Shopping list
Fruit and vegetables
1 tbsp freshly squeezed lime juice
1 Bramley apple, peeled, core removed, flesh chopped
1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
1 garlic clove, finely chopped
1 onion, chopped
1 sprig fresh thyme
3 leeks, thickly sliced
few tarragon leaves, finely chopped
2 onions, peeled, halved
3 oranges, zest of three, juice of two
pickled red cabbage
750g/1lb 10oz spring cabbage, finely shredded, blanched (or leftover cooked cabbage or Brussels sprouts)
2 leeks, washed, sliced
1 lemon, zest only
30 shallots, peeled
1 tsp dried thyme
500g/1lb 2oz Brussels sprouts, trimmed
50²µ/1¾´Ç³ú dried cranberries
bag mixed leaves
3 garlic cloves, crushed
½ large butternut squash or culinary pumpkin, peeled and deseeded
150g/5½ oz baby leaf spinach or similar young salad leaves (such as beetroot leaves)
1 tsp dried thyme
100²µ/3½´Ç³ú pre-soaked apricots, chopped
1 lemon, zest only
1 lime, zest only
½ orange, zest only
½ orange, juice only
1 orange, preferably with a few leaves
100²µ/3½´Ç³ú dried pineapple, chopped
3-4 longish sprigs rosemary (5-6cm/2-2½ in lengths)
Tins, packets and jars
400ml/14fl oz turkey or chicken stock
350g/12oz plain flour
50²µ/1¾´Ç³ú plain flour
200g/7oz leftover stuffing, broken up
3 heaped tbsp orange marmalade
3 tbsp wholegrain mustard
1.25kg /2lb 12oz potatoes, peeled, boiled, mashed and left to cool
½ tsp mustard (optional)
½ tsp wholegrain mustard
100²µ/3½´Ç³ú chocolate hazelnut spread (optional)
100²µ/3½´Ç³ú plain flour
2 tbsp apricot jam
175g/6oz plain flour
Cooking ingredients
freshly ground black pepper
½ tsp caster sugar
½ tsp hot chilli powder
½ tsp garam masala
1 tbsp clear honey
150²µ/5½´Ç³ú macadamia nuts
½ tsp sea salt flakes
1 tbsp sunflower oil
salt and freshly ground black pepper
500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
400g/14oz ready-made chestnut ±è³Ü°ùé±ð
5 tbsp olive oil
truffle oil, for drizzling
2 litres/3½ pints hot chicken or vegetable stock
freshly ground black pepper
120g/4oz soft brown sugar
8 cloves, plus extra for studding the gammon
3 tbsp clear honey
1 fresh bay leaf
600ml/1 pint beef stock
sea salt flakes and freshly ground black pepper
3 tbsp caster sugar
3 tbsp olive oil
½ tsp honey
1 tbsp olive oil
50²µ/1¾´Ç³ú pecans, lightly toasted
2 tbsp sherry vinegar
3 tbsp walnut oil
salt and freshly ground black pepper
½ tsp runny honey
2 tbsp olive oil
2 tbsp olive oil
50²µ/1¾´Ç³ú pumpkin seeds (see Recipe Tips and How-to Video)
1 tbsp sherry vinegar
¾ tsp baking powder
50²µ/1¾´Ç³ú cocoa powder
100²µ/3½´Ç³ú hazelnuts, roughly chopped
50ml/2fl oz hazelnut liqueur (optional)
pinch salt
250g/9oz granulated sugar
½ tsp ground allspice
100²µ/3½´Ç³ú candied peel, finely chopped
1 tsp ground cardamom
100²µ/3½´Ç³ú cashew nuts, roughly chopped
225g/8oz golden caster sugar
100²µ/3½´Ç³ú caster sugar
1 tsp ground cinnamon
cinnamon sticks
¼ tsp ground cloves
100²µ/3½´Ç³ú currants
200g/7oz glacé cherries, halved
50²µ/1¾´Ç³ú ground almonds
2 tbsp icing sugar
900g/2lb marzipan
½ tsp ground mace or grated nutmeg
125²µ/4½´Ç³ú raisins
1 tbsp rosewater or orange blossom water
pinch salt
125²µ/4½´Ç³ú sultanas
Biscuits, snacks and sweets
300²µ/10½´Ç³ú dark chocolate, at least 70% cocoa solids
Dairy, eggs and chilled
double cream, for drizzling (optional)
125²µ/4½´Ç³ú butter, chilled and diced
15²µ/½´Ç³ú butter
50²µ/1¾´Ç³ú butter
1 free-range egg, beaten, to glaze
75²µ/2½´Ç³ú lard, chilled and diced
200ml/7fl oz full-fat milk
100ml/3½fl oz single cream
150g/5oz butter
250g/9oz butter
4 free-range eggs
225g/8oz butter
4 free-range eggs
2 free-range egg whites
Meat, fish and poultry
200g/7oz cooked ham, diced
6kg/13lb 3½oz gammon joint
100²µ/3½´Ç³ú smoked bacon lardons
Other
500g/1lb 2oz leftover turkey, diced
100ml/3½fl oz dry white wine
fresh orange juice, to cover
200ml/7fl oz red wine
100ml/3½fl oz marsala or sherry