Use Marco's tips to perfection!

TURKEY

For the perfectly moist bird with a crisp skin, mix 20g of KNORR Clear Chicken Paste Bouillon with 50g of olive oil and rub over the turkey.

ROAST POTATOES

Melt 70g clarified butter and 20g of KNORR Clear Vegetable Paste Bouillon in a roasting tray. Add 2kg of par boiled potatoes (old preferably) and coat with the butter and bouillon mix. Roast until crispy and golden brown.

GRAVY

Make up 500ml of KNORR Clear Chicken Paste Bouillon and add to the roasting tray with all the turkey juices. Reduce down to create the gravy.

BREAD SAUCE

Simmer milk, add KNORR Clear Chicken Paste Bouillon and a clove-studded onion. Simmer for a further 5 mins and discard the onion, add breadcrumbs, butter and nutmeg.

MINTED PEAS

Create a creamy emulsion with 45g butter, 15g KNORR Clear Vegetable Paste Bouillon and 300ml water. Add frozen peas and cook until the water has evaporated (6-7mins). Add fresh torn mint leaves.

PARSNIPS

Cut lengthways and add to 70g clarified butter and 25g of KNORR Clear Vegetable Paste Bouillon. Coat the parsnips and roast until crispy and golden brown (25-30 mins).

GLAZED CARROTS

Use old carrots and boil in a stock of KNORR Clear Vegetable Paste Bouillon, water and butter. Use 400ml water to 1kg of carrots. Cook until the water has evaporated (8-10 mins).

BRUSSEL SPROUTS with Chestnuts and Lardons

Use frozen, blanched in boiling water, add them to a pan of sautéed lardons and chestnuts in butter and KNORR Clear Vegetable Paste Bouillon. Glaze until golden brown.