Boxing Day ramble

So how was your Christmas dinner?

There are four key things to get right with the turkey: 1, get a good bird; 2, prepare it well, anointing with flavoured butter and streaky bacon to protect the breast; 3, most importantly, cook it for about half as long as the books tell you. This one was 7kg and took 2 and a half hours at 170c; 4, leave it to rest for at least an hour.

If I do say so myself, this year’s turkey was a triumph! Moist, flavoursome and…enormous.

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Carving the bird

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The ultimate roast

The best thing about Christmas dinner though is leftovers. Obviously. As I write my Dad is stripping the meat from the bone, ready to make a vat of stock for soups, braises and casseroles. As for the meat…I’m thinking creamy turkey and leek pie, punchy Thai turkey salad full of chilli and lime as well as good old turkey soup.

It helps to wash it down with a bottle of something delicious.

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The Christmas wine

Yesterday we took to the hills to get some air. Not the main bit of the Malverns, which is always heaving with folk on Boxing Day. Best to go off piste, down to the bit that only the locals know about – the Gullet quarry and the Eastnor obelisk. Happy holidays!

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Snapped tree blocks the route

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Eastnor obelisk

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Grazing livestock

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No snow, just drizzle

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Rosette of thistle

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