Roast turkey with pecan, sausage & chestnut stuffing & roast shallots
This traditional bird is served with classic sage & onion flavours and given a glossy finish with a sweet glaze
All-in-one roast bubble & squeak
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1.25kg/2lb 12oz floury potatoespeeled and cut into 3cm chunks
- 4 tbsp rapeseed oil
- 200g lardons or smoked baconcut into pieces
- 700g brussels sprouts
Nutrition: per serving
- kcal265
- fat12g
- saturates7g
- carbs31g
- sugars4g
- fibre6g
- protein10g
- salt0.8glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Bring a pan of water to the boil, then tip in the potatoes. Cook for 4-5 mins, drain well, then return to the pan. Put on the lid and shake a couple times.
step 2
Set a heavy-bottomed roasting tin on the hob over a medium heat and add the oil. When it’s really hot, add the potatoes and fry for a few mins.
step 3
Add the bacon and brussels sprouts, mix everything together, then put in the oven and bake for 30 mins until the bacon is crisp and the sprouts are tender.
