but on boxing day we will sit down to some traditional Scottish fayre.

below you will find a traditional Scottish Christmas menu.

Ingredients:

3lb chicken (giblets removed)

3 slices of streaky bacon

1lb shin of beef

2 lb leeks

1 large onion

5 fluid ounces Scotch whisky

4 pints water

1 level tablespoon dried tarragon

Salt and pepper

8 pre-soaked prunes

cooking

Method:

Mix the whisky, tarragon and sugar in the water. Chop up the bacon and place the chicken, bacon and beef in a large bowl and pour over the whisky marinade. Leave to soak overnight. Place the chicken etc in a large soup pot. Chop up the leeks keep 1 and an onion and add to the pot. Salt and pepper to taste. Bring to the boil, cover and simmer for two hours, removing any scum as required. Remove the chicken from the pot, remove skin and bones. Chop the meat into small pieces and return to the pot. Cut up the shin of beef, Add the prunes and the last chopped leek and simmer for 10 to 15 minutes. It will serve up to eight people.

Ingredients

The Turkey

4.6 - 5.6 kg (12 - 14lb) turkey, plus giblets

3oz butter, softened

Streaky bacon rashers, remove any rind (optional)

1 tsp grated orange rind

Stuffing

2oz butter

5oz unsmoked back bacon, finely chopped

10oz onion, finely chopped

8oz medium oatmeal, lightly toasted

3oz wholemeal breadcrumbs

2 large eggs, beaten

1.5oz suet

1 tbsp chopped parsley

1 tbsp chopped fresh sage

Salt and freshly ground pepper

Gravy

Gravy

1 pint well flavoured stock made from the giblets

2.5 tbsp cornflower

3 tbsp orange juice

4 tbsp whisky

Turkey

Weigh the turkey to the cooking time, allow 20 minutes per 500g/lb. Place the turkey in a roasting tin. brush with half the softened butter, season with salt and pepper. Place bacon rashers on the breast, or if no bacon cover with baking foil. Roast at 190 degree/C 350 degrees F/Gas Mark 5, basting from time to time. Remove the bacon or tin foil 30 minutes before the end of cooking, mix the orange rind with the remaining butter and brush over the turkey to get a nice brown colour.

Cooking time: Allow 20 minutes per 500gm/lb Do not deviate from recommended cooking times when cooking poultry.

When the turkey is cooked, test that the turkey is cooked by piercing with a skewer on the thigh and if cooked the juices should be clear.

Place the turkey onto a large plate or serving dish and allow to stand for 15 minutes, while you make your gravy.

Stuffing

Heating the butter in a pan, add bacon, onion and cook over medium heat for 4 - 5 minutes. Pour into a bowl and then let it stand to cool. Add the other ingredients and mix together. Wipe the inside of the turkey and stuff the neck end, folding in the neck skin and securing with a metal skewer. Extra stuffing can be put into a small greased loaf tin, covered with foil and cooked for 40 minutes in the oven at the end of the cooking time for the turkey.

Gravy

Skim the fat off the juices from the turkey, put the juices into a saucepan and add the stock. Simmer for about 5 minutes.

Blend the cornflower with the orange juice, stir into the pan and stir until boiling. Simmer for 5 minutes. Add whisky and season after tasting and strain into a warmed gravy boat.

Preparation time: 40 minutes.

serve with mashed potato and brussel sprouts.

Ingredients:

6 oz chocolate Graham Crackers

1 pint whipped cream

3 tablespoons whisky

1 oz caster sugar (granulated sugar)

2 egg whites

2 drops vanilla essence (extract)

1 oz toasted split almonds

Grated chocolate for decoration

Method

Finely crush the chocolate Graham Crackers and spread equally in the bottom of six sundae dishes. Whip together the cream, whisky, sugar and vanilla until stiff. Separately, whip the egg whites until they are also stiff and then fold into the cream mixture. Spoon equal quantities into the dishes over the biscuits. Chill and finally decorate with the toasted almonds and grated chocolate.

Of course because we have kids we dont add whisky to any of the dishes,but they taste just as good.....jimmy