Good Morning all. Hope everyone is doing well. I unfortunately cannot say the same for me and my family. It has not been the best of weeks this week. To start with I’m still suffering from the norovirus and have had to cancel appointments because of it. But the biggest problem we’ve had to contend with is the scam artists known as >Wowcher< my mum tried to use them to get a present for a loved one for Christmas as we’d seen numerous adverts promoting the company, but it was the BIGGEST MISTAKE ever as they STOLE her money and won’t issue a refund as the product has not even been shipped due to having to redeem a code before it will even be processed, and when we questioned them they said there should be an expiration date for how long she can redeem the product, but we double checked and a date had not been issued, instead they’ve said they won’t be issuing a refund and she’s the one in the wrong even though she ordered it a mere 2 weeks ago, we had a look at customer reviews and apparently we are not the first people they’ve done this to, and I wanted to raise the alarm about the company Wowcher as I fear we most certainly won’t be the last ones they do this to either. Then there’s the other major problem we’ve had to deal with which is – not only has our main oven gone but our microwave oven as well, have both caved out on us, so we’ve had to try and get that sorted before Christmas which anyone knows isn’t the best of timing. Other than that, there has been a positive thing to come out of this week – we’ve finally managed to wrap everybody’s presents which has been one less stress to deal with.

Enough of my rambling – As this is my last post of 2024, I wanted to get it in, especially before the big day itself next week, so let’s get on to today’s post…As you all know as I’ve mentioned in previous posts, I’m vegetarian so I don’t actually eat Turkey or any kind of meat for dinner at the Christmas table instead I indulge In the side dishes to fill me up like Vegetables, Potatoes (I love a good roast potato), Yorkshire Pudding, Stuffing, etc..and I wanted to share with you some quick and easy recipes for you to make to have with your Christmas dinner, whether you have turkey or not! Enjoy…

Roast Potatoes

Ingredients

3 tbsp Vegetable Oil, Beef Dripping, or Duck Fat: (3 tbsp vegetable oil, beef dripping, or duck fat)
16 Maris Piper or King Edward potatoes (each about 175g/6oz), cut into quarters or large chunks: 16 Maris Piper or King Edward Potatoes (each about 175g/6oz), cut into quarters or large chunks
Sea Salt

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Put the potatoes into a pan and just cover with water. Add a tablespoon of salt, cover with a lid, and bring to a boil. Boil for 15 minutes, until cooked (they will slide off when pierced with a knife). Drain thoroughly in a colander, then set the colander on top of the cooking pan and cover the potatoes with a tea towel. Set aside for 10 minutes to steam dry.
Meanwhile, put the vegetable oil, dripping, or duck fat into a roasting tin and heat in the oven for 10 minutes.
Gently toss the potatoes around a little in the colander. Tip the potatoes into the tin of hot fat and give it a shake to spread them out in the pan, but don’t worry about turning them. Put the tin into the oven and roast for 20 minutes. At this point, give the potatoes a turn and then return them to the oven for a further 20-30 minutes, or until golden and crunchy. Season the potatoes with salt and pepper and serve.

Tip: *You can make roast potatoes ahead and reheat them for a stress-free roast dinner. Parboil the potatoes as above, but allow the drained, bashed potatoes to cool slightly. Toss them in the duck fat so that the potatoes are as evenly coated as possible. Then spread them out on one or two trays so the potatoes are not touching each other. When completely cold, freeze the potatoes on their trays. (After they are frozen you can transfer them to a freezer bag.) Cook the frozen potatoes at the same temperature in a dry roasting tin, adding another 15 minutes to the cooking time.*

Roast Carrots

Ingredients

2lbs Carrots (washed, peeled, and cut if large)
2tbsp Olive Oil
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper (plus additional to taste, as needed)
Chopped fresh Parsley for garnish, (optional)

Instructions

Preheat oven to 425°F and line a baking sheet pan with parchment paper (for easy clean-up).
Toss carrots with oil and seasoning.
Pour onto a prepared baking sheet. Arrange carrots in a single layer.
Bake 18-20 minutes for baby or garden carrots, 25-30 minutes for larger store-bought carrots. Ensure carrots are tender when pierced with a fork.
Serve warm, garnished with parsley if desired.

Tip 1: *If using store-bought larger carrots (even if you cut them) they may need an extra 10-15 minutes. Young fresh carrots or baby Carrots can be left whole and will require less time.*
Tip 2: *Larger carrots can be cut into 1 ½” chunks and may need a few minutes extra.*
Tip 3: *For a sweeter glazed carrot, add 1 tablespoon of honey or brown sugar before cooking*.

Roast Parsnips

Ingredients

500g/1lb 2oz Parsnips, (peeled and cut into quarters lengthways)
4 tbsp Sherry
4 tbsp Clear Honey
Salt and Freshly Ground Black Pepper

Method

Preheat the oven to 200C/180C Fan/Gas 6.
Place the parsnips, sherry, and honey into a baking tray and mix to coat the parsnips. Season with salt and freshly ground black pepper.
Roast in the oven for 30 minutes, turning halfway through, until the parsnips are tender and golden brown.

*Roast Parsnips can be frozen for up to three months in an airtight container or baggie*

Roasted Cauliflower

Ingredients

2 Heads Cauliflower (cut into even bite-size pieces)
1 Garlic Bulb, (split into cloves, unpeeled)
6 Bay Leaves Stalks Removed, (finely chopped)
4 tbsp Olive Oil
Zest and Juice 1 Lemon

Method

Heat the oven to 200C/180C fan/gas 6. Place the cauliflower, garlic, and bay leaves in a large bowl, toss with the oil, zest, and juice, and season generously. Spread evenly onto a baking sheet (use 2 if needed). Roast for 20 mins, turning halfway, until al dente and caramelized.

*If you don’t fancy garlic, roast the cauliflower with a little chopped red chili or a sprinkle of smoked paprika or cumin seeds.*

Roasted Broccoli

Ingredients

12 Ounces Broccoli Florets
Extra-virgin olive oil, (for drizzling)
Sea Salt and Freshly Ground Black Pepper
Red pepper flakes, (optional)

Method

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.
Roast for 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.

Tip 1: *You can also roast lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes.*
Tip 2: *Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!*
Tip 3: *Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.*

Sage And Onion Stuffing

Ingredients

1-2 Large Onion (finely chopped)
3/4 Slices of Bread
1½ tbsp Dried or Fresh Sage
Salt and White Pepper (to season)

Method

Peel and chop the ends off the onion, finely chop, and put into a saucepan. Cover onions with water, and season with salt and white pepper. Put on the hob for 1 hour. Check to see if the onion is cooked by using the back of a knife, if it goes through easily it’s ready (they should be softened and translucent). Drain the onions as much as you can as they absorb the water up.
Grab a slice of bread and fold it in half, then pull it apart into small pieces, then repeat again and combine it all together (to check to see if you have enough bread, I usually use about 3 if using the crust) the fork should stand up on its own, if it doesn’t, add another piece of bread.
Add dried or fresh sage to the bread and onions, then mix it all together. Roll into stuffing balls and cook on a roasting tin for 30 mins or until golden brown on 200°C (180°C fan)/ 400°C/Gas Mark 6.

Tip 1: *Keep an eye on the water when boiling the onions, as you don’t want it to evaporate, make sure you keep the water topped up.*
Tip 2: *You can always put the onion juice aside to make onion gravy*
Tip 3: *You can do the stuffing first thing in the morning, which is always optional*
Tip 4: *If you don’t want to make these into balls, simply pack the mixture into a small baking dish and cook for 30 minutes or until golden brown.*
Tip 5: *The stuffing can be made the day before needed and chill until required. It can be frozen baked or unbaked for up to 1 month.*

Yorkshire Puddings

Ingredients

140g Plain Flour (this is about 200ml/7fl oz)
4 Eggs (200ml/7fl oz)
200ml Milk
Sunflower Oil (for cooking)

Method

Heat oven to 230C/fan 210C/gas 8.
Drizzle a little sunflower oil evenly into two 4-hole Yorkshire pudding tins or two 12-hole non-stick muffin tins and place in the oven to heat through.
To make the batter, tip 140g plain flour into a bowl and beat in 4 eggs until smooth.
Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.
Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes.
Place the tins back in the oven and leave undisturbed for 20-25 minutes until the puddings have puffed up and browned.
Serve immediately.

* You can cool them and freeze them for up to 1 month.*

Vegetarian Gravy

Ingredients

1 Onion (chopped)
2 Carrots (finely diced)
2 Celery Sticks, (finely chopped)
2 Bay Leaves
1 Large Thyme Sprig
Large Knob of Butter
1 tbsp Sugar
2 tbsp Plain Flour
1 tsp Marmite (optional)
1 tbsp Tomato Purée
2 tbsp Red Wine Vinegar
1L Vegetable Stock (or chicken or beef stock, if you prefer)
Soy Sauce to taste

Method

Fry the veg and herbs in the butter for 10-12 mins until the vegetables start to brown. Scatter over the sugar and continue to cook until sticky and caramelized.
Stir in the flour until sandy, then add the Marmite, tomato purée, and vinegar if using. Pour over the stock, then simmer everything together until you have a thickened sauce.
Sieve, then add soy sauce to season and color. Use straightaway or cool and freeze.

*You can always cheat and use Bisto Vegetable gravy which is also just as nice*

As I’m not really a big fan of nut roasts these are some of my favorite side dishes to have at Christmas (which I do tend to load up on), I hope that providing these recipes to start practicing now, it will help make the day less stressful and give you more time to enjoy! That’s it from me for 2024, I will be taking the next 3 weeks off to spend time with my family and will be back in the New Year on the 8th of January 2025. Have a lovely Christmas and a Happy New Year guys, until then…