Baked vegetables, carrots and parsnips are so full of flavour. They are the perfect accompaniment, not only to your turkey but also to any roast. The best part is that they can be prepared well in advance. You just have to reheat. Celeriac is delicious too. The local primary school have been growing vegetables and my son, Conor, came home with celeriac looking for a recipe so I made some soup for school.
Gratin new potatoes with parmesan and crème fraiche are lighter and have a little more tartness. This gratin just needs four ingredients and a little salt and pepper to make the most delicious side dish. You could make it with half cream, half milk. You could also use some garlic or nutmeg. This Christmas I am going to do roast potatoes, mashed potatoes and a variation of this recipe.
If you are getting the full bird, make sure to use the giblets. I soak them in water overnight and then put them in with the root vegetables and bring to the boil. This gives great flavour. You can roast off your giblets but I usually just put them all into a pan and simmer them and pass through a sieve. The basis for a good gravy is good stock. You can thicken with some cornflour if you are gluten free. Madiera is a great alcohol to have for gravy and when you cook it the alcohol is gone. You can buy it seasoned in supermarkets in a small 300ml bottle made specifically for cooking.
All-in-one baked vegetables
Serves eight to 10
675g (1 1/2lb) carrots
675g (1 1/2lb) parsnips
4 celery sticks
1 small onion, very finely chopped
2 tsp fresh thyme leaves
50g (2oz) butter
sea salt and freshly ground black pepper
1 Preheat the oven to 180°C, (350°F/gas mark four). Peel the carrots and parsnips then cut into even-sized batons. Cut the celery into similar-sized batons. Take a large double sheet of tin foil or parchment paper and pile the vegetable batons in the middle.2 Scatter the onion and thyme over the vegetables and dot with the butter, then drizzle over about four tablespoons of water. Season to taste with salt and pepper, then fold in the sides of the parcel to enclose the carrots by bringing up the sides, then folding over and twisting the edges. 3 Place the foil or parchment bag on a baking sheet and roast for one hour until the vegetables are meltingly tender and slightly caramelised. To serve, either open the baked vegetable parcel at the table or carefully pour the vegetables and all of their juices into a nice big warmed dish. Gratin of New Potatoes with Parmesan Crème Fraiche
Serves six to eight
25g (1oz) butter
1.8kg (4lb) waxy new potatoes, thinly sliced (such as Charlotte)
675g (1 1/2lb) crème fraiche
100g (4oz) freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
1 Preheat the oven to 160°C, (325°F/gas mark three). Generously butter a large baking dish and arrange a quarter of the potato slices in the bottom. Season with salt and pepper and then spoon over a quarter of the creme fraiche and scatter over a quarter of the parmesan. Continue layering in this way until all of the ingredients have been used up. Dot with the rest of the butter. 2 Bake the gratin for 90 minutes or until the potatoes are tender and the top is golden brown. If you think it is browning too much at any point, just cover with tin foil. Serve straight to the table and cut into portions to serve.Turkey Stock
Makes about 600ml (one pint)
Giblets from the bird (neck, heart and gizzard but not the liver)
1 onion, quartered (not peeled)
1 carrot, roughly chopped
1 celery stick, roughly chopped
6 black peppercorns
2 bay leaves
1 fresh thyme sprig
Small handful parsley stalks
1 Put the giblets into a large pan and add one litre (one ¾ pints) of water and bring to the boil, skimming off any scum that rises to the surface. Add the remaining ingredients and then simmer gently for one hour. Strain the stock into a jug and leave to cool completely. Cover with clingfilm and chill for up to a day before using as required.Perfect roast Christmas gravy
Serves 10-12
A good gravy is a crucial component to the Christmas meal and many a dinner is judged on its success. It really is worth making a good stock with the giblets (see above) for the best flavour. If you haven’t got Madeira, use port or red wine instead. If you want to get ahead, make the gravy the day before using butter instead. Add to the sediment in the tin and bring to a simmer for a few minutes, stirring constantly.
1 heaped tbsp plain flour
3 tbsp Madeira
600ml (1 pint) turkey or goose stock (see above)
1 tbsp redcurrant jelly (optional)
Sea salt and freshly ground black pepper
1 Pour off the turkey or goose juices from the roasting tin into a jug and then spoon off two tablespoons of the fat (which will be floating on the top) back into the same unwashed tin. Spoon off any remaining fat from the cooking juices and discard.2 Place the roasting tin directly on the hob over a gentle heat and stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden. Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally, add red currant jelly if desired and season to taste.
Baked vegetables, carrots and parsnips are so full of flavour. They are the perfect accompaniment, not only to your turkey but also to any roast. The best part is that they can be prepared well in advance. You just have to reheat. Celeriac is delicious too. The local primary school have been growing vegetables and my son, Conor, came home with celeriac looking for a recipe so I made some soup for school.
Gratin new potatoes with parmesan and crème fraiche are lighter and have a little more tartness. This gratin just needs four ingredients and a little salt and pepper to make the most delicious side dish. You could make it with half cream, half milk. You could also use some garlic or nutmeg. This Christmas I am going to do roast potatoes, mashed potatoes and a variation of this recipe.
If you are getting the full bird, make sure to use the giblets. I soak them in water overnight and then put them in with the root vegetables and bring to the boil. This gives great flavour. You can roast off your giblets but I usually just put them all into a pan and simmer them and pass through a sieve. The basis for a good gravy is good stock. You can thicken with some cornflour if you are gluten free. Madiera is a great alcohol to have for gravy and when you cook it the alcohol is gone. You can buy it seasoned in supermarkets in a small 300ml bottle made specifically for cooking.
All-in-one baked vegetables
Serves eight to 10
675g (1 1/2lb) carrots
675g (1 1/2lb) parsnips
4 celery sticks
1 small onion, very finely chopped
2 tsp fresh thyme leaves
50g (2oz) butter
sea salt and freshly ground black pepper
1 Preheat the oven to 180°C, (350°F/gas mark four). Peel the carrots and parsnips then cut into even-sized batons. Cut the celery into similar-sized batons. Take a large double sheet of tin foil or parchment paper and pile the vegetable batons in the middle.2 Scatter the onion and thyme over the vegetables and dot with the butter, then drizzle over about four tablespoons of water. Season to taste with salt and pepper, then fold in the sides of the parcel to enclose the carrots by bringing up the sides, then folding over and twisting the edges. 3 Place the foil or parchment bag on a baking sheet and roast for one hour until the vegetables are meltingly tender and slightly caramelised. To serve, either open the baked vegetable parcel at the table or carefully pour the vegetables and all of their juices into a nice big warmed dish. Gratin of New Potatoes with Parmesan Crème Fraiche
Serves six to eight
25g (1oz) butter
1.8kg (4lb) waxy new potatoes, thinly sliced (such as Charlotte)
675g (1 1/2lb) crème fraiche
100g (4oz) freshly grated Parmesan cheese
Sea salt and freshly ground black pepper
1 Preheat the oven to 160°C, (325°F/gas mark three). Generously butter a large baking dish and arrange a quarter of the potato slices in the bottom. Season with salt and pepper and then spoon over a quarter of the creme fraiche and scatter over a quarter of the parmesan. Continue layering in this way until all of the ingredients have been used up. Dot with the rest of the butter. 2 Bake the gratin for 90 minutes or until the potatoes are tender and the top is golden brown. If you think it is browning too much at any point, just cover with tin foil. Serve straight to the table and cut into portions to serve.Turkey Stock
Makes about 600ml (one pint)
Giblets from the bird (neck, heart and gizzard but not the liver)
1 onion, quartered (not peeled)
1 carrot, roughly chopped
1 celery stick, roughly chopped
6 black peppercorns
2 bay leaves
1 fresh thyme sprig
Small handful parsley stalks
1 Put the giblets into a large pan and add one litre (one ¾ pints) of water and bring to the boil, skimming off any scum that rises to the surface. Add the remaining ingredients and then simmer gently for one hour. Strain the stock into a jug and leave to cool completely. Cover with clingfilm and chill for up to a day before using as required.Perfect roast Christmas gravy
Serves 10-12
A good gravy is a crucial component to the Christmas meal and many a dinner is judged on its success. It really is worth making a good stock with the giblets (see above) for the best flavour. If you haven’t got Madeira, use port or red wine instead. If you want to get ahead, make the gravy the day before using butter instead. Add to the sediment in the tin and bring to a simmer for a few minutes, stirring constantly.
1 heaped tbsp plain flour
3 tbsp Madeira
600ml (1 pint) turkey or goose stock (see above)
1 tbsp redcurrant jelly (optional)
Sea salt and freshly ground black pepper
1 Pour off the turkey or goose juices from the roasting tin into a jug and then spoon off two tablespoons of the fat (which will be floating on the top) back into the same unwashed tin. Spoon off any remaining fat from the cooking juices and discard.2 Place the roasting tin directly on the hob over a gentle heat and stir the flour into the tin’s residue. Cook on the hob for a minute or two, stirring until golden. Pour in the Madeira, stirring to combine, then gradually add the stock, stirring until smooth after each addition. Bring to the boil and let it bubble for about 10 minutes until reduced and thickened, stirring occasionally, add red currant jelly if desired and season to taste. 
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