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Roasting vegetables is a great way of maximising their nutritional benefit as the vitamins don't leach out into the cooking water - and they're full of flavour and texture. This recipe uses all those wonderful root veg in one go.
This light, fluffy puree is an unusual way of serving parsnips, but the addition of nutmeg brings a wonderful warmth and spice to it. Would be fabulous with sausages and roast meat.
With just three ingredients it's possible to make this classic accompaniment to mince pies, Christmas pudding and other festive finales. But it would also partner pies, crumbles and tarts all year round.
Adding pimenton to a plain tomato chutney is an inspired move and makes it unbeatable with barbecued meats, sausages and cheeses. A great way of using up a glut in the garden!
Adding nutmeg, cinnamon, brown sugar and apples to red cabbage then braising it gives you a dish with loads of flavour that can be made the day before. Serve it with any roast or grilled meats.
This is a wonderful recipe for stuffing the turkey as the sausagemeat and onion both add moisture to the bird while it's cooking. And sage is the ideal herb with pork, so is the obvious choice here.
Roasting swede gives it a totally different dimension from boiling or steaming it, and adding a coating of flour and Parmesan cheese gives it a wonderful crunchy outside. Give it a try - even swede haters will love it!
Potato wedges are a good way of maximising the fibre and nutritious elements of a potato but can be bland. These wedges are anything but - melted cheese and spring onions make them special enough for a buffet.
Make these a month before Christmas and you'll receive plenty of compliments when serving them with cheese and cold cuts. Or why not make up some batches as gifts for food-loving friends?
If you want a golden, succulent, flavourful turkey at Christmas, with a superb stuffing, there really is no other recipe to use than this one!
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