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Stewed Cabbage

Posted in Gluten-free, Side dish, tagged cabbage, Cooking, Easy, Food, Gluten-free, Italian, Olivia Cavalli, Recipe, side dish, Stagioni, Stewed Cabbage, Venetian, Verze Sofegae 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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Georgian Kidney Bean Salad

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged Cooking, Dried kidney beans, Dried mint, Easy, Food, Georgian, Georgian Kidney Bean Salad, Gluten-free, Kidney beans, Parsley, Pul biber, Recipe, Sabrina Ghayour, Salad, Shallots, Vegan, Vegetarian on 6 November 2022| 2 Comments »

We’ve made a salad like this before but this one is fresher and makes a great side dish for a crowd. We served it with some spicy baked salmon.

Georgian kidney bean salad – serves 6 to 8

2 x 400g tins kidney beans (we used 300g dried kidney beans, rinse then soak in 3 times the volume of cold water for 5 hours. Drain and put into a saucepan covered by an inch with cold water, then boil hard for 30 minutes, stirring to prevent any sticking)
50g flat-leaf parsley, roughly chopped
2 heaped tsp dried mint
2 banana shallots, very thinly sliced into rings
2 tbsp red wine vinegar
2 tbsp olive oil
2 tsp pul biber chilli flakes
Maldon salt & fresh ground black pepper

If you are using tinned beans, drain them rinse well under a cold tap to get rid of the briny liquid. Shake the beans dry, then tip into a large bowl.

Add the rest of the ingredints to the bowl and fold together gently, you don’t want to crush the beans. Season well with salt and pepper, stir again and leave at room temperature for 20-30 minutes.

Stir well again before serving.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)

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Baked Halloumi with Lemon, Thyme & Honey

Posted in Cheese, Food, Gluten-free, Side dish, Vegetarian, tagged Cooking, Easy, Food, Gluten-free, Halloumi, honey, lemon, Persiana Everyday, Pul biber, Recipe, Sabrina Ghayour, side dish, Starter, Thyme, Vegetarian on 8 October 2022| Leave a Comment »

Who doesn’t love squeaky cheese? This baked halloumi is good as a side dish with some roasted chicken thighs, or you could serve as a starter with some flatbreads.

Baked halloumi with lemon, thyme & honey – serves 2-4

250g block halloumi cheese
2 tbsp garlic oil
1 heaped tbsp clear honey
finely grated zest of 1 large lemon and juice of half
1 tsp dried thyme
½ tsp coarsely ground black pepper
1 tsp pul biber chilli flakes
flatbread, to serve

Heat your oven to 220C (200C fan), Gas 7.

Prepare a piece of tinfoil, large enough to completely encase the halloumi. Line the tinfoil with a square of baking paper and put the halloumi in the middle. Scrunch the paper tighly around the block, leaving only the top exposed.

Mix all of the other ingredients together in a small bowl, then pour over the halloumi.

Scrunch the foil around the halloumi to make a sealed parcel. Put the parcel into a small ovenproof dish and bake for 30 minutes.

Remove form the oven and serve with warm flatbread.

(Original recipe from Persiana Everyday by Sabrina Ghayour, Aster, 2022.)

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BBQ Corn on the Cob with Chilli Butter

Posted in Barbecue, Food, Gluten-free, Side dish, Vegetarian, tagged Barbecue, Barbecued corn, BBQ, Cooking, Corn cobs, Easy, Food, Gluten-free, Recipe, side dish, Starter, Urfa chilli, Vegetarian on 1 September 2022| 2 Comments »

Fresh corn is in the shops and it’s delicious cooked in the husks over a charcoal barbecue.

BBQ Corn on the Cob with Chilli Butter – serves 4 to 6

2 corn cobs in the husks
40g salted butter
½ tbsp honey
½ tbsp urfa chilli flakes (we didn’t have urfa so used Aleppo pepper but you could also use smoked or regular paprika)

Put the whole corn cobs in their husks over a medium hot barbecue. Rotate them every 3-4 minutes until really charred – about 15 minutes in total.

Meanwhile, melt the butter in a small frying pan until starts to foam. Remove from the heat, add the honey and urfa chilli and mix well.

Take the corn cobs off the heat and leave aside for 10 minutes, then pull back the burnt husk and return to a high heat for a minute or two the char some of the flesh.

Return the pan with the butter to the heat to foam the butter again, then serve the corn cobs with the butter drizzled over.

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

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Green Salad with Maple, Lime & Sesame Dressing

Posted in Food, Gluten-free, Side dish, tagged Baby gem lettuce, Cooking, Easy, Food, Fresh herbs, Gluten-free, Green salad, Ixta Belfrage, Lime, Maple Lime & Sesame Dressing, Maple syrup, Mezcla, Pickled shallots, Recipe, Salad, side dish, Vegetarian on 7 August 2022| Leave a Comment »

We’re super excited by the dishes in Ixta Belfrage’s new book – Mezcla. We’ve done lots of drooling over the recipes but so far have only managed this green salad – it’s a good one!

Green salad with maple, lime & sesame dressing – serves 4

2 baby gem lettuces, cut off the end and separate the leaves.
10g mixed fresh herbs e.g. coriander, mint & basil
2 green chillies, thinly sliced into rounds (optional)
20g scallions, green parts only, thinly sliced into rounds
2 tsp sesame seeds (you can use black and white if you have them but white alone is fine), well toasted, then lightly crushed and mixed with flaked sea salt
lime wedges, to serve

FOR THE QUICK PICKLED ONIONS:

1 shallot, thinly sliced into rounds
2 tbsp lemon juice
½ tsp caster sugar
¼ tsp fine salt

FOR THE DRESSING:

60g olive oil
½ tsp fine salt
40g lime juice
20g maple syrup
½ tsp toasted sesame oil
5g chives, finely chopped

Put the ingredients for the pickled shallots into a small bowl and stir together. Leave to pickle for 15 minutes or up to an hour but no longer.

Make the dressing by gently mixing all the ingredients, except the chives, together. You don’t want the dressing to emulsify here so just stir to combine.

When ready to serve, stir the chives into the dressing. Put the lettuce and herbs into a large salad bowl and pour over the dressing. Add the pickled shallots, chillies and scallions and toss. Sprinkle over the sesame seeds and serve with extra lime wedges.

(Original recipe from Mezcla by Ixta Belfrage, Ebury Press, 2022.)

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Tomato, Burrata & Broad Bean Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged Broad beans, Burrata, Cooking, Food, Fresh herbs, Gluten-free, Hazelnuts, lemon, Recipe, Salad, side dish, Tomatoes on 6 August 2022| Leave a Comment »

This is our favourite salad at the moment – an excellent side dish for a barbecue or whatever else you might be cooking.

Tomato, burrata and broad bean salad – serves 4

500g mixed tomatoes
½ tsp caster sugar
150g broad beans, frozen ones are perfect
a handful each of basil, chives and flat leaf parsley
1 tbsp each of tarragon, lovage and mint (we never have lovage and it’s fine without it)
3 tbsp olive oil
2 tsp Dijon mustard
a pinch of fennel seeds
zest of 1 lemon
1 tbsp red wine vinegar
2 balls of burrata
50g hazlenuts, toasted and roughly chopped (toast them in the oven for 10 minutes at 180C – the skins will rub off easily with a tea towel)

Chop and slice the tomatoes and toss in a bowl with the caster sugar and ½ tsp of salt, then set aside for 30 minutes.

Put the broad beans into boiling water for 2 minutes, then drain and run under cold water. Pop of the skins and set aside.

Finely chop the herbs and put into a bowl. Whisk in the olive oil, mustard, fennel seeds, most of the lemon zest and the red wine vineager. Season, then stir in the broad beans.

Tip the tomatoes out onto a serving platter. Put the burrata balls on top and spoon over the beans and dressing. Garnish with toasted hazelnuts and the leftover lemon zest.

(Original recipe from BBC Good Food)

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Barbecued Broccoli

Posted in Barbecue, Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged Barbecue, BBQ, Broccoli, Chillies, Cooking, Easy, Food, Garlic, Gluten-free, Recipe, side dish, Vegan, Vegetarian on 25 July 2022| Leave a Comment »

Finally we have some nice weather and so we are barbecuing everything, including broccoli which is a new one for us. This is the chargrilled broccoli with chilli and garlic from the original Ottolenghi book and it works equally well on a barbecue. Cook the broccoli first and it will sit happily in the dressing until whatever else you are cooking is ready.

Chargrilled broccoli with chilli and garlic – serves 4

2 heads of regular broccoli (about 500g)
115ml olive oil
4 cloves of garlic, finely sliced
2 mild red chillies, finely sliced
thin slices of lemon, to garnish

Cut the broccoli into florets. Fill a bowl with cold water and ice cubes. Blanch the florets in a large pan of boiling water for 2 minutes only, then scoop out and into the bowl of iced water.

Drain the broccoli and make sure it’s really well dried. Toss in a bowl with 45ml of the olive oil and some salt and pepper.

Barbecue the broccoli until charred on all sides. Meanwhile, put the rest of the olive oil into a small pan with the garlic and chillies. Cook over a medium heat until the garlic turns golden, take it off the heat at this point to prevent the garlic burning.

Put the barbecued broccoli into a large bowl and immediately pour over the garlic and chilli oil. Toss gently to coat then set aside until ready to serve. Garnish with the lemon slices.

(Original recipe from Ottolenghi The Cookbook, Ebury Press, 2008.)

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Roast Potatoes with Aïoli and Pine Nut Butter

Posted in Food, Gluten-free, Potato, Side dish, Vegetarian, tagged Aïoli, Cooking, Food, Gluten-free, Ottolenghi, Ottolenghi Test Kitchen, Parsley, Pine nuts, Potatoes, Recipe, Roasted potatoes with aïoli and buttered pine nuts, Shelf love, side dish, Vegetarian on 15 July 2022| Leave a Comment »

We love this side dish from the Ottolenghi Test Kitchen so much we’ve made it a few times over the past month and it’s been a hit every time. You can make the aïoli in advance and put it in the fridge which is useful.

Roast potatoes with aïoli and pine nut butter – serves 4

750g baby new potatoes, halved lengthways
2 tbsp olive oil
5g parsley, roughly chopped

FOR THE AÏOLI

2 large garlic cloves, crushed
1 tsp Dijon mustard
1 large egg, plus 1 egg yolk
100ml olive oil
100ml sunflower oil
1 tbsp lemon juice
75g Greek-style yoghurt

FOR THE PINE NUT BUTTER

30g unsalted butter
20g pine nuts
¼ tsp smoked paprika

Our advice is to get the aïoli made first, it will keep fine in the fridge if you want to do it earlier in the day.

Put the garlic, Dijon, egg, egg yolk and a ¼ tsp of salt into the small bowl of a food processor. Whiss together for a few seconds, then gradually add both oils in a slow steady stream with the machine running the whole time. You should end up with a runny mayonnaise. Transfer this to a bowl and stir in the lemon juice and yoghurt. Cover and out in the fridge until needed.

Preheat the oven to 220C fan.

Put the potatoes into a saucepan with 2 tsp of salt and cover with cold water. Bring to the boil and simmer for 6 minutes or until almost tender. Drain in a sieve and pat dry with a clean tea towel. Spread the potatoes over a parchment lined baking tray and toss with 2 tbsp olive oil and some salt and black pepper. Roast these in the oven for 35 minutes or until golden brown, then toss with the parsley.

To make the pine nut the butter into a small frying pan over a medium heat. When the butter has melted, add the pine nuts and cook until golden, stir in the paprika and remove from the heat.

Spread the aïoli over a serving dish, top with the potatoes and drizzle over the butter.

(Original recipe from Ottolenghi Text Kitchen: Shelf Love, Penguin Random House, 2021.)

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Fattoush

Posted in Food, Side dish, Vegetarian, tagged Cooking, Cucumber, Easy, Fattoush, Food, lemon, Mint, Parsley, Pitta bread, Recipe, Salad, side dish, Sumac, Tomatoes, Vegetarian, Yasmin Khan on 11 June 2022| Leave a Comment »

We love this fresh salad, the perfect side dish for so many summer dishes. You can crumble some feta over the top before serving if you like.

Fattoush – serves 4

FOR THE SALAD:

2 flatbreads or pitta breads (about 120g in total)
4 tbsp extra virgin olive oil
3 small Persian cucumbers or 1 small regular cucumber
4 tomatoes (about 450g in total)
75g Romaine lettuce, roughly chopped
3 scallions, finely chopped
10g mint leaves, finely chopped
20g parsley leaves, finely chopped
75g feta cheese (optional)

FOR THE DRESSING:

1 tbsp sumac
3 tbsp lemon juice
4 tbsp extra virgin olive oil

Preheat the oven to 200C/fan 180C/Gas 6.

Toss the pitta breads in the olive oil, then bake in the hot oven for 10 minutes or until very crisp. Leave to cool then snap into chunky pieces.

Cut the cumcumbers in half and scrape out the seeds with a teaspoon. Chop into 1-2cm pieces and put into a salad bowl.

Cut the tomatoes in half and scoop out the seeds, chop the flesh into pieces the same size as the cucumber and add the bowl with the crispy pieces of bread. Add the lettuce and herbs.

Mix the dressing ingredients together and season with salt and pepper. Pour over the salad, then use your hands to toss everything together. Adjust the seasoning to taste, then crumble over some feta if you like.

(Original recipe from Zaitoun by Yasmin Khan, Bloomsbury, 2018.)

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Green Salad with Olive Dressing

Posted in Food, Side dish, Vegan, Vegetarian, tagged Cooking, Easy, Food, Gluten-free, Green salad, Recipe, side dish, Side Salad, Vegan, Vegetarian on 7 June 2022| 2 Comments »

This is just a simple green salad but the addition of chopped green olives and red onions takes it to the next level. It’s particularly good with tomato-based dishes, like lasagne or Parmigiana.

Green salad with olive dressing – serves 6

1 small red onion, finely chopped
50g green olives, finely chopped
2 tbsp olive oil
2 tbsp red wine vinegar
2 tsp golden caster sugar
6 big handfuls of mixed green salad leaves

Whisk the olive oil, vinegar and sugar together in a small bowl, then add the olives and red onion and season.

Tip the salad leaves into a bowl and drizzle over the dressing, then toss gently to coat.

(Original recipe from BBC Good Food)

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Lobia – Black-eyed Bean Salad

Posted in Food, Gluten-free, Indian, Side dish, tagged Ammu, Asma Khan, Black-eyed bean salad, Black-eyed beans, Cooking, Easy, Food, Gluten-free, Indian, Lobia, Recipe, side dish, Vegetarian on 3 May 2022| Leave a Comment »

This is an Indian side dish and a great salad that we plan to serve with many Indian meals. This time we had it with Murgh Seekh Kababs cooked on the barbecue. Asma prefers dried beans (and we’re sure she is right) but we cheated this time and used a tin of black-eyed beans instead.

Lobia – serves 4

200g dried black-eyed beans (we used a 400g tin)
2 cloves of garlic, chopped
½ a small red onion, chopped
1 green chilli, chopped
1 red tomato, diced
2 tbsp olive oil
2 tbsp fresh lime juice
1 tsp brown sugar

If using dried beans you need to soak them in cold water overnight.

The next day, drain the beans and put into a large pan, cover with cold water and bring to the boil. Cover and simmer for about an hour, or until soft. Drain and leave to cool.

If you are using a tin of beans, you can skip all of the above and just drain and rinse them in cold water.

Put the beans into a bowl, add the garlic, onion, chilli and tomato and mix together gently. Whisk the olive oil, lime juice, sugar, salt and pepper together, pour into the bowl with the beans and mix together.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022).

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Crispy Potato Wedges

Posted in Food, Gluten-free, Potato, Side dish, Vegan, Vegetarian, tagged Cooking, Easy, Food, Gluten-free, Potato wedges, Potatoes, Recipe, side dish, Vegan, Vegetarian on 28 March 2022| Leave a Comment »

These are really good and the trick is to set them in the baking tray in rows with the skin-side down. You can use Cajun seasoning if you have it and if not make up the seasoning below – you’ll have more than you need for more wedges another time.

Crispy potato wedges – serves 4

FOR THE SEASONING:

1½ tbsp salt
½ tbsp dried oregano
½ tbsp paprika
½ tbsp cayenne pepper
½ tbsp freshly ground black pepper

675g large potatoes (buy a variety that makes good chips)
2 tbsp olive oil
1 heaped tsp of the seasoning above

Preheat the oven to 200C fan.

Scrub the potatoes and cut in half, then cut each half into 6 wedges. Put the wedges into a pan of boiling salty water and cook for 2-3 minutes, then drain.

Put the olive oil into a large roasting tin with the seasoning. Add the wedges and toss to coat, then arrange in rows sitting upright on their skins. Bake for 35-40 minute, until soft and golden.

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Romanesco

Posted in Food, Gluten-free, Side dish, tagged Cooking, Easy, Food, Gluten-free, Italian, Recipe, Romanesco, side dish, Vegetarian on 14 March 2022| 2 Comments »

We love romanesco and pick it up any time we see it. This simple cooking method shows this veg off at its best.

Romanesco – serves 4 as a side

a large head of Romanesco broccoli, snap off any big or bruised leaves, trim the end of the stem and cut a cross at the base
6-8 tbsp best extra virgin olive oil
2 tbsp chopped flat-leaf parsley
a few shavings of Parmesan or Pecorino

Bring a pan of very salty water to the boil.

Put the whole head into the boiling water and simmer for about 12 minutes or until tender but not breaking up. Remove from the water and allow to steam dry for a few minutes, then put onto a plate and douse with the olive oil.

Season with pepper, scatter with parsley and cheese, and serve.

(Original recipe from Bocca Cookbook by Jacob Kennedy, Bloomsbury, 2011.)

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Roasted Sprouts with Hazelnuts

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged Brussels sprouts, Cooking, Easy, Food, Gluten-free, Hazelnuts, Recipe, side dish, Vegan, Vegetarian on 14 January 2022| Leave a Comment »

Sprouts are for winter, not just for Christmas. Here’s an idea to make them shine.

Brussels sprouts with hazelnuts – serves 4

50g hazelnuts
450g Brussels sprouts, halved lengthways if large
4 tbsp extra virgin olive oil
1 tbsp lemon juice
2 tsp Dijon mustard
½ red onion, very finely chopped

Preheat the oven to 180C.

Spread the hazelnuts out on a baking tray and roast for 8 minutes or until golden, then tip onto a clean tea-towel and rub to remove the skins. Roughly chop and set aside.

Put the sprouts in a bowl with 1 tbsp of the oil and season with salt and pepper. Toss well, then tip onto a baking tray and roast, shaking the tray from time to time, for 20-30 minutes or until tender and turning crispy.

Meanwhile, make a dressing by whisking the remaining 3 tbsp of olive oil with the lemon juice and mustard. Stir in the onion and season with salt and pepper.

When the sprouts are ready, transfer them to a bowl, add the hazelnuts and dressing and toss together.

(Original recipe from Everything I Love to Cook by Neil Perry, Murdoch Books, 2021.)

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Beetroot & Lentil Salad with Mustard Dressing

Posted in Food, Gluten-free, Side dish, Vegan, Vegetarian, tagged Beetroot, Cooking, Easy, Food, Green Lentils, Healthy, Mustard, Puy Lentils, Recipe, Salad, side dish, Vegan, Vegetarian, Winter salad on 2 January 2022| Leave a Comment »

Are you ready for something healthy yet? A delicious, quick and easy side dish. We served this with roast chicken, but we can see it happily going with lamb, sausages or a few other veggie dishes too.

Beetroot & lentil salad with mustard dressing – serves 5-6

200g puy lentils
1 tbsp grainy mustard
1½ tbsp extra virgin olive oil
300g cooked beetroot (not in vinegar), sliced
a large handful of tarragon, roughly chopped

Put the lentils into a saucepan, cover with water and bring to the boil. Simmer for 20 minutes, then drain and leave to cool.

Whisk the mustard, olive oil and seasoning together in a small bowl.

Put the lentils into a bow, mix in the dressing, then stir in the beetroot, tarragon and more seasoning.

(Original recipe from BBC Good Food)

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Parsley Sauce

Posted in Food, Side dish, tagged Cooking, Easy, Food, Parsley, Parsley Sauce, Recipe, side dish on 18 December 2021| Leave a Comment »

We know how to make parsley sauce but this version is definitely better. The milk is infused for an hour with grated carrot, onion, celery and bay – a game-changer!

Parsley Sauce

1 carrot
½ onion
1 celery stick
1 bay leaf
500ml full cream milk
50g butter
50g plain flour
lots of parsley – about 100g of leaves when stripped from the stalks, chopped

Grate the vegetables and put into a saucepan with the bay leaf and milk. Bring to the boil, then remove from the heat and leave to infuse for about an hour. Strain out the veg and bay leaf.

Melt the butter in a saucepan and stir in the flour. Cook gently for a couple of minutes, then gradually whisk in the milk until you have smooth sauce. Simmer very gently for about 5 minutes. If it gets too thick you can thin with a little more hot milk.

Stir the parsley in just before serving and season to taste with salt and pepper.

(Original recipe from The River Cottage Cookbook by Hugh Fearnley-Whittingstall, Collins, 2001.)

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Brussels Sprouts and Parmesan Salad with Lemon Dressing

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged Basil, Brussels sprouts, Brussels Sprouts and Parmesan Salad with Lemon Dressing, Cooking, Easy, Food, Gluten-free, Kale, lemon, OTK, Ottolenghi, Ottolenghi Test Kitchen, Parmesan, Recipe, Shelf love, Vegetarian on 15 December 2021| Leave a Comment »

We loved this dish! Bursting with flavour and the perfect wintery side salad. The leftovers were also good the next day. You can use capers instead of anchovies if you prefer.

Wine suggestion: This dish works really well with a good, dry Chenin Blanc. Our current favourite is Bernard Fouquet’s Domaine Aubuissieres Vouvray Silex Sec. Dry and full of yellow apple fruits and layers of texture, while remaining discrete enough to allow the sprouts and parmesan to come through.

Brussels sprout and Parmesan salad with lemon dressing – serves 4

700g small brussels sprouts, trimmed, leave 500g whole and thinly shave the rest
4 tbsp olive oil, plus extra for drizzling
60ml lemon juice
3 cloves of garlic, crushed
1 ½ tbsp wholegrain mustard
2 anchovies in oil, drained and roughly chopped
60g Parmesan, 20g roughly grated and the rest cut into shards – a veg peeler will do this nicely
120g kale leaves, discard the stems and thinly shred the leaves
1 small red onion, halved and thinly sliced
20g basil leaves
70g blanched hazelnuts, well toasted and roughly chopped

Heat the oven to 220C fan.

Line a tray with baking paper and add the whole sprouts, 2 tbsp of oil, ½ tsp of salt and plenty of black pepper, toss to combine. Roast for 18 minutes, stirring halfway, until well browned and cooked through, then leave to cool.

Meanwhile, put the lemon juice, garlic, mustard, anchovies, grated Parmesan, 3 tbsp of oil, ¼ tsp of salt and plenty of black pepper into the small bowl of a food processor and whizz until smooth.

Put the kale, the shaved sprouts, the dressing, ¼ tsp of salt and plenty of black pepper into a large bowl and toss with your hands, massaging the leaves gently. Leave to soften and wilt for about 10 minutes.

Add the onion, basil, chopped hazelnuts, Parmesan shards and roasted sprouts to the bowl and mix to combine. Turn out onto a platter to serve.

(Original recipe from OTK Shelf Love by Noor Murad & Yotam Ottolenghi, Ebury Press, 2021.)

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Cumin Roasted Carrots with Honey, Lemon & St Tola

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged Carrots, Cooking, Dill, Easy, Food, Gluten-free, Goat's cheese, Nigella Seeds, Recipe, side dish, St Tola on 8 December 2021| Leave a Comment »

This is a great side dish for often uninspiring carrots. We served with chicken wings.

Cumin-roasted Carrots with Honey Lemon Dressing & St Tola – serves 4 to 6

750g carrots, cut diagonally into 2½ cm slices
olive oil
1½ heaped tbsp cumin seeds
juice of 1 lemon
3 tbsp clear honey
100g St Tola, or other soft goats’ cheese
a bunch of dill, leaves roughly chopped
a good sprinkle of nigella seeds

Heat the oven to 200C/fan 180C.

Line a large baking tray with baking paper.

Spread the carrots over the baking tray and drizzle with plenty of olive oil. Sprinkle over cumin seeds and season well with salt and peper. Toss to coat, then roast for 25-30 minutes, or until cooked through.

Mix the lemon juice and honey together until the honey dissolves. Drizzle this over the carrots and toss to coat, then roast for another 8 to 10 minutes, or until slightly sticky.

Transfer the carrots to a serving plate, crumble over the cheese, then sprinkle with dill and nigella seeds.

(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)

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Baked Turnip Mash with Sage & Parmesan Crumbs

Posted in Food, Side dish, Vegetarian, tagged Baked turnip, Cooking, Easy, Food, Parmesan, Recipe, Sage, side dish, Swede, Turnip, Vegetarian on 21 November 2021| Leave a Comment »

This has a crunchy crust and makes a great wintery side dish for a roast dinner or sausages. For clarity, when we refer to turnips we mean the large yellow-fleshed things that some call swedes, not the little white ones.

Baked turnip mash with sage & Parmesan crumbs – serves 6

1kg turnip, peeled and cut into chunks
2 clove of garlic, peeled
50g butter
150ml double cream
a pinch of cayenne
200g fresh breadcrumbs
75g Parmesan
8 sage leaves

Boil the turnip and garlic in salty water for about 20 minutes or until soft. Drain well and allow to steam dry in the pot, then mash with half the butter and the cream, a pinch of cayenne and lots of salt and black pepper. Spoon into a baking dish.

Heat the oven to 200C/fan 180C/gas 6.

Mix the breadcrumbs with the Parmesan and some black pepper. Melt the rest of the butter and fry the sage leaves untli they crisp up, then crumble them into the breadcrumbs and cheese. Sprinkle the mix all over the turnip and spoon over any melted butter, then bake for 40 minutes or until crisp and golden.

(Original recipe by Lulu Grimes in Olive Magazine, November 2012)

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Cauliflower, Bacon & Cashel Blue Gratin

Posted in Food, Side dish, tagged Bacon, Blue cheese, Cashel blue, Cauliflower, Cauliflower cheese, Cauliflower gratin, Cooking, Food, Recipe, side dish on 4 November 2021| Leave a Comment »

Well it’s a cauliflower cheese … but a supercharged one by Diana Henry which has crunch, texture, silkiness and salty nuggets of blue cheese. She suggests whizzing any leftovers with some chicken stock and milk to make a soup which we did the next day and it was amazing!

Cauliflower, bacon and cashel blue gratin – serves 4 as a side

1 large cauliflower, in florets
100g bacon lardons
50g Cashel blue cheese, broken into small chunks
2 tbsp coarse white breadcrumbs

FOR THE CHEESE SAUCE

50g butter
50g plain flour
500ml milk
75g mature Cheddar cheese, grated
3 tsp English mustard
a squeeze of lemon juice

Heat the oven to 200C/400F/Gas 6.

Steam the cauliflower until just tender.

To make the sauce, melt the butter in a heavy saucepan and add the flour. Stir over a low heat for a couple of minutes. Remove from the heat, then gradually add the milk, stirring continually until absorbed each time. Return to the heat and bring to the boil, stirring, until thickened. Reduce the heat and simmer for 4 minutes. Stir in the Cheddar and mustard and stir until melted. Add a squeeze of lemon and taste for seasoning – remember the bacon and blue cheese are salty.

Fry the bacon in a dry pan until crispy. Put the cauliflower into a gratin dish, season and sprinkle with the bacon. Pour on the sauce, then dot with the blue cheese and sprinkle with the breadcrumbs. Bake for 20 minutes, or until browned and bubbling.

(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)

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