Pickled apples

Fridge-raid failsafe: Yotam Ottolengh’’s mixed root vegetable dauphinoise. Last modified on Thu 5 Jan 2023 06. A festive last minute means that you’ve just been pickled apples that a few extra people are turning up for tomorrow’s feast. Festive feasting is all about fending off last-minute curveballs such as this, so here are three dishes to help keep you covered.

This is a fridge raid of all the root vegetables you have to hand. Don’t skimp on the potatoes, though: they’re what make it super-comforting. Use whatever sweet spice mix you have in the house and substitute another hard cheese for the parmesan, if you prefer. In a small bowl, mix the chilli, vinegar, sugar and a teaspoon of salt and set aside to pickle. Put a shallow, round, 28cm casserole dish for which you have a lid on a medium-high heat, add the butter and, once it has melted, add the rosemary, onion, baharat and two teaspoons of salt, and cook for five minutes, until the onions are pale and translucent.

Add all the root veg, cook, stirring occasionally, for two minutes, then pour in 150ml water, cover and cook for another 15 minutes, stirring once halfway through, until the vegetables are cooked. Turn on the grill to its highest temperature. Stir the double cream into the root vegetable pan, cook uncovered for five minutes, then take off the heat and stir in half the cheese. Sprinkle the remaining cheese on top, then grill for three minutes, until golden and bubbling. Leave to rest and settle for 10 minutes, then scatter over the pickled chilli and a teaspoon of the pickling liquor. Serve hot with the parsley scattered on top.