Timings to serve at 3pm
Christmas Day
You Will Need:
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1 small baking tray
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2 medium baking trays
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2 saucepans
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Vegetable or rapeseed oil for the Roast Potatoes
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A little baking parchment for the nut roasts to cook on
14:05pm: Fire up your oven to 190°C fan / 210°C electric / Gas 7 and preheat.
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Take the Winter Vegetable Gravy, Trio of Greens and Carrots out of the fridge and leave on the side, ready for cooking late (but keep your roast potatoes in the freezer until ready to cook!).
14:10pm: Drizzle some oil (approx. 2 tbsp) onto a baking tray for your Roast Potatoes and pop it on the top shelf of the oven to heat.
14:15pm: Take out the heated baking tray with oil, empty your Roast Potatoes onto it so they’re in a single layer and return to the top shelf of the oven.
14:30pm: Place the frozen Butternut Squash Nut Roasts on a little baking parchment on a small baking tray and put it on the bottom shelf of the oven.
14:40pm:Turn the Carrots and Roast Potatoes and return to the oven.
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Empty the Winter Vegetable Gravy into a saucepan and heat gently on the hob until piping hot. Or, if you like, microwave as per the instructions on the pack.
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The Trio of Greens can be microwaved too, or you can put them in a saucepan with a splash of water and cook over a low heat, stirring occasionally until piping hot.
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Heat your dinner plates in the microwave.
15:00pm: Remove everything from the oven, ensure it is all piping hot. If you prefer your veg a little crispier, you can leave it for an extra 5 to 10 minutes – don’t worry, everything will stay warm.