Who wants to spend ages prepping sprouts when there's so much else going on? Not me! This kind of thing is exactly the reason I fell in love with my food processor. I've come up with this super quick recipe where you just rattle the sprouts straight through the processor and into a pan with some gorgeous flavours to pimp them right up. Done.
This is a great alternative to the party food normally given to children. The roast vegetable chips give it a bit of a healthy twist. Do get an organic chicken and don't be tempted by the £2 ones out there. Not only do organic ones taste much better, look at it from your child's perspective – any child would prefer to eat a happy chicken.
I reckon gravy has the power to transform, or even save, a meal. What I want you to do this year is open your mind to a slightly radical idea: making it a few days, or even weeks before Christmas. If you do this, you'll have it on standby, so you can finish it on Christmas Day. I use chicken wings to give the gravy that roasted bird flavour base. Not only are they dead cheap, they're also the most flavourful part of the bird.
One thing's for sure, if you can master the perfect roast potatoes, you're well on your way to the perfect Christmas dinner. This year, with a few extra tricks, I've managed to get them spot on. I've discovered that the humble potato masher is the secret to the perfect roastie, and you lot out there will be able to make these at home no problem. I've done a lot of potatoes, as it's always better to have too many so you've got some leftover. I don't expect you to have different flavoured spuds f…
Carrots and beets are particularly good when roasted as it brings out their natural sugars. The best advice I can give you is about flavouring them. A few smashed garlic cloves, a woody herb like rosemary, thyme, sage or bay, and a splash of vinegar, or squeezed lemon or orange juice, can accentuate their natural flavour.
This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn't the kind of joint you carve into neat slices. If you've cooked it right, it should pull apart into shreds with a couple of forks. If you're worried about scoring the crackling yourself, ask your butcher to do it for you, that's what he's there for.
Many people have a real affection for lamb shanks, thinking of them as a bit of a treat. I've cooked them for years and really love this particular style of baking them because it's so easy and comforting – almost like wrapping up a jacket potato to put on the bonfire. By using simple root veg and a flavoured butter, and by tightly squeezing the tinfoil around each shank, the most is made of the flavour of the meat without having to cover it in spices or tomatoes or anything like that. It's ver…
Just about everyone gets excited when they see roast pork on the table. But even though a whole roasted shoulder is really impressive, it's actually a 'slam and go' recipe. Of course it's lovely served with roast potatoes and orchard apple sauce, but lately, I've been pulling all the meat apart and tossing it through this great jerk salsa – hell, yeah! The flavours of Jamaica and Britain really work well together – and actually many of the same spices found in jerk can also be found in some of …
This dish works as described here, but you can also stuff it into hot flour tortillas or pitta breads to be eaten like a kind of fajita or burrito – superb. Spanish smoked paprika is now widely available, and your butcher can do the trimming and scoring of the pork loin for you to save you some time.