Side Servings Archives

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Onion bhajis

10 minutes

Brinjal recipes

Marinated grilled baby brinjals

20 minutes

Bruschetta

10 minutes

Sweet potato gratin on a plate

25 minutes

South African

Traditional samp and beans

2 1/2 hours

Yorkshire pudding

30 minutes

Cabbage recipes

Savoy cabbage rissoles

50 minutes

Fruit and nut camembert cake

10 minutes

Dip recipes

XO sauce

20 minutes

Cannellini bean and golden sultana salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

1 T sunflower oil
1 onion, sliced
100 g sultanas
1 x 2 cm piece ginger, grated
1 t dried chilli flakes
1 T mustard seeds
1 t ground coriander
1 t ground cumin
sea salt and freshly ground black pepper, to taste
1 x 400 g can cannellini beans, drained and rinsed
2 T chopped coriander
2 garlic cloves, chopped finely
1 T lemon juice
1 T pomegranate molasses
1 T extra virgin olive oil
fresh bread, to serve

Method

Heat the sunflower oil in a pan. Cook the onion in the oil until caramelised, then add the sultanas, ginger, chilli flakes, mustard seeds, ground coriander, ground cumin and season to taste.

Cook for 5 minutes until a paste forms. Transfer to a bowl and add the cannellini beans, chopped coriander, garlic cloves, lemon juice, pomegranate molasses and olive oil.

Season to taste. Mix and serve with bread.

Cook's note: if you can't find or make pomegranate molasses, a mix of honey and a touch of Balsamic vinegar will be just as delicious.

Spinach lasagne

Charred blood orange and mozzarella salad

Easy winter veg “tarte tatin”

Onion bhajis

Marinated grilled baby brinjals

Bruschetta

Sweet potato gratin on a plate

Traditional samp and beans

Yorkshire pudding

Savoy cabbage rissoles

Fruit and nut camembert cake

XO sauce

Chickpea and olive salad

Barley salad with sauteed baby rosa tomatoes and baby marrows

Cannellini bean and golden sultana salad

Cannellini bean and golden sultana salad

Ingredients

Method