Proving they are not just for Christmas, perfect roast potatoes and wonderfully in-season brussel sprouts are fine winter fare with just a little care.

People are fussy about their roast potatoes and kids are always disdainful of sprouts, but get it right and you’ll keep everyone happy.

Quantities serve 8-10.

Roast Potatoes

• 1.8kg potatoes, peeled and cut into large chunks
• 3 tablespoons vegetable oil
• 75g unsalted butter
• 6 rosemary sprigs
• 6 garlic cloves
• Salt and pepper

Preheat the oven to 2000C and place the potatoes in a pan of salted water.

Cover and bring to the boil, then simmer for about 5 minutes, until they begin to soften at the edges.

Drain the potatoes then return to the pan, cover again and shake in the pan until the edges are a bit bashed up for a fluffy effect.

Heat the oil and butter in a roasting tin and add the potatoes, rosemary and garlic.

Turn the potatoes until they are evenly covered in the fat and season.

Roast for about an hour, turning occasionally.

The final result should be golden and crisp on the outside and soft and fluffy on the inside.

Best Brussels

• 1kg Brussels sprouts
• 300g lardons
• Salt and pepper

Trim the sprouts and cut a cross into their bottoms.

Add to a pan of boiling, salted water and cook for about 5 minutes.

Drain and then add to a pan with the lardons, stir frying until the bacon is quite crisp.

Serve topped with a knob of butter and some chopped, fresh chives and parsley.