First of all thank you for all of the supportive comments about my Christmas shows from Waterford. We really enjoyed making them there.

With the Christmas dinner, the roast potatoes are as important as any good mashed potato. You could use a beef dripping and James Whelan butchers to a fabulous one. For duck fat, Simply Better do a very good one from Sheaghanore West Cork Farm in Ballydehob. Each of these enhance the flavour and give good texture and crunch to your roast potatoes. A sprinkling of Parmesan is also always a nice touch.

Turnips are much under-used and one man who I know agrees is Paul Flynn of the Tannery in Dungarvan. He cooked a delicious roast shoulder of Comeragh Mountain Lamb with turnips and sliced potatoes cooked in cider on my Christmas special and it was fantastic. What a great chef.

You could make your stock ahead of time and freeze. Your butcher will be happy to help with the giblets.

Happy cooking,

Neven.

Recipes

Golden crunch roast potatoes with smashed turnips and caramelised shallots. \ Photography: Philip Doyle. Food styling: Sharon Hearne-Smith

Golden crunch roast potatoes

Serves eight to 10

1.5kg (3¼lb) floury potatoes, such as Rooster or Desiree, King Edward, Maris Piper

4 tbsp goose or duck fat (from a jar or leftover from a roast) or 6 tbsp rapeseed oil

sea salt

  • 1 Preheat the oven to 190°C (375°F, gas mark five). Wash and peel the potatoes, reserving the peel. Cut them in half or quarters, depending on their size. Put them in a large pan of salted boiling water, along with the peel – it’s easiest if you can put this in a muslin-infusing bag. Parboil for eight minutes.
  • 2 Meanwhile, put four tablespoons of goose or duck fat, or the olive oil in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over and season.
  • 3 Roast for about an hour until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry. Serve immediately, these do not appreciate hanging around!
  • Smashed turnip with caramelised shallots

    Serves eight to 10

    1 tbsp rapeseed oil

    50g (2oz) butter

    6 shallots, very thinly sliced

    ½ tsp fresh thyme leaves

    good pinch of caster sugar

    1kg (2¼ lb) turnips, peeled and cut into 2.5cm (1in) chunks

    sea salt and freshly ground black pepper

  • 1 Heat the oil and a knob of the butter in a frying pan and gently sauté the shallots and thyme for about 20 minutes until softened and golden. Sprinkle over the sugar and cook for another 5-10 minutes until lightly golden brown. Remove from the heat and set aside until needed.
  • 2 Place the turnip in a steamer set above a pan of simmering water and season with salt. Cover and cook for about 10 minutes, until tender.
  • 3 When the turnip is cooked, roughly mash it with the butter. Season to taste, adding plenty of black pepper and mix in most of the shallot mixture. Put it into a warm dish and garnish with the rest of the caramelised shallots to serve.
  • Turkey or goose stock

    Makes about 600ml (1 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 1 litre (1¾ 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 Christmas gravy

    Serves 10-12

    Turkey or goose juices

    1 heaped tbsp plain flour

    3 tbsp Madeira

    600ml (1 pint) turkey or goose stock (see above)

    1 tbsp red currant 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.
  • 3 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.
  • 4 Whisk in the red currant jelly – if using – until dissolved, then add the skimmed juices from the roasted bird back into the gravy and season to taste. Strain into a warmed gravy boat to serve.