Sarit Packer and Itamar Srulovich served up a tasty one-tray Christmas dinner with stuffed roast chicken, potatoes and gravy on Saturday Kitchen.

The ingredients for the stuffing and chicken: 100g duck fat, butter or olive oil, 1 large banana shallot, peeled and sliced, 4 garlic cloves, sliced, 50g/1¾ cashew nuts, roughly chopped, 50g/1¾ chorizo or other salami-like sausage, cut into small dice, 2–3 small pears (about 200g), peeled and diced, 8 large sage leaves, roughly chopped, 200g sourdough, crusts removed and cut into large cubes, 50g/1¾ fresh flatleaf parsley, chopped, sea salt and freshly ground black pepper, 1 whole chicken (about 1.5kg).

For the vegetables: 4–6 small potatoes (about 400g), such as Desiree, 4 carrots (about 300g), peeled and cut into long wedges, 2 parsnips (about 400g), peeled and cut into long wedges, 300g Brussels sprouts, bases trimmed and outer leaves removed, 1 head garlic, broken into cloves and left unpeeled and sea salt.

For the gravy: giblets and neck from the chicken, 8 wing tips, 1 carrot, peeled and chopped, 1 onion, chopped, 1 celery stick, chopped, 2 fresh thyme sprigs, 1 bay leaf, 1–2 tbsp chopped fresh flatleaf parsley, 600ml water or chicken stock and 1–2 tbsp cornflour.

See recipes by Sarit Packer and Itamar Srulovich in the books titled: The Soup Book: 200 RHoney & Co Food from the Middle East & Chasing Smoke Cooking over Fire Around the Levant ecipes, Season by Season available from Amazon now.