Healthy Christmas Dinner

Method

1. Preheat the oven to 190C (170C fan, gas mark 5). 
2. Put the chicken or turkey into a large roasting tin and roast in the centre of the oven for 90 minutes. For a vegetarian or vegan dinner, you can swap this for your favourite meat substitute (cook according to packet instructions).
3. Put the potatoes into a separate roasting tin and add 1 tablespoon of oil. Toss to coat, then roast on the oven shelf above the turkey for 60 minutes, turning after 30 minutes.
4. Place the carrots and parsnips in a bowl and add 1 tablespoon of oil. Toss to coat.
5. Once the potatoes have been in the oven for 20 minutes, add the carrots and parsnip to the same roasting tin as the potatoes. Return to the oven to cook for 40 minutes.
6. Cook the cabbage and peas together in a covered saucepan with a small amount of boiling water for 5 to 8 minutes. Alternatively, you can cook the peas and cabbage in the microwave.
7. Check that the chicken/turkey is completely cooked by piercing the thickest part of the leg with a sharp knife or skewer – the juices should be clear if done. Transfer to a carving board or plate and cover with foil, allowing it to rest for 10 minutes before carving.
8. While the chicken/turkey is resting, make the gravy according to the packet instructions.
9. Serve 150g of chicken/turkey per person, without the skin. Serve with the roast potatoes, vegetables, gravy and a tablespoon of cranberry sauce per person (optional).