Christmas Dinner
Video
Shopping list
- 4 large parsnips
- 10 carrots
- 20 Brussels sprouts
- 7 rashers of streaky bacon
- 10 potatoes
- 1 tub of beef dripping
- 10 pigs in blankets
- Salt and pepper
- 1 jar of cranberry sauce
- Sage and onion stuffing
- 100ml turkey gravy
- Whole turkey or turkey breast
Method
Peel and prep all the vegetables, leaving them as big as possible for boiling.
Bring salted water to a boil and add the potatoes, carrots and parsnips.
Take out the parsnips after 20 minutes and the potatoes and carrots after 25 minutes. Use a knife to test the vegetables — you should be able to push the knife through with a smidge of pressure.
Place the pigs in blankets onto a roasting tray and portion the stuffing into large, fist-size balls.
Warm the beef dripping on a roasting tray, then roll the vegetables in the fat and season with salt and pepper.
Roast the vegetables at 200°C for 30 mins. At the same time, cook the pigs in blankets and stuffing at 180°C for 30 mins.
Take out the carrots and parsnips after 30 minutes, leaving the potatoes to roast for an extra 5–10 minutes at 220°C.
Boil the Brussels sprouts for 5–10 mins. Meanwhile, cut the streaky bacon into lardons.
Fry the bacon and add the boiled Brussels sprouts to the pan, seasoning with salt and pepper.
Reheat the turkey gravy.
Plate up and enjoy this beautiful Christmas dinner!
Ingredients
Directions
Peel and prep all the vegetables, leaving them as big as possible for boiling.
Bring salted water to a boil and add the potatoes, carrots and parsnips.
Take out the parsnips after 20 minutes and the potatoes and carrots after 25 minutes. Use a knife to test the vegetables — you should be able to push the knife through with a smidge of pressure.
Place the pigs in blankets onto a roasting tray and portion the stuffing into large, fist-size balls.
Warm the beef dripping on a roasting tray, then roll the vegetables in the fat and season with salt and pepper.
Roast the vegetables at 200°C for 30 mins. At the same time, cook the pigs in blankets and stuffing at 180°C for 30 mins.
Take out the carrots and parsnips after 30 minutes, leaving the potatoes to roast for an extra 5–10 minutes at 220°C.
Boil the Brussels sprouts for 5–10 mins. Meanwhile, cut the streaky bacon into lardons.
Fry the bacon and add the boiled Brussels sprouts to the pan, seasoning with salt and pepper.
Reheat the turkey gravy.
Plate up and enjoy this beautiful Christmas dinner!