Parmentier potatoes are mini roasted spuds and they are delicious, I roast mine in beef dripping and flavour them with rosemary and garlic.
How to cook poppadoms… the low down on all of the ways to cook Indian papad, their pros & cons & my favourite method for this iconic snack.
Samphire salad, a simple side dish that is light but packed full of bright fresh flavours, served warm it is delicious with a host of meals.
Crushed minted peas are a superb way of adding a bit of pizazz to frozen peas, using mint sauce means no messing with fresh herbs either!
Roasted savoy cabbage cut into thick “steaks” and flavoured with fennel seeds, olive oil and sherry vinegar then slowly baked to perfection.
Braised cavolo nero or Italian black kale cooked with butter, shallots & sherry before being finished with sweet peas, a fantastic side dish.
Roasted vegetable couscous, a simple vegetarian dish of loads of veg baked with ras el hanout & before being tossed through buttered couscous.
Straw potatoes or matchstick potatoes are a delicious crispy side dish, they cook in minutes and just need a good whack of salt and pepper!
Cheesy polenta porridge is a wonderfully comforting and simple side dish that pairs beautifully with everything from Ragu to Cacciatore!
Fried polenta chips a crispy, cheesy, herby and delicious side dish that are borderline genius and very easy to make.