TO DO ON CHRISTMAS EVE:

Lay a rasher of bacon on a chopping board. Place a cocktail sausage on top and roll it up. Repeat with the other sausages and rashers. IMPORTANT: Wash your hands and equipment after handling raw meat. If you're doing this step on Christmas Eve, pop on a plate, cover with cling film and pop in the fridge until ready to cook the next day.

TO DO ON CHRISTMAS DAY:

Pop the pigs in blankets onto a baking tray and bake on the top shelf of your oven until golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Serve the pigs in blankets on a plate.

TO DO ON CHRISTMAS EVE:

Boil a full kettle.

Halve, peel and chop the onion into quarters. Roughly chop the carrot into thick rounds (no need to peel).

Heat the oil (see pantry for amount) in a large saucepan on medium-high heat. Once hot, add the onion and carrot and fry, stirring occasionally, until browned, 10-12 mins. Adjust the heat if needed.

Next, add the plain flour (see ingredients for amount, we've sent you too much) and stir until it's well coated. Cook for 30 secs, then slowly pour in the boiling water (see pantry for amount). Stir continuously to avoid any lumps.

Stir in the chicken stock paste. Bring to the boil, then reduce the heat to medium. Simmer gently for 12-16 mins, or until reduced and thickened to your liking. TIP: Add a splash of water or simmer for longer to get your preferred gravy thickness.

Once thick and glossy, drain your gravy through a sieve into a large bowl. Use the back of a large spoon to squeeze out all the liquid from the veg, then discard the veg. Allow to cool, then cover and refrigerate until tomorrow.

TO DO ON CHRISTMAS DAY:

When everything else is nearly ready, pour the gravy into a pan and bring to the boil. Keep warm on a low heat and add a splash of water if needed. Serve the gravy in a jug.

TO DO ON CHRISTMAS DAY:

Preheat your oven to 220°C/200°C fan/gas mark 7.

Peel and grate the garlic (or use a garlic press).

In a small bowl, combine the garlic, dried thyme, dried rosemary and olive oil for the marinade (see pantry for amount). Season with salt and pepper and mix well.

Place the turkey joint on a lined baking tray. Pat dry with kitchen paper. Drizzle the flavoured oil over it, then rub it all over the meat. Season generously with salt and pepper.

Arrange the bacon rashers over the top of the turkey, overlapping them slightly if needed, so the entire top is covered. Tuck the ends of the rashers underneath the joint on either side to secure them.

Roast the turkey on the middle shelf of your oven for 45-50 mins. IMPORTANT: Wash your hands and equipment after handling raw turkey and its packaging. It's cooked when no longer pink in the middle. TIP: If you're struggling for oven space, the pigs in blankets and turkey can go on the same tray.

Once cooked, remove the turkey from the oven, drizzle over half the honey and cover with foil. Leave to rest for 5-10 mins, then remove the foil and drizzle over the remaining honey.

Serve on a large serving dish and slice to share. Serve the gravy alongside.