Complete your festive lunch with extra-special sides that are easy to prepare
Sweet potato stuffing
Herby with sweet and savoury notes, this stuffing works well with any Christmas main.
SERVES 8 PREP 25 mins COOK 1 hr EASY
500g sweet potatoes (about 2 large or 3 medium) 2 tbsp extra virgin olive or cold-pressed rapeseed oil, plus extra for brushing 1 large onion, finely chopped 2 large garlic cloves, finely chopped 5 sage, rosemary or thyme sprigs, leaves picked and finely chopped 200g sourdough or other bread 1 medium egg, beaten large bunch of parsley, leaves picked and finely chopped fried sage leaves, to garnish (optional)
1 Pierce the sweet potatoes all over using a fork. Put on a heatproof plate and microwave for 5-10 mins until soft when gently squeezed. Split open, scoop the flesh out into a bowl, and discard the skins and mash. (If you don’t have a microwave, peel the potatoes, cut into chunks and cook in a pan of simmering water for 15 mins until soft. Drain well and leave to steam-dry before mashing in a bowl.)
2 While the potatoes are cooking, heat the oil in a small saucepan over a medium-low heat and cook the onion, garlic, sage and some seasoning, covered with a lid, for 15 mins until soft.
3 Pulse the bread in a food processor to make breadcrumbs. Tip these into the bowl with the mash. Add the onion mix, egg and parsley. Season and mix together. Spoon into an ovenproof dish or roll into golf-ball-sized balls and put on a baking sheet lined with baking parchment. Will keep chilled for up to a day.
4 Brush over the olive oil and bake for 35 mins until firmed up and dry to the touch. If you’ve made balls, arrange on a warmed plate. Scatter over some fried sage leaves to serve, if you like.
PER SERVING 170 kcals • fat 4g • saturates 1g • carbs 26g • sugars 9g • fibre 5g • protein 4g • salt 0.3g
Honey-roasted carrots & parsnips
Make this sweet-and-sour caramelised root veg combination all in one tray.
SERVES 6-8 PREP 10 mins COOK 35 mins EASY
500g medium parsnips, peeled and trimmed 500g medium carrots 3 tbsp extra virgin olive or cold-pressed rapeseed oil 1 tbsp honey or maple syrup 1 tsp Dijon or wholegrain mustard 1 tsp red wine or balsamic vinegar 2 thyme or rosemary sprigs, leaves picked and chopped
1 Heat the oven to 220C/200C fan/gas 7. Cut the parsnips into quarters lengthways, removing and discarding the hard core, then arrange over a large baking tray lined with baking parchment. Quarter the carrots lengthw
