Course: Vegetable Sides

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Cinnamon & Ginger Stuffed Apples for Pork, Poultry or Game

This lovely blend of flavours (sweet, spicy and slightly sour) pairs beautifully with roast pork, poultry or game and looks amazing on any celebratory table.  When I make traditional applesauce (whether silky smooth or chunky) I favour it slightly tart, to off-set the sweeter roast meats. I tend to use Cox’s apples as...

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Mustard & Maple Glazed Roast Parsnips

This is simple glaze transforms the humble parsnip – or for that matter, any root veg – into a thing of complete deliciousness, more than worthy of a place at any celebratory table.  But actually, I don’t wait for an occasion; I’ll take these as my main carb with… well, just about any meal!...

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Delia’s Crunchy Roast Potatoes with Saffron (or Turmeric!)

Don’t these golden roast potatoes make your mouth water?!  I love Delia’s saffron twist, but if you’re on a budget, it works with a little turmeric too! I find that Desiree or King Edwards make the best roasties.  But whether saffron, turmeric or classically roasted… for the best roast potato experience...

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Vichy (Glazed) Carrots

Vichy carrots are a French classic and this way of cooking carrots is simple, quick and absolutely delicious!   The carrots are cooked with sugar, water, lemon juice and butter until they are just tender and the melted sugar forms a buttery glaze.  Just take a little care to avoid overcooking...

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Cauliflower Tabbouleh – Your Nutritional Hero

The humble cauliflower is actually a nutritional hero.  It contains very high levels of vitamin C and it’s a good source of Vitamin K.  It packs in a host of beneficial nutrients: most minerals; cell protective anti-oxidants and phytonutrients; heart and gut protective suphraphane; dietary fibre for digestive health and choline for brain development...

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Bare-Naked Broccoli and Feta Quiche (Crust-less)

Bare-naked and gorgeous, I love crust-less quiches; they take minutes to prepare and are nutrient-dense. And they don’t come simpler than this one: eggs, cheese and veggies, bound together with Greek yoghurt. A relaxed brunch or lunch dish, it’s equally good served hot or cold. For supper, scatter sliced tomatoes and finely sliced red onions over crisp...

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Potato and Celeriac Dauphiniose. Perfect solo, or partner with a roast or fish.

This is truly a marriage made in heaven.  Celeriac adds another dimension to a traditional dauphinoise, but you could replace it with sweet potato – or just more potato! Delicious and versatile – it’s a luxurious vegetarian main course, or a great side to pan-fried fish, succulent steak, aromatic roast lamb, or tender beef. Herbs and spices add yet...

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