When it comes to Christmas side dishes, it’s important to strike just the right balance between ease of preparation and showiness – all without detracting from the main event. The simplest solution? Go classic with a twist.
A leek and cabbage savoury crumble with breadcrumbs, herbs and parmesan is the perfect partner to turkey, and any left over will keep well in the fridge for a couple of days. With flaked almonds, fresh thyme and sweet, sticky honey, your roasted roots will have everyone reaching for seconds.
And if you want an alternative to roast potatoes, a rich, indulgent caramelised onion mash is the way forward; you can even prepare these sweet, flavourful onions a couple of days ahead and reheat when you make the mash – or add them to your gravy.
For perfect little parcels, wrap your stuffing in pancetta then bake in the oven for 15-20 minutes; you can even cheat and use Aldi’s Specially Selected Stuffing Portions (£2.29, 300g) if you are short on time.
Leek and cabbage crumble
Ingredients (serves 6-8)
For the cabbage mix
- 2 tbsp butter
- 2 leeks, thinly sliced
- 2 sprig thyme
- 1 garlic clove, finely chopped
- ½ savoy cabbage, finely sliced
- 300ml single cream
- Salt and ground black pepper
For the crumble
- 100g plain flour
- Salt and black pepper
- 20g butter, cubed
- 100g breadcrumbs
- 30g parmesan, finely grated
- A large handful of parsley, finely chopped
Method
For the cabbage mix
Melt the butter in a large, nonstick frying pan, then add the leeks and thyme. Cook until just softened – about 8 minutes – then add the garlic and, after a minute, the savoy cabbage. Cook for about 5 minutes, until the cabbage has wilted, then add the cream, cooking for a further minute. Remove from the heat and add plenty of seasoning. Set aside.
For the crumble
Preheat the oven to 200C/400F/gas mark 6. Put the flour and seasoning in a small mixing bowl, then add the butter and rub until the mix resembles breadcrumbs. Add the breadcrumbs, parmesan and parsley and combine.
To assemble
Spoon the leek and cabbage mix into a baking dish, then scatter over the crumble topping. Bake for 25-30 minutes, until golden and bubbling on top.
Honey-roasted roots
Ingredients (serves 8)
- 6 large parsnips, peeled and sliced into strips
- 6 large carrots, peeled and sliced into strips
- 1 large sweet potato, peeled and sliced into strips
- 2 tbsp olive oil
- Salt and ground black pepper
- 2 tbsp clear honey, plus extra to serve
- 50g flaked almonds
Method
Preheat the oven to 200C/400F/gas mark 6.
Put the prepared veg in a large baking tray, drizzle with the oil and season, then pour over the honey. Shake about to make sure all the vegetables are coated.
Bake for 45 minutes, until the veg is tender and crisping up at the edges. Put into a serving dish, drizzle with a little more honey, then scatter over the almonds and serve.
Caramelised onion mash
Ingredients (serves 8)
- 1 tbsp oil
- 50g butter
- 3 onions, finely sliced
- 1 tsp brown sugar
- Salt and black pepper
- 2kg potatoes, peeled and roughly chopped
- 150ml milk
- 50ml double cream
Method
Heat the oil and half the butter in a large frying pan, then add the onions, and gently cook over a low heat until softened but not coloured – around 20 minutes. Once soft, add the sugar and seasoning and mix well. Cook for another 10-15 minutes, until brown and caramelised.
While the onions are cooking, put the potatoes in a large pan of salted, boiling water and cook until tender – about 15 minutes. Drain, then return to the pan. Add the milk and the rest of the butter and mash until smooth. Stir through the cream and season. Mix in the caramelised onions and serve.
Bacon-wrapped stuffing balls
Ingredients (serves 8)
- 25g butter
- 2 red onions, sliced
- Salt and black pepper
- 1 garlic clove, finely chopped
- 250g breadcrumbs
- Large handful parsley, chopped
- 1 tsp dried thyme
- 1 egg, beaten
- 200g pancetta
Method
Preheat the oven to 180C/350F/gas mark 4.
Melt the butter in a frying pan over a medium heat and then add the red onions. Cook for 10-15 minutes, until softened. Season, then add the garlic and cook until fragrant. Remove from the heat.
Put the breadcrumbs, herbs and onions in a mixing bowl, then add the egg and season. Mix well.
Roll the mix into golf-size balls, then wrap each in a piece of pancetta. Place on a baking tray and cook for 20-25 minutes, until the stuffing is golden and the pancetta is cooked and crisp.
