Garlic & Rosemary Roast Potatoes - Tray 1

Preheat oven to 200°C FAN

• Peel and slice your potatoes into 4-5cm chunks. Pop into heavily salted boiling water and par-boil for 7-8 minutes.
• Meanwhile, add a layer of rapeseed oil into a large tray. Pop in the oven to preheat.
• Drain in a colander and add back into the saucepan. Place the lid onto the saucepan and shake until all of the potatoes achieve a textured exterior.
• Remove the tray from the oven. Add the potatoes into the hot oil, be careful and stand back as the oil will splatter. Add a few sprigs of rosemary and around 6 cloves of garlic (skin still on). Season generously with salt and pepper and stir to coat every potato in oil.
• Pop in the oven for 20 minutes, then stir and cook for a further 20-30 minutes, or until golden and crispy.

Carrots & Parsnips - Tray 2

• Peel & slice the carrots and parsnips. Add to a large baking tray and coat with 2 tbsp of oil, salt and pepper. Optionally add a spice blend (I went for 1 tsp cumin, 1 tsp chilli powder.
• Stir to coat and pop in the oven for 35 minutes, stirring once halfway.

Portobello Mushroom Stuffing - Baking Dish 3

• To a baking dish, add the portobello mushrooms (Facing down) , 2 onions (sliced in half), a drizzle of oil and a pinch of salt and pepper.
• Pop in the oven for 25 minutes. Meanwhile, prep the stuffing according to packet instructions.
• Remove the tray from the oven and add the prepared stuffing into a small baking dish. Add the mushrooms (facing up this time) and add a few sprigs of rosemary. Pop in the oven and cook for 25 minutes.

Yorkshire Puddings - Cupcake Baking Tray 4

• Add rapeseed oil into 12 holes of a muffin tin. Pop in the oven to preheat.
• Meanwhile, whisk all of the ingredients together (apart from the rapeseed oil).
• Pour the batter into the 12 holes of the muffin tin and pop in the oven for 25 minutes.

Gravy

• To a non-stick frying pan, add olive oil, flour and rosemary. Cook for around two minutes then slowly pour the stock in whilst stirring continuously.
• Add the roasted onions, garlic, soy sauce, red wine vinegar and a pinch of salt and pepper into the pan. Cook for 10 minutes, until thickened slightly.
• Place a bowl under a sieve and strain the gravy. Add an extra pinch of salt if necessary.