SOPHISTICATED SIDES

SIMPLE ROAST POTATOES

Preheat the oven to 200°C/180°C fan/Gas 6 and heat 75ml olive oil or 75g duck fat in a large roasting tin. Cook 2kg cubed King Edward potatoes for 15 minutes or until just tender. Tip into a colander to drain and rough up the edges. Tip into the hot fat and roast for 45 minutes until crisp and golden.

Add a twist…

Add a squeeze of lemon, the pared zest of a lemon and 2 tbsp chopped thyme for the last 15 minutes of roasting.

SIMPLE ROAST PARSNIPS

Preheat the oven to 200°C/180°C fan/Gas 6. Cook 500g trimmed and halved parsnips in simmering water for 5 minutes and drain. Heat 2 tbsp each olive oil and butter in a roasting tin. Add the parsnips and roast for 35 minutes, turning occasionally until crisp and golden.

Add a twist…

Combine 2 tbsp runny honey, 1 tbsp Dijon mustard and 1 tbsp chopped rosemary. Drizzle over the parsnips once they’ve been roasting for 25 minutes. Return to the oven for 10 minutes.

SIMPLE BUTTERED BLACK CABBAGE

Heat 2 tbsp butter in a large frying pan, add 400g trimmed cavolo nero and a splash of water. Season and cook for 3-4 minutes until tender and the water has cooked off.

Add a twist…

Add a finely chopped clove of garlic to the butter just before adding the cabbage. Cook 50g chopped smoked bacon until crisp. Add 100g crumbled chestnuts and cook for 2 minutes. Scatter over just before serving.

SIMPLE BUTTERED CARROTS

Steam 750g finely trimmed carrots for 8 minutes or until tender. Drain the water from the pan, add the carrots and 25g butter and warm for 2 minutes.

Add a twist…

Add 1 tbsp balsamic glaze, 2 tbsp fresh orange juice and finely pared zest to the butter in the pan and warm for 1 minute. Add the steamed carrots and cook for 2-3 minutes.

SIMPLE CREAMY MASH

Cook 2kg cubed Maris Piper potatoes until perfectly tender. Drain very well and mash or push through a potato ricer. Add 50g butter and 150ml double cream. Season well.

Add a twist…

Cook 1 finely diced pear and half a head of finely shredded fennel in 25g butter for 5 minutes until softened. Season well and spoon over the mash just before serving.

APPLE, PORK AND PECAN STUFFING

Cook 1 chopped onion and 1 diced apple in 1 tbsp rapeseed oil for 5 minutes and then cool. Add 50g roughly chopped pecans, 600g pork sausage meat, 75g chopped smoked bacon and 12 chopped sage leaves and combine well. Spoon into a roasting dish and roast for 35 minutes until golden and crisp.

MARSALA GRAVY

Pour any roasting juices into a fat-separating jug and top up with chicken stock to make up to 400ml liquid. Heat 1 tbsp roasting fat in a saucepan and stir in 1 tbsp plain flour. Stir and gently cook for 2 minutes. Pour in the stock and whisk until smooth. Add 1tbsp Marsala and bubble rapidly. Simmer for 10 minutes or until there is a nice consistency. Check the seasoning.