Roast vege heaven

SERVES 8-10

Crunchy, salty roasted potatoes, candied carrots, minty peas… make life easy on Christmas Day (and save space on the table) with one big bowl of perfectly cooked vegetables.

1.5g Jersey bennes or baby

agria potatoes, washed

¼ cup olive oil

1-2 tsp sea salt flakes

2 bunches baby carrots, or peel and quarter larger carrots lengthwise

1 tsp brown sugar

2 cups frozen peas

1 handful each of mint and

parsley, torn

Squeeze of fresh lemon juice Black pepper

1 Parboil the potatoes in wellsalted water. Drain and crush while still hot but cool enough to almost handle – I use a sacrificial tea towel – with a flat palm. Do this until they burst but aren’t completely flattened. Set aside until ready to roast – they can be done to this stage a day ahead.

2 One hour before the turkey is ready, lay the potatoes out on a shallow oven tray lined with baking paper. Drizzle over plenty of olive oil and sprinkle with salt. Bake above the turkey and check after 40 minutes, when they should be golden. Turn and continue cooking.

3 Toss the carrots in oil and brown sugar, then spread on a baking paper-lined shallow tray. Cook for 20 minutes. You could also cook the carrots on top of the potatoes, once they’re golden and crunchy of course, to save on dishes!

4 Simmer the peas and mint for 2-3 minutes, drain, cover, then leave to sit.

5 Toss all of the veges together with parsley, a squeeze of lemon juice and grind of black pepper, then tumble out onto a serving platter.