By Jeremy Round
Whether you’re having turkey, goose, baked turbot or some splendid vegetarian concoction for the main festive event, consider whether you can really deal with the same old traditional accompaniments. Mashed and roast potatoes, which almost invariably turn up on Christmas plates, are all very well, but how about a change?
Bake whole sweet potatoes at Gas 6/200°C/400°F for an hour, then mash the middles with sherry, butter, salt and freshly ground black pepper. Or peel them, par-boil,