No roast dinner would be complete without these classic accompaniments. For extra crisp roast potatoes, turn the oven to its highest setting for the last 10 minutes of cooking while your roast meat rests.
For the roast potatoes. preheat the oven to 220C/425F/Gas 7. Par-boil the potatoes in a pan of boiling salted water for about eight minutes, then drain well, return to the pan and shake with the lid on the fluff up the edges.
Meanwhile, place the oils in a large roasting tin and heat in the oven for 3-4 minutes until very hot.
Carefully add the potatoes to the hot oil, season well with sea salt and freshly ground black pepper and shake to ensure the potatoes are evenly coated. Add the rosemary and roast for 45-50 minutes, turning occasionally, until crisp and golden-brown.
For the Savoy cabbage, chop the cabbage in half, shred into slices about 5mm/¼in wide and discard the core. Wash thoroughly and set aside.
Heat the goose fat in a large pan and gently cook the onions until soft and starting to brown. Add the nutmeg and season generously with sea salt and freshly ground black pepper.
Mix in the cabbage, cover with a lid and cook for 15 minutes, or until just tender. Remove the lid, add the wine then turn up the heat to reduce the liquid. Keep warm until serving.
For the carrots, boil the carrots in salted water for 3-4 minutes, then drain, refresh in iced water and dry thoroughly on kitchen paper.
Heat the butter in a frying pan until foaming, then add the carrots. Fry for 5-6 minutes, or until they take on some colour, then season to taste with sea salt and freshly ground black pepper and keep warm until serving.
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Four talented heat winners compete in the third quarter-final of the series.