Taleggio is a soft creamy Italian cheese which melts beautifully. You’ll need a medium-size gratin or baking dish.
Browsing: SIDE DISHES
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.
You can make about four times the amount of hummus at home for the price of a tub in the supermarket.
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.
If ever there was a salad that is ideally suited to Summer this is it! Once the potatoes soak up the buttermilk dressing they can be eaten on their own or serve them as a side dish with a simple fried lamb or pork chop.
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).