Kick off the festive celebrations with this cranberry-glazed spatchcocked duck with bricks of cheesy onion stuffing

The older I get, the more I find myself leaning into tradition. There’s just something so comforting about a list of ingredients that stays pretty much the same year in, year out – save, of course, for the odd variation depending on the occasion – and that applies to Thanksgiving as much as it does to Christmas. That’s not to say we need to cook the same thing every year – far from it. I prefer to look at it as playing within certain fixed parameters, which not only feels safe and cosy, but also guarantees deliciousness. All reasons to give thanks, for sure.