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You can opt to make everything, or pick and choose from the four offerings—these recipes can work together or stand alone, giving you more flexibility than you ever had with the big bird. Better yet, the results are so radically good, I’ll wager you’ll be making sliders, cracklings, thigh steaks, and even the elegant, easy breast more often than just the third Thursday of November.
Kemp Minifie was wrapped up in all aspects of food at Gourmet magazine for 32 years, and is now part of the Gourmet Live team. For more tried and tested tips and tricks, check out her weekly Kemp’s Kitchen column on the Gourmet Live blog.
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