A favourite way to serve broccoli as a side or started from ” Ottolenghi Flavour” by Yotam Ottolenghi. Its best to use purple sprouting broccoli – if you use normal broccoli you need to blanch the florets in boiling water for 2-3 minutes then drain and dry them well before roasting. The mushroom ketchup is good spread on toast and will keep in a sealed jar in the fridge for up to a week so feel free to double the recipe.
This recipe from ” Ottolenghi Flavour ” uses just three ingredients to make a delicious side dish.They are best eaten straight from the oven but if making ahead warm the sauce before serving, adding a bit of water if needed. Serve spooned over toast, rice or mashed potatoes or with roast chicken.
You need to use a roasting tray which is just big enough to fit the halved onions in a single layer. Its also important to saturate every onion half very well every time you baste, spooning the sauce over several times so that the cut sides remain moist.
An easy squash mash which can be served warm as a side dish or as a dip at room temoerature served with bread and olive oil. Other varieties of squash such as Kabocha or Crown Prince will work equally well. The dish can be made the day before and gently heated. The recipe is from Esme Howarth and I found it in ” Ottolenghi Flavour” by Yotam Ottolenghi and Ixta Belfrage.
I love these chips with a curry and cardamon flavoured mayonnaise from ” Ottolenghi Flavour ” by Yotam Ottolenghi and Ixta Belfrage. If you like you can double the mayonnaise recipe. It will keep in the fridge for up to two weeks and can be served alomgside grilled prawns or in a sandwich, burger or wrap.
A good mash to serve on the side with some sausages, grillede bacon or grilled chicken. You can also make Double Cheese Mash by scooping the mash into an ovenproof dish , scattering with a good handful each of Parmesan and fine breadcrumbs, then baking in a very hot oven until the top is golden and fairly crisp. The recipe is from ” Real Food” by Nigel Slater.
