Side Dish Recipes
32 recipes found
Braised Beef Yorkshire Puddings
Slow-braised beef, creamy mash, honey-glazed carrots and rich bone marrow gravy, all piled into giant imperfectly-perfec…
Greek Lemon Potatoes
Recipe video above. The idea behind this recipe is that the potatoes suck up the amazing lemon-garlic-oregano flavoured…
Feta Saganaki
This is my twist on the classic Greek feta saganaki. Imagine crispy, crunchy filo pastry wrapped around a deliciously cr…
Extra-Crispy Brussels Sprouts
While nothing compares to the crackle of restaurant-made, deep-fried Brussels sprouts, these get satisfyingly close. Aft…
Maple Roasted Acorn Squash with Cranberry Sauce
Roasted acorn squash with maple and cranberry sauce, tender and sweetly spiced.
Buttermilk Mashed Potatoes with Crispy Onions
Creamy mashed potatoes with golden crispy onions, lightly seasoned and bathed in buttermilk.
Creamed Spinach
A rich and creamy spinach side dish made with heavy cream, Parmesan, and aromatic herbs. Perfect as a comforting accompa…
Honey Glazed Halloumi
This Honey Glazed Halloumi recipe includes the combination of adding honey, lemon juice and thyme which is a gorgeous bu…
Tomato & Garlic Italian Dipping Oil
Aka “bottom of the tomato salad bowl” dip! With some freshly toasted crusty bread, this is a perfect meal in itself!
Tarragon Green Beans with Lemon and Pine Nuts
Crisp green beans sautéed with toasted pine nuts, lemon and tarragon for bright, nutty flavour.
Sausage, Apple, and Sage Bread Pudding
Savoury sausage, sweet apple and sage baked in creamy bread pudding.
Simple Is Best Dressing
Crisp toasted bread baked with onions, celery and herbs in butter and broth.
Raspberry Cornbread Stuffing
Golden cornbread cubes with sweet raspberries, toasted pecans and sage in a savoury herb stuffing.
Crispy Smashed Potatoes with Walnut Dressing
Smashed potatoes with walnut dressing, crispy and savoury, tossed with herbs and lemon.
Creamy Polenta
Creamy polenta made with milk, butter and Parmesan, stirred to a smooth, rich consistency.
How to Make Perfect Polenta
Creamy polenta with butter and Parmesan, gently simmered to a smooth, rich consistency.
My Italian Grandmother's Tips for the Best-Ever Polenta
Creamy polenta with cheese and butter, gently stirred to a smooth, comforting consistency.
Balsamic Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts glazed with balsamic and mustard, roasted until crisp and sweet.
Brussel Sprouts with Bacon
Sautéed brussel sprouts with crispy bacon, garlic and lemon zest for a savoury, aromatic finish.
Pumpkin Purée
Roasted pumpkin flesh, seasoned with salt, yields a smooth, sweet purée.
Greek Oven Fries
Crispy potato wedges baked with garlic, herbs and feta, finished with parsley and tzatziki.
Basmati Rice Pilaf with Dried Fruits and Almonds
Fluffy basmati rice cooked with onions, spices, dried fruits and toasted almonds for a fragrant, nutty flavour.
3-Ingredient Roasted Carrots with Pistachio Pesto
Roasted carrots with vibrant pistachio pesto, tender and fragrant from slow oven cooking.
3-Ingredient Charred Green Beans with Ricotta and Lemon
Charred green beans with creamy ricotta, lemon zest and olive oil, lightly crisp-tender and fresh.
Crockpot Mashed Potatoes
Creamy mashed potatoes made with chicken broth, half and half and butter, gently cooked until tender.
Pan-Fried Cod with Slaw
Pan-fried cod with crisp slaw, tangy dressing and a golden, crunchy crust.
Blinis with Smoked Salmon and Caviar
Light, fluffy blinis topped with smoky salmon and delicate caviar, served with crème fraîche and chives.
JB's Pommes Anna
A classic French spiral potato cake with crispy golden edges and fluffy buttery potato inside, made with thinly sliced p…
Paillassons Lyonnais de Pommes de Terre
The potato pancakes of Lyon are shallow-fried grated potato pancakes, typical of Lyonnaise cuisine. There are no eggs in…
Ladolemono
Part sauce and dressing - ladolemono is the magic three-ingredient recipe popular in Greek cuisine. The best part? This…
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
