Angellica’s Christmas Menu: Main

For the main course, Angellica is serving turkey breast roulade with sausage, sage and hazelnut stuffing, served with Brussels sprout mash and port and cranberry sauce


• 2 cups of rustic bread, crusts removed and cut into cubes
• 1 cup of blanched hazelnuts toasted in a pan and then crushed (but quite chunky for texture) • 450g Italian sausage
• 2 tablespoons of finely sliced fresh sage
• 4 medium sized turkey breasts, skinless (or 2 large)
• Strips of pancetta
• Coarse salt and pepper
• 3 tablespoons extra virgin olive oil

Preheat oven to 180ºC, place bread cubes on a baking sheet and bake in oven until toasted and golden. In a bowl, add sausage, crushed hazelnuts and sage, and season. Add some of the olive oil and mix together with your hands. Cover and refrigerate. Place your turkey breast between sheets of clingfilm (if the breasts are large, butterfly them) and bash flat. Lay out overlapped slices of pancetta on a board. Try to make them look uniform. Place turkey on top and add a thin layer of stuffing. Carefully roll up, making sure that the pancetta covers the seam of the turkey. Tie twine around the rolled up turkey to keep the roulade together. Sear it in pan with remaining olive oil until brown all over and then place in oven. Keeping the oven at 180ºC, transfer seam down on a baking tray and, depending on how big your roulades are, cook for about 45 minutes or until they reach 160ºC internally (test with a meat thermometer). Let them rest for 10 minutes before serving.


• 9 medium potatoes peeled and quartered
• 200g of fresh Brussels sprouts
• 2 garlic cloves peeled
• 120ml of double cream
• 2 tablespoons of butter
• 2 teaspoons of chicken bouillon granules
• Teaspoon of salt
• Quarter teaspoon of dry basil
• Pepper

Boil potatoes until tender. Cook Brussels sprouts in a small saucepan for five minutes. Add garlic and cook sprouts for another three to five minutes until soft. Drain the potatoes and sprouts. Place in a food processor and blend for one to two minutes until soft. Add the remaining ingredients, blend again and then transfer to a serving bowl. Adjust seasoning to taste.


• 1.5 teaspoons of olive oil
• Third of a cup of chopped shallots
• 120ml port
• 2 small dried red chillies
• 500ml beef stock
• Third of a cup dried cranberries
• 2 tablespoons of corn starch mixed into 2 tablespoons of water
• 1.5 teaspoons of balsamic vinegar
• 1 teaspoon Worcestershire sauce
• 2 tablespoons of shop-bought cranberry sauce
• Salt and pepper
• Unsalted butter

Heat oil in a pan and cook shallots until tender and translucent. Add the port and dried chillies. Turn up heat to reduce for around ten minutes and add stock and cranberries, bring to a boil and reduce slightly for five to ten minutes. Take out dried chillies and add in corn starch, whisk it up a for a minute to cook it through and to thicken sauce. Add vinegar, Worcestershire sauce and seasoning. Stir in two tablespoons cranberry sauce. If using later, remove from heat and allow to cool and place in fridge. If using immediately, whisk in butter and then remove from heat. Adjust seasoning to taste.

Recipe provided by Angellica Bell, Winner of Celebrity Masterchef 2017. Photography by Josh Tucker.

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