Thanksgiving - a stress free way to give thanks

With the current trend amongst style turks, who are moving away from the traditional turkey at Christmas, it seems that increasingly more game birds are on the yuletide menu. It is little wonder then that our seasonal-staple is feeling more than a little stuffed. If you are planning goose, grouse, pheasant or partridge on the big day, then spare a thought, and give thanks for, as Americans have been for decades; this most nutritious, low-fat and protein-rich of foods on November 23rd. Ask your friends over for an impromptu ‘Turkeyday’ feast.

The first Thanksgiving was to celebrate the pilgrim’s first successful crop in the autumn of 1621, which they shared with the Native Americans; the Wampanoag Indians, without whom the forefathers would not have survived their first year. The Wampanoag Indians brought wild turkey and Indian corn to the thanksgiving table; where it has featured in one form or another ever since.

The pilgrims would have spit-roasted their turkeys whole, we are going for ease not authenticity, so do as Delia decrees and roast joints rather than a whole bird. This will avoid waste and ensure leg and breast devotees get what they want.

Our friends across the pond serve mashed potatoes with their bird, if you hate peeling potatoes and can never get the lumps out, opt for crushed potatoes instead. Buy Charlotte potatoes, no need to peel, just rub them under a warm tap with a vegetable brush, bring to the boil, then simmer until they slip off a knife and crush with butter or olive oil.

If you haven’t yet wheeled the barbecue indoors, then now is the ideal time to make one final use of it. Buy corn on the cob that is still in its husk. Soak the corn in its husk for an hour or so while your guests are arriving then transfer to preheated coals for about 8 minutes. The corn will steam in its husk, which can be then be pulled back and used as a handle, and it will be so soft and sweet there will be no need to add butter.

Wendy Brandon has been selling her marvellous preserves and sauces for many years through some of Britain’s most prestigious store, such as the Conran Shop. Don’t even attempt to make your own cranberry sauce, at around £5.10 per pot, Wendy’s sauce, made with whole fruit and no added sugar, can not be beaten. If you are local to Roullier White, Wendy Brandon is stocked in the East Dulwich Deli, otherwise, visit www.wendybrandon.co.uk

To download a simple, free Pumpkin Pie recipe visit the Roullier White website www.roullierwhite.com, plus some ice breaking drinks coaster idea you can print off.

Talking of ice breakers; then what better way to wow your guests as they arrive than with a Woo Woo? Mix 1 part peach schnapps, with 1 part vodka, with 3 parts cranberry juice. Pour over ice into a Martini glass, add a twist of lime and give thanks!