'I’m a budgeting mum – how to make a delicious Christmas dinner for under a fiver with some bargains from M&S'
Whilst your oven is heating up to 210C, put a teaspoon of oil into eight cupcake holes of your cupcake tray and then place them inside for five minutes.Once the oil is hot, add the Yorkshire pudding mix to the cupcake tray and the potatoes into the hot oil in the roasting tin.Make up you stuffing mix and place on a tray with your chicken leg portions and your pigs in blankets.Add in your carrots and parsnips and turn in the oil.
1. Turn a budget stuffing into a premium stuffing by adding a handful of raisins - pre-soaked in boiling water - and a handful of almond. Other dries fruit or nuts can be used also. 2. For a little extra sweetness, why not drizzle your carrots and parsnips in a little honey halfway through cooking. 3. Before roasting, it's important to ensure the spuds are completely dry and the oil is piping hot. This will give them the ultimate crunch.Just parboil them , drain and allow to cool. Freeze on a tray and once frozen pop into a ziplock bag.
5. The same can be done with the puds. Prepare them as normal and reheat in the oven for five minutes before serving.
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