Celebrate with your nearest and dearest and still keep an eye on your budget with our feeds-eight festive menu
£49.69 TOTAL COST*
Menu
main
Rosemary and garlic butter turkey Golden ale gravy
sides
Crispy roast potatoes with thyme and garlic Maple-mustard glazed carrots and parsnips Sausage-stuffed portobello mushrooms Brussels sprouts with pancetta and walnuts
Meet Mimi
Mimi Harrison heads up Beat the Budget, a recipe platform specialising in healthy, inexpensive meals and meal plans.
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Side: CRISPY ROAST POTATOES WITH THYME AND GARLIC
To reduce the stress of juggling oven space on the big day (and risking your potatoes not crisping up properly because of overcrowding), try this trick for part-roasting your veg the day before.
SERVES 8 VVn GF DF HANDS-ON TIME 20 mins TOTAL TIME 1 hr 20 mins, plus cooling
◆ 2kg Maris Piper (or similar) potatoes, peeled and cut into 4-5cm chunks
◆ 100ml rapeseed oil
◆ 1 tbsp cornflour
◆ sea salt flakes
◆ 6 garlic cloves, skin on
◆ 3 tbsp picked fresh thyme leaves, plus a couple of sprigs to garnish
1 Part-roast the potatoes the day before: preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil. Add the potatoes and par-boil for 8 minutes.
2 Add the oil to 1 very large or 2 medium oven trays and place in the oven to preheat.
3 Drain the potatoes into a colander, sprinkle over the cornflour, season with flaky salt and black pepper and shake to fluff up the edges.
4 Remove the preheated trays from the oven and carefully add the potatoes to the hot oil, turning to coat. Roast for an initial 30 minutes, or until the potatoes are starting to turn golden and crisp at the edges, turning the potatoes after 20 minutes.
5 To finish, add the garlic cloves and picked thyme and roast at the same temperature for 20 minutes, or until really crispy and golden. Squeeze the roasted garlic out of the skins and stir into the contents of the tray before serving. Garnish with fresh thyme sprigs.
NUTRITIONAL INFO 307cals; 9g fat (1g sat fat); 5g protein; 5g fibre; 48g carbs; 2g total sugars; 0.5g salt
Side: MAPLE-MUSTARD GLAZED CARROTS AND PARSNIPS
Lift humble roasted root vegetables to another level with a sticky maple and mustard glaze.
SERVES 8 VVn GF DF HANDS-ON TIME 20 mins TOTAL TIME 1 hr 10 mins, plus cooling
Cool and leave at room temperature on the tray(s), loosely covered with a clean cloth.
◆ 800g carrots, peeled and quartered lengthways (or halved if t
