We may have already had a lesson in tiramisu from Italian chef Nello Russo, of Angelo's Ristorante, this month - but now it's time for something a bit more festive.
The pressure is always on when you're cooking for company. And this is especially true when it comes to the biggest dinner of the year.
So if you want to take some of the stress out of December 25 cooking, follow the lead of Chef Nello, from Sunderland restaurant Angelo's.
Earlier this month we learned how to make the West Sunniside restaurant's tiramisu, but now it's time for turkey.
Follow the award-winning Nello's recipe here.
TACCHINO ALLA ROMANA (Turkey breast with Parma ham, sage and butter sauce)
Ingredients for four servings:
8 boneless skinless turkey cutlets
16 whole fresh sage leaves
8 slices of a good quality Parma ham
3 tablespoons unsalted butter
Half a glass of dry white wine
Place turkey cutlet on a chopping board and cover with a sheet of plastic wrap. Gently and evenly pound the cutlet to 1/4 of a inch thick.
Season both sides of the cutlet with salt and pepper, then place 2 leaves of fresh sage on each cutlet and top with Parma ham. Tip: you can use some toothpicks to help the ham stay to the cutlet.
Heat a large sauté pan, then add butter and olive oil before placing the cutlet in the pan, Parma ham side down. Cook for about two minutes, until crisp.
Turn the cutlet over and then cook until done - for about another minute - before transferring the cutlet to a plate and covering with foil.
Return the pan back to the heat and add the wine, scraping up any browned bits from the bottom of the pan.
Cook until the wine has reduced by half, add the cutlet back to the pan to warm through and coat well with the sauce. Serve immediately and enjoy.
To catch up with Nello's recipe series, check out what you have missed below.
To make a tasty seabass dish click here.
If you want to learn how to make a delicious fresh pasta with vegetables and sausage click here.
In the mood for something sweet? Take a tiramisu lesson from Nello here.