Side Dishes

When you're planning a meal with some plain grilled or fried meat, chicken or fish, you will need something tasty and moist to accompany it. Here is a selection of side dishes that will fit the bill. Whether you need a simple rice or pasta dish or a lovely saucy vegetable, they will all cook to perfection in the crock pot. One word of warning, though: pasta and rice don't sit well so make sure you're ready to eat as soon as they are cooked.

Mediterranean Vegetables with Herbs and Garlic

Ratatouille is perfect cooked in the slow cooker to serve hot or cold as a starter or as a side dish with chops or chicken. To turn it into a main meal, when cooked, make four wells in the mixture, break an egg into each, cover and cook on Low for a further 10-15 minutes until the eggs are cooked to your liking.

Serves 4
Cooking time 5-7 hours low

30 ml/2 tbsp olive oil
1 red onion, sliced
1 aubergine (eggplant), sliced
1 red (bell) pepper, sliced
1 green pepper, sliced
2 courgettes (zucchini), sliced
1 garlic clove, crushed
2 beefsteak tomatoes, skinned and chopped
15 ml/1 tbsp tomato purée (paste)
90 ml/6 tbsp red or dry white wine
5 ml/1 tsp clear honey
Salt and freshly ground black pepper
5 ml/1 tsp chopped fresh or
1.5 ml/¼ tsp dried thyme
15 ml/1 tbsp chopped fresh basil
15 ml/1 tbsp chopped fresh parsley

1. Heat the oil in a frying pan, add the onion and fry for 2 minutes, stirring. Tip into the crock pot. Add all the remaining vegetables and toss with the hands to coat in the oil.
2. Blend the tomato purée with the wine and honey. Add to the pot with some salt, pepper and the thyme. Cover and cook on Low for 5-7 hours until the vegetables are soft but still have a little texture.
3. Taste and re-season, if necessary. Stir in the basil and parsley and serve.

Creamy Saffron Rice with Parmesan

Risotto milanese needs to be eaten as soon as it is ready or it will become stodgy. If this should happen, stir a little extra single cream into it just before you dish it up. It is lovely as a starter for six or as an accompaniment to meat, chicken or fish. If you like, add some dry-fried lardons to the ingredients before cooking.

Serves 4
Cooking time 1½ hours low

30 ml/2 tbsp olive oil
1 onion, finely chopped
350 g/12 oz/1½ cups risotto rice
A good pinch of saffron strands
750 ml/1¼ pints/3 cups boiling chicken stock
Salt and freshly ground black pepper
25 g/1 oz/2 tbsp unsalted (sweet) butter
60 ml/4 tbsp single (light) cream
15 g/½ oz/2 tbsp freshly grated Parmesan cheese
15 ml/1 tbsp chopped fresh parsley

1. Heat the oil in a frying pan, add the onion and fry for 2 minutes to soften. Tip into the crock pot.
2. Rinse the rice well and drain. Add to the onion and stir until every grain is coated in the oil.
3. Add the saffron and stock to the pot and season lightly. Cover and cook on Low for 1½ hours until the rice has absorbed most of the liquid but still has some ‘bite'. Remove the pot from the cooker.
4. Stir in the butter until melted, then the cream and Parmesan. Serve straight away, sprinkled with the parsley.

Pot-roasted Rainbow Peppers with Onions, Rosemary and Garlic

This wonderfully colourful dish is gorgeous when served with any barbecued, grilled or roasted meats, chicken or fish. It also makes a lovely simple starter with some crusty bread, or you could chill the peppers to serve cold as a salad, if you prefer. Add a finely chopped fat red or green chilli with the garlic, if you would like to introduce a little heat.

Serves 4-6
Cooking time 2-4 hours low

2 red (bell) peppers, cut into 6 pieces
2 green peppers, cut into 6 pieces
2 yellow peppers, cut into 6 pieces
2 orange pepper, cut into 6 pieces
2 red onions, cut into wedges
2 garlic cloves, finely chopped
1 large sprig of fresh rosemary
75 ml/5 tbsp olive oil
Freshly ground black pepper
Coarse sea salt

1. Spread out the peppers and onions in the crock pot. Scatter the garlic over.
2. Strip the rosemary leaves off their stalks and chop finely. Scatter over the peppers and onions.
3. Trickle the oil all over and add a good grinding of pepper. Cover and cook on Low for 2-4 hours until tender, stirring quickly once half way through cooking.
4. Tip the peppers and onions with all the lovely flavoured oil into a serving dish and sprinkle with a few grains of coarse sea salt before serving.

Creamy Potatoes with Garlic and a Herb Crumb Crust

This is based on the classic French dish pommes dauphinoise, of which I have created numerous versions over the years. Here the potatoes are layered with garlic and double cream for slow-cooking. At the end they're topped with a crisp buttery crumb and herb crust mixed with Gruyère cheese. You can cook this directly in a small round crock pot.

Serves 4
Cooking time 6-8 hours low

Butter for greasing
450 g/1 lb potatoes, peeled and thinly sliced
2 garlic cloves, crushed
Salt and freshly ground black pepper
284 ml/8 fl oz carton of double (heavy) cream
For the crust:
25 g/1 oz/2 tbsp butter
50 g/2 oz/1 cup fresh breadcrumbs
30 ml/2 tbsp chopped fresh parsley
5 ml/1 tsp dried herbes de Provence
50 g/2 oz/½ cup finely grated Gruyère (Swiss) cheese

1. Grease a 1.2 litre/2 pint/5 cup heatproof dish that will fit in the crock pot with a little butter. Layer the potatoes in the dish with the garlic and some salt and pepper. Pour the cream over. Cover the dish with foil, twisting and folding under the rim to secure.
2. Place in the crock pot with enough boiling water to come half way up the side of the dish. Cover and cook on Low for 6-8 hours until the potatoes are tender.
3. When the potatoes are nearly ready, to make the crust, melt the butter in a frying pan. Add the breadcrumbs and fry, tossing, until crisp and golden. Toss in the herbs and Gruyère and add a little salt and pepper. Scatter over the potatoes and serve straight away.

Potatoes with Caramelised Onions and Sherry Vinegar

Patatas a lo pobre, or poor man's potatoes, is a popular southern Spanish dish. As always, there are numerous variations, some with peppers added, others with little bits of fatty pork belly or chorizo. I like this plainer version that is great as a tapas or served to accompany grilled pork chops or chicken portions.

Serves 4
Cooking time 5-7 hours low

90 ml/6 tbsp olive oil
25 g/1 oz/2 tbsp butter
2 large onions, thinly sliced
5 ml/1 tsp caster (superfine) sugar
30 ml/2 tbsp sherry vinegar
4 large potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
2 large garlic cloves, very finely chopped
30 ml/2 tbsp chopped fresh parsley

1. Heat 15 ml/1 tbsp of the oil and the butter in a frying pan. Add the onions and fry for about 3 minutes, stirring, until softened. Add the sugar and sherry vinegar and stir over a high heat for 5 minutes until richly golden.
2. Tip into the crock pot and add the potatoes. Mix well, making sure the slices of potato are separated.
3. Heat the remaining oil in the pan and tip into the crock pot. Toss again. Season well, cover and cook on Low for 5-7 hours until the potatoes are really tender. Switch off the slow cooker.
4. Mix together the garlic and parsley and sprinkle over the potatoes. Re-cover and leave to stand for 5 minutes. Serve hot.

Creamed Peas with Lettuce and Baby Onions

This French-style recipe brings out the full flavour of the peas and makes the perfect accompaniment to any meat or fish. However, I like it best with lightly sautéed lamb cutlets and some baby new potatoes - a perfect, simple meal that is also elegant enough for a special occasion.

Serves 4
Cooking time 2 hours high

15 g/½ oz/1 tbsp butter, cut into small pieces
12 button (pearl) onions, peeled but left whole
120 ml/4 fl oz/½ cup boiling chicken or vegetable stock
15 ml/1 tbsp cornflour (cornstarch)
15 ml/1 tbsp water
350 g/12 oz/3 cups frozen peas, thawed
1 round lettuce, finely shredded
5 ml/1 tsp dried mint
60 ml/4 tbsp double (heavy) cream
Salt and freshly ground black pepper

1. Put the butter, onions and stock in the crock pot. Cover and cook on High for 1 hour.
2. Blend the cornflour with the water and stir into the pot, then add the peas, lettuce and mint. Re-cover and cook on High for a further 1 hour.
3. Stir in the cream and season to taste. Serve hot.

Braised Red Cabbage with Apples

There are versions of this all over Europe. This Italian one is called cavolo rosso con mele. Some cooks don't add spices; others omit the raisins. I like the combination of the two. You can use cooking apples if you want a more tart end result but I prefer the sweetness of the fruit with the acidity of the vinegar.

Serves 6-8
Cooking time 5-7 hours low

1 small red cabbage, shredded
1 onion, thinly sliced
2 eating (dessert) apples, thinly sliced
A large handful of raisins
2 cloves
5 cm/2 in piece of cinnamon stick
Salt and freshly ground black pepper
30 ml/2 tbsp light brown sugar
30 ml/2 tbsp red wine vinegar
45 ml/3 tbsp boiling water

1. Mix the cabbage with the onion, apples and raisins, the spices, some salt and pepper and the sugar in the crock pot.
2. Mix together the wine vinegar and water and pour over. Cover and cook on Low for 5-7 hours until tender. Discard the spices, stir and serve.

Mixed Mushrooms with Garlic and Potatoes

This is based on a recipe from Liguria, the small coastal region of north-western Italy. I have adapted it for the slow cooker as I find it brings out the wonderful flavour of the mushrooms. The addition of the cream is my idea as it gives a lovely saucy end result but, for a more traditional feel, you could omit it altogether.

Serves 4
Cooking time 6-8 hours low

30 ml/2 tbsp olive oil
350 g/12 oz mixed wild and cultivated mushrooms, chopped or sliced
2 garlic cloves, crushed
Salt and freshly ground black pepper
4 potatoes, peeled and thinly sliced
150 ml/¼ pint/2/3 cup single (light) cream
15 g/½ oz/1 tbsp butter
A small handful of torn basil leaves

1. Grease the crock pot with a little of the oil. Heat the remainder in a saucepan and add the mushrooms and garlic. Season and cook gently for 2 minutes, stirring.
2. Add a layer of half the potatoes to the crock pot, then all the mushrooms, then the remaining potatoes. Season the top, then pour the cream over and dot with the butter.
3. Cover and cook on Low for 6-8 hours until really tender. Switch off the slow cooker. Scatter the basil over the potatoes, re-cover and leave to stand for 5 minutes. Serve straight from the dish.

Chicory with Beetroot, Capers and Tomatoes

This is another Italian speciality, which can also be made with turnip instead of beetroot and radicchio instead of chicory. I like to use red chicory when I can find it. This dish is lovely as an accompaniment but is also delicious spooned over some freshly cooked pasta and topped with grated cheese for a light lunch or supper.

Serves 4
Cooking time 4-6 hours low

4 heads of chicory (Belgian endive)
1 large garlic clove, very finely chopped
15 ml/1 tbsp pickled capers, drained and chopped
2 plum tomatoes, skinned and chopped
1 good-sized fresh beetroot (red beet), peeled and grated
45 ml/3 tbsp olive oil
Salt and freshly ground black pepper
150 ml/¼ pint/2/3 cup boiling chicken or vegetable stock
Salt and freshly ground black pepper

1. Cut a cone shape out of the base of each head of chicory and discard. Cut each head in half lengthways. Blanch in boiling water for 2 minutes, then drain and place in a shallow dish that will fit inside the crock pot. Add about 5 mm/¼ in of boiling water to the crock pot.
2. Add all the remaining ingredients to the chicory. Place the dish in the crock pot, cover and cook on Low for 4-6 hours until the chicory is tender. Taste and re-season, if necessary.