Ultimate Turkey & Bacon Baguette With Salt & Vinegar 'Crisps'

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

Slice your potatoes (skins on) into thin discs then add to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until golden and crisp

Peel and finely chop your shallot[s] and garlic

Add the chopped shallot and garlic to a bowl with your panko breadcrumbs, dried sage, a large knob of butter and 50ml [75ml] [100ml] boiled water

Season with a generous pinch of salt and pepper, give everything a good mix up and set aside – this is your sage & onion stuffing

Wash your salad then pat it dry with kitchen paper

Chop your tomato[es] roughly

Combine your mayo and cranberry sauce – this is your cranberry mayo

Add your smoked streaky bacon to one side of a baking paper lined-baking tray (or two!)

Break the sage & onion stuffing up into small pieces and add it to the other side of the tray[s]

Put the tray[s] in the oven for 15 min or until the bacon and stuffing are crispy

Season your turkey steak[s] with salt and pepper

Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the seasoned turkey steak[s] and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 3 or more? Do this in batches!

Once done, leave the cooked steaks to rest for a few minutes

Slice the rested turkey steaks finely

When everything's nearly ready, add your baguette[s] to the oven for 2-3 min or until warmed through and crusty

Remove the cooked potato discs from the oven and drizzle over half your white wine vinegar with a pinch of salt – these are your salt & vinegar 'crisps'