Ingredients:

• 4 x 180g turkey or chicken breast fillets
• 2 tablespoons chopped sage, plus whole fried sage leaves to serve
• 4 thin pork and herb sausages, casings removed
• 24 flat pancetta slices, rind removed
• Roast potatoes and gravy, to serve

Method:

• Place fillets between sheets of baking paper and use a rolling pin to flatten to 1.5cm thick. Season and scatter with chopped sage. Divide sausage meat among fillets and roll up tightly to enclose.
• Arrange 6 pancetta slices on a work surface, slightly overlapping. Place 1 fillet at the bottom edge of the pancetta and roll up to enclose, then wrap tightly in foil. Repeat with remaining pancetta and fillets, then chill for 1 hour to firm up.  
• Preheat the oven to 180°C.
• Place parcels on a baking tray and roast for 35 minutes. Remove foil and bake for a further 10 minutes or until pancetta is golden and the meat is cooked through.
• Slice the roulades, garnish with fried sage leaves and serve immediately with roast potatoes and gravy.

Ingredients:

• 1 1/2 cups (375ml) dry red wine
• 1 cup (220g) caster sugar
• 6 cloves
• 6 allspice berries*
• 2 cinnamon sticks
• 1 strip orange peel
• 275g jar whole-berry cranberry sauce
• 300g frozen cranberries, thawed

Method:

• Combine all ingredients, except sauce and cranberries, in a saucepan and bring to the boil, stirring to dissolve sugar. Reduce heat to low and simmer for 15-20 minutes.
• Strain and return to pan, discarding solids. Add the cranberry sauce and cranberries, stir over low heat to dissolve the sauce and simmer for 10 minutes. Pour into a serving dish and cool.
• Serve with the turkey roulade.

Ingredients:

• 600g sultanas
• 400g raisins
• 200g currants
• 100g glace cherries, quartered
• 100g glace orange slices, finely chopped
• 80g glace ginger, finely chopped
• 290ml brandy
• 1 1/2 cups plain flour
• 1/2 cup self-raising flour
• 2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 250g butter, softened
• 1 cup dark brown sugar
• 4 eggs, at room temperature
• 2 tablespoons orange marmalade
• Pure icing sugar, to serve

Method:

• Place dried fruit, glace fruit and 1 cup brandy in a large airtight container. Mix well. Cover and stand overnight or preferably for 1 week, stirring occasionally.

Method - continued:

• Lightly grease a 9cm deep, 20cm (base) square cake pan. Line base and sides with brown paper and baking paper (see note).
• Preheat oven to 150°C. Sift flours and spices into a bowl.
• Using electric beaters, cream butter and sugar in a large bowl until pale and creamy.
• Add eggs, 1 at a time, beating well after each addition.
• Add marmalade and 1 tablespoon flour mixture and beat until well combined.
• Using a large metal spoon, fold remaining flour mixture into butter mixture.
• Add fruit mixture to butter mixture and stir until combined. Press into pan. Smooth surface. Tap base of pan on workbench to settle fruit and remove air bubbles.
• Cover cake with 3 layers brown paper. Bake for 3 to 3 1/2 hours or until a skewer inserted into the centre comes out clean.
• Drizzle remaining 2 tablespoons brandy over cake while still hot. Wrap cake pan in a clean tea towel and allow to cool completely. Remove cake from pan and dust with icing sugar. Serve.