Roast potatoes are an essential part of a Christmas dinner whether you love a vegan nut roast or an organic turkey. If you have grappled with getting the roasties just right, or want a new way to enjoy them, smashed potatoes with onion and sage is a twist on traditional style spuds with flavours reminiscent of a classic stuffing. Squashing them creates lots of edges and extra surface area that will crisp up beautifully in the roasting tray.
Hasselback potatoes are whole potatoes thinly sliced almost all the way through, giving them crispy, comb-like edges and fluffy middle that is well worth all the effort. Rosemary and slow roast garlic create a sublime spud that is sweet, sticky and savoury.
Christmas wouldn’t be Christmas without the annual ‘love-them-or-hate-them’ sprout debate. Here’s a dish that will convert even the most reluctant sprout eater and delight those who love this knobbly festive treat. Braised sprouts, raw kale and almonds has the extra dimension of sweetness and sharpness from a white wine reduction. The raw kale adds a slight minerally bitterness and a bit of texture; toasted hazelnuts, pine nut or cooked chestnuts can be used instead of almonds if you prefer.
Celeriac is a veg that mystifies many and usually ends up in mash or a wintry salad, but this baked celeriac with spiced quinoa, kale and hazelnuts recipe works really well as part of a veggie or vegan Christmas dinner with all the trimmings. The spiced quinoa is flecked with nuts and jewel like cranberries and can be served with a good vegan gravy.
Clementines are the classic seasonal fruit, and here they transform carrots into a mouth-watering dish with their sweet citrussy warmth. Cooked in a baking parchment carrots and clementines in a bag can then be opened at the table – real star treatment that puts veg centre stage at Christmas.