Ingredients

• 125g blackberries
• 125g blueberries
• 125g redcurrants
• 125g raspberries
• Handful of mint leaves
• 2-3 tbsp caster sugar
• 200ml natural yoghurt
• 200ml double cream
• 300ml Champagne or sparkling wine, chilled

Method: How to make berry and Champagne soup

Tip:This is a great way to use up the last of the season’s berries, particularly if you have some over-ripe fruit in the fridge. Freeze them before blending for a refreshing ice-cool dessert.

1. Tip all the berries into a blender and whiz to a purée. Add the mint leaves and sugar to taste, and blitz until the mint is finely chopped. Pour in the yogurt, cream and Champagne and whiz until evenly blended and frothy.

2. Pour the soup into serving glasses or individual bowls and serve immediately.

4 – 6 servings
Ingredients
For the custard

• 400ml milk
• 120ml double cream
• 1 vanilla pod, split
• 6 egg yolks
• 60g caster sugar
• 1 tbsp cornflour

For the trifle

• 2 tbsp muscovado sugar
• 4 peaches, stoned and sliced into wedges
• Few knobs of unsalted butter
• 4-5 tbsp Grand Marnier, or to taste
• 1 large jam-filled Swiss roll, cut into 1cm slices

For the topping

• 2 x 200g tubs of crème fraîche
• 1 tbsp muscovado sugar
• 1 vanilla pod, split
• A little oil
• 2 tbsp caster sugar
• 100g salted peanuts (or unsalted if you prefer)

Method: How to make Gordon’s trifle

1. To make the custard, put the milk and cream into a heavy-based saucepan with the seeds from the vanilla pod. Heat gently to infuse. In a large bowl, whisk together the egg yolks, sugar and cornflour. When the cream begins to bubble up the sides of the pan, take off the heat and slowly pour on to the eggs, whisking all the time. Pour through a fine sieve back into the hot pan. Return to a medium-low heat and keep whisking until the custard thickens. Set aside to cool.

2. For the trifle, melt the muscovado sugar in a wide non-stick pan over a medium heat, swirling it around as it begins to caramelise. Add the peaches, toss to mix and allow to take on a little colour before adding a few knobs of butter. Sprinkle with 2 tbsp Grand Marnier and let bubble until the liqueur has reduced right down and the fruit is tender, but retaining its shape. Leave to cool.

3. Line the bottom of a large serving bowl with the Swiss roll slices and drizzle with 2 – 3 tbsp Grand Marnier. Spoon the caramelised fruit on top, followed by the custard. Cover the bowl with cling film and chill for least 2 hours or overnight (the longer the better).

4. For the topping, mix the crème fraîche with the muscovado sugar. Add the seeds from the vanilla pod and stir until evenly combined. Spread on top of the trifle and refrigerate while you prepare the peanut brittle. Have a lightly oiled baking sheet ready. Toss the caster sugar and peanuts in a dry non-stick pan over a high heat to caramelise the sugar and toast the peanuts. When the caramel turns golden brown, tip the mixture on to the baking sheet in a single layer. Leave to cool and set, then crush roughly in a large bowl with the end of a rolling pin. Just before serving, scatter the peanut brittle evenly over the top of the trifle.

6 – 8 servings
Ingredients

• 1 large oven-ready turkey, about 5 – 5.5kg
• Sea salt and freshly ground black pepper
• 2 large onions, peeled and halved
• 1 orange, halved
• 1 head of garlic (unpeeled), halved horizontally
• A few bay leaves
• A few thyme sprigs
• Olive oil, to drizzle

For the herb butter

• Small bunch of flat leaf parsley, chopped
• Small bunch of tarragon, chopped
• 1 tbsp thyme leaves
• 250g butter, softened to room temperature
• 1 black truffle (optional)

For the citrus breadcrumbs

• ½ a loaf of day-old bread, about 300g, crusts removed
• Grated zest of 1 orange
• Grated zest of 1 lemon
• Olive oil, for cooking
• 50g pancetta (about 7 – 8 rashers), chopped
• ½ onion, peeled and finely diced
• A few thyme sprigs
• 200g pine nuts
• 150g butter, cut into cubes
• Squeeze of lemon juice

Method: How to make herb buttered turkey with citrus breadcrumbs

1. For the herb butter, mix the chopped herbs into the softened butter. If using the truffle, finely slice and chop, then mix into the herb butter. Season well and spoon the flavoured butter into a piping bag.

2. Holding the turkey with one hand and starting from the neck flap, use the fingers of your other hand to loosen the skin over the breasts without tearing the skin. Move your hand towards the lower side of the breast and towards the thighs and separate the skin from the meat. You want to create a large pocket with which to stuff the herb butter. Pipe the butter into the pocket, over the breasts and thighs. Gently massage over the skin to spread the herb butter evenly.

3. Heat the oven to 220°C/Gas 7. Open up the cavity of the turkey, season with salt and pepper and stuff with the onions, orange, garlic, bay leaves and thyme sprigs. Tuck the legs under the neck skin to secure them in place, or tie with kitchen string. Place the turkey, breast side up, in a large roasting tray. Drizzle with a little olive oil and season well. Roast for 10 – 15 minutes until the skin is crisp and golden. Lower the oven setting to 180°C/Gas 4 and cook for approximately 30 minutes per kg, basting occasionally. To test that your turkey is cooked, skewer the thickest part of the thigh and check that the juices are running clear, not at all pink.

4. Meanwhile, make the breadcrumbs. Tear the bread roughly and whiz to coarse crumbs in a food processor. Add the orange and lemon zests and season well. Pulse a few times until well mixed. Heat a little olive oil in a large frying pan and fry the pancetta for a minute. Toss in the onion, thyme and pine nuts. Cook for 3 – 4 minutes before adding the butter around the edge of the pan. Allow the butter to foam and turn a golden brown before adding the breadcrumbs. Mix well and cook, tossing frequently, for 5 minutes until the crumbs are nicely toasted and golden. Squeeze over a little lemon juice, discard the thyme and adjust the seasoning. Keep warm.

5. When ready, cover the turkey with foil and leave to rest for at least 20 minutes. Carve the breast and thighs and serve with the citrus breadcrumbs, gravy and other accompaniments.

• 4 large free-range eggs
• Knob of butter
• 2 muffins, split
• 4 – 8 slices Parma ham

For the minted Hollandaise sauce

• 150g unsalted butter
• 2 free-range egg yolks
• 6 coriander seeds, crushed
• 1 ½ teaspoons reduced white wine vinegar
• Squeeze of lemon juice
• Pinch of cayenne pepper
• 4 large mint leaves, cut into thin julienne strips
• Sea salt

Method: How to make eggs Benedict

1. To make the hollandaise, melt the butter in a pan over a gentle heat, then carefully pour off the golden oil into a jug and discard the milky solids. Set the clarified butter aside to cool until lukewarm.

2. Put the egg yolks, crushed coriander and 1 tablespoon cold water into a heatproof bowl and fit snugly over a pan of gently simmering water. Using a hand-held stick blender or electric whisk, beat until very light and frothy (this makes it easier to incorporate the butter).

3. Remove the bowl from the heat and continue whisking for a couple more minutes, then slowly trickle in the runny butter as you continue to whisk. Don’t add the butter too quickly or it will curdle. When all the butter is incorporated, season with salt and add the reduced vinegar, lemon juice and cayenne. Finally, fold in the chopped mint. Set the bowl back over the pan of hot water (but off the heat) to keep warm; stir occasionally to stop a skin forming. If the sauce does happen to split, whisk in a trickle of cold water to re-emulsify it.

4. Poach the eggs: you can do this in advance for convenience, and to avoid overcooking them.

5. To assemble, toast the split muffins lightly on both sides. If you have poached the eggs ahead, using a slotted spoon, transfer them to a pan containing enough boiling hot buttery water to cover. Leave to stand off the heat for 15 – 20 seconds, no longer or the yolks won’t be soft. Remove with a slotted spoon and drain well.

6. Butter the muffins and place on warmed plates. Arrange 1 or 2 slices of Parma ham on each muffin, sit a poached egg on top and finally coat with the warm hollandaise. Serve immediately.