Sarah Butler: How to make the perfect roasties without all the fuss

Sarah Butler's roasties.

Roasties are an all-year-round side that everyone loves. I like to parboil the potatoes, toss them in goose or duck fat, season well and place them in the fridge on a baking tray.

When it is time to cook, they can go straight into a hot oven with the hard work already done. This is a brilliant time-saver at Christmas and frees up hob space too, especially if you prepare them on Christmas Eve. Rosemary is the perfect herb for roasties and I go through so much of it. It is such a lovely herb to cook with.

When it comes to the main meal on Christmas Day, it is hard to choose between the turkey and the ham. My slow-cooked ham recipe is full of festive flavours like cloves, rosemary and orange. 

The brown sugar adds a gentle sweetness and the glaze is incredibly easy to make. I usually prepare it on Christmas Eve and store it in a jar until it is needed.

Save these recipes for your Christmas cooking and try to prepare a little ahead of time for a stress-free day without spending all your time in the kitchen.

Duck Fat Roasties

recipe by:Sarah Butler

It would not be Christmas dinner without roast potatoes. I use duck or goose fat to make them flavoursome and super crispy. You can parboil the potatoes the day before, store them in the fridge on a covered baking tray and roast them in the oven on the da

Servings

4

Preparation Time

 15 mins

Cooking Time

 1 hours 5 mins

Total Time

 1 hours 20 mins

Course

 Main

Ingredients

• 8 medium potatoes, peeled and halved (Maris Piper are best and Roosters are a good alternative)

• Salt for boiling and seasoning

• 3 tbsp plain flour

• 5 tbsp duck or goose fat

• 4-5 sprigs fresh rosemary

• 3 garlic cloves, whole

• Salt and pepper

Method

1. Preheat the oven to 200°C/180°C fan/gas 6.

2. Bring a large saucepan of salted water to a simmer.

3. Add the potatoes and cook for about ten minutes until slightly tender with a fluffy outer layer but still holding their shape.

4. Do not overcook them or they will fall apart.

5. Drain well, then return the potatoes to the saucepan. Sprinkle with the flour, cover with the lid and give the pan a good shake to coat them and roughen the edges.

6. Place the duck fat on a large roasting tray and heat it in the oven until sizzling hot.

7. Carefully add the potatoes to the tray, turning them to coat evenly in the hot fat.

8. Season generously with salt and scatter over the rosemary sprigs and garlic cloves.

9. You can refrigerate at this point and bake the next day to save time.

10. Roast for 45-55 minutes, turning occasionally, until golden and crisp all over.

Sarah's secret:

Stock up on fresh rosemary before the Christmas rush. Keep a few bags in the freezer and use them straight from frozen so you always have some on hand.

Seasonal Ham and Glaze

recipe by:Sarah Butler

This recipe is packed with festive flavours and makes your home smell amazing. My top tip is to cook your ham on Christmas Eve, then glaze and bake it on Christmas Day. It slices and tastes even better the next day. Remember that hot gravy will heat the t

Servings

6

Preparation Time

 20 mins

Cooking Time

 8 mins

Total Time

 28 mins

Course

 Main

Ingredients

• 3kg boneless unsmoked gammon joint, fillet or shoulder

• 1sprig thyme

• 2 bay leaves

• 1 rosemary sprig

• 1 orange, halved

• 2 onions, halved

• 2 carrots, roughly chopped

• 3garlic cloves, whole

• 1tbsp black peppercorns

• 1 tsp cloves

• 3 tbsp light brown sugar

• For the glaze:

• 80g honey

• 3 tbsp soft brown sugar

• 2 tbsp English mustard

• 6 whole cloves

Method

1. On the hob: Place the ham into a large deep saucepan. Add the herbs, orange, onion, carrots, garlic, peppercorns, cloves and sugar.

2. Cover the ham with fresh water and bring to the boil. Once simmering, cover loosely with foil. Cook for 3 to 4 hours, about 40 minutes per pound.

3. Keep it at a gentle simmer and do not let it boil hard, or the meat will toughen.

4. In the oven: Transfer the simmering pot to the oven, making sure it is ovenproof. Cook at 160°C or 140°C fan or gas mark 3 for about three to four hours, again allowing roughly forty minutes per pound.Add all ingredients to the slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.

5. Add enough water to come halfway up the ham. Test the ham with a sharp knife. It should pull away easily when cooked.

6. To make the glaze, remove the ham from the cooking liquid. Peel off the thick layer of skin to reveal the fat underneath. Discard the skin and score the fat in a criss-cross pattern. Heat the oven to 200°C/180°C fan/ gas 6.

7. Place the ham in a foil-lined roasting tray. Mix the honey, sugar and mustard, then brush half the glaze over the ham.

8. Stick the whole cloves into the top in neat rows. Roast for 15 to 20 minutes, brush with the remaining glaze, and return to the oven for another 20 to 30 minutes, until sticky and golden. Leave to rest for fifteen minutes before carving into thick slices.

Sarah'secret:

Make the ham glaze on Christmas Eve and store it in a glass jam jar. It’s one less thing to think about on Christmas Day and ready to use when you need it.