Our Recipe For The Perfect Christmas Trimmings


Our favourite time at Brock & Morten is almost upon us! 

Admittedly, we all indulge at Christmas time and we all deserve some delicious treats every once in a while. However, as we are likely to be indulging throughout the Christmas period, we wanted to create a blog of the nations favourite trimmings that can all be adapted to use our Brock & Morten range of deliciously flavoured rapeseed oils.

Our rapeseed oils are grown, harvest, pressed, flavoured and bottled onsite at our farm in Derbyshire, to ensure all of our customers that every bottle of oil has the lowest possible food mileage. Rapeseed oil has a wealth of natural health benefits such as contributing to the maintenance of normal cholesterol levels, which may reduce the risk of heart disease. 

Maple-roast parsnips

1kg parsnips
Several glugs of Brock & Morten rapeseed oil
80ml maple syrup

1. Preheat the oven to 200C/400F/Gas 6
2. Peel and chop the parsnips lengthways
3. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces
4. Pour the maple syrup over the parsnips and put in the oven. Roast the parsnips for 35 minutes, or until they are golden-brown

Sprouts with Chestnuts and Bacon

30ml Brock & Morten rapeseed oil
1 ¼ kg Brussel sprouts, trimmed
6 rashers smoked streaky bacon (cut into pieces)
200g chestnuts

1. Steam the sprouts until tender, around 10 minutes
2. Heat a frying pan and add some oil and the bacon and gently fry for 10 minutes until crisp and golden
3. Remove from the pan but leave the fat, then add the chestnuts and fry for a further 5 minutes
4. Once the sprouts are cooked toss them in the pan, add the bacon and cook over a high heat with the remaining oil. Add a knob of butter and serve

Roast Potatoes

10 large King Edward potatoes, peeled and cut into large chunks
30ml Brock & Morten rapeseed oil
Pinch of Salt

1. Preheat the oven to 200C/400F/Gas 6
2. Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften
3. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges
4. Heat the oil in a deep flameproof roasting tray on a high heat then add the potatoes. Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour
5. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp