Four side dishes, which are easy to make, taste amazing and look even better! All of these sides make enough to serve six people, but you can always adjust the quantities to serve more or less – if you want to that is!!!
Roasted Onion and Potato Slices
1kg Baking Potatoes
2 Red Onions
Â½ tsp Paprika
1.Â Â Â Â Â Â Peel and slice the Onion and Potatoes â€“ the Potato into rounds about 1cm thick, and the onion as thin or as thick as youâ€™d like.
2.Â Â Â Â Â Â Heat the oven to 200 C or Gas Mark 6. Pat the potatoes dry, and mix with two tablespoons of the Oil with the Paprika, seasoning with Salt and Pepper.
3.Â Â Â Â Â Â Transfer to a large, non-stick roasting tin, and spread out in a single layer, and bake for twenty minutes, turning occasionally.
4.Â Â Â Â Â Â Mix the onions with the remaining Oil, and scatter in with the Potatoes. Cook for a further fifteen to twenty minutes, until golden and crispy.
Thyme and Lemon Courgettes with Fennel
3 Courgettes, Sliced
Juice and Zest of Â½ Lemon
3tbsp Olive Oil
1tbsp Dried Thyme
1 large bulb of Fennel, sliced thinly
1.Â Â Â Â Â Â Heat half the Oil and Thyme in a large frying pan, add the Fennel and cook for two to three minutes. Remove from the pan and set aside.
2.Â Â Â Â Â Â Heat the remaining Oil and fry the Courgettes on a high heat for two to three minutes until almost tender.
3.Â Â Â Â Â Â Re-Add the Fennel to the pan, along with the Lemon Zest and Lemon Juice. Season with salt and pepper, and serve.
Slow-Roasted Balsamic Tomatoes
Â½ tbsp Thyme Leaves
2tbsp Balsamic Vinegar
1tbsp Olive Oil
1.Â Â Â Â Â Â Heat the oven to 150 C or Gas Mark 2.
2.Â Â Â Â Â Â Halve the Tomatoes, and arrange in a roasting tray. Drizzle Balsamic Vinegar and Olive Oil over the top, sprinkle with Thyme Leaves and season well with Salt and Pepper.
3.Â Â Â Â Â Â Bake for one to two hours until lightly caramelised.
Creamy Spinach with Cheese
2 cloves of Garlic, Sliced thinly
75g Grated Full-Flavour White Cheese
50ml Double Cream
1.Â Â Â Â Â Â Cook the Spinach in a large pan for two to three minutes until wilted. Tip into a colander and squeeze well to remove excess water.
2.Â Â Â Â Â Â Melt the Butter in a large pan over a medium-low heat, add the Garlic, and cook for two to three minutes until softened, but not changing colour. Add the Spinach to the pan, and grate some Nutmeg over the top. Season with Salt and Pepper.
3.Â Â Â Â Â Â Stir in the Cream and Cheese, and cook for one minute until melted
Photo Courtesy of: Jon Mountjoy