A good coleslaw is a great side dish to have in your repertoire. Coleslaws go so well with barbecued food, anything from hotdogs and burgers to ribs. I’ve tried a lot of different recipes but my favourite is this coleslaw from Annabel Langbein. It has a lovely refreshing tang and whilst it does have some […]
Gratin is the term used for any dish that is topped with a browned crust, usually using breadcrumbs or grated cheese. You can make a gratin using just about any vegetable – potatoes, zucchinis, spinach are a few popular examples. This cauliflower gratin is one of my favourites and makes a wonderful winter side dish. […]
Wedge salads are a traditional steakhouse side dish and normally served with a blue cheese dressing. Whilst I’m fond of blue cheese dressing, my favourite dressing is Green Goddess. Green Goddess dressing was first created at the Palace Hotel in San Francisco in the 1920’s in honour of the hit play, the Green Goddess. The […]
If you feel like both roast potatoes and a salad to accompany your meal why not combine the two? Unlike traditional creamy potato salads where the main ingredient is the spuds this salad is lighter on the potatoes, with the emphasis on the salad components. You’ll consume less potatoes which is a good thing given […]
The Puy lentils of France are my favourite lentil. They retain their shape and bite no matter how long they seem to cook for. In this recipe red wine and beef stock are the liquids used to cook the lentils and as they reduce down during the cooking time they become a wonderful sticky sauce […]
I know the thought of overcooked broccoli won’t make anyone’s mouth start watering. The image that springs to mind is the over-boiled, mushy, waterlogged vegetables from our childhood. Now everything is cooked “crisp tender” and thank goodness for that. Except, maybe not. This recipe for broccoli cooked for two hours (yes, 2 hours) is probably […]
You would swear when tasting these chips that they were deep-fried. In fact these oven fries have a depth of potato flavour that is often missing in deep fried chips. The secret to making them so crispy is to pre boil the potatoes first, as you would with roast potatoes. Up until recently I would […]
This recipe comes courtesy of Nigel Slater’s book, Real Food. The original recipe calls for 75g of butter, which I thought would be excessive, so I used 50g. I should’ve listened to Nigel – the mushrooms really soak up the butter. They were incredibly flavourful though and I tweaked the recipe a bit by adding […]
As the name would suggest this recipe is French and dates back to the 17th century. The sweetness of the fresh peas makes this a great side for any kind of poultry or game. It can be made vegetarian by omitting the speck/bacon and using vegetable stock instead of chicken stock. I paired it with […]
Side dishes in winter can be a bit challenging as they need to be heartier than the salads we normally serve up in summer. This super tasty recipe taken from a recent issue of Delicious magazine gets rave comments and is something I’ll be serving up many times before the weather turns warmer. Ingredients – […]
Mustard With Mutton 