Step 1-Start by making the mint yoghurt dip. Simply mix together the yoghurt and finely chopped mint leaves in a bowl and season to your own taste. Put aside until you are ready to serve it.

Step 2-Take a large mixing bowl and add the 500g of lamb mince along with a good measure of Worcestershire sauce, the egg (which should have been beaten before adding), spices, chilli and herbs. Again, add as much salt and black pepper as you like before mixing it all together with your hands.

Step 3-Once well mixed, start making the burgers. There should be enough for around 16 burgers from this list of ingredients. Take the 100g of feta cheese and cut in to cubes, before adding a cube of cheese to the middle of each burger.

Step 4-Turn your oven on to a temperature of 200 degrees celcius/180 degrees in fan oven/gas mark 6 and heat some oil in a frying pan. Add the burgers to the frying pan to seal them for no more than 2 minutes until they start to brown. Then, transfer them to a baking tray and cook through for no longer than 10 minutes or so until they are piping hot in the middle

Step 5-Serve on a large plate or bowl with the mint yoghurt dip on the side. Place alongside the rest of your delicious New Year’s party food and let your guests get stuck in!

Step 1-We recommend that you start with the stuffing as this is pretty straight forward. In a pan, melt the butter and then add the bacon, celery, rosemary and shallots. Put a lid on and cook for 10 minutes or so until the vegetables are soft. Then add the cranberries and half (400ml) of the cider. Once this has reduced by about a third, leave it to cool for 15 minutes. Once cool, add the allspice, salt and ground black pepper, nutmeg, walnuts, orange zest, sausage meat and egg and fold in the breadcrumbs.

Step 2-Next stage is to prepare the turkey for roasting, or as we call it, the exciting bit! Preheat your oven to 240 degrees celcius/475 degrees Fahrenheit/gas mark 9. Ensure the turkeys’ skin is dry by patting it with kitchen roll, then take around half of the stuffing and put it in the neck end of the turkey. Rub the skin with the softened butter and add more salt and ground black pepper to help crisp the skin. Place in a large roasting tin and cover the turkey completely with foil before placing it in the oven. Once the turkey has been in for around 15-20 minutes, turn the temperature of your oven down to 150 degrees celcius/300 degrees Fahrenheit/gas mark 2. Baste the turkey for a few minutes before allowing it to cook for another 2 and three quarter hours.

Step 3-Once you have an hour or cooking time left, take the foil off the turkey to help finish the cooking process. Check the turkey is cooked by piercing the meat at the thickest point. If the juices run clear then it is cooked. Take the turkey out of the oven, recover it with foil and place on a roasting rack to cool for 30 minutes.

Step 4-Add the fat from the meat to your roast potatoes, you can also cook the remaining stuffing to serve on the side or leave it for another time.

Step 5-Turn your oven back up to 200 degrees celcius/400 degrees Fahrenheit/gas mark 6. Add the remaining 400ml of cider to the meat juices in the roasting tin and enough chicken stock to comfortably cover the bottom of the roasting tin. Dissolve the cornflour in a little water and stir in to the roasting tin and simmer on the hob until it starts to thicken.

Step 1-Preheat your oven to 200 degrees celcius/gas mark 6. We recommend using a baking tray or small roasting tin for this recipe. Spread some of the butter over the muffin tin so the stuffing mixture doesn’t stick to the tin. Then start preparing the stuffing by adding 520ml of water to the stuffing mix. Add the other butter and stir well to ensure the mixture is combined. Leave to one side while the mixtures cools and starts to soak up some of the water.

Step 2-Cross over two of the smoked bacon rashers and a bay leaf in each of the spaces in the tin you are using. Place a small amount of stuffing in each space of the tin, then fold the bacon over the top to finish. Secure with cocktail sticks or skewers.

Step 3-Once you have done this to all of the parcels, allow the mixture to cool until you are ready to bake it.

Step 4-Bake for roughly 30 minutes until the stuffing starts to go slightly crispy and is piping hot. Please remember to remove the cocktail sticks before serving! It’s that simply, now all there is left to do is enjoy these delicious stuffing parcels! If you want to mix things up a bit, you could add some fruit and nuts to the stuffing to give it that little bit more flavour!