Home Chef – Christmas Special CRISPY ROAST POTATOES WITH THYME AND GARLIC Serves 8-10

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1.5kg (3lb) potatoes, halved about 100ml (3 1/2fl oz) sunflower oil, or dripping, goose or duck fat (see intro.) 2 tsp fresh thyme leaves 6 garlic cloves, sliced coarse sea salt

Preheat the oven to 220C (425F), Gas mark 7. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 8-10 minutes until the outsides have just softened. Drain and return to the pan for a minute or two to dry out, shaking vigorously to knock off all the hard edges.

Meanwhile, preheat a roasting tin with a 1cm (1/2in) depth of oil, dripping, duck or goose fat for a few minutes until just smoking. Roughly prod the outside of the potatoes with a fork and toss them with thyme and garlic. Carefully tip them into the hot oil, basting the tops. Roast for about 45 minutes to 1 hour, turning occasionally, until crisp and golden.

To serve, transfer the roast potatoes with a slotted spoon into a warmed serving bowl and season with the sea salt and place them directly on the table – eat immediately – they don’t hang around!

TOP TIPS For really crunchy roast potatoes with fluffy middles choose a floury variety of potato, such as Irish roosters and try to make sure that they are all similar in size .

Save some fat that is leftover from a roast to use for this dish. It really does make the world of difference and as all fats freeze very well there’s no excuse not to have some, especially for special occasions like Christmas day.

To ensure really crispy roast potatoes drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.

SAUSAGEMEAT STUFFING

Serves 8-10

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75g (3oz) butter 1 onion, diced 2 tsp chopped fresh mixed herbs (rosemary, sage and thyme) 50g (2oz) pine nuts, toasted 175g (6oz) fresh white breadcrumbs 225g (8oz) pork sausagemeat Maldon sea salt and freshly ground black pepper

Preheat the oven to 190C (375F), Gas mark 5. Heat a frying pan and add the butter. Add the onion and herbs and cook for a few minutes until softened but not coloured. Add the toasted pine nuts and then stir in breadcrumbs, mixing well to combine. Season to taste. Wrap the stuffing in buttered tin foil and shape into a large sausage shape. This can be cooked in oven underneath the turkey for about 40 minutes or until cooked through and tender.

ROASTED ROOT VEGETABLES IN A BAG WITH THYME

Serves 8-10

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450g (1lb) carrots 450g (1lb) parsnips 1 large shallot, finely chopped 1 tsp fresh thyme leaves 40g (1 1/2oz) butter drizzle Maple syrup Maldon sea salt and freshly ground black pepper

Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into evensized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.

Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.

Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.

TOP TIP The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.

These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!

Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.

BRAISED RED CABBAGE WITH CRANBERRY

Serves 8-10

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4 tbsp duck or goose fat (from a jar) 1 red cabbage, trimmed, stalks removed and finely shredded 2 red onions, thinly sliced 1 large Bramley cooking apple, peeled, cored and grated 300ml (1/2 pint) cranberry juice 4 tbsp red wine vinegar

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2 tbsp redcurrant jelly 1/4 tsp ground cinnamon good pinch of ground cloves salt and freshly ground black pepper

Heat a very large heavy-based pan. Add the duck or goose fat and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about 5 minutes until just beginning to soften.

Stir the apple into the cabbage mixture and then add the cranberry juice, red wine vinegar, redcurrant jelly and spices. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes until the cabbage is meltingly tender. Transfer to a warmed dish and serve at once.

TOP TIP The easiest way to cut the red cabbage and onions is on a Japanese mandolin but of course you can do it with a sharp knife if you don’t have one.

Any leftovers can be kept in the fridge for a couple of days and then reheated. Alternatively this red cabbage freezes very well, simply pop into medium sized freezer bags and leave to thaw out before reheating gently either on the hob or in a casserole dish with a lid in the oven.

This would also be delicious on Christmas eve with glazed ham and serve with baked jacket potatoes with a dollop of soured cream and chives.

BRUSSELS SPROUT, RED ONION AND BACON CRUMBLE

If you are not a fan of Brussels sprouts try using thickly sliced leeks with broccoli or cauliflower instead. This will also make a good vegetarian option for Christmas lunch if you leave out the bacon.

Serves 6-8

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675g (1 1/2oz) Brussels sprouts, trimmed and cut in half knob of butter 1 large red onion, thinly sliced 2 cooked slices smoked bacon, diced 200ml (7fl oz) cream 50ml (2fl oz) milk good pinch freshly grated nutmeg 50g (2oz) fresh white breadcrumbs 25g (1oz) walnuts, chopped 1 tsp chopped fresh flat-leaf parsley salt and freshly ground black pepper

Preheat oven to 190C/375F/Gas 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.

Butter a baking dish and tip in the blanched Brussels sprout. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, then pour over the sprouts. Sprinkle the breadcrumbs on top and place in oven for 20-25 minutes until bubbling and golden brown.

To serve, place piping hot directly on the table and allow guests to help themselves.

For other recipes from the Home Chef Series please click below Home Chef Series 4 Website