Onion is softened in butter; red cabbage joins along with sliced apple, brown sugar, red wine vinegar, a touch of red wine, cinnamon and cloves. Slow-cooked covered for an hour until the cabbage is silky and the liquid has reduced into a glossy glaze.
Maris Piper potatoes peel and chunk, boil in well-salted water until very tender, drain, return to the hot pan to steam off any moisture. Pass through a ricer or food mill into a clean pan. Cold butter cubes whisk in first; warm milk loosens to the right consistency; salt to taste.
Cauliflower florets blanch briefly so they're not raw but not cooked through. A béchamel takes mature cheddar, parmesan and mustard. The cauliflower nestles into the dish, the sauce drowns it, breadcrumbs and more cheese top, the oven does the rest.
Chanternay carrots and parsnips with maple syrup and mustard glaze is a sweet, sticky, and deeply flavoursome roasted vegetable side dish. The glaze of maple syrup, wholegrain mustard, and orange caramelises in the oven to coat the vegetables in a rich, glossy finish that elevates any roast dinner.
Fresh mint leaves are chopped very fine (or pulsed in a small processor). Sugar dissolves in just-boiled water; cooled briefly; vinegar stirs in. Chopped mint is added to the cool vinegar-sugar mixture; stirred; rested for 15 minutes for the flavours to infuse. Served alongside roast lamb in a small jug or ramekin.
Dried marrowfat peas soak overnight in cold water with bicarbonate of soda (the soda softens the skins; without it the peas stay tough). The peas are drained, rinsed, then simmered slowly in fresh water with a pinch of salt until they break down into a thick green porridge, about 40 minutes. A teaspoon of butter, a pinch more salt and (optionally) a small spoon of mint sauce or chopped fresh mint stir through at the end. Eaten warm. Some chip-shop versions add a teaspoon of sugar; some Yorkshire households add a splash of malt vinegar at the table.
Maris Piper potatoes peel and chunk, parboil in well-salted water until just past the point of holding together, drain, shake aggressively in the colander to fluff up the surface. They go into smoking hot fat in a roasting tin, get turned a few times, and emerge with a crust that holds against gravy.
This richly flavoured stuffing combines pork sausage meat with sweet dried apricots, crunchy pistachios, and aromatic herbs, with nuggets of pan-fried chorizo tucked into each stuffing ball for a smoky surprise. It is designed to complement roasted game birds such as chicken, poussin, or turkey, providing both a cavity stuffing and individual balls for serving alongside. The combination of textures and sweet-savoury flavours makes it a standout element of a roast dinner.
Potato and parsnip crisps are paper-thin slices of potato and parsnip deep fried until golden and shatteringly crisp. The natural sweetness of the parsnip contrasts beautifully with the starchy potato, and together they make an elegant and addictive snack. They work equally well as a pre-dinner nibble or as a delicate garnish for a plated main course.
A batter of equal volumes of plain flour, eggs and whole milk (and a pinch of salt) is whisked to a smooth thin consistency, like single cream. Rested for 30 minutes (overnight is even better). A muffin tin or pudding tin is given a teaspoon of beef dripping (or vegetable oil) in each well; the tin goes into a screaming-hot 230°C oven for 8 minutes until the fat is smoking. The batter is poured into the smoking-hot fat, it should hiss and bubble immediately. Back in the oven for 22 minutes, undisturbed (never OPEN THE DOOR). The Yorkshires rise dramatically into puffed golden cups. Served immediately, they collapse as they cool.