A ‘what would you serve with’ question

[Chewbecca]

Mary Berry’s sausage and spinach swirl which is sausages, spinach and leek in filo pastry.

What sides would you serve with this to jazz it up a little? Bonus points for vegan and no nuts.

Thanks!

Green salad with bitter leaves and whipped feta with yogurt.

A chopped salad (as in everything diced the same shape!) of apple, cucumber, green pepper and red onion with just a big squeeze of lemon juice.

Roasted tomatoes on the vine drizzled in olive oil and balsamic

Green salad

Greek salad

Parmentier potatoes

Salad does not go with pie.

Maple roast carrots, chilli and sesame broccoli.

@AmbushedByCake

Salad does not go with pie.

Maple roast carrots, chilli and sesame broccoli.

Usually I would agree that salad doesn't go with pie but filo pie is different and salad definitely goes with it

Greek salad was my first thought but a) feels too summery & b) would be a bit sorry without the feta (for the vegans).

I think something wettish would be good.

Roast toms with balsamic are very appealing, as it roasted squash and gremolata really poshes that up.

I am inspired now, thank you all for such a speedy response!

?? Sausages & butter for vegans ??

@Georgyporky

?? Sausages & butter for vegans ??

I expect the OP could cook using oil instead of butter and use vegan sausages

Asparagus tips tossed in butter.

Yes, vegan sausages and oil or plant based spread.

Asparagus is for May/June only IMO!

What about baked beans, you could always make them yourself if you wanted to posh them up.

Roasted sweet potatoes. I cube them, and mix them with olive oil and some tomato puree, and caramelized onions.

Home made baked beans is genius for another occasion!

Decision made for this one, it's roasted bns, red cabbage and beetroot with a mustard dressing. So a wintery salad

@Chewbecca

Home made baked beans is genius for another occasion!

Decision made for this one, it's roasted bns, red cabbage and beetroot with a mustard dressing. So a wintery salad

Do you have a recipe for that, it sounds lovely.

Ingredients

· 500g cooked beetroot

· 500g roasted squash eg. butternut squash or pumpkin

· 100g red cabbage

· Handful of mint chopped

· 50g walnuts (optional)

For the dressing

· 100ml olive oil

· 20 ml red wine vinegar

· 1 x tsp Dijon mustard

· Salt and pepper

Beetroot and Squash Side

· Firstly, slice the squash into sections as you would do to a melon. Chop the squash sections into smaller pieces and then roast in an oven at 180C for about 30 minutes until coloured and cooked. Allow to cool.

· Place the beetroot and squash in a bowl together.

· Make the dressing by mixing all the ingredients together, whisk and season.

· Slice the red cabbage and add to the vinaigrette (dressing) and leave to marinade together.

· Finally add the seasoned vinaigrette (dressing) to the beetroot and squash. Finish with the walnuts and mint if you want but this is optional

It's an Angela Hartnett recipe & I can confirm it is delicious!

Gravy. it looks very dry.

@Chewbecca

It's an Angela Hartnett recipe & I can confirm it is delicious!

Thank you, I'll definitely try it.