2 (16-ounce) cans baked beans, drained 
1/2 cup chili sauce 
Just A Splash Bourbon Whiskey
1/4 cup real bacon pieces 
1 tablespoon molasses
2 tablespoons brown sugar

1. Combine all ingredients in medium saucepan. Bring to boil over medium-high heat. Reduce to medium and continue boiling for 10 minutes. Serve hot.
 

2 celery sticks , trimmed and roughly chopped 

2 carrots , roughly sliced 

2 onions , peeled and quartered 

5 fresh bay leaves 

5 fresh sage leaves 

4 sprigs of fresh rosemary 

2 star anise 

2 rashers of smoked streaky bacon , the best quality you can afford 

8 higher-welfare chicken wings 

olive oil 

sea salt 

freshly ground black pepper 

4 tablespoons plain flour 

Just A Splash sherry or port

2 heaped dessert spoons cranberry sauce , for finishing

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1. Preheat the oven to 200ºC/400ºF/gas 6. Put the veg, herbs and star anise into a sturdy bottomed roasting tray. Scatter the bacon on top. Break the chicken wings open then put them onto a board and bash the bones up with the end of a rolling pin; this will release more of their flavour. Put them in the pan, drizzle with olive oil, sprinkle over a few pinches of salt and pepper then toss everything together and put the tray in the oven to cook for 1 hour, or until the meat is tender and falling off the bone. 

2. Take the pan out of the oven, and put it on a hob over a low heat and use a potato masher to really grind and mash everything up. Keep mashing, moving and scraping all the goodness from the bottom of the pan as you go. Gradually mix in the flour to thicken the mixture. The longer you let everything fry, the darker your gravy will be. When the flour is combined pour in 2 litres of hot water, turn the heat up and bring to the boil for 10 minutes, till thickened, then turn down the heat and simmer for about 25 minutes, stirring occasionally. If you want to add 60ml sherry or port for flavour, do that now. 

3. When it’s reached the consistency you’re looking for, check the seasoning then push it through a sieve into a large bowl. Really push and mash everything through so you get as much flavour as possible. Discard anything left behind. Once it has cooled down to room temperature put it into containers or freezer bags and pop it in your freezer. You’ll finish it off on Christmas Day. 

4. To finish the gravy, take your it out of the freezer when you’re ready to cook your turkey. That way, it will defrost as your turkey cooks. When the turkey is perfectly cooked, put a carving fork inside the cavity and use that to pick the bird up and tilt it over the pan so all of the juices inside run out. 

5. Spoon away as much of the fat as possible, then pour your pre-made gravy into the pan with the rest of the turkey juices. Bring it to the boil over the hob and scrape all those flavourful bits and pieces from the bottom of the pan. Have a taste then add the cranberry sauce. It won’t taste sweet but it will add a wicked background flavour. 

6. Once your gravy is piping hot, strain it through a sieve and into a pan. Leave that on the lowest heat to tick away until you’re ready to serve. Skim away any fat that rises to the top and add any extra resting juices from the turkey before serving.

1/3 cup hot water

2/3 cup peanut butter

1/3 cup soy sauce

2 tablespoons lemon juice

1 teaspoon cayenne pepper

1/4 cup light corn syrup

Just A Splash of Sherry

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1) Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

3 ready to eat avocados

1/4 cup chopped tomato

1/4 cup chopped white onion

1/4 cup chopped coriander/cilantro 

1 tablespoon sour cream

1 tablespoon Just A Splash tequila 

1/2 lime ​

1-2 fresh red chilis

1 Tablespoon Olive Oil 

Sea Salt and Black Pepper

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1) Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. 

2) Chop the tomatoes into small squares 

3) Destone the avocados and scoop the flesh onto the board.

​4) Place the avocado into a mortar and pestle and mash until creamy 

5) Add the chopped tomato, onion chili and cilantro and stir 

​6) Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with sea salt, black pepper 

7) Add 1 tablespoon of sour cream 

8) Add the splash of Tequila

9) Deseed, finely chop and scatter over the remaining chilli if you like more of a kick. Pick over the reserved coriander leaves, then serve.

2 tablespoons minced shallots 

3/4 cup ruby port wine 

1/2 cup chicken stock 

2 sprigs fresh thyme 

2 tablespoons unsalted butter 

Coarse salt 

Freshly ground pepper

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1) Drain all of fat from the pan with the duck and place over medium heat. Add the shallots and cook until soft, about 2 minutes. Increase heat to medium high and add the port, chicken stock, and thyme, scraping the bits from the bottom of the pan with a wooden spoon. Bring to a simmer and cook until sauce is syrupy and reduced to 1/3 cup. Remove from heat and whisk in butter until fully incorporated. Season to taste with salt and pepper and serve. 

150g caster sugar

2 star anise

4 green cardamom pods, lightly crushed

250g fresh cranberries

Sea salt and freshly ground black pepper

2 Braeburn apples, peeled, cored and chopped

Just A Splash port

Finely grated zest and juice of 1 orange

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1. Put the sugar into a heavy-based pan with the star anise and cardamom pods and melt over a medium heat.

2. Allow the melted sugar to turn a rich caramel colour, then add the cranberries and a touch of seasoning.

3. Cook briefly until the cranberries begin to soften, then add the apples and cook for three to four minutes, tossing frequently to coat the fruit in the caramel.

4. Pour in the port, then reduce the heat slightly and stir in the orange zest and juice. Simmer for about 10 minutes, allowing some of the cranberries to break down and thicken the sauce.

5. Remove from the heat and discard the star anise and cardamom. Serve warm.

This can be made three to four days in advance and kept in the fridge.

2 to 3 tablespoons peppercorns

60g butter

1 shallot, minced

Just A Splash Brandy

100ml beef stock

60ml double cream

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1. Crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

2. Melt the butter in a saucepan over medium high heat. Add the shallots and saute until soft, about 3 minutes. Add the brandy and boil for another 3 minutes. Add beef stock and boil another 3 minutes.

3. Finally, add the cream and reduce the heat to medium. Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary, then serve with your favourite steak.