We’ve given this classic Middle Eastern bread salad a winter makeover with good-value roasted root veg and a rich, brown-butter yogurt dressing
- 2 turnips, peeled and cut into wedges
- 4 parsnips, peeled and cut into quarters lengthways
- 1 swede, peeled and cut into wedges
- 2 tbsp dukkah, plus extra for sprinkling
- 4 tbsp olive oil
- 3 pitta breads
- ½ tbsp sumac
- large pack parsley, roughly chopped
- small pack mint, leaves picked and roughly chopped
- 1 red chilli, thinly sliced, deseeded if you don't like it too hot
- 100g pomegranate seeds
- 75g butter
- 1 lemon, juiced
- 200g natural yogurt
MethodToss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.
- 3 tbsp olive oil
- 5 medium carrots, peeled and cut into long slices
- 1 large celeriac, peeled and cut into chunks
- 5 parsnips, peeled and cut into long sticks
- 2 tbsp clear honey
- 2 tsp black peppercorn, roughly cracked
- Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
- Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.
- 250g celeriac, peeled and cut into chunks
- 300g carrot, quartered lengthways
- 3 long shallots, quartered, leaving root intact
- 3 celery sticks, halved and sliced lengthways, plus a handful of celery leaves
- 2½ tbsp olive oil
- 2 rib-eye steaks (around 250g/9oz each)
- 1 head red or green chicory, broken into leaves, centre quartered
- small bunch parsley
- 25g unsalted cashew
- 1 small garlic clove
- 3 tbsp extra-virgin olive oil, plus extra if needed
- squeeze of lemon juice
- 3 tbsp grated Parmesan
- Heat oven to 220C/200C fan/gas 7. Put all the vegetables, except the chicory and celery leaves, in a large, non-stick roasting tin. Pour over 2 tbsp olive oil and season. Mix everything and spread into a single layer. Bake for around 45 mins, tossing once or twice, until the vegetables are tender and beginning to turn golden.
- Meanwhile, make the pesto. Pop the parsley, cashew nuts and garlic in a food processor. Blitz until quite smooth. Stir in the olive oil, lemon juice, Parmesan and some seasoning. Adjust the thickness with a little more olive oil, if you like.
- Heat a griddle pan. Rub the steaks with the remaining oil and season. Cook on each side for around 4 mins for medium, or to your liking, adjusting the time depending on the thickness of the steaks. Rest the steaks, covered, for 5 mins.
- Toss the chicory and celery leaves together with roasted roots. Serve alongside the steaks and spoon a generous dollop of pesto on top.
- 1½ kg floury potatoes, such as Maris Piper or King Edward, peeled and chopped into large chunks
- 1 celeriac, chopped into large chunks
- 3 large carrots, peeled and chopped into very large chunks
- 3 parsnips, peeled and chopped into large chunks
- 2 tbsp plain flour
- goose fat, from the goose
- While the goose is roasting, tip all the vegetables into a pan of cold salted water, then bring to the boil. Boil for exactly 3 mins, then drain well. Scatter the flour over the veg in the colander, then toss well to coat.
- Ladle a good layer of goose fat into a large roasting tin, then place above the goose while it is having its final 10 mins with the foil on. When you open the oven to remove the foil from the goose, remove the tin for the veg. Carefully lay the vegetables in the hot fat, then use a fish slice to turn them until completely coated. Place the veg above the goose for the final 30 mins, turn them over, then return to the oven while the goose rests for 30 mins. Cook until golden and crisp, turning the oven up slightly at the end if needed.