SERVING UP delicious dishes and mouthwatering menus over the festive season can be a challenge.

From the big feast on Christmas Day, to a New Year’s dinner or Hogmanay supper, there are plenty opportunities to treat family and friends to some tasty alternatives.

In the final part of our seasonal menu series, STV chef Jimmy Lee gives a Cantonese classic a yuletide twist and the result is heavenly.

Jimmy’s essential Christmas ingredient is a traditional one – he has plumped for turkey.

“When you cook turkey, you know it’s Christmas,” smiles Jimmy, who presents Julie and Jimmy’s Hot Woks with friend and fellow chef Julie MacLeod, on STV’s city channels in Glasgow and Edinburgh.

“Turkey is often overlooked but it has many health benefits – it’s all about less fat and more protein.

“I’ve used it to add a festive twist to a Cantonese classic dish called soy sauce chicken – instead of the chicken, I’m using turkey but retaining all of those great Asian flavours.

“It’s zingy, easy to make and tastes amazing.”

Jimmy, who is head chef at Lychee Oriental in Glasgow, burst onto the culinary scene in 2015 when he was one of three chefs picked to represent Scotland on the BBC’s Great British Menu. He is now a regular contributor to STV’s magazine show Live at Five.

“I love taking traditional dishes and reinventing them,” says Jimmy.

“When I was on the BBC’s Great British Menu, chefs were constantly trying out new and different ways of cooking ingredients.

“It was my opportunity to reinvent traditional dishes using my knowledge of both Cantonese and Scottish cooking.

“I love food, and I enjoy showing people how simple cooking Chinese food can be.”

He loves co-presenting his STV show.

“I have been on a few shows, including My Kitchen Rules, but Julie and Jimmy’s Hot Woks has been the best show I have done to date,” he says. “The response has been incredible. Everyone stops me in the street and asks me to give them recipes. I’ve even had a few people asking me to recommend a wok for them.”

Christmas remains a busy day for Jimmy.

“I have worked Christmas and New Year every year for the past 10 years,” he says. “I try to go Boxing Day shopping when I can.

“Last year on Boxing Day I did a crazy round trip of working, shopping in both Glasgow and Edinburgh, and back to work again.

“But my amazing Mum looks after me on Christmas Day and cooks for the family.”

Chinese Soy Turkey with Cranberry Sauce

Ingredients

For the Turkey

2kg turkey

2 x 5cm thumb of ginger sliced

2 x spring onions sliced in 3 pieces

2 star anise

300ml light soy sauce

300ml dark soy sauce

4 tbsp sugar (or honey)

1 litre of water (enough to cover turkey)

3 tbsp Chinese rice wine

For the Cranberry Juice

300ml cranberry juice

2 tbsp sugar

1 tbsp vinegar

1 tsp dark soy sauce

1 tbsp cornstarch

50ml water

Method

Place all ingredients for making the turkey in a large pot and bring to boil

Turn down to medium heat (165 degrees) for 50mins, turning turkey occasionally

Add more water to the turkey if it is not fully submerged

Turn off the heat and leave the turkey to rest in the pot for 15 minutes

For sauce

Add the cranberry juice, sugar and vinegar and dark soy sauce into a pot and bring to boil

Create a cornstarch mixture by adding cornstarch to water, making sure its fully dissolved and add to the cranberry sauce

Stir until sauce is thick

Serve the turkey and sauce with your favourite festive vegetable or try with fluffy Jasmine rice and Pak Choi