- 7 medium carrots
- 7 medium parsnips
- 1 tbsp olive oil
- ¾ tbsp wholegrain mustard
- 2 tbsp olive oil
- 75g fresh white breadcrumbs
- 50g pecans, roughly chopped
- ½ tsp ground cinnamon
- 900g Brussels sprouts, trimmed and tough outer leaves removed, if needed
- ½ tbsp oil
- 150g bacon lardons
- 25g butter
- 25ml maple syrup
- 750g fine green beans, trimmed
- 50g unsalted butter, softened
- finely grated zest of 1 lemon
- 40g chopped roasted hazelnuts
- 25g dried cranberries, finely chopped
- 2kg floury potatoes, such as Maris Piper
- 3 tbsp olive oil
- 6 tbsp truffle oil, plus optional extra to drizzle
- 2 tbsp polenta
- 4 bay leaves
- 75g unsalted butter
- 2 red onions, sliced
- 3 clementines
- 10 whole cloves
- 2,5cm piece fresh root ginger, ½ finely grated and the rest left whole
- 1,4kg red cabbage, outer leaves removed, cored and shredded
- 3 tbsp muscovado sugar
- 5 tbsp red-wine vinegar
- 300ml red wine
- 3 balls crystallised ginger, sliced (optional)
Cinnamon and pecans work wonderfully with the natural sweetness in carrots and parsnips – offset with bite from the mustard.
Hands-on time: 15 minutes
Cooking time: About 1¼ hours
- Preheat oven to 190°C. Peel 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 and toss through oil, mustard and plenty of seasoning.
- Roast for 55 minutes, tossing occasionally, until veg is tender and lightly caramelised. Transfer to an ovenproof serving dish. In a medium bowl, mix crumb ingredients with some seasoning.
- Scatter crumb over veg. Return to oven for 15 minutes until crumb is golden and crisp. Serve.
- Each serving: 930kJ, 4g protein, 10g fat (1g saturated), 24g carbohydrate (12g total sugars), 9g fibre.
- Get ahead: Prepare to end of step 2 up to 3 hours ahead. When cool, cover roots with foil. Cover crumb and keep both at room temperature. Complete recipe to serve, cooking for 20 to 30 minutes until golden and piping hot.
These gloriously glossy sprouts have a sweet and salty kick. Add pecans, if you like, instead of lardons if cooking for vegetarians, or add for extra crunch.
Hands-on time: 10 minutes
Cooking time: About 15 minutes
- Bring a large pot of water to the boil and blanch sprouts in simmering water for 5 minutes. Drain and plunge into cold water to cool. Drain well and dry on paper towels. Cut any large sprouts in half.
- Meanwhile, heat oil in a large, deep frying pan and fry lardons for a few minutes until beginning to caramelise.
- Add sprouts to bacon pan and fry until sprouts are golden. Add butter and maple syrup, and fry for 3 to 5 minutes, tossing occasionally. Check seasoning and serve.
- Each serving: 600kJ, 7g protein, 9g fat (4g saturated), 6g carbohydrate (5g total sugars), 6g fibre.
- Get ahead: Complete step 1 up to a day ahead. Transfer sprouts to a bowl, cover and chill. Complete recipe to serve.
This flavoured butter will keep for up to 2 weeks in your fridge – delightful on greens, or with fish and chicken.
Hands-on time: 5 minutes
Cooking time: About 10 minutes
- Bring a large pot of water to the boil.
- To make the butter, in a medium bowl, mix butter ingredients with plenty of seasoning. Set aside.
- Cook beans in boiling water for 4 to 5 minutes until just tender. Drain well; empty into a serving bowl. Mix through flavoured butter and serve.
- Each serving: 500kJ, 3g protein, 9g fat (4g saturated), 6g carbohydrate (4g total sugars), 3g fibre.
- Get ahead: Make flavoured butter up to 2 weeks ahead. Cover; chill. Allow to come up to room temperature before completing recipe (or it will take heat out of cooked beans).
These potatoes have a savoury truffle note. If you prefer a stronger flavour, drizzle with extra truffle oil when they’re hot out of the oven (or replace the truffle oil with olive oil if you’re not a fan).
Hands-on time: 15 minutes
Cooking time: About 1½ hours
- Preheat oven to 190°C. Peel potatoes and cut in half or into three even-sized chunks, if large. Put into a large pot and cover with cold salted water. Cover pot, bring to the boil, then simmer for 8 to 10 minutes.
- Meanwhile, pour both oils into a large roasting tin and put into oven to heat up. Drain potatoes into a colander and leave to steam-dry for 2 minutes. Shake colander to roughen up potato edges. Sprinkle over polenta and plenty of seasoning.
- Carefully put potatoes into the hot oil with the bay leaves, turning to coat potatoes in oil. Cook for 1¼ hours, turning occasionally, until golden and cooked through.
- Toss through a little extra truffle oil, if you like, and serve.
- Each serving: 1 350kJ, 5g protein, 13g fat (2g saturated), 44g carbohydrate (1g total sugars), 4g fibre.
Ginger and orange work wonderfully with red cabbage – an ideal accompaniment to ham or roast goose.
Hands-on time: 20 minutes
Cooking time: About 2¼ hours
- In a large casserole (that has a lid), melt 50g butter and gently fry onions for 5 to 8 minutes until softened. Stud one of the clementines with cloves, then cut in half. Finely zest and juice remaining clementines (keep zest and juice separate).
- Stir grated and piece of root ginger, the cabbage, sugar, vinegar, wine, clementine juice and clove-studded halves into the casserole. Bring mixture to a simmer, turn down heat and cover. Cook gently for 2 hours, stirring often.
- Stir through remaining butter, clementine zest and crystallised ginger, if using. Check seasoning and serve.
- Each serving: 770kJ, 3g protein, 8g fat (5g saturated), 15g carbohydrate (14g total sugars), 7g fibre.
- Get ahead: Make to the end of step 2 up to 2 days ahead. Cool, transfer to an airtight container and chill. Alternatively, make up to 1 month ahead and freeze in a suitable container. To serve, thaw overnight in fridge (if frozen), tip into a pot and reheat gently with a splash of cold water until piping hot. Complete recipe.