Baked beetroot and orange

Serves 10
1.5kg medium sized beetroots
Few sprigs fresh thyme
4 tbsp. rapeseed oil
3 oranges
1tsp balsamic vinegar
50ml vegetable or turkey stock
Salt and freshly ground black pepper






Peel the beetroot and cut into thick wedges. Place in a roasting tin with the thyme and oil and toss to coat in the oil. Cover with foil and roast in a pre-heated oven at 180C/gas mark 4 for 30 min until the beetroots are tender. Meanwhile, peel and segment the oranges, saving any juice. Place the roasting tin on the hob over a medium heat and stir in the balsamic vinegar and stock and any juice from the oranges. Bring to the boil and stir until the liquid has reduced to a syrupy consistency. Add the orange segments. Season with salt and pepper and serve immediately.

Other recipes for a traditional festive feast include:

• Three-bird roast
• Nutty roast potatoes

• Lemon glazed carrots and shallots


Coronation turkey

Serves 2
400g chopped leftover roast turkey
1 tbsp butter
1 onion
1 tbsp mild curry powder
zest and juice of 1 lemon
60g unsalted cashew nuts
50g dried apricots, chopped
90g natural yogurt
2 tbsp chopped flat-leaf parsley
black pepper
fresh white bread and rocket, to serve

In a saucepan, heat the butter and sauté the onion for 10 mins, until very soft. Add the curry powder and stir for 1 min. Add the zest and juice of the lemon and transfer to a bowl. Stir in the turkey.
Crush the cashew nuts lightly with the end of a rolling pin. Stir them into the turkey mixture, along with the apricots, yogurt and parsley. Season with black pepper and chill for a minimum of 30 mins until needed. Serve with rocket in a sandwich on fresh white bread.

Other festive leftover recipes from our Christmas 2015 issue:

• Christmas pudding sausage rolls
• Turkey pancake rolls
• Orange and cinnamon potato cake
• Mulled wine sorbet

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Chestnut stuffing

200g cooked peeled chestnuts
1 small onion
25g butter
1 tbsp chopped fresh thyme
225g good quality pork sausage meat
salt and freshly ground black pepper

Coarsely chop the chestnuts and peel and chop the onion. Melt the butter in a small pan and fry the onion until softened. Allow to cool. Place in a bowl with all the ingredients and mix well. Use to stuff the festive roast, remembering to adjust the cooking time accordingly.

Other traditional festive feast recipes in our Christmas 2013 issue:

• Three bird roast
• Nutty roast potatoes
• Lemon-glazed carrots and shallots
• Baked beetroot and orange

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.

Goose with sage and onion stuffing

Serves 6
1 goose with giblets (approximately 4kg)
300g shallots
5-6 stems fresh sage
50g butter
150g butter
150g white bread
salt and pepper
1 medium egg
2 tbsp cornflour
wooden skewers and kitchen string

Peel the shallots and cut in halves or quarters according to size. Pick the leaves off the sage stems and chop finely. Leave a few sprigs whole to use as garnish. Heat the butter in a large pan. Saute the shallots for 4-5 mins until translucent. Add the sage a minutes before the end and saute together. Remove from the heat and leave to cool. Cut the bread into small pieces, mix in with the shallots and season well with salt and pepper. Stir in the egg.
Remove the giblets, neck and excess fat from the goose; chop up the liver finely and stir it in the stuffing mix. Wash the goose thoroughly inside and prick the fat gland, found under the wing. Season the cavity with salt and pepper. Stuff the goose with the sage-bread mix. Close up both ends of the goose using wooden skewers and string. Tie the legs and wings together. Season the outside of the goose and place it on an oven rack over a drip pan. Pour on 1/4L cold water. Roast in a pre-heated oven (175C/gas mark 4) for approximately 4 hrs. Brush the goose with salted water 30 mins from end of cooking time.
Take the goose off the oven rack and keep warm. Pour the cooking juices through a sieve into a pan. Spoon off the fat. Top up this gravy mix to 500ml with water and heat it up. Stir together 5 tbsp of water and the cornflour. Use this to thicken the gravy, heat up again and season with salt, pepper and sugar to taste. Carve and arrange the goose and stuffing as desired on a platter and garnish with the remaining sage sprigs.

Other festive feast recipes from our Christmas 2012 issue:

• Arbroath smokies
• Roast potatoes with herbs and garlic
• Suffolk stewed red cabbage
• Jugged peas
• Poached pears with port

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.