Recipes: Free range turkey leg stuffed with sage and onion, Shredded sprouts with chestnuts and bacon

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Ingredients

1 large free range turkey leg

500g good, fresh pork sausage meat

1 onion, peeled and finely chopped

6 sprigs/leaves of sage, chopped

Handful of breadcrumbs

1 egg

Maldon salt and freshly ground black pepper

Rapeseed oil

Method

1. Bone out the turkey leg (or get your butcher to do this for you – ask to keep the bone for soup) and season with salt and pepper.

2. In a frying pan, sweat the onions with a tablespoon of rapeseed oil until clear.

3. In a mixing bowl, combine the sausage meat with the onion, breadcrumbs and sage. Season with salt and pepper.

4. Pack the stuffing into the turkey leg and roll up. Tie the rolled leg with string, tight enough so that the stuffing won’t escape but not too tight.

5. Roast the leg in the oven at 180C for one hour to one hour and 15 minutes with a trickle of rapeseed oil and salt and pepper.

6. Allow to rest and serve with seasonal vegetables.

Shredded sprouts with chestnuts and bacon (four portions)

Ingredients

500g Brussels sprouts (local and organic if possible)

Handful of fresh, peeled chestnuts, chopped (vac pack or canned will do)

150g good, dry-cured bacon cut into small pieces

2 tbsp rapeseed oil

50g unsalted butter

Maldon salt and freshly ground black pepper

A few tarragon sprigs

Method

1. Peel the outer layer from the sprouts and finely shred.

2. In a wok or an iron frying pan, heat the oil and fry the bacon then throw in the chestnuts and sprouts.

3. Keep on a high heat like a stir fry, add the butter and season with salt and pepper.

4. Keep tossing until the shredded sprouts are just cooked with a little bite and the bacon has cooked.

5. Add a few fronds of tarragon.

6. Serve with a delicious roasted bird.

Neil Forbes is chef director at Cafe St Honore, 34 North West Thistle Street Lane, 0131-226 2211, www.cafesthonore.com