Although the traditional Sunday roast is not necessarily the norm for a lot of people these days, for most of us, the Christmas turkey is still a major part of the Yuletide celebration.
A nice bird is bought and hours are spent preparing, stuffing and cooking it. The problem is that after all that effort, our carving skills inevitably let us down. For those of us that are all thumbs when it comes to carving, Simpson's-in-the-Strand in London run half day carving courses. Reporter Anna Maclean joined other hapless students to learn from the aptly named master cook, Richard Blades, just what is the best way of divvying up the Christmas bird.
