Christmas Roast Beef and Big Pigs in Blankets

Meanwhile, trim the green beans. Roughly chop the hazelnuts.

When the potatoes are ready, drain in a colander and sprinkle on a third of the flour (see pantry for amount).

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.

Season with salt, then roast on the top shelf until golden, 45-50 mins. Turn halfway through.

Meanwhile, wrap a rasher of bacon around each sausage - starting at the top, spiral the bacon down the sausage so it covers the whole thing. Pop onto one side of another baking tray, then set aside for now. IMPORTANT: Wash your hands and equipment after handling raw meat.

Season the beef with salt and pepper, then roast on the middle shelf of your oven for 20-25/30-35 mins (depending on size) for medium-rare. Add an extra 5 mins if you like your beef more well done. 

Meanwhile, trim the parsnip and carrots, then halve lengthways (no need to peel). Chop them into roughly 1cm wide, 5cm long batons. Add to the other side of the pigs in blankets tray, drizzle with oil and season with salt and pepper.

Roast the veg and pigs in blankets on the bottom shelf until the veg is tender and the sausages are golden brown and cooked through, 25-30 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, pop a medium saucepan on medium-high heat. Melt the butter, then stir in the flour (see pantry for both amounts). Continue to stir until combined, you've made a roux! Cook, stirring, until the roux is a medium brown colour, 3-4 mins.

Gradually stir in the water for the gravy (see pantry for amount), then add the chicken stock paste and bring to the boil, stirring out any lumps that form.

Lower the heat and simmer, stirring occasionally, until the gravy has thickened to your liking, 15-20 mins. Taste and season with salt and pepper.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. 

Stir in the remaining garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins, then remove from the heat and cover to keep warm.