Turkey, pancetta and sour cherries

There is a nothing like roast turkey and stuffing. Using just the breast makes cooking and carving a lot less fussy. One way to ensure you have a moist, succulent turkey breast is to put it in a brine overnight. To do this, boil one litre of water, add 100g each of sugar and salt, stir to dissolve then add one sliced garlic clove, 1 tsp white peppercorns, 2 sprigs of thyme and the zest and juice of a lemon. Cool completely. Pour over the turkey and keep in the fridge.

Turkey, pancetta and sour cherries

1 cup	Sour cherries, dried (Main)
2 Tbsp	Olive oil
2 Tbsp	Shallots, finely diced
1 tsp	Finely grated garlic
1 Tbsp	Chopped parsley
1 Tbsp	Chopped sage
4 Tbsp	Ground almonds
3 cups	Spinach leaves, washed
1 kg	Turkey breast, skinless (Main)
12 slices	Pancetta (Main)
400 g	Asparagus

Mini jacket potatoes and whipped goat's cheese

12 small	Gourmet potatoes (Main)
2 cups	Rock salt
100 g	Soft goat's cheese (Main)
100 ml	Cream
¼ tsp	Finely grated garlic
2 tsp	Chopped parsley

Watermelon, radish and bocconcini

3 cups	Watermelon, cut into batons (Main)
6 small	Radishes, cut into batons (Main)
150 g	Bocconcini, torn apart (Main)
5 sprigs	Mint
1 Tbsp	Lime juice

Directions

For the turkey

1. Boil 2 cups of water and pour over cherries to rehydrate them. When cool, strain off liquid and roughly chop.
2. Heat oil and gently fry shallots, without colouring, for 4 minutes, add garlic then remove from heat. Add cherries, parsley, sage and almonds and mix well. Season with salt and pepper.
3. Plunge spinach into boiling salted water for 20 seconds then refresh in iced water. Drain well and squeeze excess water out.
4. Remove turkey from brine (if using), pat dry. Slice in half horizontally, flip top half over and turn 180 degrees so that a neat rectangle is formed. Ensure halves slightly overlap so there are no gaps..
5. Lay spinach down the centre of the turkey to form a line, spoon the sour cherry stuffing next to the spinach. Carefully roll the turkey breast over to seal the stuffing.
6. Wrap slices of pancetta around the turkey then secure by tying with cotton string approx every 2cm. This can all be done the day before.
7. To cook the turkey, heat the oven to 180C. Place turkey on a wire rack in a roasting tray. Brush with oil and cook for 35-45 minutes. It should feel firm and when pierced with a skewer or small knife the centre should be hot.
8. Allow to rest for 10 minutes before carefully removing the string and slicing.
9. Make a simple gravy by sprinkling the roasting pan with a little flour then whisking in boiling water or vegetable stock to reach a nice sauce consistency.
10. Cook asparagus in boiling salted water for 2 minutes or until just tender, drain and season with salt and a drizzle of olive oil.

Geoff recommends

To maintain a nice shape lay the turkey breasts out on a piece of plastic wrap to roll. Once rolled, freeze for 30 minutes to help keep a nice shape then carefully peel plastic wrap off and then layer pancetta over and around and tie with string.

For the mini jacket potates and whipped goat's cheese

1. Wash potatoes then roast on a bed of rock salt at 180C for 30 minutes.
2. Slowly stir cream into goat's cheese until smooth, add garlic and season with salt and white pepper.
3. Allow potatoes to cool slightly, cut a cross in the top then squeeze the potato open. Pipe whipped goat's cheese on top and garnish with parsley.

For the watermelon, radish and bocconcini

1. In a salad bowl arrange watermelon, radish, bocconcini and mint. Dress with lime juice and season with salt and pepper.

See the rest of Geoff's 3 course menu

• Caramelised scallops with citrus and crispy shallots
• Christmas bombe and strawberry martini