Rosemary roasted potatoes
Par-boiling potatoes before roasting them cuts down on cooking time, so they can hit the table at the same time as the turkey is being carved. Place 2 kg small potatoes in a large saucepan of cold salted water, bring to the boil and cook until just tender. Drain and halve. As soon as the turkey is resting, increase the oven to 220°C. Divide 125 ml (½ cup) olive oil between two large roasting trays, heat for 4–5 minutes or until very hot. Add the potatoes, 10 garlic cloves, 2 tablespoons rosemary leaves and some salt. Toss carefully to coat in the oil. Roast for 20–25 minutes or until golden.
Season’s best greens
Cook 600 g trimmed green beans in a large saucepan of boiling salted water for 2 minutes or until just tender, drain and place on a platter. Repeat with 400 g trimmed asparagus. Meanwhile, heat 3 tablespoons extra virgin olive oil in a small frying pan over medium heat. Add 3 finely chopped French shallots and 2 sliced garlic cloves and cook for 4–5 minutes or until golden. Add 1½ tablespoons sherry vinegar, pinch of salt and sugar and drizzle over the greens.
Combine 1 bunch picked watercress, 1 thinly sliced fennel, 4 sticks thinly sliced celery, 1 small cucumber thinly sliced on a mandoline, and 2 sliced radishes in a bowl, season with salt and pepper and toss to combine. Whisk 125 ml (½ cup) good-quality mayonnaise with 30 ml cider vinegar and 2 tablespoons chopped dill. Drizzle over the salad and top with 2 tablespoons chopped toasted almonds.