thighs
300g duck fat or 300ml vegetable oil
150g chestnuts, roughly chopped
30g curly leaf parsley, roughly chopped
½ tsp ground mace
40g butter, melted, to rub on turkey

For the sauce:
1 carrot, roughly chopped
2 sticks of celery, roughly chopped
100ml red cooking wine
50ml port
50ml tomato or vegetable juice
1 tbsp red wine vinegar, optional

For the sprouts:
15-20 Brussels sprouts, peeled
200g butter

The Day Before
1- For the brine, place the thyme, 100g of salt, dried lavender, and zest of an orange and a lemon in a large pan, and cover with cold water (enough to cover the turkey). Bring to the boil, then remove from the heat. Once the brine has cooled, place the turkey breastside down in the liquid and cover. Set aside in a cool place for 3–6 hours, or preferably overnight.
2- For the chestnut roulade, place the turkey thighs in a roasting tin. Mix 200g of salt with the zest of an orange and a lemon, then rub over the thighs. Cover and chill for 2 hours.
3- Preheat the oven to 160°C/320°F/Gas 3. Remove the turkey thighs from the tin, rinse them thoroughly and pat dry using paper towel. Place the thighs back into the cleaned roasting tin and cover with the duck fat or vegetable oil. Cover the tray with foil, place in the oven and cook for 2 hours 45 minutes to 3 hours until the meat begins to fall off the bones. Remove the tray from the oven and leave to cool. Once cool enough to handle, remove the turkey thighs from the fat and take the meat off the bones. Reserve the bones for the sauce. Discard the skin.
4- Place the chestnuts, parsley and mace in a large bowl, add the confit turkey thigh meat and mix gently. Season to taste. Lay a piece of clingfilm on a clean work surface and spoon the mixture into a line in the centre. Using the clingfilm, roll the mixture into a sausage shape with a 4cm diameter, ensuring the mixture is wrapped tightly. Place in the fridge to set overnight.

On The Day
1- For the turkey, preheat the oven to 205°C/400°F/Gas 6. Set a wire rack inside a roasting tin, then place the turkey on top. Rub the bird with butter and season with salt and pepper. Place in the centre of the oven for 33–35 minutes. Use a spike probe to check the meat temperature – you are aiming for 66°C/150°F. You may want to the check the temperature during cooking – always probe the thickest part of the meat.
2- Once the turkey breast has reached 66°C/150°F, remove it from the oven and set it aside to rest for 25–30 minutes.
3- Unwrap the chestnut roulade and slice it into 4cm discs. Fry the sliced roulade over a medium heat for 2–3 minutes each side until brown. Remove from the frying pan and drizzle with melted butter. Place on a serving dish and keep warm.
4- For the port and red wine sauce, heat a large pan over a medium heat. Place the confit turkey bones, carrot and celery in the pan and brown for 5–6 minutes, stirring occasionally. Add the wine and port to the pan and stir, then reduce the heat and simmer for 20–25 minutes, stirring.
5- Strain the vegetables and bones from the sauce, then tip it back into a pan over a medium heat. Mix in the tomato or vegetable juice, then simmer for 10–15 minutes, until the sauce is thick enough to coat the back of a spoon. Stir in the vinegar, if desired, and season with salt and pepper.
6- Bring a large pan of salted water to the boil. Blanch the sprouts in the water for 15–20 seconds, then remove using a slotted spoon and plunge into iced water immediately. Drain once cold, then slice in half lengthways.
7- Melt 200g of butter in a pan and set aside. Heat a heavy-bottomed frying pan until it smokes. Add the sprouts cut-side down, char in batches, then tip into the melted butter.
8- Before serving the turkey, preheat the oven to 220°C/430°F/Gas 7. Slice the turkey breast into portions away from the bone and place in a roasting tin. Flash-cook in the hot oven for 1–2 minutes, then arrange on a serving dish with the sliced roulade.
9- Serve with the charred sprouts, port and red wine sauce, carrots and roast potatoes.

Spiced old-fashioned duck with lemongrass sauce (Serves 4–6)

Frances Atkins
“Christmas Day for me means a relaxing start and a late breakfast. Then I take a walk across the moors before heading back for Champagne with the family and some of my staff. There are usually around 10 of us and, as many of my team come from abroad, everyone brings a traditional dish from their country for us all to enjoy. For Christmas lunch, we make turkey or, for something different, this duck recipe. It has all the flavours of the season and makes a great centrepiece. In the evening, we might have a selection of cheeses, and a slice of Christmas cake with an aged Madeira. What could be better?”
Frances Atkins is head chef at The Yorke Arms, near Harrogate in Yorkshire

2kg whole duck
2 tsp olive oil
2 star anise
½ tsp coriander seeds
1 tsp mace
1 tsp Sel de Guérande
Zest of 1 orange and 1 lemon

For the glaze:
Juice of 4 oranges
Juice of 4 lemons
4 tsp maple syrup

For the sauce:
100g sugar
Juice of 2 lemons
Juice of 2 oranges
2-3 stalks of lemongrass
½ pint chicken stock

For the garnish:
100g girolle mushrooms
100g chestnuts, roasted and peeled
2 tbsp olive oil
25g butter

1- Pat the duck dry with paper towel and place it in a roasting tray. Rub the bird with the olive oil.
2- Grind all the spices together with a mortar and pestle, and add the salt and zests to form a rub.
3- Prick the duck skin with a fork and rub in the spice mix.
4- Roast the duck in the oven at 200°C/400°F/Gas 6 for 50 minutes, covering it loosely for the first 30 minutes with foil until the duck is golden and juicy.
5- To make the glaze, mix all the ingredients together and heat in a pan. Cook gently until the liquid has reduced in volume by half to form a sticky glaze.
6- Take the duck out of the oven, paint it with the glaze and then return it to the oven for around 8 minutes.
7- To make the lemongrass sauce, place the sugar, lemon and orange juice in a pan and bring to the boil. Simmer for a minute or two until the sugar has dissolved. Add the lemongrass stalks, then turn off the heat and set aside to infuse for 1 hour. After an hour, strain the liquid into a clean pan and add the chicken stock, bring it to a simmer and cook until it is reduced by about a third. Strain into a clean pan and reheat gently to serve.
8- Sauté the mushrooms and chestnuts together in the olive oil and butter. Season.
9- To serve, place the glazed duck on a plate and garnish with the girolle mushrooms and roasted chestnuts.

Find these recipes and more in the November issue of Harrods Magazine, available to download through the Harrods app.

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