IT'S my turn to cater on Christmas Day this year, but am under strict instructions not to go to any trouble.

As if I wouldn't when mum and dad are the guests of honour!

Truth is, I want to impress, but I don't want to be confined to the kitchen while the family are celebrating in the lounge. To that end I will be preparing a tried and tested boneless stuffed turkey recipe from an ages old M&S cookbook - easy carve, no waste - and I think I'm going to do my favourite prawn cocktail recipe for starters.

Don't knock it ... the only thing that will let this dish down is using poor quality prawns.

If you still have copies of the Nice & Easy series (another way-back-when cookbook), then you might remember the classic combo of prawns and grapefruit - remove the grapefruit flesh, dice, and mix with prawns, mayonnaise, and seasoning. Put some chopped lettuce in the empty fruit shell, top with the prawn mixture and dust with paprika.

For more prawn cocktail recipes see www.youngsseafood.co.uk where you will find fishmonger Mitch Tonk's recipe for scampi with whisky mayonnaise - mix together tomato ketchup, mayonnaise, a pinch of cayenne pepper and a dash of whisky and serve with the scampi.

Meanwhile, it's off to Kendal Fisheries for the prawns - a 1lb bag of low glaze (which means not too much water) frozen North Atlantic prawns is £4.95; fresh cocktail prawns are £2 per 100g; and fresh crayfish £2.20 per 100g; and to Low Sizergh Barn for the whisky - the famous Sheepdip Whisky priced at £26.99 per 70cl bottle.

Farmer Brian Jackson from Allithwaite is now taking orders for his succulent gammon joints (Templand Farm Shop, open Friday and Saturday only). If you are looking for recipes to ring the changes check out www.lovepork.co.uk - one of the suggestions is a Gammon Ham Tagine with Pomegranate and Parsley Couscous - apricots, chickpeas and subtle spices of turmeric, cumin and cinnamon give the gammon a Moroccan twist, especially as it is all mixed in with couscous.

The traditionalists among you will no doubt be delighted to learn that butcher Peter Hutchinson from Greenodd is now taking orders for barn-reared turkeys and outdoor-reared geece from north Lancashire.

Forward planners will also be interested to hear that butcher Stuart Higginsons from Grange-over-Sands is offering a special deal for anyone wanting to stock their freezer with good quality mince, braising and stewing steak. Buy 3lbs of mince, for example, which can be packed in pound bags if you prefer, and pay only £7.99, making a saving of £2.75 (usual price, £3.58 per lb).

Still with beef, Watson and Woollard has oxtail on at only £2.48 per half kilo - perfect for the slow cooker.

This week's 'Christmas' puddings come courtesy of www.beelocal.co.uk which has introduced a cracker of a festive line-up including Kendal-made English Lakes Christmas Pudding Ice Cream (£6.99 oer 1 litre tub); and from Hazelmere Bakery at Grange-over-Sands which is now doing its own make stollen at £1.45 per slice.

This packed-full-of-fruit sweet German-style dough slice contains cherries, raisins, currants and spices, sandwiched with a marzipan centre and soaked in rum butter and dusted with icing sugar (Mmmmmmm).

And then we have various Italian panetonne from Baba Ganoush, Kendal - various sizes, plain, chocolate and fruited versions, divine served with coffee and absolutely delicious toasted, says proprietor Cherith Platt (from £2.95 to £15).

Finally, and nothing to do with Christmas whatsoever, Witherslack community shop has just introduced a sandwich range made by the team at the new Cafe 590 at the Greystones filling station on the A590 at Witherslack (from £1.80) which I recommend you wash down with a good glug of Witherslack-made Moss Howe Farm pear juice (£1.96/750mls).