Ed Smith's Christmas sides

By
Editor
Added
05 December, 2017

Forget the Turkey, move the humble side dish to centre stage with recipes from Ed Smith’s On The Side this Christmas.

Chorizo roast potatoes

Does the world need another roast potato recipe? When it’s Ed’s Chorizo roast potatoes, it most definitely does! The addition of crumbled soft cooking chorizo halfway through and a scattering of fennel seeds offer a true twist on a classic.

Honey and Marmite-glazed parsnips       

Parnsips are best roasted from fresh, rather than parboiled like potatotes. Leave out the salt before roasting if you prefer them crisp and, once cooked, smother them in this honey and Marmite glaze. The mix of malty yeast extract and sweet honey is so good even Marmite haters will enjoy it (maybe).

Deep-fried Brussels sprouts

Deep-frying these nation-dividing mini cabbages has a surprising effect, providing crunch, caramel and browning flavours on the outside and a sweet inside. Believe us, these deserve a place in your Christmas dinner.

Carrots with brown butter and hazelnuts

Take your staple carrots up a notch or two with this browned butter and hazelnut trick. Boil the carrots as usual and then melt butter until it starts to froth, becoming golden and smelling nutty. Add in the hazelnuts, stir for ten seconds, then add lemon juice and parsley before stirring through the cooked carrots. The nutty aromas have a truly festive feel.

Bread sauce and parsnip crisps

Adorn your turkey with Ed’s bread sauce this year and it will soon become the reason why you make a roast as opposed to a mere annual accompaniment. It’s best when freshly made, though you can prepare it ahead and add milk when reheating to serve. Sprinkle with parsnip crisps to add sweetness and crunch.


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