Parsnip roast wreath with marsala gravy, p20

11.45am

• Remove the parsnip roast from the fridge.

Heat the oven to 200C/180C fan/gas 6

12pm

• Add the parsnip roast to the oven

• Assemble the veggie pigs in blankets from p20

12.30pm

• Remove the foil from the parsnip roast and increase the oven to 220C/200C fan/gas 7

• Heat a baking tray of oil for the potatoes

• Take the cranberry sauce out of the fridge

1pm

• Remove the parsnip roast from the oven

• Turn the oven down to 200C/180C fan/gas 6 and roast the frozen potatoes for 40 mins

1.25pm

• Add the veggie pigs in blankets to the oven

1.35pm

• Reheat the Yorkshire puddings in the oven

1.40pm

• Remove the potatoes and veggie

pigs in blankets from the oven

1.45pm

• Reheat the hot honey carrots, sprouts and cauli‹lower cheese in the microwave

• Reheat the red cabbage on the hob

• Reheat the marsala gravy and bread sauce