2-hour Christmas dinner

Ingredients

• 2.5kg/5lb 8oz turkey crown (fully thawed if frozen)
• 6 rashers smoked streaky bacon
• sunflower oil, for greasing
• large knob of butter
• 2 medium leeks, trimmed
• 5 thick slices white bread
• 1 x 120g pack mixed nuts and dried fruit
• 1 small bunch fresh thyme, finely chopped
• 1 large unwaxed lemon, finely grated zest only
• 450g/1lb pork sausagemeat
• salt and freshly ground black pepper
• 1.2kg/2lb 12oz potatoes, preferably Maris Piper or King Edward, peeled and cut into large chunks
• 4 tbsp sunflower oil or melted goose fat
• 8-12 chipolata sausages, wrapped in bacon
• a few sprigs fresh rosemary (optional)
• 2 tbsp runny honey
• 750-900ml/1 1/3-1 2/3 pint readymade chicken gravy
• 2 rashers smoked streaky or back bacon, roughly chopped
• 4 tbsp ruby port or red wine
• 2 tbsp cranberry sauce
• 1/2 tsp dried sage (optional)
• 2 x 40g packets bread sauce mix
• 500ml/18fl oz milk
• 4 tbsp double cream
• 25g/1oz butter
• freshly grated nutmeg, to serve (optional)
• 600g/1lb 5oz ready-prepared carrot sticks
• 2 tbsp orange juice (fresh or from a carton)
• knob of butter
• 2 tbsp chopped frozen parsley or 3 tbsp freshly chopped parsley
• 2 good pinches caster sugar
• 25g/1oz butter
• 4 rashers rindless smoked streaky bacon, cut into 2cm/3/4in pieces
• 300g/10 1/2oz ready-trimmed baby Brussels sprouts, halved
• 200g/7oz cooked and peeled chestnuts, vacuum-packed or frozen and thawed, halved
• sea salt and freshly ground black pepper

Method

1. Bacon over the turkey breast. Tent with oiled foil. Into the oven. One hour covered.
2. Butter into the frying pan, medium-low. Leeks in. Three minutes, stirring, till slumped - no colour.
3. Leeks off the heat. Tip into the ovenproof dish.
4. Bread, nuts and fruit onto the leeks. Three-quarters of the thyme and the lemon zest over. Sausagemeat in. Crack black pepper, pinch of salt. Mix by hand, chunky. Spread loose. Set aside.
5. Potatoes into the big pan, cold water to cover. High heat to a rolling boil.
6. Back off to a simmer. Three minutes.
7. Drain in the colander. Back in the pan. Shake hard to rough up the edges.
8. Oil over the potatoes, toss to coat. Hold for the oven.
9. Turkey out. Oven down to 200C. Crown straight onto the stuffing. Back in. Thirty minutes.
10. Potatoes scattered in a single layer on the tray. Into the oven. One hour to golden and crisp.
11. Foil off. Fifteen minutes more, uncovered, to colour.
12. Skewer the thickest part - juices run clear. Turkey out, tent with foil and dry tea towels. Rest fifteen.
13. Rosemary tucked under the bacon. Pigs onto the potato tray, drizzle with honey. Fifteen minutes to browned.
14. Bread sauce mix into the pan, a quarter of the milk stirred in smooth. Rest of the milk in. Up to a gentle simmer.
15. Three minutes at a simmer, stirring, till thick and smooth.
16. Cream and butter in. One minute more. Into the warm dish, nutmeg over. Hold warm.
17. Carrots in the microwave dish. Orange juice over, butter dotted, parsley, sugar, crack pepper. Cover. HIGH eight minutes, stir at four.
18. Butter, bacon, sprouts and chestnuts into the pan. Crack pepper. 200ml cold water in. Up to the boil.
19. Gravy, chopped bacon, port, cranberry sauce and sage into the pan. Up to a simmer.
20. Five minutes, stirring, till the sprouts are tender and the water's gone.
21. Back off, gentle five minutes, stirring at intervals. Crack pepper. Strain into the warm boats. Hold warm.
22. Carrots out, glossy and just tender.