Sweet caramelised roasted vegetables of parsnips and fennel that are perfectly paired with potatoes to elevate your everyday roasties. Topped with fresh thyme and rosemary leaves a festive flavour that is beautifully golden.

Serves: 8-10 | Cooking Function: 4D hotAir 190ºC for 50 minutes | Prep: 10 minutes

Ingredients

1 kg roasting potatoes

2 packs baby parsnips

2-3 bulbs of fennel

2 tbsp fresh rosemary chopped

2 tbsp fresh thyme chopped

2 cloves of garlic skin on for mild flavour

Salt & pepper

2 tbsp olive oil

To serve (optional)

1 tsp honey

1 tbsp of pomegranate seeds

Note: No known allergens

Method

1. Preheat the oven to 4D hotAir 190ºC

2. Wash the potatoes, cut into 1cm slices leaving on the skins.

3. Wash the fennel and cut into 2cm thick slices.

4. Wash the baby parsnips, peel and slice in half.

5. Pat the prepared vegetables dry with kitchen paper or a clean kitchen towel.

6. Place the vegetables in a bowl. Season with salt and pepper add the oil, rosemary, and thyme. Mix together.

7. Tip the prepared vegetables into a lined universal tray, add the garlic and cook for 40 to 50 minutes until crisp and golden. (The cooking time will depend upon size of the vegetables).

8. Remove from the oven - remove the garlic.

9. Serve hot sprinkled with honey and pomegranate seeds.

Warming Red Cabbage and Kale.

Beautifully coloured seasonal vegetables take centre-stage in this side dish. A perfect accompaniment to a roast dinner and even your special Christmas Day meal. Fragrant and flavourful, you will be pleasantly surprised with your cabbages and greens.

Festive Gammon Joint.

This showstopping centre-piece is marinated in festive spices to give a fragrant finish that complements the saltiness of the joint. Glazed in a zesty orange marmalade, the gammon stays wonderfully juicy and glistens under the Christmas glow.