|YOU MIGHT ALSO LIKE|
|THE ULTIMATE CHRISTMAS SIDES. 14/12/13|
|Lemony roast potatoes, brussels sprouts and squash & sage mash.|
Lemony roast potatoes
3kg/6½lb floury potatoes, peeled and cut into 3cm chunks
2 whole lemons, cut into 2cm wedges
1 head of garlic, broken into cloves, unpeeled
A bunch of thyme
Squash & sage mash
1.8kg/4lb squash, such as butternut, peeled, seeds removed, cut into 3cm pieces
900g/2lb potatoes, peeled and cut into 2cm pieces (slightly smaller than squash pieces)
200g/7oz tinned plum tomatoes, drained and rinsed
5 garlic cloves, peeled
½ bunch sage, kept on stem
1 red chilli
5 tbsp olive oil
100g freshly grated Parmesan
1 nutmeg, freshly grated
Brussels sprouts in butter
1kg/2lb brussels sprouts, trimmed
To make the potatoes:
Preheat the oven to 400F/200C/gas 6. Place the potatoes in a large pan of salted cold water.
Bring to the boil, cook for five minutes until parboiled, then drain and leave to steam dry.
Transfer to your largest roasting tin and throw in the lemon and garlic and scatter over the thyme in whole sprigs. Season again with a little salt and pepper, then pour in a good amount of oil.
Toss well with your hands, making sure all the potatoes are nicely coated in oil and flavourings. Shake the tray so they are sitting in a single layer. Place in the oven for 40–45 minutes, shaking the pan every 15 minutes until you have lovely, crisp potatoes.
To make the squash and sage mash:
Place all the ingredients except for the butter, Parmesan and nutmeg in a deep pan. Cover with cold water and place over a high heat. Season generously and bring to the boil.
Cook until the squash and potatoes are soft, about 15 minutes. Drain, then discard the sage and chilli. Using a potato masher or potato ricer, mash the squash/potato mix.
While still hot, stir in the butter and grate in the nutmeg and Parmesan. Check the seasoning, then keep warm before serving.
To make the brussels sprouts in butter:
Bring a large pan of salted water to the boil and cook the sprouts until tender, about six to eight minutes. Drain into a colander and place over the pan to steam dry.
Place the same pan over a medium-high heat and add the butter and a splash of oil. When hot, add the sprouts.
Shake the pan until they are all coated in butter then leave them to fry until they are golden. Shake the pan again, leave another few minutes, then turn the heat down to low and add a little pepper.
Continue cooking for another few minutes until they are a nice even colour, then check the seasoning and keep warm.
|YOU MAY ALSO LIKE|
|MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13|
|NUTMEG-ROASTED TURKEY AND BRANDY GRAVY. 14/12/13|
|DEVILS ON HORSEBACK SALAD. 14/12/13|
|SPINACH AND CHEESE BOREKS. 06/12/13|
|PORK RILLONS. 06/12/13|
|WILD MUSHROOM ARANCINI. 06/12/13|
|CHRISTMAS PALMIERS. 06/12/13|
|BAKED POTATO SKINS WITH BONE MARROW AND PARMESAN CRUMBS. 01/11/14|
|These would be wonderful served with the beef cheeks. They’re quite decadent, but worth every second in the gym. Depending on the size of your potatoes, cooking times will vary, so keep an eye on them. Read more|
|PRAWN AND SWEETCORN PAKORAS. 13/09/14|
|Prawn goes beautifully with sweetcorn in this Indian-inspired dish. Read more|
|ADANA KOFTE AND GRILLED TURKISH BREADS. 16/08/14|
|This recipe for adana kofte is best if you leave the mix to marinate overnight. Serrve with the freshly-cooked grilled bread. Read more|
|GRILLED TEQUILA PRAWNS WITH AVOCADO SALSA. 09/08/14|
|This salsa has lots of punch to it and is the perfect foil to the sweetness in the prawns. Read more|
|MORCILLA AND POTATO QUESADILLA WITH GUACAMOLE. 09/08/14|
|If you can’t find morcilla or black pudding, chorizo is just as good for this quesadilla and guacamole recipe. Read more|
|RICE-AND-HERB STUFFED TOMATOES. 02/08/14|
|PIEDMONTESE PEPPERS. 19/07/14|
|An incredibly simple recipe for Piedmont peppers, spiked with anchovy and garnished with basil Read more|
|COURGETTES FRIES WITH LEMON AND FETA SAUCE. 12/07/14|
|Feta and courgette are a great match and the acidity of the sauce cuts through the batter perfectly. Read more|
|NEW POTATOES AND ASPARAGUS ROASTED IN A BAG. 21/06/14|
|If you cook potatoes and other ingredients in a bag, or en papillote as our proper French cooks would have us call it, you end up with a fantastically aromatic bundle of goodness. Read more|
|QUICK CAULIFLOWER CHEESE. 24/01/14|
|The classic version of this dish is pretty close to perfection, but I’ve just made it a little quicker to make and given it a really good salty kick with anchovy. Read more|
|CAULIFLOWER, SAFFRON, SULTANAS & PINE NUTS WITH GRILLED FISH. 24/01/14|
|This suits any type of fish, but is particularly good with oily fish such as mackerel or sardines or a white fish such as cod or sea bass. It can also be stirred though pasta. Read more|
|MIDDLE EASTERN CHRISTMAS STUFFING. 14/12/13|
|This is one of Sicily’s most famous dishes, great with fish, meat, or mozzarella, or even on its own on toast. Read more|
|MANGO, TOMATO & AVOCADO SALAD. 19/07/13|
|This goes beautifully with my Brazilian spicy barbecued chicken. Read more|
|KERALAN ASAPARAGUS & COCONUT THORAN. 09/05/13|
|JAPANESE WILTED GREENS WITH SESAME. 15/04/13|
|This is great served alomgside any of my donburi recipes, or on its own on top of a bowl of rice. Read more|
|These easy-to-make potato pancakes offer a delicious combination of crunchiness and softness. Read more|
|GOOSE FAT POTATOES. 15/12/12|
|Stevie Parle's goose fat potatoes. Classic roasties cooked with garlic and rosemary. Read more|
|CABBAGE & SMOKED BACON WITH SAGE. 15/12/12|
|Stevie Parle's cabbage cooked with smokey bacon and sage is a fabulous festive side dish. Read more|