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 10-15 mins, or until reduced and thickened. TIP: Add a splash of water or simmer for longer to get the gravy to your liking.

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.

Discard the string holding the chicken legs together.

Transfer the chicken to a baking tray, drizzle over oil, season with salt and pepper and sprinkle the rosemary all over the skin. 

Roast the chicken on the middle shelf of your oven for 75-95 mins, depending on size (see product label for cook time). IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when the juices from the thigh run clear and there's no pink meat. TIP: If you're struggling for oven space, the pigs in blankets and chicken can go on the same tray.

Once cooked, remove the chicken from the oven, cover with foil and leave to rest for 30 mins. TIP: Don't worry if it rests for longer than 30 mins!

Serve on a large serving dish and carve.