One Hour Christmas Dinner & All The Trimmings

Preheat the oven to 200°C. Chop the potatoes and carrots, halve the Brussels sprouts and cut the red onion into wedges. Toss the potatoes and carrots with olive oil, rosemary, salt and black pepper.

Roast the potatoes, carrots and onion for about 20 minutes. Add the Brussels sprouts, turn the vegetables and continue roasting until golden and tender.

Prepare the stuffing mix according to the packet instructions. Shape into balls or spread in a small roasting dish and cook until golden and piping hot.

Season the chicken or turkey breast separately with salt and black pepper. Sear briefly, then roast until fully cooked. Wrap the sausages in bacon and roast alongside until browned and cooked through.

Cook the red cabbage until tender with a little butter. Warm the gravy and chicken stock as needed, then check all vegetables and trimmings are hot and ready together.

Slice the roast meat and serve with roast potatoes, carrots, Brussels sprouts, red cabbage, stuffing and pigs in blankets. Spoon over gravy and add cranberry sauce on the side.