roast potatoes and parsnips with thyme and honey (Jamie Oliver)

Of all the things you cook on the big day, this is the one to get right. Give your potatoes a bit of love and some sticky roast parsnips in the tray to keep them company and they’ll make your Christmas dinner! Serves 8

2kg potatoes, peeled and quartered
1kg parsnips, peeled and halved
100g goose fat (from a tin)
sea salt and freshly ground black pepper
a few sprigs of fresh rosemary, leaves picked
a small bunch of fresh thyme, tied into a ‘brush’ using some string
2 bulbs of garlic, bashed
runny honey

Preheat the oven to 200°C/400°F/gas 6. Fill your largest saucepan three-quarters full with cold, salted water and bring to the boil. Carefully drop the potatoes in the water and simmer for 5 minutes, then add the parsnips and simmer for another 2 minutes. Drain well in a colander.

Return the vegetables to the pan and shake them about so their sides roughen up a little – this will give you lovely crispy edges when they roast. Add the goose fat and season generously with salt and pepper. Tip the potatoes and parsnips into a big roasting tray and roast in your preheated oven for 30 minutes. Bash up your rosemary leaves in a pestle and mortar (or a Flavour Shaker if you have one!) and add them 10 minutes into the roasting time.

Take the veg out of the oven and give the tray a good shake. Dip your thyme brush into a little runny honey and brush the parsnips with it. Then put the tray back into the oven and bake for a further 15 minutes until the potatoes are crispy and golden and the parsnips are sticky and gorgeous.