These are delicious and fattening and addictive particularly if you have a sweet tooth. They are quite rich so you only need half a large tomato per person. They are definitely a talking point. We found a version of the recipe over 20 years ago in an old cookbook and we have been cooking them in some shape or form ever since. Eat with good bread to soak up the juices or as part of a vegetarian meal.
Browsing: SIDE DISHES
Eat this warm salad with toasted bread for a light lunch or with any roast meat or poultry.
Now that you can buy beetroot peeled and cooked in convenience packs in supermarkets, it is coming back into fashion.
Baby carrots look so beautiful when they are baked. You only need a few for each plate to make any dish look classy. And they are sweeter than larger, older carrots. Use Winter or Summer savory for this dish. If you cant find it, use rosemary or thyme instead.
Adding honey to Brussels sprouts brings out their sweetness and reduces bitterness.
Taleggio is a soft creamy Italian cheese which melts beautifully. You’ll need a medium-size gratin or baking dish.
We sometimes forget that parsley can be eaten as a salad leaf not just a herbal flavouring. You can eat this on its own or serve it with a main dish.
Chickpeas take on a new complexion when you roast them. It brings out a nutty quality and the texture is firmer so they are more suited to adding to salads or to sprinkle over middle-eastern tagines for the last five minutes of cooking. Roast a larger quantity to justify turning on the oven and use them the next day or two or make a smaller quantity when you are roasting meat.