Chateau potatoes with duck fat:
Preheat a roasting dish, add duck fat, add potatoes place in preheated oven (180C) roast for 20-25 minutes, turn potatoes, baste with duck fat and roast for a further 15-20 min
Mulled wine braised cabbage:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.
Brussel sprouts dry and aged bacon and chestnuts:
In a medium heat frying pan add bacon lardons and stir until golden brown. At the same time in a pot of rolling, boiling salted water add brussel sprouts and cook for 3-4 minutes. When brussel sprouts are tender, drain, place in a pan with lardons and sprinkle with chestnuts.
Butter bashed root vegetables:
Place in microwave (800w) for 3-4 minutes, stirring halfway through, heat until piping hot.
