Talking turkey

With turkeys, Marco says the secret is not to buy a bird that’s too big — 10-12lbs will do just fine. “If you need more, buy two, but I think buying a bigger turkey than that is just about ego,” he said.

“Plus, by the time you’ve cooked a 20lb bird, the outside will be like charcoal and the inside will be dry as a bone.”

Anthony agrees about the dangers of overcooking, and says every chef needs a meat thermometer.

“If you take a meat thermometer and stick it through the meatiest part of the thigh and it registers anything over 75 degrees centigrade, you will know any bacteria will be killed off,” he said.

“And then if you don’t take it above 82, you’ll know your turkey will be really moist and juicy.”

Anthony also warns against stuffing both ends of the turkey, which stops heat going both inside and outside.

“If you are going to stuff the turkey, I would say stuff the neck end,” he said. “If you stuff that, the heat can still get inside, which is important.

“I put my turkey on a load of vegetables like leeks, carrots, celery, a bay leaf, garlic and a couple of sprigs of thyme.

“I pour stock over the vegetables and put the turkey on top and then wrap the whole caboodle in foil, the tray and everything. Then all the juices dripping down make a wonderful basis for a gravy.”

Marco’s preferred way to roast a perfect turkey might at first sound unconventional, but the results are delicious.

“Get about three chicken stock cubes in a bowl, and add a dash of olive oil,” the chef says.

“Then with a fork or with your fingers, mash the cubes and oil together to make a loose, smooth paste.

“Cover your hands with the paste — don’t be scared about getting messy, just get in there! — and rub it all over the turkey.

“Don’t forget the legs and all the little nooks and crannies either. Smear more of the paste inside the cavity and then either put in your stuffing of choice or two halves of a juicy lemon.

“Place the turkey on a roasting tray and cover with foil. Because of the paste, the skin will brown and crisp up even under the foil.”

A quick rule of thumb is to allow 20 minutes per kg plus an additional 90 minutes at 190ºC or Gas Mark 5.

If your bird weighs less than 4kg or 9lb, allow 20 minutes per kg plus 70 minutes.

Keep an eye on the turkey throughout cooking, and to test if it is done, pierce the meat on the thigh with a skewer or thin knife. Juices should flow out, but they must be clear, not cloudy or bloody.

Sex-up your sprouts...

We have abused this humble veg for years, boiling them for too long, until any taste or texture has vanished.

Cooked Marco’s way, however, they are transformed. But you need to know your sprouts, he says. They should be around the size of an olive — any bigger and they could be really bland or woolly when cooked.

To prepare them, wash in cold water and remove any yellow or marked leaves.

To make Marco’s sprouts for four, you will need: 1.5lb Brussels sprouts; three chicken stock cubes; jug of tepid water; butter Take a large, high-sided frying pan. On a medium heat, add a good knob of butter, a few tablespoons of water and the stock cubes.

When the butter has melted and the stock cubes have dissolved into the water, add the sprouts.

Toss the sprouts in the pan, making sure they are all coated in the liquid. Keep doing this for about eight minutes, adding a little more water when the pan becomes dry, but not too much.

Let the sprouts steam for two minutes, preferably with a lid or cover.

The sprouts are cooked when they have softened on the outside, but they should have a little bite to them in the centre.

For extra flavour and texture, add a handful of chopped, peeled and cooked chestnuts halfway through.

Alternatively, you could add a rasher or two of crispy bacon, or even frozen peas.

For an extra bonus, add some finely-chopped mint and an extra knob of butter before serving.