Festive Menu - Potatoes and Vegetables

• Creamy Dauphinoise Potatoes
• Crispy, Traditional Roast Potatoes
• Sauté Potatoes with Roasted Red Onion and Red Pepper
• Parsnip, Celeriac and Potato Rostis
• Fondant Potatoes
• Roasted New Potatoes with Lemon and Thyme
• Warm Pesto Root Vegetables
• Bacon and Caper Cabbage
• Brussels and Peas with Orange and Hazelnut Butter
• Celery Gratin
• Turnips and Bacon Bake
• Fried Jerusalem Artichokes
• Red Wine and Juniper Red Cabbage
• Roast Squash with Moroccan Spices
• Leek and Bacon Cauliflower Cheese
• Parsnip, Gruyere and Sage Mash
• Courgette and Ricotta ‘Lasagne’
• Baked Fennel with Orange and Pine nuts
• Sautéed Sprouts with Peas, Chestnuts and Lardons
• Caraway Roasted Carrots with Feta
• Artichoke, Fennel and Spring Onion Stir-fry with Lemon Butter and Peashoots

Click here to go back to the rest of the festive menu