Step 1-We recommend that you start with the stuffing as this is pretty straight forward. In a pan, melt the butter and then add the bacon, celery, rosemary and shallots. Put a lid on and cook for 10 minutes or so until the vegetables are soft. Then add the cranberries and half (400ml) of the cider. Once this has reduced by about a third, leave it to cool for 15 minutes. Once cool, add the allspice, salt and ground black pepper, nutmeg, walnuts, orange zest, sausage meat and egg and fold in the breadcrumbs.

Step 2-Next stage is to prepare the turkey for roasting, or as we call it, the exciting bit! Preheat your oven to 240 degrees celcius/475 degrees Fahrenheit/gas mark 9. Ensure the turkeys’ skin is dry by patting it with kitchen roll, then take around half of the stuffing and put it in the neck end of the turkey. Rub the skin with the softened butter and add more salt and ground black pepper to help crisp the skin. Place in a large roasting tin and cover the turkey completely with foil before placing it in the oven. Once the turkey has been in for around 15-20 minutes, turn the temperature of your oven down to 150 degrees celcius/300 degrees Fahrenheit/gas mark 2. Baste the turkey for a few minutes before allowing it to cook for another 2 and three quarter hours.

Step 3-Once you have an hour or cooking time left, take the foil off the turkey to help finish the cooking process. Check the turkey is cooked by piercing the meat at the thickest point. If the juices run clear then it is cooked. Take the turkey out of the oven, recover it with foil and place on a roasting rack to cool for 30 minutes.

Step 4-Add the fat from the meat to your roast potatoes, you can also cook the remaining stuffing to serve on the side or leave it for another time.

Step 5-Turn your oven back up to 200 degrees celcius/400 degrees Fahrenheit/gas mark 6. Add the remaining 400ml of cider to the meat juices in the roasting tin and enough chicken stock to comfortably cover the bottom of the roasting tin. Dissolve the cornflour in a little water and stir in to the roasting tin and simmer on the hob until it starts to thicken.

Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/180 degrees for a fan oven. Cut the leaves off the carrots and clean them if necessary. Keep the carrots whole and place them in to a roasting tray. Take the lemon and slice it in half as well as chopping two cloves of garlic. Squeeze some of the lemon juice over the carrots then place the garlic, the honey, half the butter, the cumin seeds in the roasting tray as well. Also add pepper and salt to your personal taste.

Step 2-Now the attention turns to the chicken! Take the leaves off the parsley and put them to one side to use later. Use the remaining parsley stalks and push them in to the cavity of the chicken as well the rest of the garlic, the other half of the lemon and the bay leaf. Again add salt and pepper to your own personal taste, the salt and pepper will make the skin of the chicken go a delicious crispy golden brown colour!

Step 3-Now you can move the chicken and place it on top of the carrots in the roasting tray. Take the rest of the butter and smear it on to the chicken before placing the chicken in the oven to roast for around 30 minutes.

Step 4-Once the chicken starts to turn golden brown, take the chicken out of the roasting tray and stir the carrots so they are soaking up as much of the flavour from the juices as possible. Place the chicken back in the tray and spoon over some of the juices, then place it back in the oven to roast for a further 45-50 minutes.

Step 5-Once you are sure the chicken is cooked (the juices should run clear), take the chicken and rest it on a roasting rack. Place the carrots on your hob and warm to a low heat until they start to come to the boil. Take the remaining parsley leaves and chop them before adding them to the carrots. Then you are ready to serve! We recommend serving in a large dish so the flavour from the carrots and chicken can mix. Enjoy this delicious recipe!