Festive Sides

Written by: Amanda McCabe
Serves 4 - 8 depending on dish


Celeriac Dauphinoise

Preheat oven to 170 degrees

Peel celeriac and cut in half and half again

Slice thinly - about 1mm thick - or use a mandoline if you have one

Place in a pan with milk, cream, garlic, nutmeg and bring to a simmer

Cover and leave to cook for five minutes

Remove from heat and lift celeriac with slotted spoon into a baking dish, arranging on top of each other

Pour liquid over the top, cover with grated cheese and bake in the oven for 30 minutes until top is nicely browned

Brown Butter Carrots W/Hazelnuts

Slice carrots lengthwise and place in a saucepan of cold, salted water

Bring to boil and simmer for 10-15 minutes until tender

Roughly chop hazelnuts and parsley

Drain carrots and set aside on serving dish

Melt butter in pan over medium heat until it froths

After a minute or two, when it smells nutty, add the hazelnuts and stir

Remove from heat and add lemon juice and parsley before liberally pouring over the carrots

Toss to coat evenly and serve

Braised Leeks

Trim and slice leeks lengthwise and place cut side down in a frying pan with the melted butter

Cook until soft and golden - about 3 minutes

Turn over and cook for 3 minutes

Season with salt and pepper

Turn leeks again, peeling off any papery leaves

Add stock and wine, bringing to a boil and lowering to a simmer

Cover roughly with a piece of baking paper and cook until tender - roughly 10-15 minutes

Serve with ham, or cold turkey

Top tip: Don’t forget to check out our Christmas Shop here for everything you need this festive season!


Available in store

  • Celeriac Dauphinoise (Christmas Eve)

  • 1kg celeriac
  • 2 cloves smoked garlic, crushed
  • 200ml double cream
  • 200ml whole milk
  • 1/2tsp ground nutmeg
  • 150g gruyere cheese
  • Brown Butter Carrots W/ Hazelnuts (Christmas Day)

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

  • 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
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