Christmas dinner traybake recipe
 Love Christmas dinner, but only have a basic kitchen set-up? This Christmas dinner traybake is the recipe for you. Perfect for Friendmas and easy on the washing up, too! For this recipe you will need a large, flat or low-sided baking tray measuring 40x30cm/16x12in (or larger) lined with non-stick baking paper. 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme1 orange, zest and 1 tbsp juice only1 tsp ground cinnamon 1 tbsp honey 1 tsp finely chopped thyme or ½ tsp dried thyme 1 orange, zest and 1 tbsp juice only 1 tsp ground cinnamon 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 8 x turkey breast fillet pieces, each weighing about 100g/3½oz 8 chipolata sausages 16 rashers smoked streaky bacon salt and freshly ground black pepper 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed300g/10½oz carrots, peeled and cut into batons300g/10½oz parsnips, peeled and cut into batons1 tbsp finely chopped rosemary6 tbsp vegetable or olive oil12 ready-made stuffing balls 500g/1lb 2oz roasting potatoes, peeled, cut into evenly sized chunks (about 5cm/1¾in across) and rinsed 300g/10½oz carrots, peeled and cut into batons 300g/10½oz parsnips, peeled and cut into batons 1 tbsp finely chopped rosemary 6 tbsp vegetable or olive oil 12 ready-made stuffing balls 200g/7oz small Brussels sprouts, halved2 garlic cloves, crushed to a paste with a little salt180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil 200g/7oz small Brussels sprouts, halved 2 garlic cloves, crushed to a paste with a little salt 180g/6oz vacuum-packed chestnuts, roughly chopped 2 tbsp olive oil cranberry sauce turkey gravy cranberry sauce turkey gravy turkey gravy Method Preheat the oven to 200C/190C Fan/Gas 6.In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Preheat the oven to 200C/190C Fan/Gas 6. Preheat the oven to 200C/190C Fan/Gas 6. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, and olive oil. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce. Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.