Traditional Christmas Dinner

Wash and dry the turkey and rub inside and out with salt and pepper. Pre-heat the oven to 200°C (180° fan) | 400F | gas 6.

Lay the turkey in a roasting tin, breast side down, and spread thickly with butter. Finely chop the vegetables and scatter around the turkey. Place on the bottom shelf of the oven and roast for about 30 minutes.

Baste with half the wine and cook for a further 30 minutes. Reduce the oven temperature to 160°C | 325F | gas 3 and cook the turkey, breast side up, for a further 2 ½ hours or so. Baste frequently with stock, wine and meat juices.

For the stuffed bacon rolls chop the prunes and mix with the almonds. Halve the bacon lengthwise if required and and wrap each slice firmly around a little of the prune and almond mixture. Secure with toothpicks.

Heat the oil in a pan and fry the bacon rolls a few at a time, until crisp. Keep warm.

Prepare a deep fat fryer and heat to 165°C | 330F, or heat the fat in a large pan. (The fat is hot enough when bubbles form on the handle of a wooden spoon dipped into it).

Peel the potatoes and cut into bite-sized pieces or wedges. Wash and dry well.

Drop potato wedges into the fat a few at a time and cook for about 5 - 7 min. until soft but not brown. Remove from the fryer.

Increase the temperature to 190°C | 375F and return the potatoes to the pan in portions for a further 2 min until brown. Take out of the pan, drain well and sprinkle with salt. Serve immediately.

Thaw the Brussels sprouts, melt butter in a pan and add the sprouts. Pour in 1 cup of water and stew gently, covered, for about 10 minutes until soft. Season with salt and pepper.