3 Course Prawn Cocktail, One Hour Christmas Dinner & Figgy Pudding

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Wash, then remove leaves (1 per person!) from your lettuce and shred the inner core, combine your cooked prawns with your mayo, Henderson's relish, sriracha, tomato ketchup and a pinch of salt and pepper – this is your prawn mix

Layer up the shredded lettuce and prawn mix in a glass with a lettuce leaf – this is your prawn cocktail (Tip: You can enjoy the prawn cocktail now or set aside for your main course!)

Peel and chop your potatoes in half, add the chopped potatoes to a pot with plenty of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once the potatoes are fork-tender, drain them in a colander and shake them until they're fluffy

Top, tail and chop your parsnip[s] in half lengthways (no need to peel)

With the flat side down, make diagonal crosses along the parsnip halves without cutting all the way through

Top, tail and chop your carrot[s] in quarters lengthways

Trim the ends off your Brussels sprouts

Line a tray (or two!) with baking paper and add your turkey breast joint[s] to one side, top each turkey breast joint with a sprig of your rosemary (you'll use the rest later!) and a pinch of salt and pepper

Put the tray[s] in the oven for 36-38 min or until it's cooked through and the juices run clear (no pink meat!) Tip: Set a timer because your turkey will rest until everything else is ready!

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium heat with the remaining rosemary for 30 secs or until infused

Add the cooked potatoes to one side of a separate baking tray[s] and drizzle over the rosemary oil then reserve the pan

Add the chopped parsnip and chopped carrot to the other side of the baking tray[s] (or a separate one!) with a drizzle of vegetable oil and put the tray[s] in the oven for an initial 10 min

Divide your pork, sage & onion stuffing (remove any paper!) and shape into 2 stuffing meatballs per person, then boil half a kettle

Return the reserved pan to a medium heat with your gravy base and 250ml [350ml] [450ml] boiled water and whisk thoroughly, then cook for 2-3 min, stirring regularly, or until thickened – this is your gravy

Wrap each sausage in 1 and 1/2 strips of your smoked streaky bacon – these are your jumbo pigs in blankets

Once the veg has been in the oven for 10 min, add the Brussels sprouts to the tray[s], then turn the potatoes and drizzle your honey over the parsnip and carrot and top with a couple of knobs of butter

Add the stuffing meatballs and jumbo pigs in blankets to the tray[s] with the turkey and return all the trays to the oven for a further 25 min or until the potatoes are crispy and the jumbo pigs in blankets and stuffing meatballs are cooked through (no pink meat!), once cooked, transfer the turkey to a clean board to rest