Lincoln’s inaugural supper, scaled down

Ingredients

• 1 boneless skin-on turkey breast, about 1.2 kg / 2½ lb
• 50 g butter, softened
• 1 tsp dried sage
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp pepper
• 600 g potatoes, chunked
• 1 tbsp oil
• 200 g stale bread, cubed
• 1 onion, diced
• 2 celery sticks, diced
• 250 ml chicken stock (1 cup)

Method

1. Heat the oven to 180°C / 350°F. Mix half the butter with sage, thyme, salt and pepper. Rub over the turkey and gently under its skin.
2. Put turkey in a roasting dish. Toss potatoes with oil and arrange around it. Roast for about 75–100 minutes until the thickest centre reaches 74°C / 165°F. Start checking early.
3. For the stuffing, soften onion and celery in the remaining butter for 8 minutes. Toss with bread and stock. Spread in a separate buttered shallow dish; bake alongside the turkey for the final 30–35 minutes.
4. Rest turkey for 15 minutes. Slice across the grain and serve with potatoes, stuffing and pan juices.

Ingredients

• 7 oz (200 g) salad leaves
• 1 cucumber
• 3 tbsp olive oil
• 1 1/2 tbsp cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper

Method

1. Wash and dry the leaves. Slice the cucumber.
2. Whisk oil, vinegar and mustard. Toss with the vegetables just before serving and season lightly.

Ingredients

• 1 1/2 pints (about 850 ml) vanilla ice cream
• 12 oz (340 g) seedless grapes

Method

1. Wash and dry the grapes; halve them lengthwise.
2. Scoop the ice cream into six small bowls and divide the grapes alongside. Serve as soon as the bowls are filled.

Buying the ice cream leaves your oven and attention free for the turkey.