11.20am (See Note 6)

Cup of Yum
1. Prepare the turkey as per Slow Roast Turkey Leg and cook in the oven for 2 hours at 160C / 140C fan / gas mark 3 / 325F. (Steps 1-6.)

1.00pm

1. Peel the potatoes and cut into 30g pieces (ish!) Place in a saucepan and cover with just boiled water from the kettle. Cook for 10 minutes on a medium-high heat - start timing from the moment you turn on the heat.

1.10pm

1. Start preparing the stuffing balls as per Easy Peasy Stuffing Balls

1.20pm

1. Drain the potatoes and put them back in the saucepan. Put the lid on and shake the pan to rough up the edges. Remove the lid.
2. Finish preparing the stuffing balls.

1.30pm

1. Place the stuffing balls in the oven and cook for 20-25 minutes or until they are golden brown and cooked through.
2. Turn the heat up to 220C / 200C fan / gas mark 7 / 425F, then take the turkey roasting tin out of the oven and remove the foil. Check there is enough liquid in the base. (Add a splash of boiling water if not.) Return the roasting tin to the oven and cook the turkey for a further 30 minutes to crisp up the skin.
3. Drizzle a baking tray with enough oil to nearly coat the bottom of the tray and sprinkle with a little salt and pepper. The baking tray should be large enough to fit all the potatoes in a single layer.

1.35pm

1. Peel and halve the sprouts.
2. Peel and cut the parsnips and carrots into batons.
3. Place the prepared parsnips in a shallow roasting tray and drizzle with olive oil. Scatter over a little salt and pepper to taste. Toss everything together, so the parsnips are well coated, then arrange in one layer.

1.45pm

1. Remove the baking tray from the oven and then tip the cooked potatoes into the baking tray, taking care not to splash yourself with hot fat, and turn the potatoes in the oil to coat them.
2. Put the potato tray straight back into the oven.

1.50pm

1. Remove the stuffing balls from the oven, but leave on their roasting tray. (If not quite done, give them an extra 5 minutes and remove at 1.55pm.)
2. Place the pigs in blankets in a lightly oiled roasting tray.

2.00pm

1. Place the tray of parsnips in your preheated oven and roast for 15 minutes.
2. Place the tray of pigs in blankets in your preheated oven and cook for 20 minutes – or until piping hot all the way through.
3. Get the potatoes out and spoon the hot fat over the potatoes to baste them. Return the potato tray to the oven.

2.05pm

1. Remove the turkey tray from the oven and place the turkey on a board or plate to rest while you make the gravy. (See Note 7)
2. Make the gravy as per Slow Roast Turkey Leg (Steps 10-13) then turn off, but leave in the pan.
3. Boil the kettle (for steaming/boiling the carrots and sprouts).

2.10pm

1. Steam the carrot batons and halved sprouts for 10 minutes, or until done to your liking. (Or boil them for 5-7 minutes if you don’t have a steamer.)

2.15pm

1. Get the potatoes out and spoon the hot fat over the potatoes to baste them. Return the potato tray to the oven for a final 15 minutes.
2. Remove the parsnips from the oven and turn all the parsnips over quickly. Return to the oven for a further 10-15 minutes or until the parsnips are golden and crispy and just starting to go brown at the edges.

2.20pm

1. Turn off the carrots and sprouts, drain (if necessary) and tip into a serving dish.
2. Remove the tray of pigs in blankets from the oven and tip into a serving dish. (If not quite done, give them an extra 5 minutes and remove at 2.25pm.)

2.25pm

1. Pop the stuffing balls back in the oven to warm back up for 5 minutes.
2. Turn the gravy back on to reheat.
3. Boil the kettle (for steaming the Christmas pudding if not microwaving – see Note 8)
4. Put the Christmas pudding on to steam.

2.30pm

1. Remove the parsnips from the oven and tip into a serving dish.
2. Remove the roast potatoes from the oven and tip into a serving dish.
3. Remove the stuffing balls from the oven and tip into a serving dish.
4. (You can now turn the oven off.)
5. Switch off the gravy and pour into a gravy boat or jug.
6. Place everything on the table: the roast turkey, roast potatoes, roast parsnips, carrots, sprouts, stuffing balls, pigs in blankets, cranberry sauce and the turkey gravy!

3.30pm

1. Serve the Christmas pudding and cream.