Christmas Day

✢ To serve dinner around 2.15pm (timings are for turkey – adjust for optional mains).

✢ 9.45am Take the turkey out of the fridge and leave at room temperature for an hour.

✢ 10.45am Heat the oven to 180C/Gas 4. Prepare the turkey and put in the oven.

✢ 11am Peel and par-boil the potatoes. Take all the prepared veg, sauces and trimmings out of the fridge.

✢ 1pm Check the turkey. If cooked, remove from the oven, cover with foil and leave to rest. (If not, return to the oven for a further 20 mins and check again). Increase the oven temperature to 200C/Gas 6.

✢ 1.10pm Heat the oil for the roast potatoes in the roasting tin. When hot, add potatoes, oil and polenta and roast for 50 mins. ✢ 1.20pm Drain the turkey roasting juices and make the gravy.

✢ 1.30pm Put the stuffed onions and pigs in blankets in separate roasting trays and cover the onions with foil.

✢ 1.35pm Put onions and pigs in blankets in the oven. Cook the parsnips and carrots.

✢ 1.45pm Cook the sprouts. ✢ 2pm Remove the foil from the onions and take pigs in blankets out, keep warm. Warm plates and serving dishes. Reheat cabbage, gravy and bread sauce (if it thickens when

reheated, thin with a little milk). ✢ 2.10pm Plate up vegetables and sides or transfer to serving dishes. Carve the

turkey at the table and enjoy!