Name: Christmas leftovers skordalia
Ingredients: 250g roasted potatoes; 150g roasted parsnips; 50g ground almonds; 2 garlic cloves, crushed; 2 tbsp white wine vinegar; 3 tbsp lemon juice; 105ml olive oil; 1 shallot, finely chopped; ½ tsp aleppo chilli flakes; 5 tbsp white wine vinegar; 2 tbsp maple syrup; 30g currants; 10g mixed soft herbs, roughly chopped (a mix of parsley, dill and basil is good); 500g mixed roasted carrots, brussels sprouts and parsnips, cut into bite sized pieces; fine sea salt

Side Winter

This is a great way to use up any leftover roasted potatoes and parsnips, but it’s also worth roasting extra to make this creamy Greek garlic dip on Boxing day. You can use more or less parsnips or potatoes, just make sure that you make up the total weight. I’ve topped it with more leftover veggies, brought to life with a sweet and sour agrodolce.

Ingredients

SKORDALIA
250g	roasted potatoes
150g	roasted parsnips
50g	ground almonds
2	garlic cloves, crushed
2 tbsp	white wine vinegar
3 tbsp	lemon juice
105ml	olive oil
AGRODOLCE
1	shallot, finely chopped
½ tsp	aleppo chilli flakes
5 tbsp	white wine vinegar
2 tbsp	maple syrup
30g	currants
10g	mixed soft herbs, roughly chopped (a mix of parsley, dill and basil is good)
500g	mixed roasted carrots, brussels sprouts and parsnips, cut into bite sized pieces
	fine sea salt

Method

Preheat the oven to 190c.
Add the potatoes, parsnips, almonds, garlic, vinegar, lemon juice, 1 teaspoon of salt and 200ml of water to a blender. Blend until smooth, taking care not to overwork the mixture as it will become gummy, adding more water if needed; it should be the consistency of hummus. Stir through 4 tablespoons of oil and set aside.
To make the agrodolce, heat the remaining 3 tablespoons of oil in a medium pan on medium heat and add the shallot. Saute for about 5 minutes, until translucent, then add the chilli, vinegar, maple syrup and ¼ teaspoon of salt. Simmer on low heat for about 10 minutes, until the shallots are soft and the liquid has reduced to a syrupy consistency. Remove from the heat and add the currants.
Add all of your leftover vegetables to a lined baking tray and roast for 10-15 minutes, until warmed through. Add the agrodolce, along with the herbs, to the tray and gently mix to combine.
To serve, spread the skordalia onto a large platter and pile the vegetables, with any residual juices, on top.