Festive Side Dishes

Ingredients

• 1kg celeriac
• 2 cloves smoked garlic, crushed
• 200ml double cream
• 200ml whole milk
• 1/2tsp ground nutmeg
• 150g gruyere cheese

Instructions

1. Preheat oven to 170 degrees
2. Peel celeriac and cut in half and half again
3. Slice thinly - about 1mm thick - or use a mandoline if you have one
4. Place in a pan with milk, cream, garlic, nutmeg and bring to a simmer
5. Cover and leave to cook for five minutes
6. Remove from heat and lift celeriac with slotted spoon into a baking dish, arranging on top of each other
7. Pour liquid over the top, cover with grated cheese and bake in the oven for 30 minutes until top is nicely browned

Ingredients

• 600g carrots
• 30g roasted hazelnuts
• Handful flat leaf parsley
• 50g butter
• Juice of 1/2 lemon
• Salt and pepper to season

Instructions

1. Slice carrots lengthwise and place in a saucepan of cold, salted water
2. Bring to boil and simmer for 10-15 minutes until tender
3. Roughly chop hazelnuts and parsley
4. Drain carrots and set aside on serving dish
5. Melt butter in pan over medium heat until it froths
6. After a minute or two, when it smells nutty, add the hazelnuts and stir
7. Remove from heat and add lemon juice and parsley before liberally pouring over the carrots
8. Toss to coat evenly and serve

Ingredients

• 900g raw brussels sprouts, shredded
• 12 medjool dates, pitted and sliced thinly lengthwise
• 50g parmesan, grated
• 70g toasted sliced almonds
• 4 tbsps olive oil
• 2 tbsps honey
• 2 tbsp dijon mustard
• Salt and pepper to season

Instructions

1. Mix together shredded sprouts, dates, parmesan and almonds
2. Make a vinaigrette with the oil, honey & mustard
3. Mix the dry ingredients with the dressing and season to taste
4. Serve with your cheeseboard or enjoy with cold turkey

Ingredients

• 8 leeks (small)
• 2 tbsps unsalted butter
• 120ml turkey stock (or chicken if you haven’t made stock from your turkey carcass)
• 120ml dry white wine
• Handful chopped flat leaf parsley

Instructions

1. Trim and slice leeks lengthwise and place cut side down in a frying pan with the melted butter
2. Cook until soft and golden - about 3 minutes
3. Turn over and cook for 3 minutes
4. Season with salt and pepper
5. Turn leeks again, peeling off any papery leaves
6. Add stock and wine, bringing to a boil and lowering to a simmer
7. Cover roughly with a piece of baking paper and cook until tender - roughly 10-15 minutes
8. Serve with ham, or cold turkey