Celebrity chef Nigel Haworth, co-owner of Northcote Manor, Langho lets us in on his top accompaniments.

Apricot Stuffing

200g soft white breadcrumbs
300g chopped onions
50g sausage meat
20g sage leaves
50ml white wine
100g butter
150g apricot
1 teaspoon salt.

MELT the butter in a large heavy bottom pan. Add the onions and sweat off for 2-3mins.

Add the apricots, sage, sausage meat and white wine. Cook out slowly for a few minutes, then add the breadcrumbs, mix well and season.

Bake in the oven in a greased roasting tray for 40mins on 160C.

Giblet gravy

Giblets and neck
2 rashers of bacon
1 carrot
2 sticks celery
½ onion
Parsley stalks
1 dessert spoon fecule (potato starch. Cornflour can be used).

TAKE the neck and giblets and discard the liver.

Put the giblets, neck and bacon into a medium saucepan and cover with cold water.

Bring to the boil and refresh.

Put the pan back on the stove cover again in cold water, add the vegetables and bring to the boil.

Simmer for two hours (or place in a simmering oven) then pass through a fine strainer into a clean pan.

Put the fecule in a small cup add a little water and mix until it becomes a smooth paste, then add to the boiling liquid whisk in well.

Season to taste and reserve.

Carrot Glace

Serves six.

400g carrots (or 12 turned carrots)
40g sugar
50g butter
Pinch of salt.

IN a small pan, place the carrots, butter, sugar and salt. Cover with water and bring to the boil.

Simmer the carrots until tender, remove and refresh in cold running water.

Reduce the remaining liquor to syrup like consistency.

Take the carrots and drain off the water well, then pour on the cooking liquor and reserve.

Reheat when ready.