Christmas for one

1. Oven on to 220°C (200°C fan) and a pan of salted water on to boil. Peel the potato and cut it into chunks.
2. Potato into the boiling water for 8 minutes. Three minutes in, put 1½ tbsp oil in a roasting tin and into the oven.
3. Drain the potato and shake it in the pan to rough up the edges. Tip it into the hot oil, turn it over and roast for 20 minutes. Meanwhile, wrap each chipolata in half a rasher of bacon, and toss the carrot and parsnip with the thyme and a pinch of salt.
4. Turn the potatoes. Add the carrot, parsnip and pigs in blankets, and roast for 25 minutes more.
5. Sprouts into boiling water for 4 to 5 minutes, then drain and toss with the butter.
6. Season the turkey steak and fry it in the rest of the oil over a medium-high heat, 3 to 4 minutes a side, until there’s no pink in the middle. Rest it on a warm plate.
7. Stock into the turkey pan, scraping up the brown bits. Stir in the cornflour (mixed with 1 tbsp cold water) and the cranberry sauce, and bubble for a minute or two.
8. Everything out, gravy over, and sit down.

Vegetarian? The mushroom, chestnut and cranberry Wellington takes about an hour, and needs only the oven and one pan.