Merry Christmas !

My favourite accompaniment on Christmas Day is baked and mashed root vegetables, which is really tasty and can be prepared well in advance. Cut 500g each of peeled carrots, butternut squash, swede, parsnip and celeriac into cubes. Heat up a pan on a medium heat and add 150g butter.

When melted, add 12g thyme, two bay leaves, six sliced garlic cloves and the vegetables and some salt and pepper. Cook this in a shallow pan and cover with a lid. Continue to cook for 10-12 minutes, then add 500ml chicken stock.
Carry on cooking for a further 10-12 minutes without the lid and add 80g honey and cook until soft and the liquid has reduced. Mash the vegetables to a course puree, then place in a buttered casserole dish, cover in 50g of breadcrumbs and sprinkle over 30g golden syrup. Grate over a little nutmeg, then bake in the oven at 170C/gas mark 3 for 30 minutes.