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Celebrate your roots

All too often, the sides in a Christmas Dinner are overlooked. However, there's no reason why they shouldn't be the stars of the show rather than just a supporting act. 

Take the humble parsnip. If you want them to take on sweetness and texture that makes them shine, then roasting is the only way to go. To take them to another level, our top tip is to roast them in Duck Fat with a little thyme and sea salt 🤤.

After years of boiled carrots with Christmas Dinners, it‘s also easy to see why these regular roots are normally just a side-show, but they can be so much more. With carrots, star anise is definitely our secret weapon. We didn't need to reinvent the wheel with a recipe here as there are various great ones online.

One is Tom Kerridge's Christmas Carrots. The recipe is quite sugar-ample compared to other similar recipes that use no sugar, clementine juice or honey, but the principles are all the same. Simmer whole carrots low and slow in a rich buttery liquor with star anise for a sweet aniseed kick and they really are melt-in-your-mouth!

You might have guessed we're big fans of duck fat here at Wilding's. It really does enrich the already delicious sweetness that vegetables take on when roasting. If you prefer your veg roasted, take a look at this Jamie Oliver recipe for gorgeous roast vegetables drizzled with duck fat and a sprinkle of rosemary.

While often reserved as a decadent treat at Christmas, what might come as a surprise is that duck fat is high in ‘good’ monounsaturated fats and actually contains a lower percentage of saturated fat than butter!

Keep your eyes peeled as we are hoping to be able to release some next year 👀.



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