Apricot and fig pork stuffing for turkey, duck or game. I like pairing meat with fruit, dried fruit especially, and this stuffing will complement poultry extremely well. If you set out on a challenge of de-boned bird roast this Christmas, it’s a wonderful filling to spread inside the meat, roll and tie it up, roast and serve for the ‘wow’ factor.
Fresh green asparagus cooked gently with butter, served with some shavings of parmesan. Cook them simply. Don’t overcook; they need to have a bite. They love butter, not too high heat, a squeeze of lemon and some parmesan.
Raw asparagus salad with lemon and olive oil dressing. This is a simple salad and of course you can choose not to bother with the peeling, but it makes for a good contrast of textures. The dressing marinates the asparagus a bit and the Parmesan complements them nicely. As fresh green shoots as you can get – and it’s spring by the mouthful!
Fennel baked with tomatoes and plums - it shows you can do almost anything with fennel. Possibly not boil it, it might be a bit unappetising. But fennel raw is delishhh. Fennel braised is lovely. Grilled. Roasted. Fennel with gorgonzola on pasta – divine.
Salad of cooked and raw beetroot with honey dressing. In the next of my series of how-to-make-hated-vegetables-palatable (see cabbage), let’s tackle beetroot. It never ceases to amaze me that it’s sold ready cooked.
Broccoli cheese spiced up with anchovies and Cayenne pepper, an excellent alternative to cauliflower cheese.
Brussels sprouts cooked with fennel and caraway seeds and coated in crushed walnuts, parmesan and breadcrumbs. For a vegetarian option of course leave out the bacon. The fennel and caraway seeds add flavour.
Cauliflower cheese with spices, garlic and creamy sauce. Interesting thing about comfort foods is that they usually tend to be quite bland. I guess when it's cold outside or you're feeling a bit down you don't fancy stimulating senses too much.
Celeriac gratin - thinly sliced celeriac baked in cream, garlic and Gruyère cheese sauce. Adding cheesy sauce to most veg transforms them into something delishhh so celeriac gratin will work even for people not that keen on the knobbly brute.
Tasty Christmas stuffing made with minced pork, chestnuts and porcini mushrooms. ‘Stuffing’ – such a misnomer. You should NOT stuff the turkey. It will cook better and quicker all alone, with perhaps just an onion or an apple in the cavity.
Coleslaw made from slightly fermented cabbage with yoghurt and lemon dressing. Fermentation is crucial – everyone now sings the praise of fermented foods and kimchi seems to rule the world, so take time, all of 10 minutes of it, and leave your cabbage salted until it wilts.
Zucchini parmigiana becomes here zucchini alla pecorino – let’s stick to courgette gratin, shall we? I like courgette but do agree it needs some oomph to make it less bland and it must borrow flavour from elsewhere – tomato sauce for instance.
Jerusalem artichokes cooked in cream with garlic and tarragon, then baked au gratin style. This dish is supposed to be made with potatoes: sliced thinly, accompanied with herbs and garlic, a bit of onion, a bit of leek and – wait for this – cooked in cream. Literally. Boiled in copious quantity of double cream. Decadent or what?
Creamy mushrooms - a great side dish. This is one of the best methods of cooking mushrooms in my view - it works fantastically with wild ones in particular. If you can get hold of fresh porcini, morels or ceps, follow the steps below.
Crispy tobacco onions - they had me at first bite. There weren’t too many bites to follow because the Former Onion Hater took care of most of the bowl. They go best with steak, chops and burgers – but you might just polish them on their own given a chance...
Crunchy cabbage salad with chopped gherkins and vinaigrette dressing. Raw shredded cabbage is better than the best lettuce, and this salad recipe is the absolute go-to garnish for tacos, gyros, summer rolls and all dishes that want for a bit of crunchy flavoursome greenery.
New potatoes, lightly crushed to release the flavour, with sour, spicy and herby topping. Just boil them until tender, serve with plenty of butter and some dill – a must, marriage made in heaven. Tarragon or mint as an alternative.
Fennel and orange salad. The best thing about raw fennel is that it’s really a wonderful and versatile background for endless variants. I’ve used orange but any other large citrus fruit will do nicely. Ah well, you can even skip the citrus and just dress it with lemon juice...
Fondant carrots cooked in a butter and water emulsion, with caraway and cinnamon. This method of cooking carrots is similar to carrots Vichy, but there you start off with carrots in water, brought to the boil and butter added later.
Celeriac fondant is a lovely way of cooking one of the more boring vegetables. Fondant - most often potatoes - are cooked in both butter and liquid. They should be cut in a very fancy way, in a shape of little barrels, then placed in a pan into foaming butter.
Baby new potatoes, Jersey Royals if you can get them, poached in oil with lemon slices and garlic cloves. It’s almost blasphemous to cook them other than in plenty of water and serve other than with a little butter and salt. But this is absolutely gorgeous and actually brings out the flavour even better. They are not at all greasy.
Garlic mushrooms with parsley - simple and delicious. Mushrooms are an excellent source of protein and fibre. Season them generously and fry them with garlic - so tasty just with a chunk of bread. This is a suggestion for a lovely side dish.
A warm salad of Purple Majesty potatoes, zucchini and radishes. Dark potatoes are fairly common, but the ones I’d had before would turn ordinary white when boiled. Not these beauties! These are perfectly unique. To start with, the skin is almost completely black and while scrubbed, they reveal to have a thin film covering the tuber - like a second skin or, as I like to think, a veil.
Beans and tomatoes, blanched green beans served with sautéed tomatoes cooked with green chilies. A match made in heaven, green beans and tomatoes are for me the classic summery dish.
Green beans with Parmesan cream. The dish makes an elegant side; serve it over rice for a veggie main and throw in slices of cooked chicken for the meat option.
Hasselback gratin - potato slices stacked like dominoes, baked in creamy and cheesy sauce. They will have their bottoms cooking in the cheese mix and the tops will get scorchy, crispy, crusty, lacey and all the other lovely adjectives that can be applied to cheese.
Hasselbacks - baked potatoes, almost sliced into fries, creamy inside, crispy and scorched on the outside. Isn’t it irresistible to call them Hasselhoff? Easier to make than it sounds, the only caveat is they take longer to cook than you’d have thought.
Gratin of thinly sliced jerusalem artichokes baked with bacon and cheese in a creamy sauce. I like the flavour and the taste – nutty, firmer and sweeter than spuds and not quite as starchy.
Leek slaw, a simple leek salad with cucumber, seasoned with black pepper and honey. Leeks are good a filler in all sorts of bakes and casseroles. They can convincingly pretend to be onions for people who are not keen on the largest allium. Soups - can I start gushing about my all-time favourite leek and potato? P
Creamy leeks sautéed with wild garlic. Wild garlic, bear’s garlic or ramsons turns up in spring in woody, wet, marshy lands and down in the overgrown part of my garden.
Baked oyster mushrooms with garlic and blue cheese. This makes almost a sauce – if you want proper sauce, chop them smaller and add more cream. I like to bake them whole though and pile the unctuous, blue cheesy morsels on top of a perfectly cooked steak.
Turnips roasted with thyme, rosemary and parmesan. They get a new line of life with this recipe, zinged with a dash of parmesan and thoroughly cooked through. Now I’m a hater of overcooked veg, but those babies, they need to be tender.
Parsnip gratin, baked in a creamy, cheesy sauce with a hint of spice. Another way to zing up a boring vegetable – parsnip gratin. What to do with all those root veg when the sexy ones have all gone out of season?
Dos and don'ts of roasting the best potatoes you have ever eaten! Do: pre-boil them, use lots of fat, start them off on the hob...
Simple and easy ratatouille. Purists of French cooking – look away now. I know, I know – cook each kind of vegetable separately, then put all together in a baking dish and stick in the oven. So yes, I agree that this is a completely unorthodox version.
Festive red cabbage stir fried with apples, raisins and spices, super quick to cook. Don’t get me wrong – I’ve cooked red cabbage slow and low before, with the obligatory red wine and spices, but since the generous crop this year I’ve had to look for quicker ways.
Remoulade, or celeriac salad. My version has a little twist – I add carrots and a bit of apple, and a few raisins for the sweetness. Ah well, as if you need a justification for adding raisins to anything! I also julienne the vegetables instead of grating them.
Carrots and parsnips roasted with harissa, herbs and honey. Roasted root vegetables – excellent with a roast, Christmas Day can’t be without them. I find the simpler the better they are.
Chunks of beetroot roasted with honey, thyme, tarragon and balsamic vinegar. This is really gorgeous – beetroot baked long, loooong, you might even consider biscuit beetroot: cooked twice.
Roasted cauliflower florets with togarashi seasoning and a grating of Parmesan. Roasted cauliflower is very, VERY tasty. Go freehand on it: butter, parsley and parmesan are as good as gochujang, ginger and sesame oil.
Potato, beetroot and celeriac rösti. A very Swiss thing. It’s the Alpine dish where you get the starch, the oil, the crispiness of frying, the seasoning – and preferably a sliver of bacon on top – which is just what you need after a day of skiing.
Homemade spiced sauerkraut, dead easy, can be made in small quantities. I should be talking all about raw and fermented so I’m side-tracking. Recipes abound, everyone is fermenting like crazy and the reports of all those good bacteria doing wonders to our guts are making poor old sauerkraut blush.
New potatoes sautéed with spinach and capers. Sautéing is the next best after roasting potatoes. In this instance I wasn’t pressed for time nor quantities but the combination of spinach leaves and capers thrown into the spuds appealed.
Wild mushrooms - chanterelles and pied-de-mouton, lightly cooked with a dash of cream. Of all things foraged, mushrooms are the best. I suspect I could just LIVE on wild mushrooms, or at least eat them every day, throwing in a scrap of meat or cheese every now and then. Sadly I can’t put it to the test. Why, oh why here in England we’re so deprived? Wild mushrooms are so hard to come by.
Chinese smashed cucumber salad with chilli, garlic and sesame oil. Cucumbers, the skinniest member of the gourd family of portly melons, squashes, pumpkins and marrows is technically not a vegetable but fruit.
To celebrate my spiderless autumns, I make a warming autumnal dish of spiced pears with blue cheese. It makes an excellent side to pork or lamb, or a sweet-savoury dessert.
Oriental style stir-fried asparagus with chilies, ginger and garlic, seasoned with sesame oil. Asparagus works well but you might like to apply this treatment to broccoli - God knows it’s bland enough to use some heat.
Spring cabbage salad - cabbage appears to contain more vitamin C than oranges. It’s also rich in vitamin K and anti-oxidants. Eat more cabbage! Only the name is so off-putting… But I have a solution: Sauerkraut. Kimchi. Surkål. Choucroute. Tsukemono.
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