THE PERFECT CHRISTMAS DAY ROAST PART TWO

Now you have your turkey sorted, why not add these delicious sides to make it a special one.
See below some tasty ways to revamp the traditional Christmas vegetables and potatoes.

AMAZING ROAST VEG & POTATOES

Ingredients

sea salt

freshly ground black pepper

1 kg potatoes, peeled

750 g carrots, peeled

500 g beets, scrubbed

½ bunch fresh rosemary, leaves picked

½ bulb garlic, broken into cloves, unpeeled

extra virgin olive oil

1 tablespoon runny honey

good-quality balsamic vinegar

Method

I absolutely love that extra special gnarly texture you get from cooking veggies in a wood fired oven. Fire it up an hour or two before you're ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.

Bring three pans of salted water to the boil. Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges. Repeat with the carrots and beets but do not shake them around after leaving them to steam dry.

Scatter the potatoes with the rosemary, half the garlic cloves, a drizzle of oil, and season with salt and pepper, then spread them out evenly in a roasting tray. Toss the carrots with the honey, a lug of oil and season well with salt and pepper, then add them to the tray, spooning over any remaining juices. Toss the beetroot with a lug of balsamic and oil, and season well with salt and pepper, then add them to the tray too. Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious. Keep an eye on them and rotate the tray for even cooking.

SICILIAN ROASTED CAULIFLOWER & BRUSSELS SPROUTS

 

Ingredients

• 50 g pine nuts
• 1 large head of cauliflower
• 300 g Brussel sprouts
• 50 g raisins
• 12 strands of saffron
• 2 tbsp olive oil
• 2 tbsp garlic oil
• 50 g pine nuts
• 1 large head of cauliflower
• 300 g Brussel sprouts
• 50 g raisins
• 12 strands of saffron
• 2 tbsp olive oil
• 2 tbsp garlic oil

1. Preheat the oven to 200C/gas 6. Place the pine nuts on a baking tray and roast in the oven until golden, set aside to cool down. 

2. Trim the outer leaves and base from the cauliflower then cut into small florets. Trim the ends from the Brussels sprouts and slice in half, keeping hold of the loose leaves. Cover the raisins in boiling water, leave for about 20 minutes, then drain and set aside. 

3. Place the cauliflower florets and sprouts in a large roasting pan, scatter over the saffron threads then pour over the olive and garlic oils. Season well and mix together gently. Roast for 25–30 minutes, until the florets and sprouts are tender and starting to caramelise.You may find that the loose sprout leaves start to really crisp up; don't be alarmed, it adds a lovely smoky element to the overall flavour. 

4. Transfer the roasted cauliflower and sprouts to a serving bowl; add the pine nuts and raisins, season to taste then give the whole mixture a gentle stir to ensure everything is combined and coated in the saffron oil, and then serve.

Enjoy creating these wonderful dishes! 

Lots of love,

Ruby& Ed X