Chicken roast with pigs in blankets and creamy cabbage

1. Preheat oven to 200°C fan. Rub the chicken with butter, thyme, salt and pepper. Roast for 1 hour 15 minutes until juices run clear. Rest for 15 minutes before carving. 2. Par-boil peeled, chunked potatoes for 10 minutes, drain and shake in the colander to rough up the edges. Toss in olive oil with seasoning and roast alongside the chicken for 45–50 minutes until golden and crisp. 3. Wrap each chipolata sausage tightly in half a rasher of streaky bacon to make pigs in blankets. Place on a tray and roast for 25–30 minutes until caramelised and sticky. 4. Trim and halve Brussels sprouts, toss in olive oil and season. Roast on a tray for 20–25 minutes until tender with charred edges. 5. For creamy cabbage, finely shred the cabbage and sauté in butter with minced garlic for 3–4 minutes. Pour in the double cream, season well and simmer on low heat for 5–6 minutes until silky and reduced. 6. Make the gravy by deglazing the chicken roasting tin with chicken stock, scraping up all the caramelised bits. Simmer and reduce for 5–8 minutes, season and strain into a jug. 7. Bake or reheat Yorkshire puddings according to packet or recipe instructions until puffed and golden. 8. Plate by layering carved chicken, creamy cabbage, roast potatoes and Brussels sprouts in a wide bowl. Add a Yorkshire pudding, pigs in blankets and a spoonful of cranberry sauce. Pour hot gravy dramatically over the top at the table. Tip: For the crispiest roast potatoes, heat the roasting fat (goose fat or lard is ideal) in the oven until smoking hot before adding the par-boiled potatoes — this seals the outside instantly and guarantees a crunchy shell with a fluffy interior.

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