Want to jazz up your traditional Christmas lunch, but still keep Gran happy? This is the one for you
- 284ml pot and a 142ml pot double cream
- 1 small onion or shallot, finely chopped
- 2 thyme sprigs, 1 stripped of leaves
- butter, for greasing
- 500g parsnip (about 4 large)
- 500g butternut squash (about 1⁄2 a large one)
- 25g Gruyère, grated
MethodSlowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.
- 800g potato like Desirée, cut into 2½ cm cubes
- 800g parsnip, cut into 2½ cm cubes
- 85g butter
- 85g plain flour
- 600ml milk
- 2 tbsp wholegrain mustard
- 2 tbsp clear honey
- 2 tbsp white wine vinegar
- 85g fresh white bread, whizzed to crumbs
- 25g grated Parmesan (or vegetarian alternative), grated
- Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don’t rough up too much, then tip into a baking dish.
- Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened – about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
- Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.
- 1 large head of cauliflower, broken into florets
- 1 vegetable stock cube
- 1 large head broccoli, broken into florets
- 200g tub crème fraîche
- 1 tbsp wholegrain mustard
- splash of white wine (if you have some)
- generous grating nutmeg
- 2 slices stale bread, whizzed into crumbs
- Cover the cauliflower in cold water, add the stock cube, then bring up to the boil. Add the broccoli and cook for 1 min, then drain (reserving some of the stock) and allow to steam-dry for 1-2 mins. (The veg shouldn’t be tender.)
- Heat oven to 200C/180C fan/gas 6. Mix together the crème fraîche, mustard, wine (if using), nutmeg and some seasoning. Add the veg and mix well. Tip into an ovenproof dish, scatter with the breadcrumbs and bake for 30 mins until golden and crisp on the top.
- 1 tbsp butter
- 1 onion, finely chopped
- 1 small butternut squash (600-700g), peeled and diced into small chunks
- 2 garlic cloves, crushed
- small glass of white wine
- 400g pearl barley
- 1.2l hot vegetable stock
- 1 tbsp mascarpone
- 50g Parmesan (or vegetarian alternative), grated
- large handful parsley, chopped
- Heat the butter in a large shallow saucepan. Add the onion and squash, and cook very gently, stirring occasionally, until the onion is soft and the squash is starting to soften, about 10 mins. Stir in the garlic and cook for 1 min more. Splash in the white wine and boil down. Add the barley, give it a stir and pour in the stock.
- Gently simmer for 45 mins, stirring occasionally, until all the stock has been absorbed and the barley is tender. Add a little extra stock during cooking if it evaporates too quickly. Turn off the heat and stir through the mascarpone, half the Parmesan and all the parsley, then season. Spoon into bowls and scatter with the remaining Parmesan.