A handy guide to cooking times

Turkey – weigh it when it is stuffed, set 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 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.