Festive Sides

A selection of festive side dishes to accompany your Christmas feast, from air-fried honey roasted parsnips to a creamy cauliflower cheese.

Two's Company: Simple by Orlando Murrin



Once you’ve made this you might decide never to make conventional cauliflower cheese again!


1 small cauliflower, trimmed

½ tsp ground turmeric

Freshly grated nutmeg

200 ml/6¾ fl oz./¾ cup double cream

175 g/6 oz./3 generous cups grated cheese – Cheddar, Gruyère, soft cheeses, or a mixture, basically whatever you have to hand

2 tbsp freshly grated Parmesan


Cut yourself a square of baking parchment and two squares of foil large enough to enclose the cauliflower. 

Place the cauliflower on the baking parchment and sprinkle with the turmeric and nutmeg and generous seasoning. Wrap tightly, then wrap again in the first sheet of foil, then the second, patting it on snugly. Put

on a baking sheet and bake at 190°C fan/210°C/425°F for 1–1¼ hours, until completely cooked. I test by jabbing my knife right through the foil package, and make a final check by unwrapping. (There is no need to preheat the oven, but leave it on for the next step.)

Meanwhile, put the cream in a pan and bubble gently for 4–5 minutes till slightly thickened. Season well and stir in the cheese.

Taking care not to burn yourself, transfer the cauliflower to an oval dish and boldly slice in quarters down the centre. Sprinkle the cut surfaces with the cheese mixture and finish with the Parmesan.

Return to the oven for 10–12 minutes, rotating the dish at half time so it cooks evenly, until the cheese has melted and is beginning to turn brown in spots. Allow to cool for 5–10 minutes before serving with a grinding of black pepper, if liked.


This recipe is from Two’s Company: Simple by Orlando Murrin.


Air-Fryer Cookbook by Jenny Tschiesche



A comforting dish to cook in your air-fryer.


350 g/12 oz. parsnips

1 tablespoon plain/all-purpose flour (gluten-free if you wish)

1½ tablespoons runny honey

2 tablespoons olive oil




Top and tail the parsnips, then slice lengthways, about 2 cm/¾ in. wide. Place in a saucepan with water to cover and a good pinch of salt. Bring to the boil, then boil for 5 minutes.

Remove and drain well, allowing any excess water to evaporate. Dust the parsnips with flour. Mix together the honey and oil in a small bowl, then toss in the parsnips to coat well in the honey and oil.

Preheat the air-fryer to 180°C/350°F.

Add the parsnips to the preheated air-fryer and air-fry for 14–16 minutes, depending on how dark you like the outsides (the longer you cook them, the sweeter they get).



Love them or hate them, you should try this air-fried version before you really decide. They’re crispy and sweet and a world apart from the over-boiled, soggy sprouts you may remember as a child.


300 g/10½ oz. Brussels sprouts, trimmed and halved

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper



Preheat the air-fryer to 160°C/325°F.

Toss the Brussels sprout halves in the oil and the seasoning. Add these to the preheated air-fryer and air-fry for 15 minutes, then increase the temperature of the air-fryer to 180°C/350°F and cook for a further 5 minutes until the sprouts are really crispy on the outside and cooked through.


These recipes are from Air-Fryer Cookbook by Jenny Tschiesche.

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