大象传媒

Each day we are going to give you a Michelin star recipe and tip to making the perfect Christmas dinner today is starters.
There is no one better qualified then John Williams, he's the executive Chef at The Ritz London and Chairman of Royal Academy of Culinary Arts and he's from South Shields.
At the age of 19 John passed by the Ritz and thought to himself "I want to cook there" - fast forward a few years and not only does he cook there but he heads up a team of 65 other chefs and classes Prince Charles as one of his regulars.

TURKEY, SAUCES AND ACCOMPANIMENTS
Serves 6 minimum
Prep 15 mins
Total time 3 hours, plus resting
1 x 5kg turkey, giblets removed, legs removed
60ml oil
75g soft butter
1 onion, peeled and halved
1 lemon, halved
3 large sprigs of rosemary
3 large sprigs of thyme
60ml oil
400ml stock, ideally made from the turkey giblets and poultry trimmings
METHOD
1. Remove the turkey from the fridge several hours before cooking. Preheat the oven to 180掳C, fan 160掳C or gas 4. In a bowl, mix the butter with some seasoning. Using your fingers, carefully lift the skin away from the breast of the turkey and smear the butter under the skin on to the breast.
2. Place the turkey in a roasting tray with a little oil, then put the onion, lemon and herbs in the cavity; tie the legs with string.
3. Place in the pre-heated oven and roast for 20 min per kilo. When the bird is golden brown cover with foil and drop to 170 degrees (1 hour 40 minutes for a 5kg bird). Once cooked remove from the oven and leave to rest for 30-45 minutes. Reserve the juices that have been released for the gravy.
4. To make the gravy, skim off the excess fat from the juices and place the tray on the stove. Add stock bring to the boil and simmer for 10 minutes, season and pour through a sieve into a serving jug. Note: if you prefer thicker gravy finish with a tablespoon of slaked corn flour.
5. Serve the turkey with stuffing balls (recipe below), Brussel sprouts with chestnuts, roast potatoes, glazed carrots and parsnips. Bread sauce and cranberry sauce are also traditional accompaniments.