Lisa Faulkner's rolled turkey breast with chestnut, sage and onion stuffing

Lisa Faulkner's Christmas Day dinner is good for a small family of 4-6, with leftovers!

Rolled Turkey Breast with Chestnut, Sage and Onion StuffingServes 4-6Prep: 25 minutesCook: 1 hour 30 minutes

IngredientsStuffing: 85g packet of sage and onion stuffing mixSplash of olive oil 1 onion, chopped90g bacon lardons1 green apple, peeled and grated60g vacuum packed chestnuts, choppedSalt and ground black pepper

Turkey:1 skinless, boneless turkey breast approx. 1.7-2kgOlive oil for drizzling10-12 rashers of streaky baconTo garnish (optional)Crispy sage (see tips) and a handful of redcurrantsLarge sheet of tin foil

Method1. For the stuffing: Make the stuffing according to the packet instructions. Put a little olive oil in a frying pan and soften the onion, add the bacon lardons and cook until golden. 

2. Stir in the apple and chestnuts and give a good stir. Season well with salt and lots of pepper. Mix the bacon/chestnut mixture into the stuffing mix and set aside to cool.

3. For the turkey breast: To butterfly the turkey breast, take the skin off and put skin side down on a board. Take a sharp knife and insert into the middle of the thickest part of the breast. Cut through the breast horizontally so you open it up like a book. Some bits of the breast will still be slightly thicker than others so cover with a layer of cling film and bash with a rolling pin to flatten a bit more so the breast is a little more level.

4. Place a large piece of tin foil on your work surface and rub a little oil over it. Take the bacon rashers and flatten them out in a straight line, overlapping slightly onto the oiled foil. 

5. Place the stuffing in a sausage shape onto the flattened turkey breast and roll the breast over it. Transfer to the bacon and use the foil to roll it like a swiss roll. Make sure it is all tucked in with the bacon rashers helping to seal it and then roll and seal the foil ends like a cracker.

6. Preheat the oven to 190C/gas 5. 

7. Place a roasting tin in the oven to heat up for 5 minutes. Place the turkey roll in the roasting tin in the oven for 1 hour 30 minutes (or until the middle has reached 74C) until the juices run clear when pierced with a knife. Leave lightly covered with foil to rest for at least 20-30 minutes.

8. Serve with braised Brussels sprouts and leeks and roast potatoes (see recipes below) gravy and any other vegetables of your choice.

Tips- A great recipe to prep ahead on Christmas eve and keep covered in the fridge until Christmas day to cook. Remove from the fridge 1 hour before cooking. 

- To make crispy sage, simply heat a little oil in a frying pan, add sage leaves and cook for a few seconds until crispy. 

Braised Brussels Sprouts and LeeksServes 4-6Prep: 10 minutesCook: 30-40 minutes

Ingredients300g (approximately) Brussels sprouts, trimmed and cut in half lengthways3 leeks (approximately) cut into 2 cm slices250ml vegetable stockSalt and pepper

Method1. Preheat the oven to 190C/gas 5.

2. Arrange the Brussels sprouts and the leeks in a roasting dish or tin. Pour over the stock and season with salt and pepper. Roast for 30-40 minutes.

Seasoned Roast Potatoes Serves 4Prep: 10 minutesCook: 1 hour

Ingredients1kg Maris piper potatoes, peeled and cut into quarters roughly the same size (cut to a few different sizes so you get different crispiness)Vegetable oilA chicken or vegetable stock cube

Method1. Preheat the oven to 200C/gas 6.

2. Put the potatoes in a large pan and cover with cold water and bring to the boil. Once boiled turn the heat to a simmer and let bubble away for about 8-10 minutes.

3. Drain and put back in the pan and give a little shake to break them up.

4. Put a good few tablespoons of oil into a large roasting tin and sprinkle in the stock cube. Put in the preheated oven for 5 minutes to heat up. 

5. Tip the potatoes into the stock/oil and shake the pan. Cook for 1 hour, turning after 30 minutes until golden and crispy.