ON CHRISTMAS EVE:

Put the carrots in a pan with two tablespoons of water, one tablespoon of the butter and a quarter of a teaspoon of salt.

Cover tightly and cook for about 15 minutes until the carrots are really tender (no crunch at all), adding another spoonful of water if they seem likely to catch.

Whizz in a food processor to a smooth purée. Taste and adjust the seasoning. Cool and store, covered, in the fridge overnight.

Crush the coriander seeds lightly using a pestle and mortar (or put them in a plastic bag and roll a rolling pin over them, pressing down well). Melt 30g butter in a small frying pan over a medium heat. Add the coriander seeds and cook for a minute until fragrant, then add the breadcrumbs and zest. Cook, stirring, until the crumbs turn an even golden brown. Season and store, covered, in the fridge overnight.

Trim and halve the sprouts. Store, covered, in the fridge overnight.

ON CHRISTMAS DAY:

Twenty minutes before serving, bring a pan of water to the boil. Steam or boil the sprouts for two to three minutes, until tender and bright green. Drain and toss with one teaspoon of butter.

Meanwhile, heat the remaining butter in a small pan until it smells nutty and turns light brown. Squeeze in the lemon juice.

In a separate pan, heat up the crumbs, stirring often. Reheat the carrot purée in the microwave or in a pan, also stirring often.

To serve, spread the carrot purée over a large warmed platter. Scatter on the sprouts, followed by the crumbs. Spoon over the brown butter and serve. crosswise. Cut the fat ends into quarters lengthways.

Bring a pan of salted water to the boil and cook the parsnips for five minutes. Drain well and allow to sit in the sieve for five minutes or so to dry off. Keep covered in a cool place for up to 24 hours.

ON CHRISTMAS DAY:

Preheat the oven to 180C/160C fan/Gas 4.

Put the oil in a roasting tin and put in the oven.

Mix the muscovado sugar and semolina or flour. Toss the parsnips in the mixture.

Remove the tin from the oven and add the parsnips. Crush in the bay leaves then mix everything well.

Return to the oven and cook for about 30 minutes until golden and crisp. Tip into a warm serving dish, season, and keep warm.