Side dishes

Showing recipes categorised by Side dishes, to filter please use the search field below.

Description Season Course Ingredients
Cabbage with carrot and caraway Autumn Side dishes

Small savoy  or white cabbage, finely sliced

1 large carrot, coarsely grated

1 onion, thinly sliced

Olive oil

2 - 3 teaspoons caraway seeds


Mediterranean style salad with tapenade Summer Side dishes

For the tapenade

             1 garlic clove, chopped

             50g/1¾oz black olives, stones removed

             2 tbsp olive oil

For the Mediterranean-style salad

             2 tomatoes, chopped

             1 handful fresh parsley

             1 handful fresh basil, torn

             1 tsp balsamic vinegar

             1 tbsp olive oil

Parsley, tomato and burghul salad Spring Side dishes

30g/1¼oz fine burghul (bulgar wheat)

600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square

½ bunch spring onions, trimmed and very thinly sliced

2 bunches flatleaf parsley, (about 400g/14lb¼oz on the stalk), very finely chopped

1/3 bunch mint, (about 70g/2½oz on the stalk), leaves only, very finely chopped

¼ tsp ground cinnamon

½ tsp ground allspice

½ tsp finely ground black pepper

1 lemon, juice only

150ml/5¼fl oz extra virgin olive oil

4 little gem lettuces, washed and quartered (or fresh tender vine leaves or white cabbage leaves, washed and dried)

Spinach with pine nuts Autumn Side dishes

1kg spinach, well washed and  tough stems removed, torn into smallish pieces

3 tablesps pine nuts

2 tablesp olive oil

juice of 1/2 lemon

sea salt and freshly ground black pepper

Sundried tomato and olive bread Autumn Side dishes

·         500g/1lb 2oz strong flour

·         15g/½oz salt

·         55ml/2fl oz olive oil

·         20g/¾oz fresh yeast

·         275ml/9fl oz water

·         170g/6oz black Greek olives, pitted and chopped

·         55g/2oz sun-dried tomatoes


Tabbouleh Spring Side dishes

25g/1oz bulgar wheat

2 large, ripe vine tomatoes

large bunch fresh flatleaf parsley, leaves only, washed, dried, finely chopped

small bunch fresh mint leaves, washed, dried, finely chopped

1 small red onion, peeled, finely chopped

2-3 tbsp freshly squeezed lemon juice

2-3 tbsp extra virgin olive oil

4 ready-made flatbreads, to serve

Toasted couscous with sweetcorn, pepper and parsley Autumn Side dishes

2 tbsp olive oil

200g/7oz couscous

½ red pepper, seeds removed, chopped

2 tbsp canned sweetcorn

250ml/9fl oz boiling water

½ fish stock cube 

1 tbsp chopped fresh coriander

1 tbsp chopped fresh parsley



Description Season Course Ingredients