Storing your veg

All about planning – preparation is key

1. Clean your veg, knowing how many guests you’re cooking for
2. Get veg ready the night before in water in the fridge
3. Turkey trayed up ready to go so it’s just cooking the next day

1. Sprouts take off the leaves, chop the bottom you don’t need to cross them it’s a myth. Cook them for 10minutes and refresh them through iced water and it will keep the colour but as everything is coming together you can drop them back into hot water
2. Same with carrots, peel and chop and cook in advance and plunge into cold water to stop cooking process and keep colour

1. Peel potatoes and chop them ready for roast, par boil night before
2. We do something in Toby called ruffling
3. Get a colander good ruffle
4. Lay them on a tray and put them at room temperature to steam off
5. They’ll cool and you can leave in fridge overnight to dry them out and give you a crunchy potato for the next day
6. Make sure you get the oil piping hot
7. Salt and pepper to season