Quick and simple side dishes

 Sponsored by Young's

Award-winning food writer, restaurateur and fishmonger, Mitch Tonks, has created recipes for some delicious side dishes which work as the perfect accompaniments for the new Young's Gastro range.

All recipes are quick and simple so you can enjoy something different and special in the week, without the stress. It's the type you’d find on a restaurant menu, but made easy, so all you need worry about is enjoying a night off with your special someone.

Florence fennel gratin 

Fennel is the perfect vegetable for seafood. Serves two.

Ingredients

  • 1 fennel bulb (cut into eighths through the root. Make sure to keep the feathery green fronds)
  • 200ml double cream
  • Small handful breadcrumbs
  • 1 tbsp grated Parmesan
     

Boil the fennel until just softened then drain well and dry. Lay the fennel in a small baking dish season and scatter with the fennel fronds, cover with cream, breadcrumbs and parmesan then bake at 180C until golden. This will take about 15 minutes.

 

Roasted courgette salad with chilli, lime, mint and basil

You can grill these courgettes on a ridged grill as well as cook them in the oven. Serves two.

Ingredients

  • 2 courgettes (cut very thinly, lengthwise)
  • 1 red chilli (finely chopped)
  • Juice of a lime
  • 1 garlic clove (finely sliced)
  • 1 tbsp chopped mint and basilGourmeet


Pre-heat the oven to 180c, toss the courgettes with a little oil and salt and pepper, plus the garlic, and roast or grill until lightly golden. Remove from the oven, then add the lime juice, herbs and chilli then dress with olive oil, season and serve.

 

Roasted potatoes with oregano, rosemary and garlic

Ingredients

  • 250g good quality potatoes
  • A handful of fresh oregano, rosemary or thyme
  • 3-4 unpeeled garlic cloves
  • A splash of white wine
     

Simply dice up some potatoes, lightly blanch them in boiling water, then add them to a tray of hot oil with a few whole unpeeled garlic cloves, some fresh oregano and some fresh rosemary. Season, mix them all around then roast for 30 minutes. When they are just starting to brown add a splash of white wine and cook for another 10 minutes.


Raw fennel, orange and mint salad

This is a great salad - really fresh and vibrant.

Ingredients

  • 1 fennel bulb
  • 1 tbsp chopped fresh mint
  • 1 tbsp maple syrup
  • Juice one lemon
  • 2-3 tbsp olive oil
  • 1 green chilli (finely chopped)
  • 1 orange (cut into segments)


Very finely slice the fennel then toss with the herbs, chilli and salt and pepper. Make the dressing by adding the maple syrup to the lemon juice - it should be sweet and sour. Add a few tablespoons olive oil to finish the dressing, then season the salad. Pour the dressing over and serve.

 

Last updated: over 1 year ago