It’s time to cook up a festive storm! So here is a short, handy guide to optimal cooking times for your festive meats.

Turkey – weigh it when it is stuffed and set the oven at 160 degrees. Cook for 20 minutes per 500g, plus an extra 20 minutes.

Ham – boil for 30 minutes per 500g or place in a roasting pan. Cover with foil and then bake at 160 degrees for 20 minutes per 500g.

Leg of lamb – roast at 160 degrees. For medium, roast for 20 to 25 minutes per 500g, plus a further 20 minutes. For well done, roast for 25 to 30 minutes per 500g, plus 20 minutes.

Fillet – roast a whole beef fillet at 230 degrees for 20 to 30 minutes, depending on how well cooked you prefer it.

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