Put meat in to roast at at least Gas Mark 6 (200 centigrade) and set cooker timer for 10 minutes more than the meat needs.
Prepare all vegetables and put into a steamer ready to be steamed.
Put water on to boil
Peel potatoes and cut them into 2 or 3 to make even sizes.
Add to boiling water for 10 minutes.
Drain and place in a lidded roasting dish.
Add sunflower oil to the roasting dish and shake vigorously to spread the oil and roughen the potato edges.
With 1 hour to go on the cooker timer (increase the time on the timer if necessary), put in oven with lid.
Make Yorkshire pudding mixture in a measuring jug and put in fridge.
Continue roasting the potatoes with the lid off. Loosen them.
Make stuffing in a second measuring jug and transfer to a greased caserole dish lid.
Leave the dish on one side. Don't put it in the oven yet.
Don't wash the jug but instead add enough gravy granules for later.
Boil enough water in the kettle now to make the gravy to save time at the dishing up stage.
Complete the Yorkshire pudding recipe.
With 25 minutes to go on the cooker timer (increase the time on the timer if necessary) put the Yorkshire's and the stuffing into the oven.
Give the roast potatoes one last stir to loosen them from their dish. The oven must not be disturbed again until the Yorkshire's have had at least 15 minutes.
With 15-20 minutes to go on the cooker timer put the vegetables on to steam.
With 10 minutes left on the cooker timer remove the meat from the oven and allow to rest on a carving board.
Set the table.
When the cooker timer chimes, switch the oven off.
Remove the Yorkshire puddings first and loosen them.
Remove the stuffing and roasts and loosen them.
Put the kettle back on to boil.
Carve the meat.
Dish up.
Make the gravy.
Transfer to table.
Enjoy.
When the Christmas pudding timer chimes serve the Christmas pudding.
Added January 2003.