There is nothing worse than overcooked, tough and dry lamb – so of course we recommend using the Thermapen to ensure that your Roast Lamb is cooked to perfection. Lamb should reach an internal temperature of 71°C to ensure it is both safely and deliciously cooked, this will also help take the stress and worry away from you on the day...

At Christmas time we all tend to overindulge, and this glazed gammon joint is worth the indulgence. This would make a great alternative to Turkey or even a wonderful dish served cold at a buffet on Boxing Day. Of course when cooking any meat we recommend using our Thermapen to ensure it is not under or over cooked. A joint of gammon should reach 71°C, ensuring it is perfectly cooked throughout...

Just as you would set the oven to the correct temperature, so it’s necessary to do the same when roasting on your grill. Using a fuel that you’re familiar with it’s important to part the coals (or gas burners) and leave a gap in the centre of the BBQ. With the cooking grate in-place you’re now ready to place the bird in the roasting zone, close the lid, and start cooking...

Today we are proud to have a wonderful guest blog from Orlando Murrin, chef, author, BBC Good Food editor (1998 to 2004) and hotelier. Orlando shares with us his tips for a stress free Christmas – including everything from Getting Ahead, Organising the Big Day and Cooking the Turkey...

This delicious roast partridge recipe by Nick Nairn is perfect for Christmas...

This is my ideal meal. Slow–cooked lamb is so full of flavour, melting in texture and particularly moreish coated with this rich wine glaze. Five hours may seem a long time to cook a joint, but believe me it will be worth it, especially with my creamy dauphinoise potatoes...