Christmas Dinner for One: Turkey, Pigs in Blankets and Roast Potatoes
A single portion of British cooking, ready in 70 minutes with 15 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
About 1270 kcal and 71 g protein a serving (107 g carbs, 63 g fat). Worked out from the ingredients, so a guide only.
Method
- 1
Heat the oven to 220°C (200°C fan). Boil the potato chunks in salted water for 8 minutes, drain, then shake them in the pan to rough up the edges.
- 2
Put 1½ tbsp of the oil in a roasting tin and heat it in the oven for 5 minutes. Carefully add the potatoes, turn them in the hot oil and roast for 20 minutes.
- 3
Meanwhile, wrap each chipolata in half a rasher of bacon. Toss the carrot and parsnip with the thyme and a pinch of salt. Turn the potatoes, add the carrot, parsnip and pigs in blankets to the tin and roast for 25 minutes more, until everything is golden and the sausages are cooked through.
- 4
When the roast has 10 minutes to go, boil the sprouts for 4–5 minutes until just tender, then drain and toss with the butter.
- 5
Season the turkey steak and fry it in the rest of the oil over a medium-high heat for 3–4 minutes each side, until golden and cooked through with no pink in the middle. Rest it on a warm plate.
- 6
Pour the stock into the turkey pan and scrape up the brown bits. Mix the cornflour with 1 tbsp cold water, stir it in with the cranberry sauce and bubble for 1–2 minutes until it thickens into a gravy. Season, then serve everything with the gravy poured over.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/christmas-dinner-for-one-turkey-pigs-in-blankets-and-roast-potatoes/
