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.

4 cups cranberries fresh or frozen

2/3 cup sugar

Just A Splash Port

1/2 cup water

2 teaspoons orange zest

Spices (cinnamon, nutmeg, star anise)

1 Packet of Brie Cheese

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1. Boil water and port and sugar on the stove, stirring to dissolve. Add the cranberries, then return to a boil. Reduce the heat and simmer for 10 minutes, or until the cranberries burst.

2. Add the add zest to the saucepan along with any extra spices including cinnamon, nutmeg, or even half a pint of blueberries. Stir vigorously to blend and heat for another 3 minutes. Remove from heat, then let cool completely at room temperature. Transfer to the refrigerator to chill. The sauce will thicken as it cools.

3. Once the sauce has chilled, preheat the oven to 350F. Unwrap the Brie and spread a few teaspoons of the cranberry sauce on top and bake for 15 to 20 minutes. It should be oozing at the touch and still be hot.

4. Spread the Brie on toast, or even serve as a dip with crackers, celery, apple slices, and of course extra cranberry sauce.

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.

For the Duck

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1 large Muscovy duck breast, about 1 pound 

Coarse salt and freshly ground pepper 

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For the Port reduction sauce

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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) Using a sharp knife, trim away excess skin from the duck (leaving enough to amply cover the breast). Using a sharp knife, score the skin, first cutting diagonally in one direction, and then the other, in a crosshatch manner. Cut all the way through the skin and most of the fat, but avoid the flesh. Alternatively, you can use a Jaccard tool to pierce the skin. On a small rimmed baking sheet or a plate, place a 1/4 inch layer of salt rough the size of the duck breast. Place duck breast skin-side down on bed of salt. Let stand at room temperature for 1 hour. Remove and brush off salt with a stiff brush. Line a small rimmed baking sheet or shallow dish with ice cubes and cover with plastic wrap. Place duck breast skin-side down on plastic wrap and weight it with a cheesecloth bundle filled with pie weights or dried beans for 25 minutes at room temperature. 

2) Preheat oven to 350 degrees. Remove cheesecloth bundle and season flesh side with pepper, and place skin side down, in an unheated 10-inch skillet. Top again with cheesecloth bundle and cook over medium-low heat until a small pool of fat forms in the pan. As fat accumulates, spoon off into a heatproof bowl and reserve for another use; allowing it to cool before storing in an airtight container at room temperature. Continue to cook duck until the skin is nicely browned and crisp, about 25 minutes. Use tongs to turn breast over and top with cheesecloth bundle for 1 minute. Remove bundle and transfer skillet to oven and cook until duck is medium rare, 8 to 12 minutes. It should register 125 degrees on an instant-read thermometer inserted into the thickest part. Transfer to a wire rack set over a rimmed baking sheet to rest for 5 to 7 minutes. The duck will continue to cook slightly during this time. 

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3) Drain all of fat from the pan 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. 

4) Slice duck crosswise on a slight angle into 1/4-inch-thick slices, fan out on serving plates, and drizzle with sauce before serving.