Although the meat is the main attraction, we all know Christmas dinner would be nothing without all the veg, too. To help you get ahead with the roasties, peel and cut your potatoes in half, parboil for 5 mins, drain and return to the pan. With the lid on, shake them well to fluff up the edges, so they go crispy later and leave them to cool. Pop onto baking trays to freeze and, once frozen, tip into freezer bags to store. When ready to cook, heat a baking tray with oil or goose fat then cook the potatoes straight from frozen, just allowing 5-10 mins longer than normal. This method also works for other root veg such as carrots, parsnips and butternut squash.