Instructions: Season the turkey inside and out with salt and pepper.

To make the stuffing crush the chestnuts lightly with a fork.

Add the liver pate egg rum milk lemon juice and rind.

Mix well together and season to taste with salt and pepper.

Stuff the turkey with this mixture.

Sew up the neck and stomach openings tie the wings and drumsticks to the body with string.

Put the turkey in a roasting pan melt 75g butter in a saucepan and pour over the bird.

Roast at 200 degrees C/400 degrees F/gas 6 for 2.5 hours.

When the juices from the turkey begin to turn brown add 150ml stock to the pan.

Baste the bird with the juices from time to time.

Gradually add the rest of the stock.

Ten minutes before the end of roasting time brush the skin of the bird with salted water so that it will be really crisp.

Cook the macaroni in plenty of boiling salted water for about 15 minutes until tender.

Meanwhile cut the ham into narrow strips.

Drain the macaroni.

Melt the remaining butter in a pan.

Toss the macaroni and ham in the melted butter.

Place the turkey on a hot dish.

Surround with the macaroni.

Sieve the pan juices and serve separately.

Serves 6

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.