It will bubble and possibly even spit a little, so carefully put the tin back in the oven, and close the door. Don’t open it for at least 20 minutes, as Yorkshire puddings can be a bit temperamental when rising. Remove from the oven when golden and crisp. For the onion gravy, simply fry off your onions and garlic in the oil. 70 Tomato Penne Pasta Serves: 4 Ingredients 3 x 250g Pomodorino tomatoes A few glugs Olive oil A large pinch dried Oregano 2 cloves garlic, roughly chopped 200g Kalamata olives 40g fresh basil, leaves picked Balsamic vinegar 500g Dried pasta (freefrom) Maldon sea salt and freshly ground black pepper A large piece of Pecorino for grating Method Preheat oven to 200°C400°FGas 6. Throw the tomatoes into a large roasting tray sprinkle with oil; salt and pepper roast for 20 minutes. Squash with a fork to get the juices going and drizzle in the balsamic vinegar. Bring a large pan of salted water to the boil and cook the pasta al dente, add to sauce along with the olives and ripped basil leaves. Season and serve with some of the pecorino grated over the top. 71 Truffled Roast Turkey with Pork and Chestnut Stuffing Serves: 6-8 Ingredients 80g truffle butter 50g butter 2 cloves of garlic, peeled and finely sliced A sprig of fresh sage, roughly chopped 1 small red onion, peeled and finely sliced A big handful of fresh breadcrumbs 100g chestnuts, cooked and shelled 300g pork mince 1 egg, beaten Salt and freshly ground black pepper 4kg fresh turkey, giblets removed Method Preheat your oven to 240°C, 475°F, gas mark 9. Take the truffle butter out of the fridge and leave it to soften slightly. Meanwhile, melt the butter in a frying pan, and add the garlic and sage and, after about 30 seconds, the onion. Fry gently until soft and golden brown. Take off the heat, add the breadcrumbs and, while the mixture is cooling, chop the chestnuts and stir them in. When the stuffing is cold, add the mince, egg and lots of seasoning, and mix well. Pluck any stray feathers from the turkey and wipe it, inside and out with kitchen paper. Lay the turkey breast-side up, with the legs pointing away from you. Gently peel back the edge of the skin covering the breast. Work your fingers, then your hand, under the breast skin. Carefully loosen the skin from the breast meat, keeping it attached at the sides and without ripping any holes in it. Smear the softened truffle butter under the skin over the breast meat. Replace the skin and smear any remaining butter over the top of the skin and over the drumsticks. Stuff the neck of the turkey with the stuffing and secure with a cocktail stick. Season the turkey well, cover the breast with foil, and place in the oven. After 15 minutes, turn the oven temperature down to 150°C, 300°F, gas mark 2 and roast for 2.5 hours, basting frequently. Remove the foil 45 minutes before the end of the cooking time, and continue cooking until the juices run clear when you pierce the thigh with a knife.