Roasted sides get the special Christmas treatment with these easy ideas

whole-roasted white wine and butter cauliflower

1.5kg cauliflower, leaves on 2 cups (500ml) white wine 1 cup (250ml) vegetable stock 100g unsalted butter, chopped 2 tablespoons Dijon mustard 1 small bunch thyme 8 cloves garlic, skin on 4 strips lemon peel sea salt and cracked black pepper

Preheat oven to 220°C (425°F). Place the cauliflower, wine, stock, butter, mustard, thyme, garlic, lemon, salt and pepper in a deep-sided roasting tray. Cover tightly with aluminium foil and cook, basting with the cooking liquid every 30 minutes, for 1 hour 30 minutes or until tender. Remove the foil, baste and cook for a further 15 minutes or until golden brown. Serve. SERVES 6.

amaretti, prosciutto and herb-stuffed apples

1 tablespoon extra virgin olive oil 1 onion, finely chopped 2 cloves garlic, thinly sliced sea salt and cracked black pepper 6 slices prosciutto, chopped 2 cups (160g) fruit sourdough breadcrumbs 8 amaretti biscuits (30g), crushed 1 cup flat-leaf parsley leaves, chopped ¼ cup marjoram leaves 1 egg 2 tablespoons sherry vinegar 12 x Royal Gala apples

Preheat oven to 180°C (350°F). Heat the oil in a large non-stick frying pan over high heat. Add the onion, garlic, salt and pepper and cook for 4 –5 minutes or until golden brown and softened. Transfer to a large bowl. Add the prosciutto, breadcrumbs, biscuits, parsley, marjoram, egg and vinegar and mix to combine.

Slice the tops off the apples and set aside. Using a teaspoon, scoop out the apple cores and discard. Fill the apples with the breadcrumb mixture and place on a large oven tray lined with non-stick baking paper. Cook for 35– 40 minutes or until golden brown and the apples are softened. Serve. MAKES 12.

potato and herb pull-apart bread wreath

1kg rock salt 1.5kg sebago potatoes 1½ cups (375ml) milk 75g unsalted butter, chopped 1½ tablespoons caster (superfine) sugar 3 teaspoons dry yeast 4½ cups (675g) plain (all-purpose) flour ½ teaspoon sea salt flakes 3 eggs 3 cups flat-leaf parsley leaves, finely chopped ¼ cup rosemary leaves, finely chopped ¼ cup thyme leaves ¹⁄³ cup (80ml) extra virgin olive oil

Preheat oven to 220°C (425°F). Place the rock salt on an oven tray and top with the potatoes. Prick the potatoes all over with a metal skewer and cook for 1 hour or until soft. Set aside to cool slightly before cutting in half and scooping out the flesh, discarding the skins. Reduce oven temperature to 180°C (350°F).

While the potato is cooling, place half the milk in a small saucepan over high heat and bring to just below the boil. Remove from heat, add the butter and sugar and stir until the butter is melted. Add the yeast and remaining milk and stir to combine. Set aside for 5 minutes or until the surface is foamy.

Place the flour, salt, eggs and yeast mixture into the bowl of an electric mixer fitted with a dough hook and beat for 5 minutes or until the dough is smooth and elastic. Place the dough in a lightly greased bowl, cover with plastic wrap and set aside in a warm place for 30 minutes or until doubled in size. Sprinkle the dough with the potato and gently knead together. Roll the dough into walnut-size balls (about 34).

Place the parsley, rosemary, thyme and oil in a small bowl and mix to combine. Lightly grease a 24cm cake tin and line with non-stick baking paper, allowing a 3cm overhang. Place a lightly greased 8cm-tall, 8cm-wide ovenproof ramekin+ in the centre of the cake tin to create a wreath shape. Roll the potato dough balls in the herb mixture and place in the tin. Cover with plastic wrap and set aside for 30 minutes or until the dough has risen.

Cook for 25 minutes or until golden brown and cooked through. While still warm, remove the ramekin and set the bread aside to cool slightly. Serve. SERVES 8-10. + You could also use a 7cm-wide 9cm-tall (1¼-cup-capacity) ramekin. It’s important the ramekin is at least 8cm tall, as the dough will continue to rise when cooking.

sa lt and vinegar slow-roasted mixed onions and garlic

2kg rock salt ¼ cup (60ml) white balsamic vinegar 800g mixed onions and garlic cloves+

Preheat oven to 180°C (350°F). Place the salt and vinegar in a large deep-sided oven tray and toss to combine. Add the onions and garlic, toss to coat and cook for 40 minutes or until tender. Remove the onions and garlic from the tray, remove the skins and serve. SERVES 6–8. + We used a mixture of eschalots (French shallots), baby red onions and single-clove garlic.

rosemary, mascarpone and potato tart

1 x 375g sheet frozen puff pastry+, thawed 1 cup (75g) finely grated manchego ½ cup (120g) mascarpone 350g Dutch cream potatoes++, peeled and thinly sliced 1 tablespoon extra virgin olive oil sea salt and cracked black pepper 4 sprigs rosemary, chopped

Preheat oven to 200°C (400°F). Place the pastry on a large oven tray lined with non-stick baking paper. Using a small sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork. Refrigerate until needed.

Place the manchego and mascarpone in a small bowl and mix to combine. Place the potatoes, oil, salt and pepper in a medium bowl and toss to coat. Spread the mascarpone mixture over the pastry, top with the potato and cook for 25–30 minutes. Add the rosemary and cook for a further 2 minutes or until golden and pastry is cooked. Serve. SERVES 8. + If you can’t get a single sheet of 375g puff pastry, place 2 sheets of puff pastry together, overlapping by 4cm. Using a rolling pin, roll the sheets together to secure, then trim the edge. ++ You can use other waxy potatoes such as kipfler potatoes in place of Dutch cream.

broccoli with lemon butter and thyme breadcrumbs

1.5kg broccoli, cut into florets 100g unsalted butter, chopped 1 tablespoon lemon rind 1 tablespoon lemon juice ¼ cup (60ml) white wine sea salt and cracked black pepper ½ cup (35g) sourdough breadcrumbs ¼ cup lemon thyme leaves 1 tablespoon extra virgin olive oil

Preheat oven to 200°C (400°F). Place the broccoli in a large heatproof bowl and cover with boiling water. Stand for 2 minutes, drain well and place in a large roasting dish.

Place the butter, lemon rind, lemon juice and wine in a small saucepan over medium heat and stir until melted. Pour over the broccoli and sprinkle with salt and pepper. Place the breadcrumbs, thyme and oil in a medium bowl and mix to combine. Sprinkle over the broccoli and cook for 20 minutes or until golden. Serve. SERVES 6.