Our Favourite Christmas Trimmings
We feature these recipes each year as they are hands down THE BEST, tried and tested recipes for the perfect Christmas Trimmings. We have dabbled in previous years with other recipe ideas, but honestly, nothing comes close to these.
If you are like us, then getting Christmas dinner right is very important. Each year when we cook these Christmas dinner side dishes, we are never disappointed and the whole family always approves, which is good enough for us.
So if you are looking for the perfect potatoes, parsnips and brussels to go with your Christmas dinner this year, look no further.
Maple-roast parsnips
1kg parsnips
Several glugs of Brock & Morten rapeseed oil
80ml maple syrup
1. Preheat the oven to 200C/400F/Gas 6
2. Peel and chop the parsnips lengthways
3. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces
4. Pour the maple syrup over the parsnips and put in the oven. Roast the parsnips for 35 minutes, or until they are golden-brown
Sprouts with Chestnuts and Bacon
30ml Brock & Morten rapeseed oil
1 ¼ kg Brussel sprouts, trimmed
6 rashers smoked streaky bacon (cut into pieces)
200g chestnuts
1. Steam the sprouts until tender, around 10 minutes
2. Heat a frying pan and add some oil and the bacon and gently fry for 10 minutes until crisp and golden
3. Remove from the pan but leave the fat, then add the chestnuts and fry for a further 5 minutes
4. Once the sprouts are cooked toss them in the pan, add the bacon and cook over a high heat with the remaining oil. Add a knob of butter and serve
Roast Potatoes
10 large King Edward potatoes, peeled and cut into large chunks
30ml Brock & Morten rapeseed oil
Pinch of Salt
1. Preheat the oven to 200C/400F/Gas 6
2. Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften
3. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges
4. Heat the oil in a deep flameproof roasting tray on a high heat then add the potatoes. Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour
5. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp
