Side Servings Archives

Bread recipes

Corn bread in a skillet

35 to 40 minutes

Soya-and-garlic-roasted brinjals

20 minutes

Beetroot, baby marrow and goat’s cheese flat bread

15 minutes

Fluffy white sushi rice

30 minutes

Beans recipes

Steamed greens with crispy sage butter

5 minutes

Creamed corn cakes

30 minutes

Christmas recipes

Perfect roast potatoes

1 hour

Simple green pea salad with honey dressing

Baby beetroot raita with watercress salad

15 to 20 minutes

Potato recipes

Potato salad with bacon

10 minutes

Potato salad with bacon

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

500 g baby potatoes
2 free-range egg yolks
1 T English mustard
pinch salt
400 ml canola oil
3 t red wine vinegar
spring onions, to serve
2 rashers of bacon, crispy fried

Method

Rinse the baby potatoes, place in a saucepan and just cover with water. Bring to the boil and cook for 5 to 10 minutes, or until tender. Drain and slice in half.

Place egg yolks, English mustard and salt in a mixing bowl.

Whisk until combined and slowly add the canola oil in a thin stream, whisking continuously until the mixture is fairly stiff. Whisk in the red wine vinegar.

Season and toss the potatoes in the mayonnaise.

Serve topped with sliced spring onions and crispy bacon pieces.

Discover more recipes featuring potatoes here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Ragu alla Bolognese (Bolognese meat sauce)

Corn bread in a skillet

Soya-and-garlic-roasted brinjals

Beetroot, baby marrow and goat’s cheese flat bread

Fluffy white sushi rice

Steamed greens with crispy sage butter

Creamed corn cakes

Perfect roast potatoes

Spicy Thai salad

Simple green pea salad with honey dressing

Baby beetroot raita with watercress salad

Potato salad with bacon

Potato salad with bacon

Ingredients

Method