Wherever possible, use garlic raw to retain it’s anti-bacterial qualities. Cooking garlic too much destroys the components that are responsible for the health benefits. Better to stink and be healthy, don’t you think?

Smear your chicken or Christmas turkey with butter and cover it with sage leaves. Create a foil hood to cover the turkey with for the first half of the cooking time. When removing your turkey from the oven, rest it breast side down for at least ½ hour before carving to allow all the juices to flow through the bird and ensure tender, juicy meat on the plate.

Wherever possible, use basil whole or tear gently with your hands. Chopping tends to destroy the intensity of the flavour so crushing with a pestle & mortar is far more favourable.