THE SIDES
Shredded sprouts
Thought it was impossible to reinvent the humble sprout? Think again!
SERVES 8 PREP 15min COOK 10min
• 500g (1lb 2oz) sprouts
• 25g (1oz) butter
• 200g pack smoked bacon lardons
• 25g (1oz) roasted chopped hazelnuts 1 Start by shredding the sprouts
(the mandolin attachment on a food processor is perfect for this); alternatively, finely slice.
2 Melt the butter in a large pan over a medium-high heat and add lardons.
Fry until golden, then add most of the nuts. Continue to fry for 1min, then stir in the sprouts and add a good splash of water. Cook, stirring, for 3-5min, adding more water if needed, until the sprouts are just tender.
3 Check the seasoning and empty into a warmed serving dish. Scatter over the remaining hazelnuts and serve.
GET AHEAD Prepare to end of step 1 up to 4hr ahead, then cover with damp kitchen paper and chill. Complete recipe to serve. PER SERVING: CALS 139; FAT 11g; SAT FAT 4g; CARBS 3g
Root veg traybake
If you like, use maple syrup instead of honey – both add a lovely sweetness.
SERVES 8 PREP 15min COOK about 1hr
• 8 medium parsnips
• 8 medium carrots
• 8 shallots, halved if large
• 3tbsp olive oil
• 3tbsp runny honey
• 1½tbsp sesame seeds
1 Preheat oven to 190°C (170°C fan) mark 5. Quarter parsnips and carrots lengthways, then cut each quarter in half. Put into a large roasting tin, mix through the remaining ingredients, and season.
2 Roast for 45min-1hr or until the vegetables are tender and beginning to caramelise. Check the seasoning, then transfer to a warm plate and serve.
GET AHEAD Prepare to end of step 1 up to 4hr ahead. Cover and keep at room temperature. To serve, uncover, stir and complete recipe. PER SERVING: CALS 165; FAT 7g FAT; SAT FAT 1g; CARBS 24g
Roast potatoes
Adding a sprinkling of flour before roasting gives extra crunch – and who doesn’t love that!
SERVES 8 PREP 20min COOK 1hr 15min
• 2.5kg (5½lb) medium floury potatoes
• 6tbsp goose fat or olive oil
• 15g (½oz) plain flour
• 4 fresh thyme sprigs
• 5 garlic cloves (in their skins) 1 Preheat oven to 190°C (170°C fan) mark 5. Peel the potatoes and cut into large, even chunks. Put in a large pan, cover with water and bring to the boil. Simmer for 12min.
2 Put the fat or oil in a roasting tin big enough to fit the potatoes in a single layer. Heat in the oven.
3 Drain the potatoes well and leave to dry for 3min. Shake well to rough up the edges. Empty on to a large tray, sprinkle with flour and seasoning, then toss.
4 Carefully add potatoes, thyme and garlic to the hot fat in roasting tin, turning to coat. Roast for 1hr until golden, basting and turning occasionally. Discard thyme sprigs. Season with salt, transfer to a warm plate and serve. GET AHEAD Prepare to end of step 3 up to a day ahead (but do not heat oil). Cool completely, wrap tray in clingfilm and chill. When completing recipe, make sure oil is hot before adding potatoes. PER SERVING: CALS 315; FAT 9g; SAT FAT 1g; CARBS 55g
Speedy green beans
A quick-and-easy side for a welcome touch of green.
SERVES 8 PREP 5min COOK about 5min
• 500g (1lb 2oz) fine green beans, ends trimmed
• 40g (1½oz) butter, softened
• 2tbsp freshly chopped tarragon
• Freshly grated nutmeg, to taste
1 Bring a large pan of salted water to the boil, and add beans. Cook for 4min, or until just tender. Combine the remaining ingredients in a bowl and season.
2 Drain beans and steam-dry for 1min. Empty into a warmed dish and dot over the butter mixture. Toss through. Serve. GET AHEAD Make the flavoured butter up to a day ahead. Cover and chill. Allow to come up to room temperature before completing recipe. PER SERVING: CALS 52; FAT 4.5g; SAT FAT 3g; CARBS 2g
Winter slaw
Crisp and fresh, this is a perfect side for those wanting a lighter option… or those who want it all!
SERVES 8 PREP 25min COOK about 3min
• 250g (9oz) red cabbage
• 2 Granny Smith apples
• 2 medium carrots
• 75g (3oz) radishes, thinly sliced
• 2 spring onions, thinly sliced FOR THE DRESSING
• 25ml (1fl oz) extra virgin olive oil
• ½tbsp black onion seeds
• ½-1 red chilli, deseeded and cut into thin rings
• 2tsp caster sugar
1 Finely shred cabbage and put into a large mixing bowl. Halve and core the apples (with skin on), slice thinly and add to cabbage. Peel and trim ends of carrots, then use the peeler to slice them into long ribbons.
Add to bowl, along with radishes and spring onions.
2 Heat the oil in a small frying pan and add the onion seeds. When they begin to pop, add the chilli, sugar and plenty of seasoning. Heat for 30sec, then pour over the vegetables. Toss, check the seasoning and serve. GET AHEAD Make up to a day ahead, then cover and chill. To serve, allow to come up to room temperature and toss to redistribute dressing. PER SERVING: CALS 54; FAT 3g; SAT FAT 0.4g; CARBS 7g ➺