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Archive for the ‘Side dish’ Category

Bitter Leaves with Orange and Fennel

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , , , , , , , , on 10 December 2025| 1 Comment »

This stunning salad is a riot of colour, texture, and flavours. From Boustany by Sami Tamimi, this is not your average side salad. We served it alongside pan-fried duck breasts.

Bitter leaves with orange and fennel – serves 4 to 6

  • 4 blood oranges (or regular oranges)
  • 4 tbsp lemon juice
  • 2 tbsp orange juice
  • 75ml olive oil
  • 1 tbsp pomegranate molasses
  • 2 tsp orange blossom water
  • 100g radicchio leaves
  • 100g white or red endive
  • ½ small red onion, very thinly sliced
  • 1 small fennel bulb, very thinly sliced
  • 120g rocket
  • 5g fresh tarragon leaves
  • 70g hard goat’s cheese, broken into chunks
  • 3 tbsp pomegranate seeds
  • 25g sunflower seeds, toasted

Remove the skin and white pith from the oranges (use a sharp knife), then slice the oranges into ½ cm slices.

Make the dressing by putting the lemon juice, orange juice, olive oil, pomegranate molasses and orange blossom water into a small bowl. Add ½ tsp of salt and plenty of black pepper, then whisk well and set aside.

Separate the radicchio and endive into leaves and tear into large pieces, then add to a mixing bowl. Add the onion, fennel and rocket. Pour over about a quarter of the dressing, add a pinch of salt and some black pepper and toss well.

Layer the leaves, oranges, goat’s cheese and herbs onto a large platter or salad bowl. Finish with a few pieces of orange, some chunks of cheese and spoon over the dressing. Scatter the pomegranate and sunflower seeds over, then serve.

(Original recipe from Boustany by Sami Tamimi, Ebury Press, 2025.)

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Roast Potatoes with Rosemary & Za’atar

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 20 May 2025| Leave a Comment »

Ottolenghi potato dishes are always a big hit and these were no exception. The rice flour makes them particularly crispy.

Roast potatoes with rosemary & za’atar – serves 6 to 8

  • 2.5kg Maris Piper potatoes, peeled and cut fairly small – about 4-5cm chunks
  • 2 tbsp fine salt
  • 3 large sprigs of rosemary, 1 left whole and the leaves of the other 2 finely chopped
  • 150ml sunflower oil
  • 2 tbsp rice flour
  • 1 tsp sea salt flakes
  • 2 tbsp za’atar

Put the potatoes into a large pan and cover with cold water. Add the fine salt and the whole rosemary sprig, then bring to the boil. Simmer for 10-15 minutes, or until just tender. Drain well and throw away the rosemary, then return the potatoes to the warm pan. Leave to dry for at least 15 minutes.

Heat the oven to 220C Fan.

Put the oil in a large roasting tray and put into the oven to heat for 10 minutes.

Add the rice flour to the dry potatoes and gently toss to coat.

Carefully add the potatoes to the hot oil in the tray, then roast for 50 minutes, turning halfway. Add the chopped rosemary and gently toss, then return to the oven for a further 3 minutes. Remove the potatoes from the oven and stir in the sea salt flakes and za’atar.

(Original recipe from Ottolenghi Comfort, Penguin Random House, 2024.)

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Good Sides – Petits Pois Aux Lardons and Rösti Potato Gratin

Posted in Food, Potato, Side dish, tagged , , , , , , , , on 25 April 2025| Leave a Comment »

Two excellent sides to serve with a roast dinner.

Petits Pois Aux Lardons – serves 4

  • 30g butter
  • 1 medium onion, finely chopped
  • 100gm smoked bacon lardons
  • 2 tsp plain flour
  • 200ml chicken stock
  • 450g frozen peas
  • ¼ tsp sugar

Melt the butter in a pan and cook the onion and lardons for about 5 minutes over a low heat until the onions have started to soften. Stir in the flour and cook for a minute or two, then add the stock and bring to the boil.

Turn the heat down and add the peas. Cover with a lid and cook for 15-20 minutes. When ready the peas should be slightly soupy.

Season with the sugar, salt and lots of black pepper.

(Original recipe from Rick Stein’s Secret France, BBC Books, 2019.)

Rösti Potato Gratin – serves 6

  • 900g waxy potatoes
  • 45g butter, melted, plus extra to grease the dish
  • 150ml single cream

Heat the oven to 220C/200C fan.

Scrub the potatoes, then put them into a pan and cover with cold water and add some salt. Cover with a lid, bring to the boil, and cook until just tender – they should be just slightly firm in the centre. Set aside to cool completely.

Butter a 1 litre shallow ovenproof dish.

Peel the potatoes, then use a coarse grater to grate into the buttered dish, sesaon each layer with salt and black pepper. Don’t be tempted to press then down so they remain light and fluffy.

Pour over the melted butter and cream and bake for 20-25 minutes or until crispy and golden brown.

(Original recipe from Mary Berry Cooks Up a Feast with Lucy Young, DK: Penguin Radom House, 2019.)

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Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , on 4 November 2024| Leave a Comment »

A tasty side dish that is similar to Spanish Patatas Bravas but with the flavours changed up. Usefully you can make the sauce in advance and re-heat just before serving.

Spicy Roast Potatoes with Tomato, Pepper & Harissa Sauce – serves 6

  • 1kg potatoes, peeled and cut into 2.5cm chunks
  • 2 tsp paprika
  • 2 tsp ground turmeric
  • 2 tsp cumin seeds
  • 3 tbsp garlic oil
  • a handful of fresh coriander leaves, chopped, to serve
  • crumbled feta, to serve

FOR THE SAUCE:

  • olive oil
  • 2 garlic cloves, bashed and thinly sliced
  • 250g (drained weight) roasted red peppers from a jar, roughly chopped
  • 400g tin chopped tomatoes
  • 1 heaped tbsp rose harissa
  • 1 tbsp caster sugar

Heat the oven to 220C/200C fan/Gas 7.

Line a baking tray with paper. Mix the spices with the garlic oil. Put the potatoes into a large bowl, pour over the spice mixture and toss to coat. Spread them out evenly on the tray, season with some salt and pepper and roast for 30 minutes or until crispy and cooked through.

To make the sauce, drizzle some olive oil into a saucpean, add the garlic and cook over a medium heat for a couple of minutes. Add the peppers, tomatoes and harissa and season well with salt. Cook for another couple of minutes. Stir in the sugar and cook over a medium heat for 20 minutes, stirring regularly. Remove from the heat and whizz until smooth, then taste and adjust the seasoning.

Serve the potatoes on a platter with the sauce poured over and feta and coriander scattered over the top.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Barbecue Potato Salad

Posted in Barbecue, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 9 September 2024| Leave a Comment »

These make a lovely side for a barbecue with a great smoky flavour and a delicious dressing.

Barbecue potato salad – serves 4

  • 800g new potatoes, boiled until tender, then halved
  • 4 garlic cloves, bashed
  • 3 sprigs of rosemary, leaves picked
  • 2 tbsp good quality olive oil

FOR THE DRESSING:

  • 1 tbsp English mustard
  • 1 tbsp runny honey
  • 2 tbsp chopped chives
  • 2 tbsp good olive oil

Put the potatoes, garlic and rosemary onto a large sturdy baking tray. Season well and trickle over the olive oil, then toss together.

Put the tray onto a hot barbecue and cook the potatoes for about 3 mintues, then shake and cook for another 3 minutes or until hot through. Remove from the barbecue and set aside while you make the dressing.

Whisk the dressing ingredients together in a small bowl.

Pick the rosemary and garlic out of the tray and discard. Trickle the dressing over the hot potatoes and toss well to coat, leave to stand for 5 minutes, then serve warm.

(Original recipe from Tom Kerridge Outdoor Cooking, Bloomsbury Absolute, 2021.)

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Turkish Chopped Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , on 8 September 2024| 1 Comment »

This is a really lovely salad! We served with some barbecued lamb but it would be great with loads of things.

Turkish chopped salad – serves 4 to 6

  • 5 tbsp extra virgin olive oil
  • 50g pine nuts
  • 250g feta, cut into 2cm cubes
  • 2 tsp dried mint
  • 1 tsp pul biber
  • 1 lemon, finely zested and juiced
  • 3 large, ripe tomatoes, roughly chopped
  • ¼ cucumber, deseeded and chopped
  • 1 red romano pepper, deseeded and sliced finely into rings
  • 1 Cos or Little Gem lettuce, roughly chopped
  • 10g mint leaves, roughly chopped
  • 25g parsley leaves, finely chopped
  • 2 tbsp white wine vinegar
  • 1 red onion, finely sliced
  • 50g pitted black olives

Drizzle 1 tbsp of the oil in a small frying pan and fry the pine nuts for a couple of minutes until golden brown, then set aside.

Mix the cheese cubes in a bowl with 2 tbsp of the olive oil, 1 tsp of the dried mint, the pul biber, ¼ tsp of coarse black pepper and the lemon zest. Set aside.

Put the tomatoes, cucumber, pepper, lettuce, fresh mint and parsley in a large bowl and toss well with 1 tbsp of the lemon juice and all the white wine vinegar.

Drizzle the last 2 tbsp of oil over the salad and toss well, then add the red onion, black olives, toasted pine nuts, 1 tsp of dried mint and toss again. Add the cheese and toss gently before serving.

(Original recipe from Good Food Magazine, August 2024.)

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Lettuce & Celery Salad and Blue Cheese Dressing

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , on 29 August 2024| 1 Comment »

We love a blue cheese dressing – the perfect thing for crunchy lettuce and super fresh celery.

Lettuce and blue cheese dressing – serves 4

  • 1 large butterhead, cos, or little gem lettuce
  • 1 head of tender celery
  • a small handful of chives, thinly sliced
  • a handful of pumpkin seeds

FOR THE DRESSING:

  • 150g soft blue cheese
  • ½ a small clove of garlic, finely grated
  • 2 tsp Dijon mustard
  • 2 tsp runny honey, plus extra to taste
  • 1 tbsp apple cider vinegar
  • 2 tbsp crème fraîche
  • 2 tbsp good mayonnaise
  • 2 tbsp extra virgin olive oil

Make the dressing first by crumbling the blue cheese into a large bowl, then add the garlic, mustard honey, and vinegar and season with black pepper. Use a fork to mash to the cheese and mustard to a coarse paste, then work in the crème fraîche and mayonnaise. Stir in the olive oil and taste – add a bit of salt if you think it needs it or a bit more honey or vinegar.

Cut the base from the lettuce and separate the leaves. Wash and dry thoroughly.

Trim the base of the celery and separate the stems. Wash, dry thoroughly and trim the ends, then slice into 1-2cm pieces at an angle.

Tear the salad leaves into a large bowl. Add the celery and spoon over half the dressing. Turn the leaves and celery in the dressing, then sprinkle over half the chives. Arrange the leaves over a large platter and sprinkle over the pumpkin seeds and spoon over the rest of the dressing. Sprinkle with the remaining chives and season lightly with black pepper and salt, then serve.

(Original recipe from Outside by Gill Meller, Hardie Grant: Quadrille, 2022.)

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Balsamic Roast Potatoes

Posted in Food, Gluten-free, Italian, Potato, Side dish, tagged , , , , , , , , , on 23 August 2024| Leave a Comment »

We’ve been trying to change up our potatoes and especially liked these balsamic and red onion roasties by Theo Randall.

Balsamic-roasted potatoes with red onion – serves as a side

  • 800g potatoes, peeled and cut into 3cm pieces
  • 6 cloves of garlic, unpeeled
  • 75g unsalted butter
  • 100ml balsamic vinegar
  • 1 tbsp thyme leaves
  • 1 tbsp olive oil

Heat the oven to 200C.

Put the potatoes into a large pan, cover with water, and add 1 tsp of salt. Place over a high heat and bring to the boil, then add the garlic cloves and boil for 2 minutes. Drain the potatoes and garlic and leave to cool to room temperature.

Heat a large non-stick frying pan on a medium heat. Reduce the heat to low and add the butter and onions. Cook for 10 minutes on a low heat or until the onions have softened. Add the balsamic vinegar and thyme, then increase the heat and cook for 2-3 minutes, or until syrupy. Transfer this mixture to a large bowl, add the potatoes and garlic and season with salt and pepper. Mix well.

Coat the base of large roasting tin with oil and tip the potatoe mixture in. Bake for about 30 minutes, giving the tin a shake halfway through, until nicely caramelized.

Toss the potatoes in the tin before transfering to a serving dish.

(Original recipe from The Italian Deli Cookbook by Theo Randall, Quadrille, 2021.)

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Sweet Potatoes with Tahini Yoghurt & Herb Oil

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , on 31 January 2024| 2 Comments »

This is such a good side dish. We served it with roast lamb this time, but it would easily complement so many other dishes and can see us doing it alongside some grilled halloumi next time – highly recommended.

Sweet potatoes with tahini yoghurt & herb oil – serves 4 to 6

  • 4 sweet potatoes, peeled and cut into 1.5cm slices
  • 4 tbsp olive oil
  • 2 heaped tbsp ras el hanout
  • 2 tbsp pine nuts
  • a good handful of pomegranate seeds

FOR THE HERB OIL:

  • 15g flat leaf parsley
  • 15g dill
  • 15g coriander
  • juice of ½ lemon
  • 3-4 tbsp olive oil

FOR THE TAHINI YOGHURT:

  • 6 tbsp Greek-style yoghurt
  • 4 tbsp tahini

Preheat the oven to 220C, Gas Mark 7 and line a large tray with baking paper.

Put the sweet potato slices onto the tray. Drizzzle over the olive oil, sprinkle with the ras el hanout and add plenty of salt, then use your hands to coat the sweet potatoes in the mixture. Spread out in a single layer and roast for 30 minutes or until cooked through.

Meanwhile, make a herb oil by putting the herbs, lemon juice, olive oil (enough to allow the mixture to spin) and seasoning in a blender and whizz until smooth.

Mix the yoghurt with the tahini and season with salt and pepper.

Transfer the cooked sweet potatoes to a platter and pour over the tahini yoghurt followed by the herb oil, then scatter over the pine nuts and pomegrante seeds.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Patatas a lo pobre

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , on 28 January 2024| Leave a Comment »

A tasty side dish to get us out our potato rut of baby roast or dauphinoise. These went spectacularly well with roast chicken.

Patatas a lo pobre – serves 4

  • 600g waxy potatoes e.g. Charlottes
  • 1 bulb of fennel, cut into quarters lengthways and shred into 5mm slices
  • 75ml olive oil
  • 2 cloves of garlic, finely chopped
  • 2 tbsp sherry vinegar
  • 2 tbsp capers, rinsed
  • a few sprigs of fresh oregano

Slice the potatoes into 5mm rounds.

Heat the olive oil in a large, heavy-based pan and add the potatoes and fennel. Cook over a medium heat until the potatoes are tender and starting to brown about 10-15 minutes. Keep tossing gently so it all cooks evenly.

When the potatoes are almost ready, add the garlic and sherry vinegar. Keep cooking for another 5 to 10 minutes or until the liquid has been absorbed and the potatoes are completely soft. Stir in the capers and oregano leaves and season with salt and pepper.

(Original recipe from The Hairy Bikerrs Mediterranean Adventure, Si King & Dave Myers, Seven Dials, 2017.)

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Marinated Halloumi Skewers

Posted in Food, Gluten-free, Healthy, Side dish, Vegetarian, tagged , , , , , , , , , on 25 January 2024| Leave a Comment »

An excellent recipe for squeaky cheese aka halloumi. Great as a main course (we served with a bean dish and flatbreads) or as a side.

Marinated halloumi – serves 3

  • 250g block of halloumi, cut into 6 cubes
  • ½ red pepper, cut into 6 pieces
  • ½ yellow pepper, cut into 6 pieces
  • 6 cherry tomatoes, halved
  • 1 tsp dried mint
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 3 tbsp garlic oil

TO SERVE:

  • flatbreads
  • chilli sauce
  • lemon wedges
  • honey for drizzling

Heat your oven as high as it will go and line a tray with baking paper.

Put the halloumi, peppers and tomatoes into a mixing bowl, then add the herbs, spices, garlic oil and lots of black pepper and gently mix.

Divide the mixture between 3 skewers, then put the skewers onto the paper-lined tray and roast for about 15 minutes.

Serve with flatbreads, chilli sauce, lemon wedges and a drizzle of honey.

(Original recipe from Flavour by Sabrina Ghayour, Aster*, 2023.)

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Cabbage with Bacon & Chestnuts

Posted in Gluten-free, Side dish, tagged , , , , , , , , , on 19 December 2023| Leave a Comment »

This would be nice on the big day or any other day.

Cabbage with bacon & chestnuts – serves 6

  • 700g winter cabbage
  • 2 tbsp olive oil
  • 200g streaky bacon, finely chopped
  • 200g vacuum-packed chestnuts, roughly chopped
  • butter

Remove the stalks from the cabbage and roughly chop.

Bring a large pan of salty water to the boil and cook the cabbage for 3-4 minutes or until tender, then drain and leave to dry in the pan.

Meanwhile, heat the oil in a large frying pan and cook the bacon over a medium heat until starting to get crispy. Add the chestnuts to the bacon and stir so they absorb the bacon fat. Add the cooked cabbage, a knob of butter and seasoning. Toss together and serve.

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Barbecued Cabbage with Garlic, Chilli and Dill Butter

Posted in Barbecue, Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , , , , on 3 October 2023| Leave a Comment »

Typing this recipe to the sound of lashing rain and howling wind but better weather is coming and you might be inspired to barbecue a cabbage. You will be very glad you did.

Barbecued cabbage with chilli and garlic butter – serves 2 as a side

  • 1 pointed/hispi cabbage, cut into 4 wedges
  • 2 tbsp olive oil

FOR THE DRESSING:

  • 1 long shallot, peeled and finely chopped
  • 1 red chilli, halved, desseded and finely sliced
  • 3 cloves of garlic, peeled and crushed
  • 50g butter
  • ½ tsp flaky sea salt
  • a small bunch of dill, fronds roughly chopped

Brush the cut surfaces of the cabbage wedges with the olive oil, then set them cut-side down on a very hot barbecue to char for about 4 minutes. Turn to char the other cut surface for 4 minutes, then set the wedges on the rounded sides for a final 4 minutes. Remove to a platter and sprinkle with flaky sea salt.

Meanwhile, combine the shallots, chilli and garlic with the butter and put over a low heat to melt the butter and lightly cook the vegetables. Cook for about 12-14 minutes or until the shallots are soft and translucent. Remove from the heat and mix in the salt and chopped dill. Pour the butter dressing over the warm cabbage and serve.

(Original recipe from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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Roasted Pepper Salad with Cucumber and Herbs

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged , , , , , , , , , , , , , , , , , , , , , on 21 September 2023| Leave a Comment »

You can prep this salad in advance and serve warm or at room temperature. Jam-packed with flavour and a great side dish for a barbecue or roast meat.

Roasted pepper salad with cucumber and herbs – serves 4 as a side dish

  • 4 green peppers (600g), cut into 4cm pieces
  • 2 red peppers (300g), cut into 4cm pieces
  • 4 vine tomatoes (400g), quartered
  • 2 small red onions (200g), roughly cut into 3cm pieces
  • 1 green chilli, stem removed and left whole
  • 6 large cloves of garlic, peeled
  • 6 tbsp olive oil
  • 1½ tbsp lemon juice
  • 10g parsley, roughly chopped
  • 10g coriander, roughly chopped
  • 1 cucumber, peeled, deseeded and cut into 1cm cubes
  • ¾ tsp Urfa chilli flakes

Heat the oven to 230C fan.

Put the peppers, tomatoes, red onion, chilli and garlic into a large bowl. Add 4 tbsp olive oil, ¾ tsp of salt and plenty of black pepper. Toss well to combine.

Line to large baking sheets with baking parchment. Spread the vegetables out over the trays and roast for about 30 minutes, stirring once or twice, until softened and charred.

When cool enough to handle, roughly chop the vegetables and transfer to a bowl with the lemon juice, herbs and ½ tsp salt and plenty of black pepper.

In a separate bowl, toss the cucumber with 2 tbsp of oil, ¼ tsp of salt and plenty of black pepper.

Spread the roasted pepper mixture out over a platter. Spoon over the cucumber and sprinkle with the chilli.

(Original recipe from Ottolenghi Test Kitchen: Shelf Love, Ebury Press, 2021.)

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Barbecued Little Gems with White Beans & Tahini

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , on 8 August 2023| Leave a Comment »

Gill Meller is a master of salads (among other things) and this one is no exception. We’ll also definitely be barbecuing more lettuce after trying this.

Barbecued little gems with cucumber, white beans and tahini – serves 8 as a side

  • 3 tbsp extra virgin olive oil
  • 2 garlic cloves, peeled and grated
  • 1 x 400g tin of butter beans, drained
  • juice and zest of 1 lemon
  • 2 tbsp tahini
  • 4 tbsp natural yoghurt
  • 2 tbsp chopped flat-leaf parsley leaves
  • 4 little gem lettuces, halved, washed and patted dry
  • 1 medium or 2 small cucumbers, halved lengthways and cut into 1.5 cm slices
  • a small bunch of chives, finely chopped and a few left whole to garnish

Light your barbecue.

Heat 1 tbsp of the olive oil in a medium frying pan over a medium-high heat, then add the garlic and fry for about 30 seconds, then add the white beans and lemon zest. Stir to combine and cook for another minute or two to warm through the beans. Stir in the tahini, yoghurt, lemon juice and parsley, and 2 tbsp of water. Cook for another minute or two, until a spoonable consistency. Add a bit more water if it’s too thick, then remove from the heat.

Season the little gems with salt and pepper and drizzle with 1 tbsp of oil. Place over the hot barbecue with the cut sides down and grill for 5-10 minutes on each side – they should be softened, and starting to caramelize and char. Place on a platter when done.

Warm the bean and tahini dressing through and stir well, then spoon it over the lettuce. Scatter over the cucumber, sprinkle with chives, then drizzle with the rest of the oil and season everything with salt and pepper. Serve.

(Original recipe from Gather by Gill Meller, Quadrille Publishing, 2017.)

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Barbecued Peaches & Runner Beans

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , on 6 August 2023| Leave a Comment »

Inspired by a gift of some runner beans from a friend’s allotment, plus we just had to buy the fresh peaches we stare at everytime we walk past the veg shop. Once cooked it looks less vibrant than the flavours suggest – an excellent way to cook both the beans and peaches and a great combo. Delicious with some barbecued pork chops.

Barbecued peaches and runner beans – serves 4

  • 400g runner beans, peel both sides with a vegetable peeler to remove the stringy bits, then trim both ends and halve widthways at an angle
  • 3 tbsp olive oil
  • 2 ripe but firm peaches, cut into ½ cm thick slices
  • 5g mint leaves, roughly torn
  • ¾ tbsp lemon juice
  • 80g creamy goat’s cheese, we used marinated St Tola, broken into 4cm pieces
  • 20g ready-roasted and salted almonds, roughly chopped
  • ¾ tbsp runny honey

Toss the beans with 2 tbsp of the olive oil and ½ tsp of flaky salt. Cook the beans on a hot barbecue (ideally on a griddle pan so you don’t lose any through the bars) for 3-4 minutes on each side or until you get good grill marks and they are almost cooked through. Transfer to a bowl and cover with a plate. You can leave them now for 5 to 10 minutes, depending on how soft you like them, they will be more crunch at the shorter time but we like them soft.

Drizzle 1 tbsp of oil over the peach slices and toss to coat. Grill for 1-2 minutes on each side, until you get nice grill marks.

Toss the beans and peaches together in the bowl with the mint, then transfer to a serving dish. Sprinkle over the lemon juice and some flaky salt and black pepper. Scatter over the the goat’s cheese and almonds and finish with a drizzle of honey.

(Original recipe from Ottolenghi Flavour by Yotam Ottolenghi and Ixta Belfrage, Ebury Press, 2020.)

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Green Salad with Carrots and Pistachios

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 12 July 2023| Leave a Comment »

We spotted this salad idea in the Guardian so ate it outside with a barbecue … perfect!

Green salad with carrots and pistachios – serves 4

  • 4 carrots, grated
  • 1 tsp Dijon mustard
  • 20g sultanas
  • 5 tsp white wine vinegar
  • 60ml olive oil
  • 1 small clove of garlic, crushed
  • 100g plain yoghurt
  • ½ tsp caster sugar
  • 10g mint leaves, finely chopped
  • 20g parsley leaves, finely chopped
  • 1 baby gem lettuce, leaves separated and halved lengthways
  • 1 white chicory, leaves separated and halved lengthways
  • 1 butterhead lettuce, leaves separated and large ones halved lengthways
  • 30g pistachios, toasted and lightly crushed

Mix the grated carrots with the mustard, sultanas, 4 tsp of white wine vinegar, 1 tbsp of olive oil and ½ tsp of salt in a small bowl, then leave to marinate for at least 30 minutes.

Meanwhile, make the dressing in a large bowl by mixing 1 tsp white wine vinegar with 3 tbsp of the olive oil, the garlic, yoghurt, sugar, ¼ tsp of salt and plenty of black pepper.

Combine the chopped mint and parsley in a bowl.

Put the salad leaves and half the chopped herbs into the bowl with the dressing, then toss gently to coat.

Arrange the leaves on a shallot serving platter or bowl and scatter the marinated carrot on top. Serve with the rest of herbs and the pistachios sprinkled over.

(Original recipe by Yotam Ottolenghi in the Guardian.)

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Barbecue Halloumi, Potato and Jalapeños with Sour Cream

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , , , , , , , on 8 July 2023| Leave a Comment »

Sometimes it’s nice to cook the sides on the barbecue too. These skewers are tasty and could even be a main course with some salad.

Barbecue halloumi, potato and jalapeños with sour cream – serves 4

  • 1 x 225g packet of halloumi cheese, cut into 3cm pieces
  • 500g baby new potatoes, boiled until tender
  • 2 jalapeño chillies (or other green chillies), cut into pieces and seeds discarded
  • 1 large red onion, cut into pieces
  • 3 tbsp olive oil, plus more to serve
  • 1 tsp paprika
  • 1 lemon, quartered
  • 150g sour cream
  • chilli flakes, to serve

Put the halloumi, cooked potatoes, jalapeños and onion into a large bowl. Add the olive oil, paprika and juice from 2 of the lemon quarters. Season with salt and member and toss gently with your hands.

Thread everything onto metal skewers and cook on the barbecue for 5-10 minute, turning, until golden and lightly charred.

Grill the extra lemon quarters on the barbecue while the skewers are cooking.

Season the sour cream with a good pinch of salt.

Transfer the skewers to a platter and drizzle with the sour cream. Trickle over some olive oil and the juice from the barbecued lemons, then sprinkle with a few chilli flakes.

(Original recipe from Camper Van Cooking by Claire Thompson, Quadrille, 2021.)

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Thai Carrot & Radish Salad

Posted in Food, Gluten-free, Side dish, tagged , , , , , , , , , , , , on 18 June 2023| Leave a Comment »

A tasty Thai-style salad that we served with barbecued chicken.

Thai carrot & radish salad – serves 4

  • 4 tbsp sweet chilli sauce
  • 1 lime, zested and 2 tbsp juice
  • 1 tsp fish sauce
  • 1 Little Gem lettuce (we could only find Romaine the day we made this)
  • 2 carrots, cut into thin batons
  • 10 radishes, finely sliced
  • 4 scallions, sliced finely on the diagonal
  • a handful of coriander, roughly chopped

Mix the chilli sauce with the lime zest and juice, and fish sauce to make the dressing.

Arrange the lettuce leaves in a large bowl. Toss all the remaining ingredients with the dressing and add to the lettuce. Serve immediately.

(Original recipe from BBC Good Food)

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Stewed Cabbage

Posted in Gluten-free, Side dish, tagged , , , , , , , , , , , , on 4 January 2023| Leave a Comment »

Don’t judge this just by the look as it just looks like well cooked cabbage … and it is … but we’re addicted. Lifted to another level by the vinegar, this is our new favourite side.

Stewed Cabbage – serves 4

  • 3 tbsp extra virgin olive oil
  • 1 large onion, finely chopped
  • 60g pancetta, chopped (optional)
  • 1 small Savoy cabbage or half of a large one (about 600g)
  • 2 heaped tbsp salted butter
  • 1 tbsp white wine vinegar

Put the oil, onion and pancetta (if using) into a large saucepan over a medium-low heat. Add some salt if you are not using pancetta. Cook gently, without browning, for about 15 minutes until soft.

Slice the cabbage into wedges and remove the tough core. Shred the leaves finely and rinse in a colander. Add the wet cabbage to the pan, then the butter, and stir for a few minutes until the butter melts. Stir through the vinegar and cover with a lid. Reduce the heat to low and leave to cook for 60 to 80 minutes, stirring occasionlly, until completely soft and wilted. Add a splash of water if it looks dry at any point.

Season to taste with salt and serve.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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