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Lakeland, the home of creative kitchenware

MAPLE GLAZED SWEET
POTATOES & RED ONIONS

Maple-Glazed Sweet Potatoes & Red Onions
(serves 8)

If there's turkey to spare, it doesn't have to be relegated to sandwiches. Give leftover lunch a new lease of life with soft, comforting sweet potato and lightly caramelised red onions. They're the perfect alternative to traditional roasties.

What you need

  • 4 medium sweet potatoes, peeled and cut into even chunks
  • 2 tbsp maple syrup
  • 4 medium red onions, quartered
  • 2 tbsp olive oil
  • Sea salt flakes, to sprinkle

What you do

  1. Preheat the oven to 180°C/350°F.
  2. Place the potato into a large oven tray; drizzle with the maple syrup.
  3. Add the red onion; drizzle with olive oil and sprinkle with salt.
  4. Roast for around 40 minutes or until tender and browned.

BUBBLE 'n'
SQUEAK

Bubble 'n' Squeak
(serves 4)

A Boxing Day classic and perhaps the tastiest way of using up leftovers. Simply throw all the Christmas Day veg leftovers into a bowl, add a knob of butter, mash together, form into patties and fry until crisp. Almost anything goes into a good bubble 'n' squeak – try adding stuffing or nut roast for a really savoury, earthy flavour

What you need

  • 4 floury potatoes, peeled and coarsely chopped
  • 250g white or green cabbage, coarsely chopped
  • 4 rashers rindless bacon, coarsely chopped
  • 1 medium brown onion, coarsely chopped

What you do

  1. In separate pans, boil the potato and cabbage until just tender, then drain. Mash the potato until smooth.
  2. Cook the bacon in a frying pan, stirring, until crisp; drain on kitchen roll.
  3. Cook the onion in the frying pan, stirring, until softened. Add the potato, cabbage and bacon and stir to combine.
  4. Flatten the mixture to form a large patty; cook until the bottom is just browned. Carefully invert onto a plate then slide back into the frying pan. Cook until browned on the other side.

Buttered
Sprouts with
Bacon & Walnuts

Sprouts

The trick with sprouts is not to overcook them, as this ruins their flavour and makes them taste bitter. Try to pick sprouts that are the same size and remove any scruffy outer leaves before cooking. A perfectly cooked sprout should be al dente, and not at all mushy.

Buttered Sprouts with Bacon & Walnuts
(serves 4)

What you need

  • 600g Brussels sprouts
  • 4 rashers streaky bacon, chopped
  • 25g walnuts, coarsely chopped
  • 25g butter

What you do

  1. Place the sprouts in a pan of salted boiling water; cook for 5 minutes then drain.
  2. Heat a large frying pan; fry the bacon until crisp then add the walnuts and fry for 1 minute.
  3. Add the sprouts and the butter and cook, stirring often, until lightly browned.

Roast Potatos

Roast Potatos

Start with the right variety and you're halfway there. Maris pipers make the best roasties but King Edwards are good too. For a special festive treat, swap the olive oil for goose fat when basting your spuds... you'll be rewarded with delicious, golden brown roasties that will complement your dinner perfectly.

Roast Potatos
(serves 4)

What you need

  • 6 floury potatoes, peeled and halved
  • 2 tbsp olive oil

What you do

  1. Preheat the oven to 220°C/425°F. Oil an oven tray.
  2. Boil the potatoes for 5 minutes; drain well. Leave to cool in the pan for 10 minutes.
  3. Place a lid on the pan and gently shake the potatoes. Place onto the oven tray and brush with the oil.
  4. Roast, uncovered, for 50 minutes or until browned and crisp.

Roasted Baby
Carrots with Garlic

Carrots

Roasting carrots really brings out their sweetness – even non-carrot lovers have been known to indulge in a gorgeous orange stick once roasted! Chop into medium-sized batons or, if using baby carrots, roast them whole.

Roasted Baby Carrots with Garlic
(serves 8)

What you need

  • 1kg baby carrots, untrimmed
  • 60ml olive oil
  • 2 cloves garlic, crushed
  • 2 tsp honey
  • 1 tbsp fresh thyme leaves

What you do

  1. Preheat the oven to 220°C/425°F.
  2. Trim the carrot stems, leaving 2cm of stem intact; wash well.
  3. Place the carrots into a roasting dish. Combine the oil, garlic and honey; pour over the carrots and toss well. Roast, uncovered, for 15 minutes.
  4. Add the thyme leaves and roast for a further 3-5 minutes or until the carrots are tender.

Apricot & Chestnut
Stuffing Balls

Stuffing

Stuffing can be whatever you want it to be, a herby accompaniment cooked inside your meat or a side dish along with your roasties and veg. Whether using it to stuff your meat or simply rolling it into balls, always make a bit extra, as a good chunk goes down splendidly in the Boxing Day bubble 'n' squeak. This superb recipe is sure to please carnivores and vegetarians alike.

Apricot & Chestnut Stuffing Balls
(serves approx 18)

What you need

  • A little butter, to grease
  • 1 large brown onion, coarsely chopped
  • 225g dried apricots, finely chopped
  • 225g dried white breadcrumbs
  • 75g butter
  • 225g frozen chestnuts, thawed and coarsely chopped
  • Bunch fresh parsley, chopped
  • Salt and pepper

What you do

  1. Preheat the oven to 200°C/400°F.
  2. Grease a roasting tray with butter.
  3. Place the onion and apricot in a saucepan, pour in a little hot water and boil for 5 minutes. Drain, tip into a large mixing bowl and stir in the breadcrumbs.
  4. Melt the 75g of butter in a frying pan and pour half into the mixing bowl with the breadcrumbs. Add the chestnuts to the frying pan and cook over a high heat for a couple of minutes until lightly browned. Tip the chestnuts into the breadcrumb mixture, add the parsley, season and mix well.
  5. Using your hands, shape into approx. 18 balls. Place in the roasting dish and cook for 30 minutes until crisp and piping hot.

Tip: If you can't get frozen chestnuts use dried ones – you'll need 120g; soak them overnight to plump up before chopping and frying.

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