HOW TO DO IT

SERVES 6-8

You will need a 37x30cm roasting pan.

For the meal:

• 1.6kg Maris Piper potatoes, peeled, quartered and parboiled

• 200g duck fat, plus extra for basting

• 1 medium turkey crown, approximately 2.5kg

• Salt and freshly ground pepper

• 500g small carrots, split lengthways

• 500g parsnips, cut into sticks 3cm thick

• 250g cocktail sausages

• 8 rashers smoked pancetta

• 400g Brussels sprouts, parboiled

• 8 rashers dry cured smoked streaky bacon

For the pork, chestnut and fruit stuffing balls:

• 2 tbsp duck fat

• ½ onion, finely chopped

• 1 garlic clove, finely chopped

• 300g sausage meat

• 150g pre-cooked chestnuts, chopped

• 8 fresh sage leaves, chopped

• 2 tbsp/30ml Cognac

• 2 apples, cored and cut into ½ cm dice

• ½ stick celery, finely chopped

• 100g pitted prunes, cut into ½ cm dice

• 100g fresh breadcrumbs

• ½ orange, zest and juice

• 2 eggs, beaten To serve (not done in the pan)

• Gravy

• Bread sauce

• Cranberry sauce

METHOD

PREHEAT the oven to 165c/ 145 fan/gas 3. For the stuffing, heat 2 tbsp duck fat in a frying pan and add the onion and garlic. Cook until soft then place in a large bowl with all the other ingredients. Season with salt and pepper. Mix well until you have a sticky forcemeat. Divide into eight then use your hands to roll into balls.

Put the duck fat for the meal into the roasting pan and place over a very low heat until it has melted.

Season the turkey crown all over with salt and pepper, then place in the centre of the roasting pan and brush the surface with the melted duck fat. Place two stuffing balls at each corner — this will create four areas for the vegetables — and brush them with fat from the pan.

Put the potatoes into two sections, then use a spoon to gently turn them, coating them with the fat. Add the carrots and parsnip sticks to the other two compartments, again turning them in the fat.

Put the pan in the oven and cook for an hour. Check it occasionally — the contents should be sizzling and gradually browning.

Prepare the pigs in blankets, wrapping half a slice of pancetta around each sausage. Add these to the roast after one hour, scattered on top of the vegetables. After another 15 minutes, add the Brussels sprouts, placing them near the stuffing balls in little clusters.

Next, ‘weave’ the bacon slices into a lattice, then drape over the turkey crown. Roast for another 15 minutes, or a little longer if the potatoes are not yet golden.

Remove from the oven and test the turkey is cooked by inserting a skewer into the deepest part of the breast meat and holding a spoon underneath to catch the juices. If the juices run clear (not pink) the turkey is done. If not, roast for another 10-15 minutes and test again. Finally, carve the turkey and serve everything from the pan.

TIPS FOR SUCCESS

■ TAKE the turkey out of the fridge an hour before roasting so it comes near to room temperature. If it is too cold it takes longer to cook than the vegetables.

■ CUT 20cm squares of foil, ready to place over any area that might burn easily, such as the surface of the turkey and the parsnips.

■ KEEP a little extra duck fat to one side for basting.

■ TO FEED more than eight people, use two pans, with two turkey legs in the centre of the second, and the same trimmings.