Cider roast turkey
Succulent, cider-roasted turkey, with tender glazed apples and pear makes the ultimate centrepiece for your Christmas table
Mixed greens with walnuts
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 400g Brussels sprouttrimmed and thickly sliced
- 250g Savoy or green cabbagesliced or shredded
- 100g shallotpeeled and sliced
- 2 tsp each butterand olive oil
- 300ml vegetable or chicken stock(use vegetable if you have any vegetarian guests over for Christmas)
- 400g frozen peas
- 50g walnutchopped
Nutrition: per serving
- kcal129
- fat8g
- saturates2g
- carbs9g
- sugars5g
- fibre6g
- protein7g
- salt0.13glow
Method
step 1
Bring a large pan of salted water to the boil, add your sliced sprouts and cabbage, then boil for 2 mins. Drain, rinse in cold water to cool, then drain well again. Soften the sliced shallots in a frying pan with the butter and oil until meltingly soft. Cover the veg separately with cling film and chill for up to 24 hrs, until just before serving.
step 2
While your turkey is resting, tip shallots back into your largest frying pan with the stock and heat until simmering. Stir in the blanched sprouts, cabbage and frozen peas and cook for 2-3 mins until all the veg is tender and stock reduced. Season and stir in the walnuts just before serving
