Spoon and spread over the custard and grate over the chocolate. How about that? Nutrition Info (per serving): 606 calories, 23 g fat. 26 Christmas Vegetables Prep and cook time: 1 to 2 hours Serves: 6-8 Ingredients 1.5kg King Edward potatoes, peeled 12 bulb of garlic, separated into cloves and crushed with the back of a knife 20g pack fresh rosemary, separated into sprigs Salt and freshly ground black pepper 6 tablespoons good quality olive oil 50g butter 2kg parsnips, peeled 2 tablespoons honey 20g pack fresh thyme, leaves only 1kg chantenay carrots Zest of 1 orange Method Preheat your oven to 220°C, 425°F, gas mark 7. For the potatoes, cut them in half and parboil for 10 minutes. Drain in a colander and toss around to scuff up the outside of the spuds. Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 30g butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45 minutes until golden. For the parsnips, cut them in half lengthways, parboil for 10 minutes and drain. Toss the honey, time, salt and pepper to taste, 10g butter and 2 tablespoons of oil. Lay the parsnips flat in a roasting tin in one layer, and roast for about 40 minutes until golden. For carrots, scrub them, and put them in a pan, cover with cold water and add a pinch of salt. Boil for about 15 minutes or until cooked. Meanwhile, finely chop the remaining rosemary and orange zest together to mix. Drain the cooked carrots and toss the remaining butter. Season to taste and sprinkle with the orange zest and rosemary before serving. 27 Crispy Tortilla with Guacamole Ingredients 1 pack of flour tortillas 3 green chillies A bunch of thyme Olive oil (preferably Petrolo oil) 3 ripe avocados 2 limes 2 bunches of fresh coriander Salt and pepper Method Preheat oven to 200°C, gas mark 6. While oven is heating, remove seeds from chillies, squeeze 2 limes, peel and chop 3 avocados and roughly chop 2 bunches of fresh coriander. Put them all in a blender, and once it's all blended until creamy, season with salt and pepper and pour into a serving dish. Pound 1 bunch of thyme is a pestle and mortar and a glug of olive oil. Brush the tortillas with the flavoured oil. Lay them on baking tray (don't overlap them too much) season with salt & pepper. Bake for 10 mins until golden brown. Leave them to cool and serve with guacamole. 28 Easter Lamb Prep and cook time: 1 to 2 hours Serves: 4 Ingredients leg of lamb (about 2kg) Sea salt and freshly ground Black pepper 2 x 20g packs fresh mint 1 clove garlic, peeled 125ml Bianconi extra virgin olive oil 250ml chicken stock 400g new potatoes, sliced thickly 100g baby fennel, trimmed and cut in half lengthways 225g baby carrots, tops trimmed 110g baby leeks, trimmed 200g courgettes, sliced lengthways 250g fine or yellow beans, trimmed 150g asparagus, trimmed to 6cm lengths Method Preheat the oven to 220°C, 425°F, gas mark 7. Score the lamb all over and season.