POMMES BOULANGERE

Simply reheat by removing the plastic film, and placing the sugarcane container directly in a 180C oven until the top is golden and the middle is warmed through when tested with a knife or metal skewer, about 20-30 minutes.

GLAZED HAM 

Preheat oven to 180C. Remove just the  skin while retaining a good layer of fat on the outside of the ham.  Score the fat in a criss cross fashion without cutting through to the flesh. Adding cloves to each square is 100% optional

Place ham into an oven proof baking dish and spoon or pour over a generous amount of ham glaze. Add an additional ¼ cup of water to the base of the pan.

Place ham in the oven and check every 20 minutes adding additional glaze and water if necessary and also spooning fresh glaze as required until a golden brown colour is achieved.

As the ham is already cooked there is no risk of underdoing or needing to reach a certain temperature – it’s more about colouring and caramalisation of the glaze.

Total cooking time will be approximately 40 minutes.

 QUAST PASTURE RAISED TURKEY

Preheat oven to 180C. Pop turkey breast in skin side up, brush with olive oil and season with salt and pepper. Add 1 cup chicken stock or water.

Roast, basting regularly until the juice runs clear when gently checked with a knife or metal skewer – for this size, I would check at 45 minutes, then at 15 minute intervals. It should be all good at around 1 hour.

Remove the turkey from the pan, cover with foil and let it rest for 20 minutes before carving. Use this time to drain off excess oil and reduce the cooking juices with fresh herbs to make a delicious gravy. Add a little flour to thicken if you like.

HERB MARINATED CHICKEN

Place in roasting tray laid flat and roast in oven at 180C for approximately 40 minutes or until firm to touch and juices run dry. Rest well for at least 15 minutes.

Alternatively place on a hot BBQ plate. Turn regularly so as not to burn on one side. BBQing may take a little longer but again roast until firm and juices run dry. Rest for 15 minutes.

PORCHETTA

The secret to good crackling is a dry skin and a hot oven. Unpack your porchetta and pat the skin completely dry with paper towels. For the crispiest result leave the porchetta uncovered on a wire rack in the fridge for 24 – 48 hours.

Season your porchetta liberally with fine or flakey salt, working into the creases.

Preheat oven to 220C. Place porchetta in the oven on a wire rack and roast for 20-30 minutes. Reduce temperature to 180C and cook for a further 20mins per 500g or until the internal temperature reaches 60-65C.

If the skin hasn’t bubbled all the way increase temperature to 250C for a final blast.

Transfer your porchetta to a cutting board and let it rest uncovered for 20-30 minutes before slicing.