If you cook one new dish this year for Christmas dinner make it this one. It comes from chef Stephen Harris’ new book The Sportsman published by Phaidon. His restaurant of the same name was voted Best Restaurant in the UK in 2016 so you can’t go wrong!
Browsing: SIDE DISHES
A Japanese recipe for spinach salad that can be served warm or cold. Serve it in little Asian bowls along with a bowl of miso soup.
A fresh salad made from simple ingredients – one to make to use up the last few carrots in the bag and any oranges you have on the kitchen counter that are on the turn.
Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
A simple warm salad to be served on its own or with roast lamb or lamb chops.
When you have a punnet of cherry tomatoes you’re rich! We cut some of them in half, keep a few…
Puréed beetroot looks very fancy when you smear it on a plate and yet it’s so easy to make. Flavour it to suit your own taste or to complement the other ingredients you are serving it with – see our recipe variations below.
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.