Side Dishes
Dip into this section for some mouthwatering accompaniments to complement your main courses. Variety is your keyword here – so if your main course has a smooth texture, look for a side dish with a bit of crunch and bite or, if it looks rather bland, brighten it up with a colourful salad.
Many of the vegetable dishes in this section are substantial enough to make a complete meal in themselves, served with a salad or even another side dish.
Potato, Swede and Apple Straw Cakes
Serves 4
2 medium floury potatoes, scrubbed but not peeled
½ small swede (rutabaga), peeled and cut into large chunks
2 crisp eating (dessert) apples, coarsely grated
10 ml/2 tsp lemon juice
A pinch of grated nutmeg
Salt and freshly ground black pepper
Flour, for dusting
Oil, for brushing
1 Place the whole potatoes and swede pieces in a saucepan and cover with water. Bring to the boil, then simmer until both are just tender but not mushy. Drain well and cool slightly.
2 Meanwhile, combine the grated apple with the lemon juice to prevent it from browning.
3 Peel the potatoes, then coarsely grate into a bowl. Grate the swede in the same way.
4 Take the grated apple in your hands and squeeze to remove all the liquid. Mix the apple into the potato and swede. Add the nutmeg and season to taste.
5 Form the mixture into cakes about 6 cm/2½ in across, then dust each side with flour.
6 Preheat the grill (broiler) to moderately hot.
7 Brush the cakes on one side with a little oil, then place oiled side up under the grill. Cook for 5–10 minutes until lightly browned, then flip over, brush with oil and cook the other side for a further 5–10 minutes.
8 Serve hot.
Preparation time: 20 minutes
Cooking time: 15–20 minutes
Country Carrots
Serves 4
450 g/1 lb baby new carrots, scrubbed and trimmed
15 g/½ oz/1 tbsp butter
300 g/11 oz/1 medium can of broad (fava) beans, drained
20 g/¾ oz/1 small packet of parsley sauce mix
Milk, according to packet directions
Salt and freshly ground black pepper
15 ml/1 tbsp chopped fresh parsley
1 Place the carrots in a saucepan and cover with water. Bring to the boil and cook until just tender.
2 Drain well, then stir in the butter or margarine and broad beans and heat through. Keep warm.
3 Make the parsley sauce according to the packet instructions, using the milk.
4 Stir the sauce into the carrots and beans and adjust the seasoning.
5 Serve hot sprinkled with the chopped parsley.
Preparation time: 5 minutes
Cooking time: 15 minutes
Pesto Potato Cakes
Serves 4
450 g/1 lb potatoes, peeled and diced
15 g/½ oz/1 tbsp butter or margarine
45 ml/3 tbsp pesto
Salt and freshly ground black pepper
A little oil
1 Bring a pan of water to the boil, then add the potatoes. Boil for 15–25 minutes until they are very soft. Drain.
2 Add the butter or margarine and mash until very smooth.
3 Stir in the pesto, then season to taste.
4 Allow to cool slightly, then form into cakes about 6 cm/2½ in across. Chill for about 30 minutes.
5 Heat a small amount of oil in a frying pan (skillet) and fry (sauté) a few cakes at a time for about 8 minutes, turning carefully halfway through. Continue until all the cakes are cooked.
Preparation time: 30 minutes plus chilling
Cooking TIME: 15–20 minutes
Honeyed Parsnips with Mustard Sauce
Serves 4
2 large parsnips
30 ml/2 tbsp clear honey, warmed
150 ml/¼ pt/2/3 cup crème fraîche
15 ml/1 tbsp wholegrain mustard
Salt and freshly ground black pepper
1 Cut the parsnips in half across the middle, then cut the bottom, thinner part into about four sticks and the top, thicker part into about eight sticks.
2 Brush the parsnips with the warm honey, then place in a steamer and cover with a tight-fitting lid. Steam over boiling water for about 15 minutes or until tender. Keep warm.
3 Warm the crème fraîche and stir in the mustard. Season to taste.
4 Serve the parsnips hot on warmed plates with the sauce spooned over.
Preparation time: 5 minutes
Cooking time: 20 minutes
Lemon Parmesan Peas
Serves 4
450 g/1 lb frozen peas
15 ml/1 tbsp finely grated lemon rind
30 ml/2 tbsp lemon juice
50 g/2 oz/½ cup Parmesan cheese, finely grated
Salt and freshly ground black pepper
A twist of lemon
1 Cook the peas according to the packet instructions. Drain.
2 Stir in the lemon rind and juice, Parmesan and seasoning.
3 Serve hot with a twist of lemon.
Preparation time: 5 minutes
Cooking time: 10 minutes
Artichokes in Balsamic Vinegar and Orange
Serves 4
50 g/2 oz/¼ cup butter or margarine
2 shallots, very finely chopped
2 x 400 g/14 oz/large cans of artichoke hearts, drained
30 ml/2 tbsp balsamic vinegar
15 ml/1 tbsp fresh orange juice
10 ml/2 tsp finely grated orange rind
Salt and freshly ground black pepper
1 Heat the butter or margarine and fry (sauté) the shallots until soft. Stir in the artichoke hearts and heat through.
2 Add the remaining ingredients, season to taste and heat through before serving.
Preparation time: 5 minutes
Cooking time: 10 minutes
Rustic Potatoes
Serves 4
A knob of butter or margarine
750 g/1½ lb potatoes, peeled and sliced
1 large Spanish onion, thinly sliced
20 black olives, stoned (pitted) and halved
Salt and freshly ground black pepper
300 g/11 oz/1 medium can of condensed tomato soup
300 ml/½ pt/1¼ cups milk
15 ml/1 tbsp chopped fresh parsley
1 Preheat the oven to 190°C/375°F/gas mark 5. Use the butter or margarine to grease the inside of a fairly large casserole dish (Dutch oven).
2 Place a layer of potatoes in the bottom, then a layer of onions, then sprinkle over a few olives. Season with salt and pepper. Repeat the process until the ingredients are used up, finishing with a layer of potatoes.
3 Combine the soup with the milk and pour over the contents of the casserole, allowing it to sink down. Sprinkle salt and pepper over the surface.
4 Cover the dish and place in the oven for about 40 minutes to 1 hour until the potatoes are tender.
5 Serve garnished with chopped parsley.
Preparation time: 10 minutes
Cooking time: 40 MINUTES–1 HOUR
Szechuan Carrots
Serves 4
4 large carrots, trimmed and peeled
60 ml/4 tbsp wholemeal flour
10 ml/2 tsp Szechuan peppercorns, roughly crushed
10 ml/2 tsp grated lemon rind
2.5 ml/½ tsp coarse sea salt
15 ml/1 tbsp oil
1 Preheat the oven to 190°C/375°F/gas mark 5.
2 Cut the carrots in half lengthways, then cut each piece across. Cook the carrots in boiling water for 5 minutes, then drain, but keep warm in a lidded saucepan.
3 Combine the flour, peppercorns, lemon rind and sea salt on a plate. Quickly toss the carrots in the mixture so that they are coated all over.
4 Place the oil in a roasting tin (pan) and put into the oven for a few minutes until hot.
5 Toss the carrots in the oil, then cook in the oven for about 20 minutes, turning halfway through, to ensure that they are browned all over.
6 Serve hot.
Preparation time: 5 minutes
Cooking time: 20 minutes
Garden Vegetables with Parsley Stock
Serves 4
25 g/1 oz/2 tbsp butter or margarine
2 shallots, finely chopped
225 g/8 oz baby turnips, scrubbed and trimmed
225 g/8 oz baby carrots, scrubbed and trimmed
100 g/4 oz frozen peas
1 vegetable stock cube
15 ml/1 tbsp finely chopped fresh parsley
Salt and freshly ground black pepper
1 Heat the butter or margarine in a saucepan and gently fry (sauté) the shallots until soft.
2 Add the turnips and carrots to the pan and reduce the heat. Cover and fry gently for about 5 minutes.
3 Add enough water to just cover the vegetables, then stir in the peas and stock cube and simmer for about 10 minutes until all the vegetables are quite tender.
4 Stir in the parsley, then season to taste.
5 Serve hot.
Preparation time: 10 minutes
Cooking time: 10 minutes
Bean and Rice Moulds
Serves 4
225 g/8 oz/1 cup brown rice
400 g/14 oz/1 large can of mixed beans, drained
100 g/4 oz sun-dried tomatoes, roughly chopped
15 ml/1 tbsp tomato purée (paste)
5 ml/1 tsp clear honey
5 ml/1 tsp balsamic vinegar
Salt and freshly ground black pepper
1 Cook the rice in a large pan of boiling, salted water, then drain, rinse in fresh boiling water and drain again.
2 Stir in the remaining ingredients.
3 Divide the mixture between four ramekins (custard cups) and press down well with the back of a metal spoon.
4 Turn out immediately and serve hot as an accompaniment.
Preparation time: 5 minutes
Cooking time: 25 minutes
Juniper Cream Cabbage
Serves 4
75 g/3 oz/1/3 cup butter or margarine
350 g/12 oz firm green cabbage, very finely shredded
30 juniper berries, roughly crushed
10 green peppercorns, roughly crushed0
150 ml/¼ pt/2/3 cup single (light) cream
Salt
1 Heat the butter or margarine in a saucepan and add the cabbage. Stir for several minutes.
2 Add the juniper berries and peppercorns and continue to cook for 5–10 minutes, stirring constantly, so that the cabbage is quite tender.
3 Stir in the cream and reduce the heat slightly. Cover the pan and cook for a further 5 minutes. Add salt to taste.
4 Serve hot.
Preparation time: 5 minutes
Cooking time: 15 minutes
Celery and Mushrooms with Boursin
Serves 4
30 ml/2 tbsp oil
1 small red onion, finely chopped
1 head of celery, sliced
100 g/4 oz button mushrooms, sliced
150 g/5 oz/2/3 cup Boursin garlic and herb cream cheese
120 ml/4 fl oz/½ cup vegetable stock
Salt and freshly ground black pepper
1 Heat the oil in a saucepan and add the onion and celery. Fry (sauté) gently for about 10 minutes until they are both quite tender.
2 Add the mushrooms and cook for a further 5 minutes.
3 Stir in the cheese, then blend in the vegetable stock. Season to taste and heat through.
4 Serve hot.
Preparation time: 10 minutes
Cooking time: 15 minutes
Citrus Onion Marmalade
Serves 4
15 ml/1 tbsp extra virgin olive oil
3 large onions, thinly sliced
150 ml/¼ pt/2/3 cup dry white wine
45 ml/3 tbsp orange juice
15 ml/1 tbsp lemon juice
15 ml/1 tbsp finely grated orange rind
5 ml/1 tsp finely grated lemon rind
30 ml/2 tbsp soft brown sugar
Salt and freshly ground black pepper
1 Place the oil in a saucepan and, when hot, add the onions and cook until soft.
2 Add the remaining ingredients and bring to the boil, stirring.
3 Reduce the heat so that the mixture is just simmering. Cover and cook gently for about 1 hour until most of the liquid has evaporated.
4 Serve hot.
Preparation time: 10 minutes
Cooking time: 1 hour
Garlic and Aubergine Tomatoes
Serves 4
8 tomatoes
15 ml/1 tbsp extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, crushed
1 small aubergine (eggplant), finely chopped
5 ml/1 tsp medium curry paste
60 ml/4 tbsp fresh wholemeal breadcrumbs
Salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/gas mark 5.
2 Halve the tomatoes, then scoop out and finely chop the flesh. Place the tomato shells in a shallow ovenproof dish.
3 Heat the oil in a pan and add the onion, garlic and aubergine. Cover the pan and sweat over a very low heat until tender.
4 Add the chopped tomato flesh and cook until soft.
5 Stir in the curry paste and then the breadcrumbs. Season to taste.
6 Pile the mixture into the tomato shells.
7 Cover the dish with foil and place in the oven for about 15 minutes. Remove the foil and cook for a further 10 minutes.
8 Serve hot.
Preparation time: 15 minutes
Cooking time: 25 minutes
Beany Drop Scones
Makes 8–10
225 g/8 oz/2 cups self-raising (self-rising) flour
A pinch of salt
1 egg
300 ml/½ pt/1¼ cups milk
420 g/14½ oz/1 large can of baked beans
A little oil
Butter or cream cheese, to serve
1 Sift the flour and salt into a large mixing bowl. Add the egg and beat in enough of the milk to make a smooth batter.
2 Stir in the beans and add enough of the remaining milk to give a dropping consistency just a little thicker than double cream, then beat well.
3 Heat the oil in a large frying pan (skillet).
4 Drop a few tablespoonfuls of the mixture into the pan to form small flat cakes and cook until bubbles start to appear on the surface.
5 Flip the cakes over and cook for another minute or so. Remove from the pan and keep warm. Continue this process until the mixture is used up.
6 Serve spread with butter or cream cheese.
Preparation time: 5 minutes
Cooking time: 15 minutes
Crunchy Curried Parsnips
Serves 4
2 large parsnips, peeled and trimmed
60 ml/4 tbsp plain (all-purpose) flour
15 ml/1 tbsp medium curry powder
Salt and freshly ground black pepper
30 ml/2 tbsp oil
1 Preheat the oven to 200°C/400°F/gas mark 6.
2 Cut the parsnips in half across the middle, then cut the bottom, thinner part into four sticks and the top, thicker part into eight. Place the parsnip pieces in a pan of boiling water and simmer for about 5 minutes until just tender, then drain off the water.
3 Combine the flour, curry powder and seasoning on a plate.
4 While the parsnips are still hot and damp, toss them in the flour mixture until thoroughly coated.
5 Pour the oil into a roasting tin (pan) and put into the oven for a few minutes until very hot.
6 Toss the coated parsnips in the oil and cook in the oven for about 15 minutes.
7 Turn the parsnips over and cook for a further 15 minutes until they are golden brown on all sides.
8 Serve hot.
Preparation time: 10 minutes
Cooking time: 30 minutes
Carrot and Spinach Moulds
Serves 6
450 g/1 lb carrots, peeled and cut into chunks
36 spinach leaves
50 g/2 oz/¼ cup butter or margarine
50 g/2 oz/½ cup plain (all-purpose) flour
300 ml ½ pt 1¼ cups milk
1 egg
15 ml/1 tbsp snipped fresh chives
A pinch of grated nutmeg
Salt and freshly ground black pepper
1 Preheat the oven to 190°C/375°F/gas mark 5.
2 Place the carrots in a saucepan, cover and simmer for 10–15 minutes until very soft.
3 Quickly dip each spinach leaf into a pan of boiling water to blanch and use to line the bases and sides of six ramekins (custard cups) – about six leaves to each dish.
4 When the carrots are cooked, drain and mash them into a smooth purée.
5 Melt the butter or margarine in a pan, add the flour and cook for 2 minutes, stirring until smooth. Gradually add the milk and simmer for 2 minutes, stirring, to make a smooth thick sauce.
6 Separate the egg and beat the yolk into the sauce. Whisk the egg white in a bowl until soft peaks form.
7 Mix the sauce and carrot together, add the chives, nutmeg and seasoning. Fold in the egg white.
8 Divide the mixture between the lined ramekin dishes. Place the dishes into a deep roasting tin (pan), half-filled with hot water.
9 Bake for 50 minutes until golden and puffed up. Turn out and serve hot.
Preparation time: 20 minutes
Cooking time: 50 minutes
Squeaky Cakes
Serves 4
15 ml/1 tbsp oil
1 onion, finely chopped 1
450 g/1 lb boiled potatoes, cooled and mashed
225 g/8 oz cooked Brussels sprouts or cabbage, cooled and finely chopped
Salt and freshly ground black pepper
A pinch of ground mace
A little extra oil
1 Heat the oil and fry (sauté) the onion until tender.
2 Combine the onion with the mashed potatoes, Brussels sprouts or cabbage and season to taste. Stir in the mace.
3 Using slightly damp hands, form the mixture into cakes.
4 Heat the oil in a frying pan (skillet) and fry the cakes a few at a time for about 8–12 minutes, turning halfway through cooking.
5 Serve hot.
Preparation time: 5 minutes
Cooking time: 25 minutes
French Beans in a Zesty Lime Sauce
Serves 4
450 g/1 lb French (green) beans, trimmed
For the sauce:
3 egg yolks
15 ml/1 tbsp finely grated lime rind
Salt and freshly ground black pepper
175 g/6 oz/¾ cup butter or margarine
15 ml/1 tbsp lime juice
A twist of lime
1 Cover the beans with water and bring to the boil. Cook for 5–10 minutes until tender, then drain.
2 Meanwhile, make the sauce. Place the egg yolks in a liquidiser with the lime rind, salt and pepper and briefly blend.
3 Heat the butter or margarine until melted and when it starts to boil pour it into a jug.
4 Turn on the liquidiser and gradually pour in the butter or margarine in a thin stream and blend until the sauce is thickened. Slowly add the lime juice in the same way.
5 Serve the beans with the sauce poured around and decorated with a twist of lime.
Preparation time: 5 minutes
Cooking time: 10 minutes
Artichokes with Savoury Butter
Serves 4
175 g/6 oz/¾ cup butter or margarine, softened
5 ml/1 tsp lemon juice
10 ml/2 tsp snipped fresh chives
2.5 ml/½ tsp chopped fresh tarragon
5 ml/1 tsp tomato purée (paste)
1.5 ml/¼ tsp made English mustard
Salt and freshly ground black pepper
450 g/1 lb Jerusalem artichokes, scraped and cut into thick slices
1 Combine the butter or margarine with all the ingredients except the artichokes, seasoning to taste.
2 Mix well, then form into a short sausage on a piece of clingfilm (plastic wrap) or foil. Roll up and chill until firm.
3 Cook the artichoke slices for about 10 minutes in boiling salted water until tender. Drain and keep warm.
4 Cut the flavoured butter or margarine into eight medallions.
5 Divide the artichokes between four individual bowls and place two of the medallions on the top of each so that they melt over the artichokes.
Preparation time: 15 minutes PLUS chilling
Cooking time: 10 minutes