If your turkey turns out dry and your vegetables are dull, follow Gordon Ramsay’s guide for a Christmas dinner to remember.

• Christmas With Gordon (Quadrille, £15)

(Serves 6-8)
500g parsnips
500g carrots
2-3tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1-2tbsp clear honey
Splash of water
Few knobs of butter

METHOD

PEEL and halve or quarter the parsnips and carrots so that the pieces are of a similar size. Heat the olive oil in a large saute pan, then add the carrots and parsnips and toss to coat in the oil.

Add the thyme, cinnamon, star anise and some seasoning.

Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.

Stir through a few knobs of butter to glaze.