Tom Kerridge likes to keep it traditional and always cooks turkey but he’s not roasting it, he’s rolling it. He fills a turkey breast with his sage and onion stuffing and rolls it, then steams it to keep it moist. Once cooked he covers it in a crumble topping made from pistachios and dried cranberries. To accompany it, he makes rye bread sauce and then shows how to liven up veg by cooking glazed carrots with star anise and sprout tops with chestnuts. To finish, he serves a seasonal spiced orange cake with plum sauce and Christmas pudding ice cream.