Christmas Roast Beef and Red Wine Gravy

Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour and half the rosemary. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil (which will be very hot!).Season with salt. Roast the potatoes on the top shelf of your oven until golden, 45-50 mins, turn halfway through.

Meanwhile, pop the beef on a baking tray. Drizzle with oil and season with salt and pepper. Sprinkle over the remaining rosemary and rub it into the meat. Wrap 1 rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so it covers the whole thing. Pop onto a separate baking tray, cover and set aside. IMPORTANT: Wash your hands after handling raw meat. Roast the beef on the middle shelf of your oven for 30-35/35-40/40-45 mins (depending on size) for medium rare. Add an extra 5 mins if you like your beef more cooked. Rest wrapped loosely in foil for at least 10 mins before slicing. IMPORTANT: The beef is safe to eat when the outside is browned and cooked

Whilst everything roasts, wash out your potato pan and pop back onto medium high heat with a drizzle of oil and half the butter. Once the butter has melted, add the cabbage, season with salt and pepper, and stir fry until starting to soften, 4-5 mins. Add the redcurrant jelly and water (see ingredients for both amounts). Stir and bring to a simmer, then reduce the heat to medium low, cover with a lid and leave to cook until the cabbage is tender, 10-12 mins. Stir twice in this time. Once tender, remove the lid, increase the heat to medium and cook until the liquid has reduced, 4-5 mins. Remove from the heat (you can reheat later if necessary).

Meanwhile, when the potatoes have 20 mins left, pop the sausages on the bottom shelf of your oven and bake until browned and cooked through, about 20 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Meanwhile, pop a saucepan on medium high heat and the remaining butter. Allow the butter to melt, then stir in the remaining flour. You've made a roux! Cook until the roux is a golden brown colour and gradually stir in the water (see ingredients for amount) and red wine stock paste. Bring to the boil, stirring out any lumps that form. Lower the heat and simmer until the gravy has thickened to your liking, 10-15 mins.