Festive meats are great and salads, sides and sauces make them even better. What would a roast be without the pleasures of an awesome sauce?
If you’re planning on serving some simple steamed greens, then a couple of flavoured butters will add to their appeal. Bring butter to room temperature and, using about 150g for each flavour, add a dash of smoked paprika; or crushed garlic and a squeeze of lime; or mashed anchovies. Roll the butter into small logs then roll up in baking paper, twisting the ends to make them like mini Christmas crackers.
A honey mustard sauce for chicken, ham, pork or beef can be whipped up in seconds. Just combine a quarter cup each of honey, Dijon mustard and mayonnaise, then stir in a tablespoon of white wine vinegar and an optional dash of cayenne pepper.
A good dressing is very important for a plain green salad: Take a good bunch of basil and remove the leaves. Place them in a blender with a large clove of garlic, 100ml of the best extra virgin olive oil and a pinch of salt and black pepper. Blend until smooth. Drizzle a little over the salad leaves just before serving and toss. Serve the rest on the side.
Roasted asparagus romesco
![](https://www.nzherald.co.nz/resizer/v2/4Q7LJ2MOL6WJGDYPSG4DTWLPWE.jpg?auth=aa66cab62d48b5417ca367f0fc4228c7753f4d92970e662fb02e1e9b1b836210&width=16&height=11&quality=70&smart=true)
Potato salad on sticks
![](https://www.nzherald.co.nz/resizer/v2/6XE2OFJPCHXLGHBIW7B7AN56C4.jpg?auth=d9a6edda492376e5ce2e2ec49074ffc43614eda7a1751014bc91725e98771c8c&width=16&height=11&quality=70&smart=true)
Spiced couscous
![](https://www.nzherald.co.nz/resizer/v2/6VQA5Q5TBBQVNOLMY6KH2FAZ6Y.jpg?auth=c0f4d0d5026a71203a0f1ee2978f03369c20784a972ade6cbbb2196952b29683&width=16&height=11&quality=70&smart=true)
Dukkha butternut braise
750g butternut, peeled and seeded
1 tablespoon canola oil
2 tablespoons dukkha
1 teaspoon diced chilli
finely grated rind and juice of 1 large lemon
- Cut the butternut in 3-4 cm cubes. Steam or microwave until just tender.
- Heat the oil in a heavy pan and fry the dukkha and chilli for 30 seconds, stirring constantly.
- Stir in the pumpkin, lemon rind and juice, until heated through.
- Can be served topped with a little plain yoghurt.