Forked Roast PotatoesDon't overcook the potatoes initially - you need them to soften just enough so you can mark them with a fork.
- 2,5 kg floury potatoes, suitable for roasting
- 8 tbsp duck fat or olive oil
- 1 head garlic, broken into cloves 9still in skins)
- 3 bay leaves
Roasted Clementine RootsA pretty, colourful side that's full of goodness.
- 4 medium carrots
- 4 medium parsnips
- 2 red onions, peeled
- 400g raw beetroot
- 2 tbsp olive oil
- 1 tbsp wholegrain mustard
- 3 clementines, unpeeled and quartered into wedges, or slice one orange into 8 wedges
Jewelled SproutsDolcelatte is suitable for vegetarians, and the burst of pomegranate freshness is a delight (as well as being pretty!)
- 50g butter
- 2 shallots, finely sliced
- 500g sprouts
- 75 to 100g Docelatte or other blue cheese, to taste
- 4 tbsp pomegranate seeds
Butternut & Kale GratinAn unusual and comforting make-ahead side that works with any roast.
- 1 medium butternut
- 200g kale, shredded
- 100g butter, plus extra to grease
- 100g plain flour
- 200ml white wine
- 750ml milk
- 1½ tbsp English mustard
- 2 to 3 thyme sprigs, leaves picked
- 50g fresh white or brown breadcrumbs
- 2 thyme sprigs, leaves picked
- ½ tbsp olive oil.
Forked Roast Potatoes
- Preheat oven to 190 °C. Peel potatoes and cut into large, even-sized chunks (about 5cm). Put into a large pot, cover with cold water and bring to the boil over high heat. When the water boils, drain potatoes into a colander and leave to steam dry until cool enough to handle.
- Put the fat or oil into a roasting tin large enough to fit the potatoes in a a single layer. Put into the oven to heat up for 10 minutes.
- Meanwhile, scrape the tines of a fork over each potato piece, marking with stripes.
- Carefully take the hot fat out of the oven. Add the potatoes, garlic, bay leaves and plenty of seasoning. Turn the potatoes to coat in the fat or oil. Roast for 1 hour until golden, basting or turning occasionally. Transfer to a warm serving bowl and serve.
Roasted Clementine Roots
- Preheat oven to 190 °C. Peel the carrots and parsnips, and cut into quarters or sixths lengthways, depending on size. (Trim to shorter lengths if you prefer.) Put into a large roasting tin. Cut each onion through root end into 6 wedges. Add to tin.
- Wearing latex gloves to prevent hands staining, peel beetroots. Cut into similar-sized wedges to the onions. Add to the veg and toss through the oil, mustard, clementine or orange wedges and seasoning.
- Roast for 1¼ hours, tossing occasionally, until veg is tender and caramelised. Transfer to a large warmed serving dish and serve.
- Bring a medium pot of water to the boil. Meanwhile, heat the frying pan and fry shallots for 5 minutes until tender.
- Cook the sprouts in the boiling water for 3 to 5 minutes, until just tender. Drain well.
- Turn up the heat under the shallot pan and add the sprouts. Fry for 3 to 5 minutes, turning occasionally, until the sprouts get some golden colour. Take pan off heat and mix through the Dolcelatte and some freshly ground black pepper. Empty into a warmed serving dish and sprinkle over the pomegranate seeds. Serve immediately.
Butternut & Kale Gratin
- Bring large pot of salted water to the boil. Meanwhile, peel butternut and trim off ends. Slice off the neck of the butternut just above the bulb. Slice this butternut neck in half lengthways, then cut across each half to make 5mm-wide half moons. Next, slice the butternut bulb in half lenghtways. Scoop out and discard seeds, then cut flesh into similar slices to the neck. Set aside.
- Cook kale in the boiling water for 3 to 4 minutes until just tender. Using a slotted spoon, lift out kale into a colander over a bowl; set aside. Add butternut slices to the boiling water and cook for 4 to 5 minutes until just tender. Drain.
- Next, melt the butter in the empty pot, stir in the flour and cook, stirring, for 30 seconds. Take off heat and gradually stir in the wine, followed by the milk. Return to the heat and cook, stirring, for 30 seconds. Take off heat and gradually stir in the wine, followed by the milk. Return to the heat and cook, stirring, until thickened and smooth. Take sauce off heat and stir in mustard, thyme and seasoning. In a small bowl, combine crumb ingredients with seasoning. Set aside.
- Preheat oven to 190 °C and grease a large ovenproof serving dish. Squeeze out excess moisture from the kale.
- Spoon one-third of the sauce into the base of prepared dish, then top with half the butternut pieces in an even layer. Scatter over half the kale. Repeat layering again, topping with the remaining sauce. Scatter over the crumb mixture and cover dish with foil.
- Cook in oven for 45 minutes, then remove foil and cook for a further 20 to 30 minutes until golden and piping hot. Serve.