Just throwing in a few tips.... Tried some Aldi Maris Piper goose fat roasting potatoes last week.... superb,forget all the peeling try them. Bread sauce (make the day before) 3/4 pt of milk 1 bay leaf 15 whole cloves 15 peppercorns 1 medium onion, sliced Knob of butter 3 slices white bread with crusts removed Add onion, milk and spices in a pan and bring gently to almost boiling, leave on low heat for 10 minutes, then turn off heat, cover pan and leave for 1 hour. Reheat to just boiling, then sieve out and discard onion etc, put the milk in a jug, add the butter and mix in the bread, breaking it down to a thick creamy sauce. Add salt, then clingfilm and put in fridge, bring out an hour before serving to reach room temperature. Stuffing. Pack of sausage meat, or sausages (skinned) 2 slices of white bread Half a bunch spring onions 1 tbsp dried parsley 1 tbsp dried thyme Whizz the bread into crumbs Top and tail the spring onions then whizz in the blender. Mix well, add as much as the neck cavity as you can, put the rest inside the turkey. Again can be made the day before. Sprouts Another to prepare the day before Clean and cut a cross in the bottom of each sprout then leave overnight in a pan of water. 20 minutes to serving, melt a knob of butter in a large pan, swirl in the sprouts to coat, add juice of 1/2 a lemon, heat up until boiling point, then cover tightly. Check after 10 minutes, then every few minutes, the sprouts shold be ready when all liquid has gone, and the sprouts just a little browned. Roast carrots Saw this recipe, tried it last night, lovely. Get medium carrots, top and tail. Half them, try to get them all the same length, then cut lengthways into 6- 8 batons. Steam them for 5 minutes, when cooled, put in a bowl, add a little honey and move them around with your fingers to coat. (this can be done the day before then the bowl cling- filmed and put in the fridge) Around 30 minutes before serving, lay out a half slice of streaky bacon, lay out 6-8 batons on the bacon, then roll it to form a parcel, securing with a toothpick. Lay them on a roasting tray, drizzle with a little oil, then roast at 170 until done. They look really good, taste great. You could probably do the same with parsnips.