Most of us have grown up with stuffing being inside the cavity of a chicken or turkey – this is a stuffing that is cooked separately and we can’t say it will change your life…we can’t say it won’t either. It will certainly change how you think about stuffing and makes an incredibly decadant fry up with any leftovers.

The recipe works on visual ratios: you want roughly equal volumes of toasted bread and sausage.

There are lots of things to consider when cooking a Turkey, so let’s break it down. Rather than attempt to provide a singular definitive recipe, I will cover the essential details for each step. This will help you understand a recipe you have used before, and why specific steps are followed.

We give you the lowdown on how to dry-brine your steaks and give them that restaurant quality “crust” that tastes so so good.