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Christmas dinner sides have been given an update by chef Nitisha Patel. The award-winning chef from the West Midlands has written two cookbooks, My Modern Indian Kitchen and The Delicious Book Of Dhal.
She detailed how you can spice up your Christmas sides.
How to elevate your Christmas trimmings
Spice up your sprouts
No, not with heat, but with wonderful, fragrant, and aromatic flavours.
Sizzle some cumin seeds, coriander seeds and fennel seeds in hot oil and throw in your blanched sprouts.
Toss in the “spiced” oil for a few minutes and enjoy.
Middle Eastern carrots
Toss whole carrots in 1 tbsp each of olive oil, maple syrup, pomegranate molasses and half a tsp each of salt, pepper, and cumin seeds until soft and tender.
Toss the roasted carrots in roughly chopped parsley, pistachio nuts, and dried cranberries.
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Herb, garlic and lemon Yorkshire puddings
Is your Yorkshire pudding batter all ready and good to go?
Why not add a kick of flavour by whisking in grated lemon zest, grated garlic and roughly chopped rosemary?
Simple additions, but wonderful flavours.
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Bacon and herb butter…on everything!
The hardest part of sorting out Christmas dinner? The hard work. Having your ingredients prepped beforehand makes all the difference, including this festive delight.
Into softened butter, simply fold in crispy bacon bits and your favourite soft herbs (I like to use sage and parsley).
You can make the butter days in advance and keep refrigerated.
When ready to serve, simply add as much (or little) as you like on your roast potatoes, vegetables, sprouts, or even use to glaze your roast turkey.
MasterChef winner Kenny Tutt disclosed his Brussels sprout recipe with syrup and bacon.
He said: “I absolutely love a sprout and, for me, it’s sad that they only come out on Christmas Day in most cases.”
He suggested: “Try par-boiling and then cutting in half lengthways.
“Add to a pre-heated baking tray with butter, maple syrup, crumbled chestnuts, and bacon lardons and roast at 180c for 20 to 25 minutes for a real festive treat.”
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