Two-tray Christmas dinner

This recipe uses a stuffed turkey breast. If you can’t get one, you can make your own by pulling the skin gently back off a small turkey breast (750g-1kg) and patting a 1cm layer of ready-made stuffing over the top, replacing the skin and smoothing it down.

SERVES 4 WITH LEFTOVERS | PREP 20 MINS COOK 1 HR 40 MINS | EASY

Put 2 tbsp of olive oil in a large oven tray. Put 2 large potatoes, cut into pieces, into the tray and toss them around, then add a sprig of thyme or rosemary. Put a ready-stuffed or flavoured turkey breast in the centre of another tin and season the skin, then cover with foil. Put the trays in a 180C/160C fan/gas 4 oven for 40 minutes. Add 200g total of carrots and parsnips, cut into batons or chunks, and slices of butternut squash, along with a couple of knobs of butter to the turkey tray. Cook, covered, again for 20 mins. Add 6 pigs in blankets to the turkey tray, and a handful of sprouts cut into quarters to the potato tray, and stir everything around. Cook both trays uncovered for 20 mins and then test the centre of the turkey to make sure it is cooked by piercing the thickest part of the breast with a skewer – the juices should run clear. Rest for 15 mins and then serve with your favourite ready-made gravy, bread sauce and any other accompaniments.

PER SERVING 767 kcals | fat 39.7G saturates 15.6G | carbs 32.3G | sugars 9.4G fibre 7.2G | protein 66.7G | salt 2.7G

You can se turkey Thighs or turkey legs instead of, or alongside, the breast – put them in the oven 20 mins ahead of the breast