For our second episode of the Christmas series, we're making honey-glazed carrots with a buttermilk dressing, beef tallow roast potatoes and french style braised peas with bacon and mint. I often find that sides can be the hero dish, and I think a few family members will be fighting over these this Christmas.

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Recipes

Beef fat roast potatoes with rosemary salt
00:41
- 150-200g of raw potatoes per person (I used Royal Blue, Dutch Cream, Desiree, Coliban and Sebago potatoes all work well)
- 500ml beef tallow (this amount will easily be enough for 6-8 portions)
- 2 sprigs rosemary
- 50g sea salt
- 10 peppercorns

Method
1. Once you have your potatoes peeled and cut into the right size, place them into cold water, season them well and bring to a boil.
2. Once boiling, cook them until they are fork-tender (12-15 minutes).
3. On an oven tray, add the beef fat and put it into a 220°c oven. Keep an eye on it and if the fat starts to smoke before you are ready to add the potatoes, turn the oven off and back on just before you use it.
4. Drain your potatoes well and rough the edges up by tossing them in the pot or colander.
5. Carefully add the cooked potatoes to the hot beef fat and turn the oven down to 180°c.
6. Cook this for 40 minutes or until golden brown and turn the potatoes every 10-15 minutes.
7. Once the potatoes are golden and crispy, remove them from the oven and dry on a paper towel.
8. Season with rosemary salt (recipe in last week's video) and enjoy!

Honey-glazed carrots with buttermilk dressing and pomegranate
03:38
- Dutch carrots, topped, tailed and cleaned with a new green sponge.
- 2 tbsp honey
- 2 tbsp olive oil
- 100g buttermilk
- 100g sour cream
- Salt to taste
- 1 pomegranate
- Chives cut fine

Method
1. Roast your carrots drizzled in the oil and honey in a 200°c oven for 25-30 minutes.
2. While the carrots are roasting, mix the buttermilk and sour cream and season with salt.
3. To plate it, add the dressing to the bottom of the plate followed by the cooked carrots.
4. Garnish with the pomegranate and chives. Enjoy!

Petits pois à la française
06:36
- 500g peas
- 250g smoked bacon, diced
- 2 spring onions
- 300ml chicken stock
- 3 tbsp butter
- 1 head of baby gem lettuce, sliced thin
- 1 tbsp olive oil
- Salt to taste
- Small bunch mint

Method
1. In a large hot pan, add the oil and the diced bacon.
2. Once the bacon is crispy, add the sliced spring onions.
3. Next, add 1/2 the butter and then the raw peas.
4. Now add the chicken stock to the pan and season with salt.
5. Cook this for 5-6 minutes.
6. Once the chicken stock is almost reduced, add the remaining butter and stir well.
7. Stir through the sliced baby gem and spring onions greens and finally the mint.
8. Serve and enjoy!