A delicious side for autumn and winter. It’s from ” The Abel & Cole Veg Box Companion” by Keith Abel. It can be made a day or two in advance and be reheated. It also freezes well.
A simple Italian supper from Thomasina Miers. Serve accompanied with an olive, orange and chicory salad.
A delicious brunch or starter from ” The Weekend Cook” by Angela Hartnettl. Serve with plenty of hot buttered toast.
A new way to serve beetroot as a vegetarian main course from ” The Weekend Cook” by Angela Hartnett.
A favourite side dish which I found in ” From the Oven to the Table” by Diana Henry. It goes well with roast lamb, chicken or fish. It can also be served as a main with burrata, extra virgin olive oil and warm focaccia.
An easy and irresistable potato side from ” Cook” by Thomasina Miers. To turn into a simple supper dish after cooking top with Taleggio, mature cheddar or brie and pop back in the oven for 5 minutes, then serve with a light green salad.
Cauliflower Cheese is comfort food at its best and I am always on the lookout for new versions. This is from ” Chilli Notes” by Thomasina Miers.
A version of this Greek favourite from Georgina Hayden and great when you have a glut of tomatoes. Its good served as a brunch with pitta bread or toast, but can also be served as part of a larger spread.
This restorative recipe is from The Bicycle Shop in Norwich and I found it in ” The Norfolk Cook Book”. They serve it with Spinach and Poached Eggs, and recommend a Bloody or Virgin Mary on the side. In September 2023 I will be staying in Norfolk for a couple of weeks and I am really looking forward to trying some of the local produce, especially the seafood.
A herbed packed potato salad from ” Ripe Figs” by Yasmin Khan.It goes well with grilled meats or fish.
If you get fresh beetroot with the leaves still attached- or grow your own- then this is a very good way to use the leaves. They taste like chard, and if they look a little limp just pop them in some ice cold water for a few minutes to perk them up and then dry with a tea towel or kitchen paper. The recipe is from ” Summer Kitchens” by Olia Hercules.
Another favourite Armenian side dish from ” Home Food” by Olia Hercules. If fresh beans are not available you can use frozen. You can also poach some eggs in the dish to serve as a brunch or supper. You can serve with fresh bread or flatbreads. If you have leftover beans you can reheat the next day and whisk through some beaten raw eggs to make a version of scrambled eggs.
A version from Felicity Cloake’s ” perfect” series in The Guardian.
I’m always looking for new ways to eat baked potatoes and love this recipe from Eleanor Steafel.
A very simple side from Yotam Ottolenghi.