Five Star Sides

FIVE-STAR SIDES

Four sumptuous sides that will pair with any festive main

PARSNIP, SWEET POTATO & TRUFFLE MASH

Get ahead: Make up to 2 days in advance and gently reheat over a low heat for 15 mins, stirring and adding a little more stock to loosen the texture. Make the maple hazelnuts the day before and keep in an airtight container.

Serves 6

Takes 25 mins

Cost per serve 59p

Cost per serve 59p

750g pack parsnips, peeled and cut into 5cm chunks

750g sweet potatoes, peeled and cut into 5cm chunks

1 vegetable stock cube

50g blanched hazelnuts

1 tbsp maple syrup

150ml milk

2 tbsp truffle-flavoured oil, plus extra for drizzling

3 spring onions, trimmed and sliced on the diagonal

1 Put the parsnips and sweet potatoes in a large saucepan with the stock cube and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 25 mins.

2 Meanwhile, toast the nuts in a small frying pan over a medium heat, stirring. When lightly golden, add the maple syrup and cook for 1 min, then transfer to a bowl.

3 Drain the vegetables well, then leave in the colander for a few mins to steam-dry.

4 Return the vegetables to the dry saucepan and mash well. Draw the mash to one side of the pan and pour the milk into the other side. Heat until the milk is simmering, then stir it into the mash. Stir in the truffle oil and season to taste.

5 Tip the mash into a serving dish. Roughly chop the glazed nuts and scatter over. Garnish with the spring onions and finish with an extra drizzle of truffle oil.

SHREDDED SPROUTS WITH BACON & CHILLI BUTTER

Get ahead: Make the chilli butter up to 1 week ahead and chill in the fridge.

Serves 6

Takes 20 mins plus chilling

Cost per serve 63p

40g butter, softened

2 red chillies, deseeded and finely chopped

30g pack fresh flat-leaf parsley, leaves only, ½ finely chopped

800g Savoy cabbage, core removed, shredded

6 rashers smoked streaky bacon, sliced

300g pack Brussels sprouts, trimmed and shredded

1 Combine the butter, chilli and chopped parsley, then spoon onto clingfilm in a line. Roll up into a sausage shape, twisting the ends to seal. Chill for at least 1 hr.

2 Blanch the cabbage in a large pan of boiling water for 3 mins, then drain.

3 Meanwhile, cook the bacon in a dry nonstick frying pan for 5 mins or until crispy. Add the sprouts to the pan and stir-fry for 3 mins to soften. Add the drained cabbage and cook for a further 2 mins.

4 Transfer to a serving plate and slice over the cold flavoured butter (it will melt in the heat of the vegetables). Garnish with the remaining parsley, then gently stir before serving.

ALMOND-CRUSTED CAULIFLOWER WITH GREMOLATA

Get ahead: Make the gremolata the day before and store in an airtight container in the fridge.

Serves 6

Takes 30 mins

Takes 30 mins

Cost per serve 45p

Takes 30 minsCost per serve 45p30g vegetarian hard cheese or Parmesan, finely grated

30g ground almonds

1 large cauliflower, trimmedand leaves removed, cut intolarge florets

1 tbsp olive oil

30g pack fresh flat-leaf parsley,leaves only, ½ finely chopped

1 small garlic clove, crushed

1 lemon, zested

1 Preheat the oven to gas 7, 220°C, fan 200°C. Line a large baking tray with nonstick baking paper. In a small bowl, mix the cheese and almonds with some seasoning and sprinkle evenly over the paper.

2 Put the cauliflower in a large bowl and toss in the oil. Tip onto the tray and gently turn each floret in the coating. Roast for 20-25 mins until tender.

3 Meanwhile, mix the chopped parsley, garlic and lemon zest with a little black pepper to make the gremolata. 4 To serve, tip the cauliflower into a serving dish and scatter over the gremolata. Garnish with the whole parsley leaves to serve.

WHISKY-GLAZED CARROTS WITH GARLIC & TARRAGON

Serves 6

Takes 25 mins

Cost per serve 38p

750g Chantenay carrots

50ml whisky

30g sugar

2 small garlic bulbs, cloves peeled

3 tarragon or flat-leaf parsley sprigs, leaves chopped

Put all the ingredients, except the herbs, in a saucepan with 150ml water. Bring to the boil, cover, and cook over a low heat for 20 mins, stirring occasionally, until the liquid has evaporated and created a glaze around the carrots. Scatter over the herbs; serve immediately.