A classic technique for homemade chips from chef Neven Maguire from his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer containing recipes and instructions that will stand you in good stead for life.
Browsing: SIDE DISHES
Serve this salad with our Garlicky Chicken Wings or with rack of lamb.
Celeriac or celery root is not actually the root of the stalks of celery we buy. It is grown especially…
Think of how light Parmesan becomes when you grate it finely? Cauliflower is the same. What begins as a tough vegetable takes on a feather-light complexion when you grate it by hand or in a food processor. It can be eaten raw or cooked, reduces food waste as you use the hard stem and the florets and it takes just minutes to make.
Fresh shitake mushrooms are available in Asian shops and from specialist food shops. You can substitute any mushroom in this recipe from button to oyster mushrooms, and Portobello to brown mushrooms.
This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.
Try braising turnips the French way and adding butter and honey. It preserves their texture and makes them sweeter (boiling just turns them to mush). Serve with roast duck, lamb chops or roast pork steak. Try to find smaller turnips that are easier to peel and cut.
A crunchy red cabbage and spring onion salad flavoured with a dressing made from orange juice and zest and lemon juice instead of mayonnaise so it’s perfect for vegans.