We asked five of our guests at this year’s BBC Good Food Show about their must-have Christmas Day side dishes
Crystelle Pereira’s tamarind-glazed sweet potatoes
We all love a crispy roast potato on Christmas Day, but for my family, these always end up stealing the spotlight. The sourness of the tamarind, with the freshness of coriander and red onions, works perfectly to cut through the sweetness.
SERVES 6 PREP 10 mins COOK 35 mins EASY V
3 sweet potatoes, peeled and cut into large chunks 1 red onion, ½ roughly chopped ½ finely chopped to serve 4 tsp coconut oil, melted 1 tbsp cornflour handful of coriander, chopped
For the glaze
3 tsp melted coconut oil 3 garlic cloves, minced 1 tsp chilli flakes 2 tbsp soy sauce 2 tbsp maple syrup 1 tbsp tamarind concentrate (or 2 tbsp tamarind paste) ¼ tsp ground cumin
1 Heat the oven to 200C/180C fan/gas 6. Toss the sweet potato and roughly chopped onions with the oil, cornflour, and some salt and pepper to coat. Spread out on a baking tray. Roast for 35-40 mins until golden, tossing halfway.
2 To make the glaze, heat the oil in a large frying pan and fry the garlic for 1 min over a low heat. Stir in the remaining ingredients and bubble for 1 min. Tip the roasted potatoes and onions into the pan and toss to coat. Pile onto a platter and scatter with the finely chopped onions and chopped coriander.
GOOD TO KNOW vegan • low fat PER SERVING 200 kcals • fat 4g • saturates 3g • carbs 36g • sugars 21g • fibre 5g • protein 2g • salt 0.9g
Original Flava’s coconut fried rice
The inspiration for this recipe came from us always helping Mum and Nan in the kitchen during Christmas and messing around with leftover veg.
SERVES 6 PREP 10 mins COOK 30 mins EASY V
250g basmati rice 100ml coconut milk 1 tbsp butter 1 tbsp coconut oil 1 small onion, chopped 2 garlic cloves, finely chopped 1 spring onion, chopped 1 red pepper, diced 100g brussels sprouts, shredded 100g frozen peas 100g frozen sweetcorn 1 tbsp fresh thyme leaves 1 tbsp desiccated or shredded coconut 1 tbsp soy sauce chopped parsley and pomegranate seeds, to serve
1 Cook the rice in a pan, uncovered, with the coconut milk, butter, some salt and 250ml water over a medium-high heat. Bring to a boil, cover and turn the heat to low. Simmer until the liquid has been absorbed, about 10-12 mins. Take off the heat and leave covered for 10 mins, t
