Christmas dinner just wouldn't be the same with all the trimmings and Phil Vickery has an array of delicious recipes that are set to make your Christmas meal feel complete.
The much underrated Brussels sprouts along with roasted parsnips and potatoes and a delicious lemon and dill butter to coat your Christmas carrots.
These four elements are the most complicated to organise so Phil has devised an easy way to keep your veggies crisp and colourful whilst wading through wrapping paper and finding emergency chairs from the loft.
Brussels sprouts with spices and crème fraiche
Even the kids will try this, it must be the slightly sweeter angle, they really are tasty, but you must drain the sprouts well!
700g sprouts, tightly closed and brilliant green, trimmed
200g crème fraiche
2 level tsp Madras curry paste
1 tbsp mango chutney
4 small shallots, peeled and chopped finely
1 tbsp vegetable oil
4 tbsp chopped fresh coriander
salt and freshly milled black pepper
Cook the sprouts in plenty of boiling water, until soft in the centre, for about 10 minutes. They need to be slightly over cooked I think.
Or place into a medium sized bowl, add salt, pepper and 200ml water. Cover with film, make a couple of small holes and microwave for 5 minutes. Check and see if cooked, if not recover and cook for a further 2 minutes.
Cool under cold water then drain really well. This can be done a few hours before.
When you come to serve, there is only one way to warm them up, pop them in the microwave
Warm the oil and add the shallot and cook for 1 minute to soften, then add the curry paste, cook for a further 1 minute, then cool
To serve, warm the sprouts, tip off any water, then stir in the curry and shallots, crème fraiche, chutney and finally chopped coriander.