2019-12-01_Red_UK

Living

Celeriac

and

chestnut

champ

This works as a vegetarian

stuffing, too.

SERVES 8

PREPARATION TIME

15 min u t e s

COOKING TIME

20 minutes

O2 medium celeriac, peeled

and cut into 5cm chunks

O250g cooked chestnuts,

chopped

O3tbsp single cream

O3 sprigs thyme, leaves picked,

plus extra to sprinkle

OJuice 1 lemon

O1tbsp olive oil

1 Put the celeriac into a large

pan, cover with cold water

and bring to the boil. Cook for

20min until tender. Add the

chestnuts for the final 2min.

2 Drain, then return to the pan.

Season and mash with the

cream, thyme and lemon juice.

Serve in a warm serving dish

drizzled with olive oil and

sprinkled with thyme leaves.

Ginger-

roast roots

Honey brings out the natural

sweetness of carrots and

parsnips with ground ginger

giving a subtle warmth.

SERVES 8

PREPARATION TIME

10 minutes

COOKING TIME 50 minutes

O600g parsnips, peeled,

halved lengthways and

cut into 10cm lengths

O600g carrots, halved

lengthways, or into quarters

if large, and cut into

10cm lengths

O2tbsp oil

O2tbsp honey

O1tbsp ground ginger

O3 sprigs thyme,

leaves picked

1 Heat oven to 200°C (180°C

fan) mark 6. Combine all the

ingredients in a large mixing

bowl and season well.

2 Scatter the vegetables

in a large roasting tin in

a single layer and roast

for 50min, shaking the tin

halfway through. Transfer

to a warm dish to serve.

Sautéed kale

and Brussels

sprouts

This fresh-tasting side dish

is a welcome addition to

the richness of the meal.

SERVES 8

PREPARATION TIME

15 min u t e s

COOKING TIME

about 15 minutes

O550g Brussels sprouts, halved

O25g butter

O1tbsp oil

O3 garlic cloves, crushed

O375g kale, shredded

OZest and juice 1 lemon

1 In a large pan of boiling water,

blanch sprouts for 3min. Drain

and tip into a large bowl of cold

water to refresh. Once cooled,

drain immediately.

2 Add the butter, half the oil and

garlic to a large frying pan or

wok. Over low heat, gently cook

garlic for 2min until fragrant,

but don’t allow to burn.

3 Add remaining oil. Increase

the heat, add the sprouts; fry for

4min. Add the kale, reduce the

temperature and steam for 5min

until wilted. Season well. Turn

off heat and cover to keep warm.

4 Before serving, toss through the

lemon juice and scatter with zest.

Put in a warm dish and serve.

Blackcurrant-

braised

red cabbage

Braising red cabbage in

blackcurrant cordial adds

sweetness to balance the

sharp cider vinegar.

SERVES 8
PREPARATION TIME
5 minutes
COOKING TIME about
2 hours 5 minutes

O75g butter
O1½tbsp brown sugar
O2 red cabbages, about
1.6kg, shredded
O9tbsp cider vinegar
O375ml concentrated
blackcurrant cordial

1 Melt the butter in a large,
deep pan or casserole with
a tight-fitting lid. Add the
sugar and stir over medium
heat for 3min, until melted.
Add the cabbage, cider
vinegar and blackcurrant
cordial and toss to coat.
2 Bring to a gentle simmer,
reduce the heat to low
and cover. Cook for 2hr,
stirring the cabbage often.
Transfer to a warm dish
to serve.