2 tbsp Hartleys raspberry jam

10 Trifle sponge fingers

150g Fresh strawberries

Just A Splash Sherry

135g Hartleys raspberry tablet jelly

425g Ambrosia canned custard

150ml Whipping cream

2 tbsp Toasted flaked almonds

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1. Spread raspberry jam over the spoon fingers then place the sponge into the base of a glass bowl in layers with the fresh raspberries.

2. Sprinkle the sherry over the sponge fingers and leave to soak for five minutes.

3. Meanwhile make up the Hartley’s Jelly following the pack instructions and allow to cool then pour over the trifle sponges until they are just covered.

4. Transfer the jelly to the fridge to set.

5. When the jelly is set spread a layer of custard over and then top with the whipped cream.

6. Decorate with the reserved raspberries and toasted almonds then return to the fridge and chill for at least 30 minutes prior to serving.

1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
Just A Splash of Sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger

1/4 tsp. salt

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1) Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

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For the Peanut Sauce

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.

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.