Roast potatoes have never been that appealing to me but last night I cut them smaller, perhaps 3 cm squared and boiled them in salted water for five minutes. After they were drained I shook them about in the sieve to *really* rough up the edges and covered them in olive oil, S&P and roasted them in a tray with thyme and garlic for an hour. The parsnips were also loads better because I blanched them until they were tender (and them in sunflower oil in stead of olive oil) and they went in with the potatoes. The roughing the edges of the potatoes made them so crispy. The cranberry sauce was:
450 g fresh cranberries
rind and juice 1 large orange
1 heaped teaspoon freshly grated root ginger or ½ level teaspoon ground ginger
75 g caster sugar
2-3 tablespoons port
and a cinnamon stick and cloves that I took out before serving. This was a Delia.
We had sage and onion stuffing balls, bread sauce (lovely, lovely bread sauce), broccoli, peas, carrots and onion gravy. Only thing that could have made it better would've been yorkshires.
Omni housemates really enjoyed it, I love it when the house eats together.