Create some unforgettable Christmas cheer with these delicious dishes fit for a celebration supper
Root Veg Rosti
Per serving: 40 cals I 1.3g fat
Makes 24 Ready in 1 hr, 25 mins
“This is a great recipe for serving up less popular root vegetables, and using a muffin tin creates moreish little cakes with a lovely crispy exterior and soft pillowy insides. Serve as a side dish for a big roast dinner, and you can serve any leftovers for brunch topped with baked beans.”
2 large potatoes, peeled
and grated
1 parsnip, peeled and grated
½ small squash or 200g
pumpkin, deseeded, peeled and grated
2 carrots, peeled and grated
2 litres boiling water
2 tbsp vegetable oil
1 large onion, finely sliced
½ tbsp plain flour
½ tbsp thyme, freshly chopped, or ¼ tsp dried
1-2 tsp salt, to taste vegetable oil, for greasing
1 Preheat the oven to 170C/325F/Gas 3. Put the grated potatoes, parsnip, squash or pumpkin and carrots into a large bowl. Pour over the boiling water and leave to stand for 10 minutes.
2 Heat one tablespoon of the oil in a frying pan and sauté the onion until it turns sticky. Add the flour and cook for a further 2-3 minutes. Tip the softened onion mixture into a large, clean bowl.
3 Drain the grated vegetables, then, using your hands, squeeze out the excess water. For the perfect rosti, and if you have time, you can refrigerate the grated part-cooked vegetables at this stage for a couple of hours. Next, add the vegetables to the bowl of softened onion mixture. Add the thyme and salt, to taste. Mix well.
4 Grease a 12-hole muffin tin and line each hole with two lightly-oiled squares of greaseproof paper, approximately 9cm x 9cm, to make little flower-shaped cases. Take a large handful of the veg mixture, shape into a large ball, then place it into the papered tin hole, pressing down gently.
Repeat to fill the tin.
5 Place the muffin tin in the preheated oven and bake for 30 minutes, then increase the oven temperature to 180C/350F/Gas 4 and bake for a further 15-20 minutes until golden-brown. The rosti cakes can be served immediately, kept warm, or reheated later in a low oven.
Seasonal Stuffing Wreath
Per serving: 302 cals | 21.2g fat
Serves 6-8 Ready in 2 hrs
“This is a fabulous centrepiece dish, perfect for slicing at the table (and my personal favourite for leftover sandwiches on Boxing Day). This very easy recipe can be prepared in advance, and will keep well in the fridge for three or four days. It also freezes
