200g/7oz Brussels sprouts, trimmed
2 small-medium leeks, trimmed and cut into 1–2cm/½–¾ thick slices
2 onions, peeled and cut into wedges
2 onions, sliced
1 tsp chopped thyme leaves
2 tsp Dijon mustard
500ml/18fl oz good-quality chicken stock
cranberry sauce
175g/6oz plain flour, sifted
1 tbsp plain flour
200g/7oz sage and onion stuffing, rolled into 8 balls
2 tbsp Worcestershire sauce
salt and freshly ground black pepper
1 tbsp olive oil
4 tbsp sunflower or vegetable oil
25g/1oz butter
4 large free-range eggs
300ml/½ pint full-fat milk
6 rashers smoked streaky bacon
12 chipolata sausages