Grated Ruby or Golden Beetroot Salad with Goat's Cheese, Pomegranate and Honey

From: How to Cook Well, with Rory O'Connell

Many people believe that preparing and cooking beetroot is a long and wearisome process. Not the case here, where the beets are simply peeled in their raw state, grated and dressed and then ready to eat. I use an Irish goat's cheese such as St Tola or Ardsallagh in this salad. A few rocket leaves and/or mint leaves could also be added to this salad for a fresh green twist.

Swede Turnip Purée with Olive Oil and Parmesan

From: How to Cook Well, with Rory O'Connell

This flavoursome purée of the inexpensive root couldn't be simpler and is delicious as an accompanying vegetable with lamb, pork or duck. Don't forget to save some of the cooking water for adding to the purée. The purée can be prepared ahead of time and reheated later, in which case a little more of the cooking water can be added if necessary, but do not add the olive oil and Parmesan until the very last minute.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Hummus

From: Four Live

This is a cheat’s version of hummus because in this incidence we are using sesame seeds instead of the traditional tahini paste. The seeds give just as nice a flavour and a kick to the hummus.

Christmas Feast: Goose Fat Roast Potatoes with Garlic & Rosemary

From: Kitchen Hero: Donal's Irish Feast

For really crunchy roast potatoes with fluffy middles choose a floury variety of potato, such as Irish Roosters and try to make sure that they are all similar in size. To ensure really crispy roast potatoes drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.

Christmas Feast: Honey and Soy Sesame Carrots

From: Kitchen Hero: Donal's Irish Feast

Of course, these carrots could also be roasted in the oven in the glaze but Christmas is a time when oven space is often at a premium so I've decided to blanch them first and then finish them in a hot wok.

Christmas Feast: Baked Cheesy Brussels Sprouts

From: Kitchen Hero: Donal's Irish Feast

If you want a no-fuss Brussels sprouts recipe that can be made ahead of time then this is the one for you. Baked in a creamy sauce, these Brussels sprouts can be kept warm in a low oven covered with foil until you are ready to serve them. Alternatively, they can be prepared in advance ready to pop into the oven as the turkey comes out to rest.




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