- A turkey buffe (often called ‘buffet’ in poultry shops) is turkey on the bone with the drumsticks removed. It’s much easier to cook evenly than a whole bird. The turkey is first brined to add moisture and flavour, and its skin given some butter-loving before being stuffed with festive tri-coloured quinoa.
- This summery recipe comes from the lovely Emma Warren, author of the Catalan Kitchen, a book that celebrates the food of Spain where Emma has spent many years. This recipe is a great example of the Spanish passion for combining fruit with cured meats.
- Belinda Jeffery's stunning cake is moist and gently marzipanny, like the filling you’d find in an almond croissant. Enjoy it for afternoon tea dress it up for a dinnertime dessert