Countdown to Christmas

Vegetables

Maple Roast Carrots and Parsnips

Sweet Potato Mash

Caramelised Sprouts with Sage Butter and Crispy Bacon

Crispy Roast Potatoes

Roasted Shallots with Rosemary and Chestnuts

Serves 6

Maple Roast Carrots and Parsnips

1 kg medium sized Carrots, peeled and cut lengthwise

1 kg medium sized Parsnips, peeled and cut lengthwise

3 tbsp vegetable oil

3 tbsp maple syrup

Salt and freshly ground pepper

Preheat the oven to 200C/400F/ gas 6

Par-boil the carrots and parsnips in salted water for 5 minutes.

Drain and place in a roasting tin. Drizzle the oil and maple syrup over the parsnips and carrots and toss together.

Roast for 35-40 minutes until golden brown and tender.

Creamy Sweet Potato Mash

2 kg sweet potatoes, peeled and cut into chunks

25 g butter

2 tbsp soured cream

Salt and freshly ground pepper

A good grating of fresh nutmeg

Boil the sweet potato in salted water for 10 minutes until tender.

Drain well. Add the butter and soured cream, mash, or blend with a hand held mixer until smooth. Season with a good grating of nutmeg and pepper.

Caramelised Sprouts with Sage Butter and Crispy Bacon

40 Brussel sprouts

225 g smoked streaky bacon rashers

6 fresh Sage leaves

50 g butter

Salt and pepper

Place the bacon rashers between 2 baking trays and place in a preheated moderate oven, bake until crisp (around 10 minutes) set aside.

Melt 25 g butter and gently fry the sage leaves for 5 minutes, remove the sage leaves and reserve the butter.

Blanche the sprouts in boiling salted water for 2 minutes.

Melt 25 g butter in a heavy frying pan and add the sprouts, cook, stirring occasionally until tender.

Drain and add the sage butter. Break up the bacon and stir it into the sprouts.

Crispy Roast Potatoes

2 kg King Edward potatoes, peeled and halved (or quartered depending on size)

4 tbsp goose fat

Salt

Preheat the oven to 200C/400F/ gas 6

Parboil the potatoes in boiling salted water for 5 minutes.

Drain and toss around in the pan to roughen the edges.

Melt the goose fat in a roasting tin in the oven, add the potatoes and shake the tin to cover the potatoes with the fat. Roast for 40-45 minutes until crisp and golden.

Drain on kitchen paper and serve immediately.

Roast Shallots with Rosemary and Chestnuts

1 vacuum pack chestnuts

500 g large shallots, peeled

Salt and freshly ground pepper

2 sprigs Rosemary

3 tbsp olive oil

Preheat the oven to 200C/400F/ gas 6

Blanche the shallots in boiling salted water for 2 minutes.

Drain and place in a roasting tin. Sprinkle over the Rosemary leaves and olive oil, toss around to cover.

Sprinkle over the sugar and roast for 40 minutes until tender. Add the chestnuts after 30 minutes, stir to combine.