In a bowl, stir all the turkey marinade ingredients together with a little salt and freshly ground black pepper.

For the meat, add the turkey pieces to the marinade and combine. Cover and leave for 20 minutes in the fridge to marinate.

To assemble, put a piece of turkey and a chipolata together, wrapping two rashers of bacon around them to hold. Repeat with the remaining turkey pieces. They will look like large pigs-in-blankets.

For the roast vegetables, place the potatoes, carrots and parsnips in a large pan of cold water with a little salt. Bring to a simmer and then cook for 8–10 minutes – or until the edges of the potatoes are a little soft. Drain well in a colander, shake and leave to cool for 5 minutes.

Tip the vegetables into a large mixing bowl, season with salt and pepper, add the rosemary and 4 tablespoons of the olive oil (or goose or duck fat). Mix well.

Spread the vegetables over the roasting tray and roast for 30 minutes. Keep the mixing bowl for the next stage.

For the sprouts, using the same mixing bowl, season the Brussels sprouts and toss with the garlic, chestnuts, olive oil and butter.

When the root vegetables have been roasting for 30 minutes, scatter over the Brussels sprouts and chestnuts. Gently move all the vegetables around then cook for a further 10 minutes.

Place the wrapped turkey and stuffing balls on top of the vegetables. Drizzle the remaining olive oil (or goose or duck fat) over everything and return to the oven for 25 minutes, or until the turkey is cooked through. Leave to rest for a few minutes before serving with a jug of hot gravy and a bowl of cranberry sauce.