Jamie Oliver's Christmas Cookbook

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If you’re looking to switch up your traditional roast potatoes this year, look no further than these crisp, golden hasselbacks, sprinkled with a crunchy mix of polenta and walnuts, and cooked alongside pigs in blankets. Pour in up to 2 litres of boiling kettle water and simmer until the gravy is the consistency of your liking, then stir in the cranberry sauce. From sexier sides to vegetarian show-stopper alternatives to exciting new ways with leftovers, Jamie’s here to help with theseChristmasrecipes. To flavour your Negroni, simply mix the gin, vermouth, Campari or bitter liqueur and peppercorns together. Higher-welfare birds generally have more intramuscular fat, which means they cook quicker than standard, lean birds.

best Jamie Oliver Christmas recipes - The Happy Foodie The best Jamie Oliver Christmas recipes - The Happy Foodie

You want to cook a higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo.Whether you’re cooking a full-on vegetarian Christmas feast or seeking a few meat-free extras, Jamie Oliver is here to help you out. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day.

Cooking the turkey | Turkey recipes | Jamie Oliver recipes Cooking the turkey | Turkey recipes | Jamie Oliver recipes

The simplest way to check it’s cooked is to stick a knife into the thickest part of the thigh – if the juices run clear, it’s done. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.

Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, cover with a double layer of tin foil and a clean tea towel, and leave to rest for up to 2 hours while you crack on.