Three simple, seasonal and economical sides that will go with most winter dinners.

Smashed carrots and swede

Cauliflower with a twist

Buttery leek mash

SMASHED CARROTS AND SWEDE

Serves 4 as a side

300g swede, peeled and roughly diced

300g carrots, peeled and diced similar size to swede

½ tsp salt

Pinch of sugar

50g butter

1 Tbsp olive oil

Salt and ground white pepper

Method

Put the diced swede and carrot into a suitable sized saucepan, cover with water and add ½ teaspoon salt and pinch of sugar, bring to the boil then reduce temperature to a moderate simmer. Cook until the swede and carrots are very tender (15-20minutes).

Drain well and add the butter and olive oil, mash lightly so that some of the vegetables are still chunky and others are mashed well. Season with a little salt and plenty of pepper. I like to serve this in a bowl at the table with a little more butter on top.

 

CAULIFLOWER WITH A TWIST

This dish can also be roasted in the oven.

Serves 4 as a side.

½ - 1 cauliflower

2 Tbsp of olive oil a couple pinches of sea salt

1 clove garlic, sliced

1 small bunch of chives, chopped and or 1 handful fresh parsley leaves, chopped

zest of one lemon

freshly grated Parmesan flaky sea salt

Method

To prep the cauliflower, remove any leaves at the base and trim the stem. Cut it into tiny little florets – and by tiny, no bigger than little finger. Make sure the pieces are relatively equal in size, so they cook in the same amount of time. Set aside.

Heat the olive oil and salt in a large fry pan over medium-high heat. When hot, add the cauliflower and toss until the florets are coated. Allow to go brown on the bottom, then toss the cauliflower so that it keeps moving. Brown a bit more and continue to move until the pieces are deeply golden (about 5 minutes). Add the garlic and cook until lightly golden.

Remove from heat and stir in the chives, lemon zest, and finish with freshly grated Parmesan cheese and a pinch of flaky sea salt. Serve immediately.

 

Buttery leek mash

I love this soothing combination alongside pork or perhaps panfried fillet of fish.

Serves 4

900g desiree, heather or red rascal potatoes, peeled and cut into even-sized chunks

1 Tbsp salt

100g butter

1 small, firm leek, sliced thinly

4 Tbsp milk

2 Tbsp cream or crème fraiche

Salt and ground white pepper to taste

Method

Place the potatoes into a suitable sized pot, covered with water, add the salt and bring to the boil, reduce the temperature and simmer over moderate heat until tender (20 minutes approx.)

Meanwhile melt 50g of the butter in small saucepan or fry pan and add the sliced leek, cook gently without colouring until soft and sweet (about 5-10 minutes)

When the potatoes are cooked, remove them from the heat, drain off the water, return them to the saucepan and cover with a clean tea cloth for about 4 minutes to absorb some of the steam, then add the butter, milk and crème fraiche or cream and mash well so there are absolutely no lumps. Add the warm leeks, ensuring all the juices are added as well. Fold through and taste for seasoning, adjust as needed.

Serve immediately.