Christmas Dinner

Christmas Dinner, Cook a complete Christmas dinner for fun, including chicken fillings, rich sauces, grilled vegetables and pork in a blanket. You will also have leftovers for Boxing Day sandwiches

Ingredients

3 pork chipolatas

1 small apple, cored, ½ grated, ½ cut into wedges

3 pecans, chopped

2 slices of white bread, chopped into small pieces

pinch of dried sage

1 skinless chicken breast

4 streaky bacon rashers

5 Brussels sprouts, trimmed

2 small potatoes, quartered

1 parsnip medium, trimmed

1 garlic clove, sliced

3 bay leaves

2 tbsp vegetable or sunflower oil

250ml of milk

2 cloves

1 shallot

2 tsp butter

1 tbsp balsamic vinegar

250ml red wine

250ml beef

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The classic cut of meat for a British Sunday roast, beef is full of flavor, as well as being a ...

or chicken stock (can be made with ½ stock cube)

To serve

1-2 tbsp pickled red cabbage

1 tsp cranberry sauce

Method

Heat the oven to 200C / 180C fan / gas 6. Squeeze the meat from one of the chipolatas into a bowl, discarding the skin. Put the grated apple in a clean tea towel and squeeze out any excess liquid, then add to the sauce with the pecans, a quarter of the bread and the sage. Season, then combine using your hands and form into a fat sausage shape. Cut a long slit in the chicken breast lengthways on one side, be careful not to cut it in half (you should be able to open it up like a book). Stuff the chicken breast with the stuffing sausage, then wrap two of the bacon rashers around it so it's fully enclosed, securing it with a couple of cocktail sticks.
Put the stuffed chicken breast in a large roasting tin. Wrap the remaining bacon rashers around the remaining chipolatas and add to the tin around the chicken.
Add the apple wedges, sprouts and potatoes to the roasting tin. Cut the parsnip in half lengthways and put it, cut-side down, on a chopping board. Make very thin, close cuts into the parsnip halves that go almost but not fully through - put a wooden spoon on either side of the parsnip halves to stop the knife going through, if you like. Transfer to the roasting tin with the garlic and two of the bay leaves. Drizzle over the oil and season everything with salt and pepper. Roast for 40-45 mins, or until everything is cooked through. Brush the vegetables in the oil and meat juices once or twice near the end of the cooking time
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