The Turkey


  • Carrots 
  • Celery 
  • Garlic
  • 4 Large Potato’s
  • 2 Large Onions
  • Clementine
  • Streaky Bacon
  • Sage, Rosemary & Thyme

The Method

  • If you have stuffed the Turkey you will need to remember to Weigh it again and calculate the cooking time (about 20 minutes per 500g/1lb). 20 minutes per pound
  • Cook your Bird from room temperature not straight from the fridge
  • Cover with Tinfoil
  • Preheat your oven to maximum and as soon as you put your turkey in turn it down to 180c, 350f, Gas 4. 
  • Baste your turkey regularly this will keep the meat succulent.
  • I Like to add Sage, Rosemary & Thyme and a halved clementine inside the cavity of my turkey
  • Always use the giblets in your gravy
  • Cover the breast of your bird with smoked streaky bacon and butter this will keep it from drying out.
  • I like to sit my Turkey on some roughly cut vegetables, just to keep it raised from the bottom of the roasting tin and allow the hot air to circulate and cook the bird evenly
  • Remove the tin foil for the last 50 minutes basting regularly still.
Peppers & Spring Onions
Woods Restaurant

    The Cranberry Sauce

    • Juice of 2 clementine’s
    • 400g cranberries
    • 200g light muscovado sugar
    • 100ml port

    The Method

    • Add all the ingredients into a saucepan and cook on a medium heat until sticky and delicious, store in sterilised jars in the fridge or give away as Christmas gifts!

    The Gravy – Ingredients

    • 1kg Chicken Thighs or Wings or a mixture of the two
    • Olive oil
    • 4 large carrots
    • 2 Sticks of Celery
    • 3/4 Bay leaves
    • 1 Sprig of Rosemary
    • 1 Teaspoon fresh Thyme
    • 1 Teaspoon fresh Sage
    • 3 White onions halved
    • 2 Maris piper potatoes quartered
    • 1 Tablespoon of your cranberry sauce
    • Celery Salt (1 teaspoon)
    • Ground Black Pepper
    • 3 Pints of Chicken Stock
    • 4 tablespoons cornflour

    The Gravy – Method

    • Set the Stock and cornflour Aside
    • Add the remaining ingredients into a roasting tin and cover with olive oil
    • Roast until golden and the meat is easy to pinch away from the bone, approximately 75 minutes at 180c, 350f, Gas 4.
    • Remove from the oven and shred the meat into the roasting tin and use a fork or a masher to crush all the vegetables
    • Place over a flame or on the hob
    • Add 4 table spoons of the cornflour and mix well cooking the flour out
    • Add in the stock slowly stirring well and crushing all the flavour out of the vegetables and the chicken.
    • Cook until thickened and dark brown in colour.
    • Check Seasoning and strain through a colander and then again through a sieve to get a refined finish to your sauce

    The Stuffing – Ingredients

    • 750g pork mince
    • 25g sage, chopped
    • 100g dried cranberries, roughly chopped
    • 75g Chestnuts, roughly chopped
    • 2 apples, grated
    • 2 onions, grated
    • Salt and Black Pepper

    The Stuffing – Method

    • In a large bowl combine all of the ingredients
    • You can use to stuff the neck of the turkey, or put in an ovenproof dish, cover and bake at gas 4, 180ºC, for 1 hour until golden.

    roast potatoes by Simon Wood

    Perfect Garlic and Rosemary Roasted Potatoes



    2kg Red Skin Potatoes

    2 Bulbs of Garlic (Halved)

    1 Bunch of Fresh Rosemary

    1 Bunch of Fresh Thyme

    500g Goose Fat

    Maldon Sea Salt

    Black Pepper





    Preheat the oven to 190ºC/375ºF/gas 5.

    Peel the potatoes, cutting any larger ones so they’re all the same size

    Wash the potatoes in cold water to get rid of any extra starch and place a large saucepan on to boil, season with a good amount of sea-salt.

    Add your goose fat into a large roasting tray, the biggest you have. This is to make sure there’s plenty of room for the potatoes and heat to circulate, heat for 10 minutes while your pan of water comes to the boil


    Now, add the potatoes to the water and parboil for 10 minutes, you want the outside soft and the inside with a little firmness remaining once ready drain in a colander and leave to steam dry for 5 minutes.


    After 3 minutes give the colander a shake to help fluff up the potatoes so they look ‘Snowy’ – this will help to help them to crisp up later on.


    Carefully remove your roasting tray with the hot fat from the oven and place on a suitable surface, add in half of your herbs and a bulb of your halved garlic and put it back in the oven for 5 minutes. After five minutes remove the herbs and garlic. You now have a nicely flavoured oil that will make your potatoes taste amazing! 


    If you leave the herbs in for the whole time it takes to roast your potatoes, they will burn and taste acrid! We will add in the rest of the herbs with 10 minutes to go to really lift the flavour!


    Tip the potatoes into your roasting tray and turn with tongs slowly coating them in the flavoured hot fat, take care not to break them before seasoning well with the sea salt and black pepper.


    Roast for 45 minutes, before turning each one to coat in more fat and ensure even colouring, now add in your remaining herbs and garlic and roast for a further 10-20 minutes depending on how much colour you want on them


    Once golden and crisp drain any excess oil on a little kitchen paper 


    As a chef I find Its always best to do a little test at this point and eat one just to check the seasoning, sometimes I must do this three or four times, just to be sure!

    Peppers & Spring Onions

    Pomegranate and Balsamic braised red cabbage

    • ½ Red Cabbage, Shredded
    • 75ml Balsamic vinegar…. The best you have!
    • 250ml Pomegranate Juice
    • 1 Pomegranate 
    • 1 Star Anise
    • Salt and Pepper
    • Olive Oil

    The Method

    • Shred the cabbage and add into a large pan with a little olive oil
    • On a medium Heat stir until coated and starting to soften
    • Add in 250ml Pomegranate juice and the star anise
    • Cook until softened 
    • Add in 75 ml Balsamic (Adjust to taste)
    • Cook down until golden and sticky
    • Sprinkle with Pomegranate Pearls and serve
      Simon Wood
      Written by Simon Wood


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