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Heat the oil in a pen. When hot, add the onion until softened. Season it. Add the cabbage and fry for 3-4 minutes.

Stir in the sugar and red wine vinegar. Let it cookfor 30 minutes.

If you aren’t using any sauce, taste the cabbage and season it if it not taste as good as you want.

That' is its ready for searving.

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Preheat the oven to 180C/160C

Put the potatoes and onions in an large dish, seasoning with salt and black pepper.

Put the potatoes onto the lower part of the oven.

Place the duck onto the rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook, seasoning the potatoes.

Roast for 1-2 hours, or until the duck is cooked through and the potatoes golden-brown.

When the duck is cooked, remove it and let it rest for 10 minutes.

That's it now its time for eating.

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For the dough:
500 grams (17.6 ounces) of plain flour
250 grams (8.8 ounces) of margarine or butter
25 grams (0.9 ounces) of yeast
1 whole egg
2 egg yolks
1 tablespoon of sugar
100 ml (0.44 cups) of whole milk
Zest of half a lemon
Pinch of salt

For the filling:
150 grams (5.3 ounces) of ground walnuts
50 grams (1.8 ounces) of powdered sugar
400 grams (14.1 ounces) of homemade apricot jam

For the chocolate cover:
100 grams (3.5 ounces) of butter
4 tablespoons of sugar
4 tablespoons of cocoa powder (20-22%)
4 tablespoons of water

In a smaller pan heat milk until lukewarm and dissolve the sugar and the yeast.

In a large bowl mix the flour and the cubed margarine or butter by hand. The mixture will be quite crumbly.

Add the whole egg, 2 egg yolks, the dissolved sugar and yeast mixture, pinch of salt and the lemon zest. Knead thoroughly. Add more flour if necessary.

Divide the dough into 4 balls, cover and let rest for 30 minutes.

Heat the oven to 180°C (355°F). Butter and flour your baking tin. I used a 16×10 inch (40x25cm) pan.

On a floured surface roll out one part of the dough to the size of the baking tin, then lay it in.

Spread one third of the apricot jam on the first layer of dough. Sprinkle with third of the walnut-sugar mixture.

Roll out the second piece of dough. Put the jam on it and sprinkle with walnut-sugar mixture.

Roll out the third piece of dough. Spread the jam on it and sprinkle with walnut-sugar mixture.

Roll out the forth layer and place on top.

Bake the cake for 30 minute, until the top is light-brown. Let it cool completely.

For the chocolate cover: in a smaller pan melt the butter, add 4 tablespoons of cocoa powder, 4 tablespoons of sugar and 4 tablespoons of water and stir until the sugar melts and the mixture thickens. Cover your cake with the chocolate sauce. The butter will make the chocolate have a glassy elegant look. Cut into diamonds and serve.

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If you’re worried about cooking the perfect Christmas turkey because you’re afraid you’ll get it wrong, don’t be. This recipe is nice and simple and will help you achieve brilliant results for your Christmas meal.

1. Take your turkey out of the fridge about an hour before you’re ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Drizzle the meat with a good lug of olive oil, add a few good sprinkles of salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies.

2. Preheat your oven to full whack then get started on your stuffing. Pour a lug or two of olive oil into a large pan on a medium heat and fry off your chopped onion for about 10 minutes or until softened. Stir in a good pinch of salt and pepper, the ground nutmeg and your chopped sage leaves, then continue to fry and stir for another minute or two.

3. Spoon the onion mixture into a large bowl and let it cool completely. Once cooled, add your pork mince and breadcrumbs and use your hands to really scrunch everything together. Once it’s mixed really well, bring the stuffing together into a ball, then cover and chill until you’re ready to stuff your turkey.

4. Pull the skin at the neck-end back so you can see a cavity and push about half of your stuffing inside your turkey. Not too much: you don’t want to pack it so tightly it slows down the cooking. Once done, pull and fold the skin over the opening and tuck it under the bird so it looks nice.

5. Turn the turkey around and drop a few small pieces of stuffing into the larger cavity along with your clementine halves and a few sprigs of rosemary. Place your roughly chopped veg in the bottom of a roasting pan and lay your turkey on top. Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C/350°F/gas 4. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours.

6. Check on your turkey every 20 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy.

7. When the time is up, take your turkey out of the oven and stick a small sharp knife into the fattest part of the thigh. If the juices run clear and the meat pulls apart easily, it’s ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready.

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Ingredients 500 g flour 250 g butter 2 eggs 50 g sugar 20 g yeast 1 dl milk pinch of salt for the filling (1): 300 g poppy seed 200 g sugar 50 g wheet groat 3 dl milk 8 g vanilla lemon zest
for the other filling(2): 300 g walnut 200 g sugar 16 g vanilla lemon zest 100 g butter 1 dl sourcream
How to make it:
Warm milk a bit. It should be lukewarm.
Add a teaspoon sugar and yeast.
Add diced butter to flour, add beaten eggs, sugar and pinch of salt.
Mix in milk with yeast with milk and knead a dough.
Leave for 2 hours on a warm place.
Poppy filling:
Cook milk, add with sugar and wheet groat mixed grated poppy and let it cool down.
Add lemon zest.
Walnut filling:
Mix grated walnut with sugar, lemon zest and vanilla.
Melt butter with sour cream.
When you fill them, spread walnut mixture and sprinkle from the melted butter-sour cream mixture on it.
Form 4 small dough pieces.
Roll them out into a 1/2 cm thick rectangle on a floured board.
Spread filling onto the dough, leave out a 2-3 cm strip at the longer side.
Fold back a 2-3 cm strip at the shorter sides (prevents the stuffing from coming out).
Roll the dough up and place them in buttered oven dish.
Brush the top of the rolls with slightly beaten egg.
Prick the top and the sides of the rolls with a fork, it prevents cracking.
Bake in preheated oven at 180 °C for about 35 minutes until the top gets a nice brown colour.