Hasselback root veg with a jerk rub — Adapted from Jamie Oliver, Jamie Cooks Christmas Method ↓ Metric US Print Ingredients Copy Veg 2 large parsnips 500g mixed-colour carrots ¼ swede 3 mixed-colour beetroots 2 red onions Jerk rub 3 cloves of garlic, peeled 3 shallots, peeled and halved 3 scotch bonnets, halved and deseeded 3 fresh bay leaves 1 tbsp ground allspice 1 level tbsp ground cloves 1 whole nutmeg, for grating ½ bunch of fresh thyme (15g) 1 bunch of fresh chives (20g) Olive oil 1 tbsp runny honey 3 tbsp malt vinegar 100ml golden rum Method Cook Veg 01 Heat the oven to 180°C (gas 4). Scrub the veg well. Peel and halve the onions, then halve or quarter the rest, leaving any small carrots whole. 02 Lay each piece between the handles of two wooden spoons and slice down at just under ½cm intervals. The spoons stop the knife going all the way through. Put the veg in a large roasting tray. Jerk rub 03 Put the garlic, shallots and scotch bonnets (wear gloves) in a food processor with the bay, allspice and cloves. Grate in the whole nutmeg, strip in the thyme leaves, then add the chives, 1 tbsp oil and a pinch of salt and pepper. Blitz to a smooth paste. 04 Add the honey, vinegar and rum, and blitz again until smooth. Roast 05 Drizzle half the rub over the veg with an extra drizzle of oil, toss together and roast for 1 hour, shaking the tray halfway, until golden and caramelised. 06 Keep the rest of the rub in a jar in the fridge for another day. Notes & thoughtsAlternatively parsnips are excellent here. Jamie Oliver's approach is good too — he pours blitzed hazelnuts and blue cheese over it. Filed under Caribbean Vegetables Vegetarian Side