RECIPES
About the Recipe
Every Christmas chef knows their roasting routine, but friendsmas sometimes feels like a last minute rush 😩
Thankfully, @jgstrawbridge knows exactly how to turn our breads into the perfect festive appetisers 🧡
Ingredients
6 rescue crumpets
1-2 tsp vegetable oil
Cranberry sauce to serve
For the Bubble & Squeak Hash
2 potatoes, grated
2 parsnips, grated
2 carrots, grated
Handful of sprouts, shredded
2 tbsp of dried cranberries
2 tbsp of vegetable oil
Pinch of sea salt and black pepper
Pinch of grated nutmeg
For the Crispy Root Peelings
All the veg waste peelings
1-2tbsp of vegetable oil
1 tbsp of finely chopped rosemary
1 tsp of mulled spices
Pinch of salt
For the Slaw
¼ red cabbage, finely sliced
1 tbsp of orange zest
1 tbsp of red wine vinegar
1 tbsp of maple syrup
Pinch of salt
Preparation
Bake your vegetable peelings in a roasting tray at 180 degrees, drizzled with oil, and tossed with rosemary, salt, and mulled spices for 20-25 mins until golden and crunchy.
Grate your root vegetables and season with salt in a colander. Allow to drain for 5-10 mins to remove some of the excess water. Next, fry in hot oil for 10-15 mins, and then add sprouts and cranberries. Cook for a further 10-15 mins.
Make a quick pickled slaw with red cabbage, orange zest, vinegar, and maple syrup. Season to taste.
Toast your crumpets in the hot oven for 10-12 mins drizzled with a little oil until golden. Serve with cranberry sauce, a good portion of bubble and squeak hash, pickled cabbage, and crisp root peelings on top.