Recently we had the pleasure of visiting the gorgeous Dukes Hotel in Mayfair, London, to attend a one-off masterclass on how to prepare the perfect Christmas dinner. During the masterclass Great British Restaurant's Executive Head Chef, Nigel Mendham, shared all of his tips and tricks to ensure the best results for a selection of the most classic Christmas dishes.  From the ultimate turkey to all the trimmings, you'll have everything you need to create a sensational feast!

 
For serving 6 people
 
TANTALISING TURKEY 
Ingredients

• 1 x 7 kilo turkey
• 8 rashes streaky bacon

 
Method

• Rub the turkey with oil and salt
• Pre heat the oven to 185 degrees
• Put the turkey into a large roasting tin and cook for 2 hours
• Remove the turkey from the oven and lay the rashes of streaky bacon over the crown of the turkey
• Return to the oven for a further 50 minutes
• Take the turkey out and allow to rest

 
SUCCULENT STUFFING
Ingredients

• 1 kilo sausage meat
• 150g apricots
• 150g sultana
• 80ml brandy
• Sprig thyme
• Salt/pepper/ground nutmeg
• 2 shallots diced

 
Method

• In a medium sized pan cook the shallots until soft with no colour
• Chop the apricots and add to the pan
• Add the sultana and thyme
• Add the brandy and flame
• Allow to cool
• Once cool add to the sausage meat and season with salt/pepper/nutmeg to taste
• Put the mixture into a piping bag and pipe onto Clingfilm then roll into a sausage shape tying each end
• Wrap in tin foil and cook for 35 minutes @180 degrees

BEAUTIFUL BRUSSEL SPROUTS 
Ingredients

• 2 kilos brussel sprouts

 
Method

• Peel the sprouts
• Boil a large pan of water
• Add a pinch of salt
• Cook the sprouts for 4 minutes then put straight into iced water
• Once cold remove from the water and cut in half
• Heat a heavy based frying pan
• Add a little oil and fry the sprouts until golden brown

 
PERFECT PARSNIPS
Ingredients

• 2 kilos of parsnips

 
Method

• Peel the parsnips and cut into 4
• Remove the core
• In a heavy based frying pan heat a little oil colour the parsnips on all sides then put in the oven for 15 minutes @180 degrees
• Remove from the oven
• Add 1 tbsp of honey to the parsnips and return to the oven for 5 minutes

PERFECT POTATOES
Ingredients

• 2 kilo red skin potatoes
• 100g duck fat

 
Method

• Peel the potatoes and cut into pieces
• Wash well under cold water
• Place in a pan with a good pinch of salt and bring to the boil
• Simmer for 8-10 minutes
• Strain the potatoes in a colander and gently shake them until they are dry
• Heat the duck fat in a heavy based pan add the potatoes and colour
• Put in the oven @180 degrees for 25 mins

Ashley Miln
*All recipes courtesy of Great British Restaurant at Dukes Hotel, Mayfair, London.

We love mojitos, so when we discover a mojito with a twist, we can't resist! This blackcurrant mojito is perfect for those who like their drinks sweet.

INGREDIENTS
15ml British Cassis
60ml Dark Rum
30ml Lime Juice
7.5ml Sugar syrup
12 fresh Mint leaves
Soda Water

METHOD
Lightly muddle the mint leaves, lime juice and sugar at the bottom of a tall glass.
Add crushed ice to half fill the glass.
Pour over the rum and liqueur and stir lightly.
Add more ice to fill the glass and top with soda water.
Garnish with a mint sprig.

With the holiday cocktail season in full swing, now's the time to serve fabulous classic cocktails certain to impress your guests. 

You can't go wrong with a Tom Collins - fact. 
This recipe from Langley's Old Tom Gin, is simple and delicious: 

INGREDIENTS
50ml Langley’s Old Tom
20ml Lemon Juice
10ml Sugar Syrup
Topped with Soda

METHOD

• Fill Collins glass with ice
• Add 50ml of Langley’s Old Tom Gin
• Add lemon juice, and sugar syrup and soda to glass, stir
• Garnish with lemon wedge and a cherry

Enjoy!