Start by preparing the Yorkshire puddings. Mix 140g of plain flour, 4 eggs, and 200ml of milk to form a batter. Preheat the oven to 220°C. Pour a little sunflower oil into each mold of a muffin tin and heat until very hot. Pour the batter into the molds and bake for 20-25 minutes until puffed and golden.

For the vegetables, roast carrots and parsnips tossed in olive oil and a sprinkle of thyme at 220°C for 40 minutes. Steam broccoli and peas until just tender.

Prepare the mashed potatoes by boiling 1kg of peeled and chopped potatoes until tender. Mash with 50ml of milk and 25g of butter. Season with salt and pepper.

For roast potatoes, cut 1kg of potatoes into chunks, parboil for 5 minutes, then toss in hot oil in a roasting tin. Roast at 220°C for 60 minutes, turning occasionally until crispy and golden.

Make the cauliflower cheese by blanching a head of cauliflower in boiling water for 5 minutes. Drain and place in an ovenproof dish. Pour over a cheese sauce made from 50g butter, 50g flour, 500ml milk, and 150g grated cheese, then bake for 20 minutes until bubbly.

Prepare the vegetarian steak according to package instructions, then keep warm.

Serve everything with homemade or ready-made cranberry sauce and vegetarian gravy.