'Tis the week before Christmas, and all through the land, everyone is thinking... how not to make their Christmas veg bland!

But fear not, because Phil is here with expert advice to calm our Christmas concerns. He's got roasties to rave about, seasonal sprouts and parsnips and carrots that have a cracking Christmas crunch!

Braised brussels with dates

Seves: 4 persons
Preparation time:-20 minutes.
Cooking time: 15 minutes.

Ingredients

4 tbsp olive oil
1 large onion, finely chopped
150g brown chestnut mushrooms, 1/4rd
500g sprouts, trimmed
8 large Medjool dates chopped into small pieces
salt
pepper
50g salted butter, cubed
2 tbsp chopped parsley
2 tbsp chopped chives

Method

  1. Heat the oil in a large sauté pan so you have enough room to have all the sprouts in a single layer.
  2. Add the mushrooms, onions and garlic and cook until all the moisture has gone and the onions have taken a little colour.
  3. Add the sprouts, dates, salt pepper and a touch of water.
  4. Bring to the boil, turn down the heat and cover with a tight fitting lid.
  5. Simmer for 10-12 minutes or until the sprouts are cooked, I like them slightly overcooked.
  6. Remove the lid and boil away all the moisture, or simply tip off.
  7. Add the butter, swirl and melt, serve with plenty of chopped chives and parsley.


Roast potatoes

Serves: 6-8 persons
Preparation time: 15 minutes
Cooking time: 1 hour, approx

Ingredients

1 kg peeled potatoes, Desiree, King Edwards, Maris Piper are all good roasters.
200g good beef dripping, duck, goose fat or lard
salt and freshly milled black pepper

  1. Pre heat the oven to 200 Degrees C, Gas 7.
  2. Place a pan of cold water on the stove and bring to the boil, add salt and re boil. Pop in the potatoes cut into large 1/4 ‘s. Bring back to the boil and simmer for about 10 minutes, or until the outsides start to fall away, carefully drain.
  3. Place the dripping in a baking tray, pop into the hot oven and heat for 10 minutes, or until just smoking.
  4. When drained, remove the tray from the oven carefully add the potatoes to the hot fat, season well with salt and pepper and pop into the oven, Cook for 35-40 minutes.
  5. When the bottoms are very crisp and golden, turn over and return to the oven, cook for a further 35-40 minutes, until both sides are crisp and golden.
  6. The inside will be soft and powdery with 2 crunchy edges, perfect!.
  7. Serve piping hot.


Roasted honey carrots and parsnips

Serves: 6-8 persons
Preparation time: 10 minutes
Cooking time: about 1 hour

Ingredients

5 medium parsnips
5 medium carrots
115g good beef dripping or goose fat
salt and freshly milled black pepper
2 tbsp clear heather honey
2 tsp ground cumin

Method

  1. Peel the carrots and parsnips and top and tail.
  2. Split in half from top to tail, then cut into quarters, leave the core in.
  3. Heat the dripping or fat in a baking tin in a hot oven, 200 Degrees C, Gas 6-7, for about 10 minutes.
  4. Meanwhile, bring a pan of salted water to the boil, add the carrots & parsnips, bring back to the boil and simmer for 1 minute maximum.
  5. Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  6. Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  7. Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  8. Serve piping hot and golden brown.