Christmas Feast sides 2021

Scrub the potatoes, a great job for children, you don’t have to peel them.

Place in a pot of cold water with a good pinch of salt.

If you haven’t already heat oven to 180.

Remove the top of the eggplant and slice into 2cm rounds.

Remove the top of the courgette and cut into 2cm rounds.

Cut the pepper in half and remove the core, cut into the same size as the eggplant and courgette.

Remove the thyme leaves from the stalk roughly chop, place everything a bowl with a good splash of oil and a pinch of salt.

Lay the vegetables on a tray and tray roast for 15 minutes tossing a few times during the cooking.

Remove the plastic wrap from the sausage cut in half lengthways then slice. Fry in a hot pan with a little oil until crispy, set aside.

Remove the parsley leaves from the stalk, discard the stalk. Roughly chop the leaves.

Clean the fibrous inside off the snow peas by pulling down the tip to the tail. Cut into thirds, these are going to be tossed raw into the potatoes as soon as they are strained.

Bring the potatoes to a simmer and cook for about 25 minutes until you pierce with a knife. Once cooked strain and immediately toss with the snow peas, season with salt and set aside.

Once the vegetables are cooked allow to cool slightly before mixing with the sausage and parsley.

Your tofu should be about ready for the glaze now.

Discard some outer leaves then pull the leaves off the cos lettuce and wash if necessary.

Cut the cherry tomatoes in half.

Lay out the leaves sprinkle over the walnuts, raisins  and cherry tomatoes then drizzle over the ranch dressing, season with a little salt. Build up the dressed leaves on the dish you want to serve on.

Gently toss the vegetables, taste and add salt if needed. Place on a serving dish then drizzle over chimichurri.

Serve the potatoes and peas with horseradish aioli on the side.

Carve and tofu and dig in!