- 750g carrots
- 1125g jersey royal potatoes
- 450g onions
- 1½ cabbage
- A small handful of mint
Make buttery braised carrots to go with your roast. Thickly slice the carrots on the diagonal and put them in a deep frying pan with 225ml boiling water, 2 tbsp butter and 1 tsp sugar. Cover and gently cook for 15 mins till tender.
Jersey Royals don't need much cooking - just scrub them clean, boil for 10-15 mins then toss with butter and torn mint leaves to serve.
Give your cabbage a scandi twist by frying sliced onions till golden brown, then adding the shredded cabbage and 2 tsp carrarway seeds. Stir fry till soft.