ONE-TRAY Christmas dinner
Not cooking for a crowd? Our all-in-one includes every festive favourite (and there’s much less washing-up!)
One-tray Christmas dinner
2 HOURS 30 MINUTES | SERVES 2 | EASY
This recipe will serve at least two (if not three) – use up the leftovers in Boxing Day bubble ’n’ squeak, or the toastie on p86. duck fat 3 tbsp
turkey leg 1 thyme a few sprigs
Maris Piper potatoes 400g, peeled and cut into 4cm cubes
turkey breast 1 small (about 750g), skin on baby parsnips 150g, halved
baby rainbow carrots 150g pigs in blankets 250g stuffing balls 6 brussels sprouts 100g, halved cranberry sauce to serve BACON AND MARSALA GRAVY
duck fat 1 tbsp
streaky bacon 6 rashers, finely chopped plain flour 3 tbsp
marsala 150ml
chicken stock 500ml
• Heat the oven to 200C/fan 180C/gas 6. Put 3 tbsp duck fat into a large shallow roasting tin, then into the oven to heat.
• Season the turkey leg heavily, and sprinkle with the thyme leaves. Add to the tray, toss in the duck fat, then roast for 30 minutes.
• Meanwhile, put the potatoes into a large pan of lightly salted cold water, bring to the boil and simmer for 7 minutes, then drain
really well. After the 30 minutes is up, tip the potatoes into the tray and toss them in the fat. Season the turkey breast heavily and add this to the tray, and roast for 20 minutes. Give all the potatoes a turn and add the parsnips and carrots, toss well in the duck fat and roast for another 15 minutes.
• Tip in the pigs in blankets, stuffing balls and brussels sprouts. Cook for 25 minutes.
• For the gravy, put the duck fat and bacon into a pan, and cook until really crisp and the fat has rendered. Scoop out onto a plate. Tip in the flour and cook for a few minutes, stirring, until nutty brown. Mix the marsala and chicken stock together, and slowly add to the flour while whisking. Season and simmer for 15 minutes until thickened, then tip in the bacon bits and keep warm.
• Remove the turkey leg and breast to a plate, and cover loosely with foil to rest for 15 minutes.
• Either keep cooking the veg until everything is golden and crisp or, if ready, turn the oven down to very low, cover with foil and keep warm.
• Joint the leg and slice the breast, then serve with the veg, gravy and cranberry sauce, if you like.
PER SERVING 1,773 KCALS | FAT 91.8G SATURATES 29.7G | CARBS 84G | SUGARS 16.6G FIBRE 10.9G | PROTEIN 138.5G | SALT 4.4G