Pot roast turkey is so easy – pop everything together in the oven… then relax! Add 750g peeled sweet or regular potatoes to the veg if you like. The slow cooking keeps the meat seriously tender.


2kg stuffed turkey breast or crown

1tbsp poultry seasoning (we used Barts)

2 red onions, cut into wedges, sliced

2 leeks, sliced and washed

4 garlic cloves, sliced

16 sausages and bacon rolls

4 sprigs each of sage and thyme

1 chicken stock pot

2tbsp olive oil

300g fresh cranberry and port sauce

24 Rahms Mini Croustades pastry cases


1. Heat oven to 150C, Gas3.  Put turkey into a large roasting tin.  Season with salt and pepper and poultry seasoning.  Add onions, leeks, garlic, sausage and bacon rolls.
2. Sprinkle over the sage and thyme.  Mix the stock pot with 300ml boiling water, pour around the turkey.  Drizzle with olive oil. Cover tightly foil or a lid.  Roast for 3hrs until meat and veg are tender.  (Don’t look at it – it will be fine!)
3. Spoon cranberry sauce into mini pastry cases (do it last-miute or they go soggy!) Transfer turkey to a serving platter and serve with the cranberry cups.

Per Serving: 650 cals, 25g fat (7g saturated), 50g carbs