SIDE DISHES Roast Chickpeas

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.

SIDE DISHES Beetroot Chutney

Posh beetroot in vinegar! You will really see the difference between beetroot in a jar and this version. Serve a teaspoon or two with goat’s cheese, a runny brie, sliced roast pork, anywhere you want colour and acidity on the plate.

BREAKFAST Potato Rosti Recipe

These crunchy little potato pancakes with their raggedy frizzled edges look a picture on the plate. Ugly can be beautiful! Make them when you want to use up those last few potatoes in the bag.


Tomatoes become sweeter when they are oven-roasted – toss these in cooked pasta for an easy supper or pop them into a kilner jar, cover with more oil and leave them in the fridge for up to a week to serve in salads, with poached eggs or to smear on toasted baguette (rub the bread with a cut garlic clove first).

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