Bisto Turkey Loaded Roast Potatoes with Brie, Cranberry Ketchup & Gravy

Method

Potatoes

Step One

Parboil the potatoes for 8–10 minutes until the edges soften.

Step Two

Drain well and shake in the pan to rough up the edges.

Step Three

Heat the oil or goose fat in a roasting tray at 200°C, 400°F, gas mark 6.

Step Four

Add the potatoes and roast for 45–50 minutes, turning occasionally, until golden and crispy.

Turkey and Brie

Step One

Bring the water to the boil. Make the Bisto Poultry Gravy.

Step Two

Add the shredded turkey and thyme.

Step Three

Simmer gently for 5–8 minutes until the turkey is hot and coated in the gravy.

Step Four

Bake the Bries on a baking tray at180°C, 350°F, gas mark 5 for 10 minutes so it’s soft.

Cranberry ketchup

Whisk together the cranberry sauce, ketchup and Dijon mustard, until smooth.

Assemble

Step One

Place the baked Brie in the middle of a warm serving platter.

Step Two

Arrange the crispy roast potatoes around the Brie.

Step Three

Spoon over the pulled turkey over the potatoes.

Step Four

Finish with a spoonful of cranberry ketchup.

Step Five

Garnish with crispy sage leaves and chopped parsley.

Step Six

Finish with freshly cracked black pepper.