Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Wrap a rasher of bacon around each sausage. Starting at the top, spiral the bacon down the sausage so that it covers the whole thing. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pop the potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potatoes on the middle shelf until golden, 30-40 mins. Turn halfway through.

Once the potatoes have been in the oven for 10 mins, pop the pigs in blankets onto the other side of the tray.

Return to the oven and roast until the sausages are golden brown and cooked through, 20-25 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle. Cook bacon thoroughly.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay the chicken into the pan, skin-side down. Season with salt and pepper. Fry until golden, 5-6 mins, then turn and cook for 1 min on the other side. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

While the chicken fries, trim the Brussels sprouts and halve through the root. Pop onto one side of a large baking tray. Drizzle with oil, season with salt and pepper and toss to coat. 

Roast the sprouts on the top shelf of your oven for 5 mins.

Once the chicken is browned and the sprouts have roasted for 5 mins, transfer the chicken to the other side of the tray. 

Return to the top shelf to roast until the chicken is cooked through and the sprouts are browned and tender, 12-15 mins. Turn the sprouts halfway through. IMPORTANT: The chicken is cooked when no longer pink in the middle.

While everything roasts, zest and halve the orange.

Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press).

Give the chicken pan a quick wipe clean, then return to medium heat with a drizzle of oil.

Add the shallot and cook until softened, 4-5 mins. Add the garlic and stir-fry, 30 secs more.

Add a good squeeze of orange juice and allow it to evaporate. Stir in the water for the sauce (see pantry for amount), dried cranberries and chicken stock paste. Bring to the boil, then lower the heat and simmer until reduced by half, 2-3 mins.

Stir in the redcurrant jelly and half the butter until melted, then remove from the heat. Taste the sauce and season with salt, pepper and more orange juice if needed.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Toss the roasted sprouts in the remaining butter and a pinch of orange zest until melted and coated.

When ready to serve, cut the chicken widthways into 2cm thick slices. Share the chicken between your serving plates. Serve the buttery sprouts, giant pigs in blankets and roast potatoes alongside.

Pour the cranberry-orange sauce over the chicken to finish.