Flavour-packed sides & sauces

Cranberry sauce with gin & rosemary

■ Serves 8-10 ■ Prep 5 mins ■ Cook 20 mins VEGETARIAN

200g cranberries, fresh or frozen
100g golden caster sugar
1 large rosemary sprig
4 tbsp gin

1 Tip the cranberries, sugar and rosemary into a pan with about 100ml water. Cook over a low heat for about 15 mins, stirring occasionally, until all the cranberries have burst and the sauce has thickened to a syrupy consistency. Fresh cranberries thicken the sauce more readily than frozen, so it may take a little longer, but be careful not to let the sauce become a jam.

2 Scoop out the rosemary and stir through the gin. Cook for 1 min more, then leave to cool. Will keep, covered, in the fridge for up to three days.

PER SERVING (10) 65 kcals, fat none, saturates none, carbs 12g, sugars 11g, fibre 1g, protein, 0.1g salt none

Microwave honey & fennel-glazed carrots

Baby (Chantenay) carrots are perfect for using at Christmas because they require very little prep. They often vary in size, so make sure you cut any large ones in half lengthways.

■ Serves 6 ■ Prep 5 mins ■