by Tom Parry, Head Chef, Cheltenham
For the perfect roast potatoes, pre-cook them in boiling water and ruffle them up. Then roast them in duck fat with thyme, rosemary and garlic. For the ever-controversial Brussel sprout, I pre-cook them and refresh them in iced water. I then cut them in half and pan fry them in duck fat with thyme, rosemary, garlic and bacon trim.
By Damien Adams
Homemade bread sauce is a personal favourite. Why not swap your normal loaf for a quality brioche? It gives a rich, sweet and buttery taste and can still be made in advance.