Christmas is approaching fast so today I have three recipes for the vegetables. It helps to be prepared and this counts more than ever during the big Christmas rush. Getting the vegetables ready is something the family can help you with, but just be very careful with knives if there are children helping you.

I like using rooster potatoes because they have a great floury texture. Try to use ones that are similar in size. To make the potatoes really crispy drain off the excess fat about 20 minutes before the end of the cooking time and this will help them brown around the edges.

I love my vegetables roasted. Parsnip is delicious and the honey adds to its sweetness. If you decide to use beetroot it is best to roast it on its own as the juice will stain the other vegetables.

For me, Christmas wouldn’t be Christmas without brussels sprouts. Now I know that not everybody likes brussels sprouts and this recipe works well with thickly sliced leeks, broccoli or cauliflower. If you leave out the bacon this makes a good vegetarian dish.

Happy cooking.

CRISPY ROAST POTATOES

Serves four to six

1.5kg (3lb) of floury potatoes (like roosters), halved

100ml (3½fl oz) of sunflower oil

Goose or duck fat

6 garlic cloves, smashed (not peeled)

3 fresh rosemary sprigs

Sea salt

1 Preheat the oven to 220°C/425°F/gas mark seven. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for eight to 10 minutes, until they have just softened.

2 Drain off the water and return the potatoes to the pan for a minute to dry them out, shake vigorously to knock off all the hard edges.

3 Meanwhile, preheat a roasting tin with a one centimeter (½in) depth of oil, or 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 the garlic and rosemary.

4 Carefully tip the potatoes into the hot oil, basting the tops. Roast for about 45 minutes to one hour, turning occasionally, until crisp and golden.

5 To serve, transfer the crispy roast potatoes with a slotted spoon into a warm serving bowl. Season with salt and place them straight on the table, or use as required.

ROASTED ROOT VEGETABLES WITH SESAME SEEDS

Serves four to six

2 tbsp of rapeseed oil

450g (1lb) of carrots, halved lengthways

450g (1lb) of large parsnips, trimmed, quartered and cored

1 tbsp of clear honey

1 tsp of toasted sesame seeds

1 tsp of chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

1 Preheat the oven to 180°C/350°F/gas mark four. Place the oil in a large roasting tin and add the carrots and parsnips, tossing until well coated. Season generously. Roast for 30 minutes, then drizzle over the honey and toss to coat evenly. Roast for another 10 minutes, or until the vegetables are completely tender and lightly charred. Sprinkle over the sesame seeds and parsley and toss gently until evenly coated.

2 To serve, tip the roasted root vegetables into a warm serving dish and place directly on the table, or use as required.

BRUSSELS SPROUTS CRUMBLE

Serves four to six

675g (1½lb) of brussels sprouts, cut in half

25g (1oz) of butter, extra to grease

2 rindless smoked bacon rashers, diced

1 large red onion, thinly sliced

200ml (7fl oz) of cream

50ml (2fl oz) of milk

Good pinch of freshly grated nutmeg

40g (1½oz) of fresh white breadcrumbs

25g (1oz) of walnut halves, chopped

15g (½oz) of freshly grated parmesan

1 tsp of chopped fresh flat-leaf parsley

Sea salt and freshly ground black pepper

1 Preheat the oven to 190°C/375°F/gas mark five. Half fill a pan with water, season with salt and bring to the boil. Add the brussels sprouts and simmer for four to five minutes, until just tender, but not soggy. Drain off the water and refresh under running cold water.

2 Heat the butter in a pan and sauté the bacon and red onion over a medium heat for about five minutes, until the onion is softened and the bacon has begun to crisp up.

3 Butter a baking dish and tip in the blanched brussels sprouts. Scatter over the sautéed bacon and red onion.

4 Mix the cream with the milk and nutmeg in a jug, season to taste, then pour over the sprouts.

5 Mix the breadcrumbs with the walnuts, parmesan and parsley, then season to taste and sprinkle on top of the sprouts. Place in the oven for 20 to 25 minutes, until bubbling and golden brown.

6 To serve, place the brussels sprouts’ crumble straight on the table, or use as required. CL