Notes
Ingredients
3 large potatoes, peeled and quartered
light olive oil/vegetable oil
3 carrots, peeled and halved lengthways
1 red onion, cut into wedges
3 cloves garlic, squashed
2 leeks, cut into thick slices
8 Brussels sprouts, halved (if they're in season)
6 stuffing balls (or however many there are in a pack)
6 big or 12 small pigs in blankets
300ml chicken stock
200g frozen peas
Method
Preheat the oven to 160°C fan/180°C/gas mark 4.
Boil the potatoes, with a generous pinch of salt, for 10 minutes until parboiled. Add the carrots to the same pan after 5 minutes.
Place the parboiled potatoes in a large roasting tin with a generous glut of oil and cook for 20 minutes.
Add the parboiled carrots, red onion wedges, squashed garlic cloves, sliced leeks, halved sprouts, stuffing balls and pigs in blankets to the tray. Toss in the existing oil and season with salt & pepper. Roast for 30-40 minutes.
Turn the pigs in blankets, stuffing and veg and add the stock and peas to the bottom of the tray. Cook for a further 5-10 minutes and serve.