Roast for 15–20 minutes, or until lightly browned and cooked through. Place on a lightly oiled baking tray with the potatoes and drizzle with the honey. Meanwhile, for the pigs in blankets, tuck a small sprig of rosemary under the bacon on each sausage. Scatter in a single layer onto a baking tray and roast for an hour, or until the potatoes are golden, crisp and tender in the centre.
Pour the oil over and toss together well. Shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Drain the potatoes in a large colander and return to the saucepan. Reduce the heat slightly and simmer for 3 minutes. Place over a high heat and bring to the boil. Meanwhile, for the roast potatoes, put the potatoes in a large saucepan or flameproof casserole and cover with cold water. Place in the oven and roast the turkey and stuffing for 30 minutes, then remove the foil and cook for a further 15 minutes, or until the turkey is fully cooked and the juices run clear when the thickest part is pierced with a skewer. Take the turkey crown carefully off the tray and place directly on top of the stuffing. When the turkey has been cooking for 1 hour, take out of the oven and reduce the temperature to 200C/180C Fan/Gas 7. Spread loosely over the dish and set aside. Mix all the ingredients thoroughly with your hands, leaving it fairly chunky. Add the sausagemeat and season with a little salt and lots of black pepper. Add roughly three-quarters of the thyme to the stuffing mixture and sprinkle the lemon zest on top. Tip the nuts and fruit onto a board and cut any large nuts in half or quarters, then add to the bread and leeks. Tear the bread into small cubes and don’t worry about the crusts, just add those too. Tip the leeks into a large, shallow ovenproof dish – a lasagne dish would work well.
Add to the pan and cook over a low heat for 3–4 minutes, or until softened, stirring regularly. Melt the butter in a large non-stick frying pan. While the turkey is roasting, prepare the stuffing. Cover the breast with bacon rashers, then cover the turkey with lightly oiled foil and roast for 1 hour. Season with lots of coarsely ground black pepper.
300g/10½oz ready-trimmed baby Brussels sprouts, halved.4 rashers rindless smoked streaky bacon, cut into 2cm/¾in pieces.
2 tbsp chopped frozen parsley or 3 tbsp freshly chopped parsleyįor the one-pot sprouts with bacon and chestnuts.2 tbsp orange juice (fresh or from a carton).600g/1lb 5oz ready-prepared carrot sticks.freshly grated nutmeg, to serve (optional).2 rashers smoked streaky or back bacon, roughly choppedįor the super-easy bread sauce (optional).750–900ml/1⅓–1⅔ pint readymade chicken gravy.8–12 chipolata sausages, wrapped in bacon.4 tbsp sunflower oil or melted goose fat.1.2kg/2lb 12oz potatoes, preferably Maris Piper or King Edward, peeled and cut into large chunks.1 large unwaxed lemon, finely grated zest only.1 small bunch fresh thyme, finely chopped.1 x 120g pack mixed nuts and dried fruit (I use one containing brazil nuts, pecans, almonds, sultanas and dried cranberries).2.5kg/5lb 8oz turkey crown (fully thawed if frozen).
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