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Roast potatoes, parsnips, shallots with Pancetta and bay leaves.
Roast potatoes, parsnips, shallots with Pancetta and bay leaves.
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(Serves 6-8)

1.5kg potatoes, medium sized, peeled

900g parsnips, medium sized, peeled

2tbsp plain flour

1tbsp fresh thyme, chopped, plus a few sprigs

6-8 tbsp rapeseed oil

12 shallots, peeled

200g pancetta, roughly chopped

6 whole bay leaves

Sea salt and black pepper


Preheat oven to 200C.

Cut large potatoes in half, and all the parsnips in half lengthways. Cook the potatoes in boiling salted water for 8 minutes or until par-boiled.

Meanwhile, cook the parsnips in the same way in another pan for 4 minutes. Drain the potatoes well then return to the pan and cover, shake the pan to roughen the edges of the potatoes.

Drain the parsnips and toss them in the flour, chopped thyme and seasoning.

Pour the rapeseed oil into a large roasting tin and heat in the oven. You need around 1cm of oil in the tin.

Add the potatoes and turn them over in the oil using a slotted spoon. Roast uncovered for 15-20 minutes, remove the tin from the oven and turn the potatoes, add the parsnips and shallots and turn them in the oil too. Roast for a further 35-40 minutes then turn all of the vegetables again, add the pancetta.

Increase the heat to 220C for a further 15-20 minutes, adding the thyme sprigs and bay leaves for the final 10 minutes. Sprinkle with a little sea salt and black pepper and serve immediately.

Recipe from


(Serves 6)

200g prepared Brussels sprouts

400g frozen peas

50g butter

50g hazelnuts, roughly chopped

Zest and juice of one orange

1tsp sugar

Sea salt and black pepper


Cook the Brussels sprouts in boiling, salted water for 5 minutes or until nearly tender, then add the peas, bring to the boil again and simmer for a further 2 minutes.

Drain and place into a warm serving dish. Meanwhile, melt the butter in a small heavy-based frying pan. When the butter is foaming add the chopped nuts and fry for one minute until slightly golden.

Add the orange juice and the sugar and boil for a further minute.

Add the grated orange zest. Season with a little black pepper and pour over the sauce making sure that they are well covered.

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