Next level trimmings
Roasted carrots
These sticky honey-roasted carrots, by John Torode, make a simple yet scrumptious side for any Sunday lunch.
Prep: 10 mins
Cooking time: 45 minutes
Serves: 8 people
Ingredients
2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar
Method
Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.
Recipe courtesy of the BBC Good Food
Lemon, garlic &
bay roast potatoes
Take your roast potatoes to new levels of deliciousness with lemon, garlic and bay. They make the perfect side dish to a Sunday roast.
Prep: 15 mins
Cooking time: 1 hour
Serves: 8 people
Ingredients
1 garlic bulb, cut in half lengthways
100ml rapeseed or sunflower oil
8-10 fresh bay leaves
½ tsp lemon , zested
Method
Peel and halve or quarter the potatoes, if large, so they’re all the same size. Put in a large pan and cover with cold water and a pinch of salt. Add one half of the garlic bulb. Bring to a simmer and cook for 10 mins until a knife goes easily through the potatoes, then drain well, reserving the garlic. Leave the potatoes to steam-dry in the pan for 10 mins. Heat the oven to 220C/200C fan/gas 7.
Pour the oil into a large baking tray or two smaller ones – it should cover the base of the tray, so add a little more if you need to. Heat in the oven for 10 mins until really hot. Carefully transfer the spuds to the oil, leaving lots of room between each one (otherwise they will steam, rather than roast) and coat in the oil, taking care not to splash yourself. Season, then add both halves of the garlic, blanched and not, and nestle the bay leaves underneath the spuds.
Roast for 40-45 mins, turning halfway through and coating in more oil, until golden and crunchy. Season with more salt and pepper, and zest the lemon directly over the potatoes so the essential oils spritz over the spuds. Serve with the roasted garlic in its shell.
Recipe courtesy of the BBC Good Food
Sage and onion stuffing
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls.
Prep: 10 mins
Cooking time: 45 minutes
Serves: 4 people (12 balls in total)
Ingredients
1 tbsp butter
1 tbsp oil
1 large onion, finely chopped
1 bay leaf
1 garlic clove , crushed
1½ tbsp dried or fresh sage, finely chopped
180g fresh breadcrumbs
1 large egg, lightly beaten
Method
Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min.
Leave to cool for 10 mins.
Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste.
Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Recipe courtesy of the BBC Good Food
Roasted vegetables
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time.
Prep: 10 mins
Cooking time: 40 minutes
Serves: 4 people
Ingredients
3 tbsp olive oil
2 mixed coloured peppers, such as orange and red, cut into chunks
2 courgettes, cut into chunks
4 garlic cloves, smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
Method
Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Recipe courtesy of the BBC Good Food