This collection of our food team’s favourites will add some exciting twists to a classic turkey feast
Sarah’s SIDE
SERVES 6
V GF DF HANDS-ON TIME 10 mins
TOTAL TIME 50 mins
ROASTED ROOTS WITH FRUIT AND NUTS
‘Spruce up roasted veggies with a scattering of festive cranberries and crunchy chopped pistachios. Use whatever dried fruit and nuts you have to hand – figs, apricots, almonds and hazelnuts all work.’
◆ 500g parsnips
◆ 500g carrots
◆ 2 tbsp rapeseed oil
◆ juice of 1 and zest of ½ large orange
◆ 50g dried cranberries
◆ 50g honey
◆ 2 rosemary sprigs, leaves roughly chopped
◆ 50g pistachio kernels, chopped
1 Preheat the oven to 200°C, fan 180°C, gas 6. Cut the parsnips and carrots into chunky wedges, add to a roasting tin and drizzle with the oil. Season and roast for 30 minutes.
2 Meanwhile, put the orange juice in a pan with the dried cranberries. Bring to a simmer and then leave the cranberries to plump up in the orange juice, off the heat.
3 Give the honey a quick blast in the microwave to make it runny and then stir through the orange zest and the chopped rosemary. Remove the vegetables from the oven and pour over the honey. Stir well to coat and then return to the oven for 10 minutes, until the vegetables are caramelised. Tip in the cranberries and any residual orange juice then toss through the pistachios. Transfer to a warmed serving dish and serve immediately.
PER SERVING
221cals; 9g fat (1g sat fat); 4g protein; 7g fibre; 28g carbs (of which 21g sugars); 0.1g salt
CAFÉ DE PARIS ROASTIES
SERVES 6-8, with flavoured butter left over
GF (freeze butter only)
HANDS-ON TIME 15 mins
TOTAL TIME 1 hr
◆ 1.5kg baby potatoes
◆ 2 tbsp rapeseed oil
For the Café de Paris butter (makes 360g)
◆ 250g butter, softened
◆ 2 shallots, chopped
◆ 2 garlic cloves
◆ 4 anchovy fillets
◆ 1 tsp Dijon mustard
◆ 1 tbsp Worcestershire sauce*
◆ 1 tbsp tomato purée
◆ ¼ tsp cayenne pepper
◆ 1 tsp paprika
◆ 1 tsp curry powder
◆ 2 tsp chopped thyme
◆ 1 tbsp capers
1 Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a large roasting tin and drizzle over the oil. Season well and roast for 45-50 minutes, until soft and golden brown.
2 Meanwhile, make the Café de Paris butter by putting the softened butter in a mini food processor with all of the remaining ingredients, apart from the capers. Whiz until com
