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I’m always on the lookout for ways to make everyday dishes a little bit special without a huge amount of fuss. Side/ vegetable dishes should be interesting, everybody should be loading them on their plate, not because they feel they have to but because they taste sensational. By adding one extra ingredient you could elevate your side dishes to a whole new level. Give these a go.

Mash potato + creme fraiche

Boil mashing potatoes until soft. Add enough creme fraiche to make creamy (1-2 tablespoons) and mash. add salt and pepper to taste. The creme fraiche will give your mash a silky smooth texture and an incredible rich, decadent taste.

Baby carrots + toasted sesame seeds

Boil baby carrots until tender. Fry sesame seeds in a dry (no oil) pan until toasted. Add a tablespoon of liquid honey and heat until melted. Pour over baby carrots. Sweet, sweet, sweet…..

Brussel sprouts + wholegrain mustard

I’ve raved about this before, converted some, and I’m going to try again, because I just think sprouts sauteed this way are worthy. Remove outer leaves. Cut sprouts in half, boil for 5 minutes. In a frypan add a splash of olive oil, 1-2 tablespoons of wholegrain mustard and saute until sprouts have crisped up.

Check out my recipe here

Frozen peas + bacon

Fry chopped bacon and red onion in a frypan until golden, add peas and saute for 2 minutes. You shouldn’t need oil, as the bacon should have enough fat, but if you buy lean bacon and you feel you need it simply add a dash of olive oil.

Cauliflower + almond meal

I learnt this dish at a cooking class I went to a few months back, I couldn’t believe how simple yet flavoursome it is. Steam 1 whole cauliflower (broken into florets) with a clove of garlic under tender. In a food processor, add caulis, 50g almond meal, half a teaspoon of cumin and puree.  It’s that simple. (a couple more ingredients, I know – but you certainly could get away with just caulis and almond meal)

Roasted Broccoli + pinenuts

Break broccoli into florets and lay on a roasting dish. Drizzle with olive oil. Roast for 20 minutes. In a pan, fry (no oil) a handful of pine nuts until toasted. Serve broccoli in a big bowl and toss through the pine nuts.

Comments (1)


One Response

  1. LAURA says:

    Hi, I’ italian but I live in Brasil since 2010.
    Sometimes I prepare your recipes and I think they are great ! Thank you,Ciao

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