Serves: 2 (can scale up easily for a full table)

Time: 55 min

Ingredients:

500g sausage meat (or good quality sausages, skins removed)

100g chorizo, diced small

½ cup dried apricots, chopped

1 onion, finely diced

2 garlic cloves, crushed

2 tbsp fresh rosemary, finely chopped

1 cup fresh breadcrumbs

1 egg, beaten

2      tbsp olive oil

Salt and pepper

Method:

Preheat the oven to 180°c .

Heat the olive oil in a frying pan over medium heat on the stovetop. Add the onion and cook until softened, about 6–8 minutes.

Add the chorizo and cook for 2–3 minutes until it releases its oil and turns golden.

Add the garlic and rosemary, cook for 1 minute until fragrant, then remove from the heat and let cool slightly.

In a large bowl, combine the sausage meat, cooled chorizo and onion mixture, chopped apricots, breadcrumbs and beaten egg. Season generously with salt and pepper.

Mix well with your hands until evenly combined.

Shape into a log (if cooking separately from the turkey) and place in a lightly greased baking dish, or use to stuff the turkey cavity loosely — don't pack too tightly, as stuffing expands as it cooks.

If cooking separately: bake for 35–40 minutes, until golden on top and cooked through — a meat thermometer should read at least 74°c in the centre.

If stuffing the turkey: cook according to the turkey's timing, checking the stuffing itself reaches 74°c before serving

Chef's notes & hacks:

·      always check the stuffing's internal temperature separately from the turkey, especially if it's inside the cavity — it can lag behind the meat.

·      For extra crisp edges, shape it into a log on a baking tray rather than a dish, you get more surface area

·      Make this a day ahead and keep it in the fridge uncooked, it's one less thing to do on the day

·      Swap dried apricots for dried cranberries or chopped prunes if you prefer.

·      For a firmer stuffing, add a little extra breadcrumb; for a softer, looser texture, add a splash of chicken stock.

Serves 2

Time: 15 min

Ingredients:

300g chicken livers, trimmed

 2 tbsp olive oil

3 garlic cloves, sliced

Double cream

Sage

⅓ cup sherry (fino or oloroso)

1 tbsp butter

Salt and pepper

Crusty bread, to serve

Lemon wedge, optional

Method:

Pat the chicken livers dry with kitchen paper, trim off any sinew and season with salt and pepper.

Heat the olive oil in a large frying pan over high heat on the stovetop until shimmering.

Add the livers in a single layer, don't overcrowd the pan, and sear for 1–2 minutes per side until browned but still pink in the middle.

Add the garlic and thyme to the pan, cook for 30 seconds until fragrant.

Pour in the sherry (it may bubble up quickly) and let it reduce for 1–2 minutes until syrupy and coating the livers.

Stir in the butter to finish the glaze glossy.

Taste and adjust the seasoning.

Serve immediately, spooned over toasted or torn crusty bread, with extra thyme leaves scattered on top and a lemon wedge alongside if you like.

Chef's notes & hacks:

Don't overcook the livers — they turn grainy and tough past medium, you want them still blushing pink in the center.

Pat the livers really dry before they hit the pan — this is what gives you a proper sear rather than a stew.

No sherry? Marsala or Madeira both work just as well here.

Serves: 2

Time: 2 hr 30 min

Ingredients:

Roast beef or pork bones (leftover from a roast), about 500g–1kg

3 dried guajillo chillis, stems and seeds removed

2 dried ancho chilies, stems and seeds removed

1 dried chipotle chilli (optional, for smokiness)

1 onion, halved

4 garlic cloves

1 tsp cumin seeds

1 tsp dried oregano

1 cinnamon stick

2 bay leaves

1 tbsp tomato paste

2 tbsp apple cider vinegar

1.5 liters water or leftover roast stock

2 tbsn soy sauce

salt, to taste

To serve:

Corn tortillas

Diced white onion

Chopped coriander

Lime wedges

Method:

Toast the dried chilies in a dry pan over medium heat for 30 seconds each side until fragrant, then soak in hot water for 15 minutes to soften.

Meanwhile, char the onion halves and garlic cloves in the same dry pan until blackened in spots.

Toast the cumin seeds in the pan for 30 seconds until fragrant.

Blend the drained soaked chilies, charred onion, garlic, toasted cumin, oregano, tomato paste and vinegar with a splash of the soaking water until smooth.

Place the roast bones in a large pot, pour over the blended sauce, add the cinnamon stick, bay leaves and water or stock.

Bring to a simmer on the stovetop, then reduce heat to low, cover, and cook gently for 2–2.5 hours, until the broth is deeply red and flavourful.

Strain the broth through a sieve, discarding the solids and bones, and season with salt to taste.

Warm the tortillas in a dry pan.

Ladle the hot consommé into bowls, serve with warm tortillas, diced onion, coriander and lime wedges alongside.

Chef's notes & hacks:

Use leftover bones from a roast dinner rather than buying fresh — that's the whole point, it makes a rich broth for free.

Can't find dried chillies? Swap in 2 tbsp chipotle paste and 1 tbsp smoked paprika for similar smoky depth.

Skim any fat off the top before serving for a cleaner-tasting broth, or leave it for extra richness.

Make a big batch and freeze in portions — it keeps well for up to 3 months.

Shred any meat left on the bones and serve it alongside for dipping tacos into the broth, quesabirria-style, if you want to turn it into a bigger meal.