Festive trimmings

R O O T V E G W I T H TA H I N I - L E M O N D R I Z Z L E

Serves 6 Takes 1 hr 15 mins Cost per serve 70p

500g carrots, scrubbed and halved or quartered lengthwise if large 450g raw beetroot, scrubbed and each cut into 8 wedges 500g parsnips, peeled and halved or quartered lengthways if large 3 tbsp olive oil 10g fresh thyme 2 tbsp tahini 1 unwaxed lemon, zested and juiced 15g fresh parsley, leaves finely chopped

1 Preheat the oven to gas 6, 200°C, fan 180°C. Toss the veg with 2 tbsp oil and the thyme; season lightly. Arrange in a single layer over 2 large roasting tins. Cover with foil and roast for 45 mins until tender. 2 Meanwhile, in a small bowl, mix the tahini and lemon juice with 2 tbsp warm water until smooth, then season to taste. 3 In another small bowl, mix the lemon zest, parsley and remaining 1 tbsp oil. 4 Remove the foil from the roots, mix well, then return to the oven, uncovered, for a final 15 mins or until golden. Transfer to a serving platter. Drizzle over the tahini dressing and sprinkle with the parsley mix to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 975kJ 234kcal 12g 2g 16g 0.4g 12% 17% 9% 18% 6%

of the reference intake. See page 97. Carbohydrate 23g Protein 5g Fibre 10g 2 of your 5-a-day; low in saturated fat

S H E R R Y & P O M E G R A N AT E R E D C A B B A G E

Serves 6 Takes 1 hr 15 mins Cost per serve 44p

This can be made 2 days in advance and reheated with a splash of water, or can be frozen for 1 month.

50g unsalted butter 1 cinnamon stick 2 star anise 10g fresh thyme, leaves picked 2 tbsp dry sherry (or red wine vinegar) 2 tbsp light soft brown sugar 400ml pomegranate juice 1 red cabbage (about 1kg), thick core discarded, finely sliced 1 Melt the butter in a large, lidded saucepan over a medium heat. Add the cinnamon, star anise and thyme; toast for 1 min. Turn the heat to high and add the sherry (or vinegar) and sugar; bubble for 2 mins. 2 Pour in the pomegranate juice and add the red cabbage. Season; stir to coat the red cabbage in the juice. Bring to the boil, then reduce the heat to medium-low and cook, with the pan lid ajar, for 1 hr, stirring occasionally, until cooked through and the liquid has been absorbed. Remove the cinnamon stick and star anise before serving.

Each serving contains

Energy Fat Saturates

Sugars Salt 645kJ 155kcal 8g 4g 14g 0.1g 8% 11% 22% 15% 2%

of the reference intake. See page 97. Carbohydrate 15g Protein 2g Fibre 5g 1 of your 5-a-day, low in salt

R O A S T E D S P R O U T S W I T H M A R M I T E B U T T E R

Serves 6 Takes 30 mins Cost per serve 93p

600g Brussels sprouts, trimmed and halved 1 tbsp olive oil 1 tsp Marmite or yeast extract 40g unsalted butter, at room temperature 80g cooked whole chestnuts, crumbled 20g finely grated pecorino

1 Preheat the oven to gas 7, 220°C, fan 200°C. Put the sprouts on a large baking sheet, pour over the oil, then use your hands to thoroughly rub it into the layers of the sprouts. Roast for 10-15 mins until crispy and lightly golden. 2 Meanwhile, beat the Marmite and butter together in a bowl. Dot the Marmite butter over the sprouts and toss to combine. Scatter over the chestnuts and cheese and return to the oven; cook for a further 5 mins until beginning to char and crisp.

O L I V E O I L & R O A S T E D G A R L I C M A S H

Serves 6 Takes 45 mins Cost per serve 31p

Make up to 2 months in advance and freeze. To reheat, thaw completely in the fridge, then warm in a pan over a low heat. Or make 2 days in advance and chill.

1 garlic bulb 1.5kg Maris Piper potatoes, peeled and cut into equal chunks 200ml almond milk-alternative 5 tbsp extra-virgin olive oil

1 Preheat the oven to gas 6, 200°C, fan 180°C. Wrap the garlic bulb in foil, place on a small baking tray and roast for 45 mins or until soft. 2 Meanwhile, put the potatoes in a large pan of salted water, bring to the boil, then cook for 12-15 mins until tender. Drain and leave to steam-dry for 4 mins. 3 Place a fine sieve over the empty pan and push the potatoes through, a few at a time, using a large spoon to help. Gradually add the milkalternative into the potatoes, stirring all the time, to make a very smooth mash. 4 Peel and squeeze the soft garlic cloves into the potatoes along with 4 tbsp olive oil. Mix, season to taste, then drizzle with the final 1 tbsp olive oil to serve.

Each serving contains

Energy Fat Saturates

Sugars Salt 664kJ 160kcal 11g 5g 4g 0.4g 8% 15% 24% 5% 6%

of the reference intake. See page 97. Carbohydrate 9g Protein 5g Fibre 5g 1 of your 5-a-day; a souce of protein

U S E I T U P

C H E S T N U T S

Add leftover chestnuts to your stuffing mix, or crumble into porridge with fruit.

Each serving contains

Energy Fat Saturates

Sugars Salt 1313kJ 313kcal 13g 2g 2g 0.2g 16% 19% 9% 2% 3%

of the reference intake. See page 97. Carbohydrate 41g Protein 6g Fibre 4g Low in saturated fat; low in salt RECIPES ELSPETH ALLISON PHOTOGRAPHY TOM REGESTER FOOD STYLING LUCY O’REILLY PROP STYLING TAMZIN FERDINANDO

Leaves both hands free for wrapping and crafting