cathryn evans

If you're sick of the same old Christmas sides, perk up your parsnips with some celeriac

Parsnip & celeriac bake

parsnip

1kg celeriac

butter

tbsp double cream

nutmeg

sage leaves

fresh coarse breadcrumb

almonds

olive oil

Cook parsnips in a pan of boiling salted water for 2 mins, then tip in the celeriac and boil together for 8 mins. Drain well, then mash with butter and cream. Season, then add a grating of nutmeg, stir in the sage and spoon into a buttered ovenproof dish. Make up to this stage 1 day ahead or freeze for one month. Defrost in fridge overnight.

Heat oven to 190C/fan 170C/gas 5. Mix breadcrumbs, Parmesan, almonds and oil together. Season, scatter over the mash, then bake for 35-40 mins from cold, 25-30 mins if not, until topping is crisp and golden.

This classic easy side dish of tangy red cabbage is a great accompaniment to cold or hot cooked meats. Serve as part of a big spread or buffet

Braised red cabbage with cider & apples

½kg red cabbage

onions, chopped

Granny Smiths apples, peeled and cored and chopped

orange

tsp ground mixed spice

light soft brown sugar

tbsp cider vinegar

dry cider

Peel off the outer leaves from the cabbage and discard. Quarter the cabbage, removing the tough stem, then thinly slice. Arrange a layer of the cabbage on the bottom of a large saucepan, followed by some of the onions, apples, zest, mixed spice, sugar and seasoning. Continue to create layers until you have used up the ingredients.

Pour over the vinegar and cider and dot the butter on top. Bring to the boil then simmer with a lid on over low heat for 1½ hrs, until tender. The cabbage will keep for 2 days, covered, in the fridge or freeze for up to 1 month. Reheat in either a pan or in the microwave.

This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike

Sweet & hot vegetable curry

sunflower oil

tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)

brown sugar

lemon

courgettes

cauliflower florets (about ½ a head)

passata

chickpeas

bag fresh leaf spinach

Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.

Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

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Parsnip & celeriac bake

Braised red cabbage with cider & ap...

Sweet & hot vegetable curry

Top 3 cathryn evans recipes from across the web

The most viewed cathryn evans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Parsnip & celeriac bake

Braised red cabbage with cider & ap...

Sweet & hot vegetable curry

The most viewed cathryn evans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine