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Posts Tagged ‘side dish’

This is good with some spicy barbecued chicken, it’s a bit like the celery sticks and blue cheese sauce you get with chicken wings.

Blue Cheese Slaw – serves 4 as a side

  • 75g hard blue cheese
  • 100g sour cream
  • 50g mayonnaise
  • 1 tsp English mustard
  • a squeeze of lemon juice
  • 4-6 celery sticks, shredded
  • 1 green pepper, finely sliced
  • ½ a red onion, finely sliced
  • a few chives, finely chopped

Crumble the blue into a large bowl. Stir in the sour cream, mayonnaise and mustard.

Season and add a squeeze of lemon juice. You can whizz until smooth if you like at this stage but we didn’t bother.

Fold in the celery, pepper and onion and scatter over the chives to serve.

(Original recipe by Adam Bush and Anna Glover in Olive Magazine, June 2021.)

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This recipe is from Chasing Smoke: Cooking Over Fire Around the Levant by Sarit Packer and Itamar Srulovich. They have memories of cooking potatoes in bonfires as children and how delicious they tasted. They really are delicious and if you’ve made the effort to light your barbecue you may as well throw a few potatoes in the embers too.

Baked potatoes with charred spring onion sour cream – serves 4

  • 4 baking potatoes, about 250g each

FOR THE SOUR CREAM DRESSING:

  • 8-10 scallions
  • 300g sour cream
  • 1 large clove of garlic, peeled and crushed
  • 3 tbsp olive oil
  • ½ tsp flaky sea salt
  • black pepper
  • zest and juice of half a lemon

Wrap each potato in tin foil and place in the embers of your barbecue or campfire. Leave there for about 45 minutes or until a metal skewer goes in easily, turn them over a couple of times as they cook.

Meanwhile, char half the scallions on the grill for a few minutes on each side or until charred. Remove from the heat and finely chop.

Finely slice the green parts of the remaining scallions and set aside to sprinkle over at the end. Cut the remaining white parts into small pieces and stir into the sour cream along with the charred scalllions and the rest of the ingredients.

Remove the cooked potatoes from the fire and remove the foil. Cut each one down the middle and sprinkle with the flaky sea salt and fill with the sour cream mixture. Spinkle over the green scallions and some black pepper before serving.

(Original recipe from Chasing Smoke: Cooking over fire around the Levant by Sarit Packer and Itamar Srulovich, Pavilion, 2021.)

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We’ve done this a few times this week. It’s a great side for a barbecue and it looks after itself in the oven while you organise everything else. Make it while you can still get local asparagus.

Roasted balsamic asparagus & cherry tomatoes – serves 4 as a side

  • 350g asparagus, snap off the woody ends and discard
  • 330g pack cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 50g feta, crumbled

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

Put the asparagus and cherry tomatoes onto a baking sheet and drizzle over the olive oil and balsamic. Season, then toss together. Bake for 15 minutes or until the asparagus is cooked through. Sprinkle over the feta to serve.

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This is a side dish really, but we had it mid-week as a main with some takeaway naan breads. Highly recommended! A halloumi version of the traditional paneer dish.

Wine Suggestion: An unoaked, dry Chardonnay like Domaine Ventenac’s Carole from Cabardès in southern France, which is light and fruit forward would be an ideal choice. Easy going but with layers of flavour and textures just like the dish itself.

Saag halloumi – serves 4 to 6 as a side (half to serve 2 as a main)

  • 500g spinach
  • ½ an onion, chopped
  • 2 cloves of garlic, chopped
  • a thumb-sized piece of ginger, chopped
  • 2 tsp ground turmeric
  • 1 tsp cumin seeds
  • ½ tsp garam masala, plus extra to serve
  • 2 blocks of halloumi, cut into bite-sized pieces
  • 2 tbsp vegetable oil
  • 200ml double cream
  • ½ lemon juiced

Bring a large pan of water to the boil and cook the spinach for 1 minute or until wilted. Drain well, leave to cool, squeeze out the liquid with your hands, then finely chop.

Put the onion, garlic and ginger into a blender with 1-2 tbsp of water and whizz until smooth.

Put the turmeric, cumin seeds, garam masala and lots of seasoning onto a plate. Roll the pieces of halloumi in the spices to coat all over.

Heat the oil in a non-stick frying pan over a medium-high heat, then fry the halloumi until crispy. Don’t be tempted to turn it until a nice crust has been formed, this will help prevent sticking. Remove to a plate.

Add the onion purée to the same pan, plus any spices remaining on the plate and some seasoning. Cook for 15 minutes until the raw smell has gone and they have started to colour. Add the spinach, halloumi and double cream, and cook for another 5 minutes to thicken and warm through. Season with the lemon juice and sprinkle with garam masala before serving.

(Original recipe by Adam Bush in Olive Magazine, May 2020.)

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There should be some good value asparagus around by now and this is a very tasty way with sweet potatoes.

Roasted sesame sweet potatoes & asparagus – serves 3 as a side

  • 750g sweet potatoes, peeled and cut into 2cm pieces
  • 3 garlic cloves, sliced
  • a thumb-sized piece of ginger, peeled and cut into matchsticks
  • ½ tsp sesame oil
  • 1 tsp Thai fish sauce
  • 1½ tbsp reduced-salt soy sauce
  • a bunch of asparagus, snap off the ends and cut in half
  • 1 tsp sesame seeds

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

Put the potatoes into a large roasting tin and toss with the garlic, ginger, sesame oil, fish sauce and 1 tbsp of the soy sauce. Roast for 20 minuts or until tender.

Add the asparagus, 3 tbsp of water and ½ tbsp of soy sauce. Roast for another 10 minutes. Sprinkle the sesame seeds over and serve.

(Original ricpe from BBC Good Food)

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We served this as a side with a barbecue but it would also make a nice dinner for 2.

Couscous & chickpeas in ras el hanut spice – serves 4 as a side or 2 as a main

  • ½ a small onion, finely chopped
  • 3 cloves of garlic, finely sliced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tbsp ras el hanut spice mix
  • 100g cooked chickpeas (from a tin)
  • 1 tomato, diced
  • 60g couscous
  • 180ml boiling water
  • 15-20g coriander, chopped

Heat the oil in a pan, then fry the onion and garlic over a medium heat until softened and starting to colour. Add the salt and ras el hanut and mix for about 20 seconds. Add the chickpeas and diced tomato and cook for another minute. Stir in the couscous and boiling water, bring to the boil, then turn off the heat and cover.

Leave the couscous aside for 10 minutes to absorb the liquid, then remove the lid and use a fork to separate the grains and mix in the chopped coriander. Serve warm or at room temperature.

(Original recipe from Honey & Co. Food from the Middle East, Saltyard Books, 2014.)

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This is barely a recipe but it is an excellent way to serve turnip, which you may refer to as a swede. For clarity, we’re talking about the large orange-fleshed variety. We served this on St Patrick’s Day with some Irish stew but it’s lovely with sausages or on the side of a roast dinner. We’ve posted this before but it’s definitely worth mentioning again. 

Turnip with Crispy Bacon & Onion – serves 4 to 6

  • 900g turnip, peeled and cut into 2.5 cm chunks
  • 1 tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 50g rindless piece of smoked bacon, diced
  • butter

Cook the turnip in lots of salt water until tender when pierced with a knife. 

Meanwhile, heat the oil in a frying pan over a medium heat and sauté the onion and bacon until crisp and golden. 

When the turnip is tender, drain and allow to dry, then roughly mash with a generous lump of butter. Season with salt and lots of black pepper. 

Serve in a warm bowl with the crispy bacon and onion on top. 

(Original recipe from Neven Maguire’s Complete Family Cookbook)

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Do we need to provide another recipe for Italian roast potatoes with rosemary? Probably not, but this version uses regular potatoes, rather than the baby waxy variety. So perhaps it will come in handy, as it did for us. 

Roast Potatoes with Rosemary – serves 4 to 6

  • 2kg potatoes e.g. Maris Piper or Roosters
  • a large handful of rosemary sprigs, leaves picked
  • extra virgin olive oil
  • Maldon salt and black pepper

Peel and cut the potatoes into chunks, then boil in salted water until just cooked through. Drain in a colander and leave for 10 minutes to cool slightly and lose some mixture. 

Preheat the oven to 220C/220C Fan/Gas 7.

Heat a roasting tray in the oven with most of the rosemary leaves and a good few glugs of olive oil, salt and pepper. 

Remove the tray from the oven and add the potatoes, turning to coat well in the oil and rosemary .

Roast for about 45 minutes, turning every 15 minutes or so. 

(Original recipe from Polpo by Russell Norman, Bloomsbury Publishing, 2012.)

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PSB is our veg saviour early in the year when winter is lingering and spring still seems too far away. We loved this roasted version with a tangy lemon dressing.

Roasted PSB with feta & preserved lemons – serves 4 to 6 as a side

  • 500g purple sprouting broccoli
  • 2 tbsp olive oil
  • 1 red chilli, chopped
  • 1 preserved lemon, flesh and rind chopped, plus 1 tbsp juice from the jar
  • 80g yoghurt
  • 1 garlic cloves, grated
  • 30g feta

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

Put the PSB into large roasting tin, add the olive oil and red chilli, season with salt and pepper, then toss with your hands.

Roast for 15 minutes, turning halfway, until tender and starting to char.

Meanwhile stir the preserved lemon, juice and garlic into the yoghurt.

Crumble the feta over the roasted broccoli and drizzle with yoghurt dressing and your best olive oil.

(Original recipe from BBC Good Food)

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This is a great little side salad to serve with Middle Eastern flavours. Here we had a chicken roasted with garlic and preserved lemon. Lots of delicious flavours on the plate. 

You need to roast chicken for 20 minutes at 190C/375F/gas 5 for each 500g, plus an extra 10 minutes.

Wine Suggestion: a red wine … with chicken … of course you can. We chose the Cantos de Valpiedra, a single estate Rioja, as we wanted hints of Moorish and Middle Eastern spices which tempranillo is good at transmitting. The Cantos is super elegant and smooth and has such a supple weight that it effortlessly matched the chicken and salad.

Herb salad with pomegranate & pistachios – serves 6

  • juice of 1 orange
  • 3 tbsp red wine vinegar
  • 1 tbsp clear honey
  • a small bunch of dill, roughly chopped
  • a small bunch of mint, leaves picked and torn
  • a bunch of scallions, finely sliced
  • 100g mixed salad leaves
  • seeds from 1 pomegranate
  • 100g pistachios, roughly chopped

Whisk the orange juice, vinegar and honey together in a small bowl with some seasoning. 

Tip rest of the ingredients into a large salad bowl, drizzle over the dressing and gently toss to serve.

(Original recipe from BBC Good Food)

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Such a simple and foolproof way of cooking rice from Ottolgenghi Simple. This gives a lovely texture and the salsa is delicious. We served with pulled lamb shawarma but it would be great with all sorts of dishes. 

Baked mint rice with pomegranate and olive salsa – serves 6

  • 400g basmati rice
  • 50g unsalted butter, melted
  • 800ml boiling water
  • 50g mint (leave 40g on the springs and shred the leaves of the remaining 10g for the salsa)
  • 150g feta, crumbled into 1-2cm pieces

FOR THE SALSA:

  • 40g pitted green olives, thinly sliced
  • seeds from a small pomegranate
  • 50g walnut halves, lightly roasted and roughly broken
  • 3 tbsp olive oil
  • 1 tbsp pomegranate molasses
  • 1 small clove of garlic, crushed

Preheat the oven to 230C fan or as high as your oven goes. 

Put the rice into a high-sided roasting tin, about 20 x 30cm. Season with ¾ tsp of salt and plenty of pepper, then pour over the melted butter and boiling water. Top with the mint sprigs and cover tightly with foil. Bake for 25 minutes, until the rice is fluffy and the liquid absorbed. 

Meanwhile, mix all of the salad ingredients, except the mint leaves, together in a bowl with ¼ tsp of salt. Mix well and set aside. 

When the rice is ready, pull the leaves off the mint sprigs and scatter them over the rice, then sprinkle over the feta. Just before serving, stir the shredded mint into the salsa and spoon over the rice. 

(Original recipe from Ottolenghi Simple, Ebury Press, 2018.)

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We often end up with all sorts of odds and ends after cooking at the weekend. So a regular Monday night dinner for us is lots of veggie side dishes, all served together. It’s a bit like a roast dinner but you really don’t need the meat and you get to try lots of new dishes too. We served these with Cooleeney & tarragon cauliflower cheese, roasted parsnips and steamed sprouts. Don’t worry to much about the herbs, just use what you have, parsley on it’s own would be fine.

Sautéed potatoes with bacon lardons & persillade – serves 6 (easily halved)

  • 1kg potatoes, cut into 2cm pieces
  • 2 tbsp rapeseed oil
  • 300g smoked bacon lardons (we used pancetta)
  • 25g unsalted butter

FOR THE PERSILLADE:

  • small handful of flat-leaf parsley, chopped
  • 2tsp chopped chervil
  • 1 tarragon sprig, leaves chopped
  • 1 banana shallot, finely chopped
  • 2 garlic cloves, crushed

Put the potatoes into a large saucepan, just cover with boiling water, then simmer for 5 minutes. Drain in a colander and leave to steam dry.

Mix all of the persillade ingredients together in a bowl and set aside.

Heat the oil in a large frying pan over a high heat, add the bacon or pancetta and cook for 8 to 10 minutes or until lightly caramelised. Add the potatoes, then the butter.

Season with salt and black pepper and cook for 10 minutes, stirring regularly, until golden brown all over. Stir in the persillade, then serve.

(Original recipe from BBC Good Food)

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Roasted red pepper and walnut dip – Muhammara – serves 4

A new favourite side-dish/dip, called Muhammara, from Falestin, one of our favourite books of 2020, the year we did nothing but cook! This is such a handy thing, good with pitta breads but also as a delicious side dish. We served it with lamb and rice.

  • 110g walnut halves
  • 6-7 red peppers (1kg)
  • 80ml olive oil
  • 1 red onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tsp tomato purée
  • 2 tsp ground cumin
  • 2 tsp Aleppo chilli flakes (or 1 tsp of regular chilli flakes)
  • 35g panko breadcrumbs
  • 1½ tbsp pomegranate molasses
  • 2 tsp lemon juice
  • 1 tbsp parsley leaves, roughly chopped

Preheat the oven to 160C fan.

Line a baking tray with parchment paper. Add the walnuts and roast for about 8 minutes, or until lightly toasted. Set aside.

Increase the temperature to 220C fan. Put the peppers onto a parchment-lined baking tray and toss with 1 tsp of oil. Bake for about 40 minutes, or until completely soft and charred. Transfer to a bowl, cover with a tea towel and leave to cool for about 20 minutes. Remove and discard the skin, stems and seeds.

Heat 2 tbsp of oil in a medium sauté pan over a medium-high heat. Add the onion and cook for about 7 minutes, until softened and browned. Add the garlic, tomato purée and spices and cook for 30 seconds, stirring. Remove from the heat and tip into a food processor with the roasted peppers, panko breadcrumbs, pomegranate molasses, lemon juice, 1 tbsp olive oil, 1 tsp of salt and some black pepper. Blitz for about 30 seconds to get a coarse paste. Add 90g of the walnuts and pulse again briefly, just to break the walnuts down a bit. Transfer to a serving dish and drizzle with 2 tbsp of olive oil. Roughly crush the rest of the walnuts with your hands and sprinkle these over with the parsley.

(Original recipe from Falastin by Sami Tamimi and Tara Wigley, Ebury Press, 2020.)

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We know it’s not broad bean season, but frozen broad beans are right up there with frozen peas as an excellent frozen veg and so we eat them all year round. This is a recipe from Summer Kitchens by Olia Hercules and the perfect side dish for fish (or indeed fishfingers if you’re avoiding the shops!). It’s different from our usual potatoes as we tend to add lots of Irish butter, we didn’t miss it here, though we did spread some on the potato skins – it would be a shame to waste them!

Crushed potatoes with broad beans – serves 4 as a side

  • 350g baking potatoes, skins on
  • 50g streaky bacon
  • 4 scallions, thinly sliced
  • 150g frozen broad beans
  • 50g crème fraîche
  • 1 tbsp chopped dill

Preheat the oven to 220C.

Bake the potatoes for 20 minutes, then turn the heat down to 200C and cook for 40 minutes to 1 an hour, until completely soft inside. You don’t need the skins but this method will give perfectly crispy skins that you can eat with a bit of butter and salt while you finish the dish.

Meanwhile, heat a splash of vegetable oil in a frying pan over a medium-low heat, add the bacon and fry until the fat starts to release. When it starts to crisp, add the scallions and cook for a few minutes to soften.

Cook the broad beans in a pan of salty boiling water for about 5 minutes, then drain.

Scoop the warm potato out of the skins and put into a saucepan over a very low heat. Add the beans and crush until smoothish, but still with a bit of texture. Stir in the crème fraîche and dill, then season generously with salt and black pepper.

Spoon the bacon and its fat over the dish and serve.

(Original recipe from Summer Kitchens by Olia Hercules, Bloomsbury Publishing, 2020.)

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The trick, as with all gratin’s, is to slice the vegetables really thinly. Invest in a mandolin, or use your food processor’s slicing blade, and you’ll get even slices that will cook at the same time. This dish has a lovely festive feel to it and would be great as a side dish for roast chicken (or turkey) or a rich casserole. We served just as it was with some steamed broccoli which was good too. 

There was no cheese in the original recipe so feel free to leave it out. We’re still working our way through the cheese mountain in the fridge. 

Creamy vegetable gratin with chestnuts and cranberries – serves 4 as a main, 6 as a side

  • 400g potatoes
  • 300g parsnips
  • 300g celeriac
  • 425ml double cream
  • 140ml sour cream
  • 85ml full-fat milk
  • 2 cloves of garlic, very finely sliced
  • leaves from 2 sprigs of thyme
  • butter, to grease the dish
  • 50g dried cranberries
  • 100g cooked chestnuts, sliced
  • a large handful of grated Parmesan
  • a large handful of grated Cheddar/Gruyere

Preheat the oven to 180C/350F/Gas 4.

Slice the potatoes, parsnips and celeriac very finely, use a mandolin if you have one. 

In a large saucepan, mix the creams and milk together, then bring to just under the boil. Add the sliced veg, garlic and thyme and cook gently for 5 minutes. 

Season generously and spoon half the vegetables into a buttered gratin dish. Sprinkle the cranberries and chestnuts on top and half of the cheese, then add another layer of vegetables and the rest of the cheese over the top. 

Bake for 1 hour or until completely tender. You may need to cover with foil after 45 minutes to stop it browning too much. 

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

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With a few days left before the New Year… when we, like many others are happy to change pace for a bit. For us that means lots of exercise, early nights and healthier food to eat. We don’t go on a diet but after all the excess of Christmas it’s just what we’re craving. All of this means that we have just a few days to get through all the delicious cheese in the fridge. Feel free to play around with the cheeses, we used Cooleeney from Tipperary, but Taleggio or Brie would work too.

Cooleeney & tarragon cauliflower cheese – serves 4 (easily doubled)

  • 50g butter
  • 50g plain flour
  • 500ml full fat milk
  • 1 bay leaf
  • 150g cheddar, grated
  • 50g Parmesan or similar, finely grated
  • 75g Cooleeney (or Taleggio or Brie), sliced
  • 5g tarragon, leaves picked, half chopped, half left whole
  • 1 cauliflower, broken into florets

Heat the oven to 220C/200Cfan/gas 7.

Melt the butter in a heavy-based pan, then stir in the flour to make a paste. Cook for a few minutes, then gradually add the milk, stirring the whole time, until you have a smooth sauce. Season.

Add the bay leaf, cheddar, Parmesan, half the taleggio and the whole tarragon leaves. Heat gently, stirring continuously, for 6 to 8 minutes or until the cheeses have melted and the sauce thickened. Remove from the heat and leave to infuse.

Cook the cauliflower in a steamer for 8 to 10 minutes or until just tender. Put the cauliflower into a baking dish. Add the chopped tarragon to the sauce and pour over the cauliflower.

Dot with the remaining taleggio and bake for 20-25 minutes until golden.

(Original recipe from BBC Good Food)

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Well this was a revelation! We love kimchi but admit that we’ve only ever bought it in jars and never attempted to make it ourselves; a new year’s resolution in there perhaps. Having no kimchi in the cupboard we decided to give this a go and it’s nothing short of delicious. It’s ideally made with the small Persian cucumbers which we couldn’t find in our local shops over Christmas but a regular cucumber works fine too, just scoop out most of the seeds with a teaspoon first.

Almost-instant cucumber kimchi – serves 4-6 as a side

  • 3 Persian cucumbers or 1 regular cucumber (see note above)
  • 1 tsp fine sea salt
  • 1 garlic clove, crushed
  • 2 tsp gochugaru red pepper powder
  • 2 tsp unrefined sugar or coconut palm sugar
  • 2 ½ tsp rice wine vinegar
  • 2 tsp roasted sesame seed oil
  • 2 tsp toasted sesame seeds

Wash the cucumbers and pat dry. Halve them lengthways and slice very finely. Put the slices into a bowl with the salt, toss to combine, then leave aside for 30 minutes.

Combine the rest of the ingredients, apart from the sesame seeds, in a bowl. Drain the cucumber of any liquid, then add to the bowl with the other ingredients and stir well. Cover and put in the fridge for at least half an hour or until chilled.

Serve sprinkled with the sesame seeds. If you can resist eating it all this will keep in the fridge in a sealed container for up to a week.

(Original recipe from Our Korean Kitchen by Jordan Bourke and Rejina Pyo, Weidenfeld & Nicolson, 2015.)

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We don’t need to convincing to eat turnip but it is even more delicious with crispy bacon, onions and heaps of black pepper.

Turnip with bacon & onions – serves 4 to 6

  • 900g turnip, peeled and cut into chunks
  • 1 tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 50g smoked bacon, diced
  • 50g butter

Steam the turnip for about 10 minutes or until tender. 

Meanwhile, heat the oil in a frying pan over a medium heat and gently sauté the onion and bacon until the bacon is crispy and onion starting to colour. 

Roughly mash the turnip with the butter, then season with salt and lots of black pepper. 

To serve, put the turnip into a warm dish and sprinkle with the bacon and onions. 

(Original recipe from Nevan Maguire’s Complete Family Cookbook)

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We made a vat of this last night, which is fine because it is really nice. Still, we’re looking forward to sharing dishes with other people again. Our preferred pumpkin is a Crown Prince but you can use butternut squash if that is what’s available. We served this with a cabbage dish and some roast potatoes but it would be super with sausages or chicken or any roast really.

Pumpkin, mustard & Gruyère gratin – serves 4 to 6

  • a small knob of butter
  • 1 tbsp olive oil
  • 2 onions, halved and thinly sliced
  • 2 cloves of garlic, peeled and squashed
  • 8 sage leaves
  • 300ml pot double cream
  • 200ml milk
  • 2 tbsp wholegrain mustard
  • pumpkin, about 1kg prepared weight
  • 100g Gruyère, grated

Heat the butter and oil in a large frying pan. Add the onions and cook gently for 10-15 minutes or until soft and golden.

Meanwhile, put the garlic and half the sage into a saucepan, add the cream and milk and heat gently for 5 minutes but don’t let it boil. Remove from the heat and leave to infuse for 10 minutes, then throw away the sage and garlic, stir in the mustard and add plenty of seasoning.

Heat the oven to 180C/160C fan/gas 4.

Layer the pumpkin slices, onions, most of the cheese and the cream in a very large baking dish or roasting tray, finishing with a layer of cream and some cheese scattered on top. Cover with foil and bake for 45 minutes.

Uncover and increase the heat to 200C/180C fan/gas 6. Cook for another 20-30 minutes or until golden brown and completely tender. Leave to cool for 10 minutes before serving.

(Original recipe from BBC Good Food)

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This is a lovely side dish and it was hard not to eat all the roasted Romanesco before it got to the plate. Then you add garlicky tahini sauce and pomegranate seeds … delicious!

We just love the fractal patterened shape of these too. We’ve recently discovered that pomegranate seeds freeze well. Dry them well and spread them over a tray lined with paper, transfer to a bag or tub when frozen.

Roast Romanesco Cauliflower with Tahini and Pomegranates – serves 4

  • 2 heads of Romanesco cauliflower, cut into florets
  • 4 tbsp light olive oil
  • 1 tsp ground cumin
  • 1 tsp ground allspice
  • 2 tbsp pomegranate seeds

FOR THE SAUCE:

  • 75g tahini
  • 4 tbsp lemon juice
  • 1 clove of garlic, crushed

Heat the oven to 200C/180C/Gas 6.

Spread the florets out over a large baking tray. Drizzle with the olive oil and sprinkle with the cumin and allspice. Season with plenty of salt and pepper then toss well to coat.

Roast for 20-30 minutes in the hot oven until tender but firm, give them a toss half way through, then remove from the oven and leave to cool slightly.

To make the tahini sauce mix the tahini, lemon juice and garlic with 100ml of water in a bowl, until smooth and runny.

Put the tahini onto a serving platter, drizzle with the sauce and sprinkle over the pomegranate seeds.

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

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