accompaniment

Nutritious spinach makes the base for this traditional, healthy Indian side dish, combined with potato and spices

Saag aloo

sunflower oil

onion,finely chopped

garlic cloves,sliced

tbsp chopped ginger

potato,cut into 2cm (¾in) chunks

red chilli,halved, deseeded and finely sliced

mustard

spinach leaves

Heat 2 tbsp sunflower oil in a large pan, add 1 finely chopped onion, 2 sliced garlic cloves and 1 tbsp chopped ginger, and fry for about 3 mins.

Stir in 500g potatoes, cut into 2cm chunks, 1 halved, deseeded and finely sliced red chilli, ½ tsp black mustard seeds, ½ tsp cumin seeds, ½ tsp turmeric and ½ tsp salt and continue cooking and stirring for 5 mins more.

Add a splash of water, cover, and cook for 8-10 mins.

Check the potatoes are ready by spearing with the point of a knife, and if they are, add 250g spinach leaves and let it wilt into the pan. Take off the heat and serve.

Follow our step-by-step guide to melting chocolate, add cream, sugar and a glug of almond liqueur if you like

Simple chocolate sauce

dark chocolate (use at least 70% cocoa solids)

butter

milliliters double cream

tbsp caster sugar

tbsp Disaronno liqueur (optional)

Melt the chocolate in a bowl over a pan of barely simmering water until completely smooth (see step-by-step).

Heat all of the remaining ingredients in a small saucepan until evenly combined. Remove from the heat and stir through the melted chocolate. Serve warm over chocolate pudding, vanilla ice cream or both!

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Late-summer tomato & carrot salad

mixed ripe tomato

carrots

spring onions

pumpkin seed

tbsp extra virgin olive oil

tbsp balsamic vinegar

Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

Ready-to-eat pouches of grain mean you can have a healthy lunch in minutes. Mix with veg and sustainable tuna

Spicy tuna quinoa salad

onion

pepper

olive oil

red chilli

pouch ready-to-eat quinoa

cherry tomato

black olives

jar albacore tuna

Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.

Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Minty carrot, pistachio & feta salad

carrot

can chickpea, drained and rinsed

tsp cumin

lemon

tbsp clear honey

mint

spinach

bag shelled pistachio, roughly chopped

pack feta cheese

Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.

Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.

Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

Braise your new-season vegetables in rich butter with a sprinkle of sugar to bring out the sweetness

Buttered carrots

new-season carrot

tsp caster sugar

Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through – they should be glazed and shiny. Season and serve.

You can rustle up these crispy bites with a few storecupboard ingredients - sparkling water is the key to a really light batter

Onion rings

groundnut oil

self-raising flour

water

Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.

Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.

Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.

Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 - 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

A versatile and low-fat side that goes well with other Chinese dishes

Thin-stemmed broccoli with hoisin sauce & fried shallots

vegetable oil

shallots

garlic

thin-stemmed broccoli

hoisin sauce

Heat 2.5cm of oil in a small saucepan until a small piece of bread sizzles. Add the shallots and garlic, and fry for about 2 mins or until golden. Drain on kitchen paper and sprinkle with salt.

Bring a large pan of water to the boil. Add the broccoli and blanch for 5-10 mins until just cooked, then drain. Serve immediately on a large platter drizzled with the hoisin sauce and sprinkled with the fried garlic and shallots.

This creamy sweet and slightly spicy sauce is good on so many things.

Homemade Bang Bang Sauce

mayonnaise

sweet chili sauce

hot sauce

white vinegar

In a medium sized mixing bowl, stir together all ingredients. Mix until well blended. Add crushed red pepper if you&#39;d like it a bit more spicy. 

Store in an airtight container in the refrigerator for up to two weeks.

Preserved shallots in malt vinegar make a classic condiment that will never ge.t old. Beautiful with cheese and cold meats

Pickled onions

shallot

salt

malt vinegar

clear honey

Place the onions in a large heatproof bowl and pour over boiling water to cover. Leave to cool. Once cool, trim roots and tops and peel. Sprinkle the salt over the peeled onions, stir and leave overnight.

Next day rinse the onions well and dry with kitchen towel. Place the vinegar and honey into a large pan and gently heat just to dissolve the honey into the vinegar, but do not boil.

Pack the onions into clean, sterilized jars. Pour over the hot vinegar mixture to fill the jars, and check there are no air pockets. Seal the jars and leave to cool. The onions will be ready to eat after about 1 month or better if kept for 2. Once opened store in the fridge.

A healthy side dish of braised cabbage with rich spices - a perfect Sunday roast or Christmas dinner accompaniment.

Red cabbage with apples

red cabbage,

bay leaves

star anise

cinnamon

vegetable stock

golden caster sugar

milliliters cider vinegar

apples,

Place all the ingredients except for the apples in a large saucepan and season. Place over a medium heat, bring to the boil, then turn down the heat and simmer for 30 mins. Add the apples, then continue cooking for 15 mins until tender.

Garlic yoghurt with carrots is a favourite meze in our house. It&#039;s a quick &amp; easy addition to your meze table.

Turkish Carrot &amp; Garlic Yoghurt Dip - Sarımsaklı Yoğurtlu Havuç Salatası

natural yoghurt

carrots (peeled & grated)

garlic (peeled & grated)

dill (finely chopped)

salt (to taste)

Heat oil

Gently heat your olive oil in a frying pan and then add your grated carrots.

Sauté carrots

Sauté on a medium heat until they begin to soften.

Add salt

Cool

Add garlic, yoghurt &amp; dill

Once your grated carrot has cooled, add your garlic, yoghurt and dill. Mix everything together.

Taste

Do a taste test. Add more olive oil, salt or dill if you prefer.

Serve

Serve as part of your meze table or as a side to meat dishes.

Sigara böreği - also known on many Turkish menus as &#39;cheese rolls&#39; - make a great addition to the meze table as well as the traditional Turkish breakfast table.Make this famous börek when you have friends for dinner and they are guaranteed to be impressed.

Turkish Sigara Böreği Recipe (Crispy Cheese Rolls)

fresh yufka (or the equivalent in phyllo pastry)

sunflower oil (for deep frying)

börek cheese (crumbled feta cheese can be a substitute)

red capsicum pepper (deseeded & very finely chopped)

egg (beaten)

parsley

Fold

On a hard, flat surface, take one sheet of yufka and fold it in half.

Face

Have the straight flat side facing away from you.

Make triangle

With a sharp knife, start around 4 inches in from the top left and cut diagonally downwards to the bottom left to make a triangle.

Cut diagonally

Now go back to the top point and cut down diagonally to the right so that you have a curved triangular base, again, of around 4 inches.

Continue

Keep going until you reach the end of your yufka sheet and you have a series of triangles of roughly similar sizes (they don't need to be exact).

Separate

Separate your yufka triangles and cover with a plastic bag or damp cloth so they don't dry out.

For The Börek Cases

Take all of your ingredients and mix them together, thoroughly, in a bowl.

For The Börek Cheese Filling

Place

Take your first yufka triangle and place it on a hard flat surface, pointed end facing away from you.

Add mixture

Place one heaped teaspoonful of your cheese mixture about 1 inch above the wide end of your triangle.

Arrange

Arrange the cheese mixture into a thin line, leaving a small gap at each side.

Brush

Brush the top part of the triangle with your egg mixture.

Fold the wide end over your cheese mixture.

Fold again

Now fold in the edges at each side so your filling is encased.

Roll

Roll the yufka until you get to the top point of your triangle.

Get on a roll

Keep doing this until you have used up all of your yufka or filling.

Take a pan for deep frying and heat your sunflower oil.

Fry your sigara böreği in batches for 3-4 minutes until golden brown.

Drain

Remove &amp; leave to drain on kitchen paper.

Serve hot as a meze or with Turkish breakfast

How To Make Sigara Böreği (Cheese Rolls)

Cabbage is a highly underrated and underutilized vegetable. Braise it into silky submission with sweet-tart apples and dried fruit, and you have one heck of a side dish. We especially love it with slow roasted salmon and a platter of herb-roasted potatoes.  Sitka Salmon Shares is an online seafood market. Delivering wild and sustainable seafood to your door.

Sweet-and-Sour Braised Cabbage

onion,

tart apple, peeled, cored, and sliced

cranberries

red wine vinegar

sugar

unsalted butter

Salt and pepper

In a medium skillet, heat the oil over medium heat until shimmering. Add the onion and cook, stirring until lightly browned, about 5 minutes. Add the cabbage and cook until it begins to wilt, about 5 minutes. Add the apple, dried fruit, vinegar, sugar, a pinch each of salt and pepper, and 1/2 c water and bring to a boil. Cover partially and simmer over medium-low heat until cabbage is tender and liquid has evaporated, 10–12 minutes. Stir in the butter and season with salt to taste.

This easy recipe is a wonderful way to use up a glut of green or under-ripe tomatoes. If you don’t grow your own tomatoes, you’ll find that it’s just as delicious made with ripe red ones.

Green tomato chutney

500 g green (underripe) tomatoes, chopped

peeled,

200 ml malt vinegar

red chilli, sliced (optional)

raisins

tsp yellow mustard seeds

ginger

75 g light brown muscovado sugar

Step 1

Put the tomatoes, shallots or onions, apple and 100ml vinegar in a large, heavy-based saucepan. Bring to the boil, then simmer gently for 30 minutes until tender. 

Step 2

Stir in the chilli, if using, the raisins or sultanas, mustard seeds, ginger, salt, sugar and remaining 100ml vinegar. Continue to cook for 30-35 minutes more, or until the mixture has thickened – this will depend on the ripeness of the tomatoes.

Step 3

Ladle into sterilised jars while the chutney is still warm. Seal and store in a cool cupboard for at least 1 month before serving.

Top 20 accompaniment recipes from across the web

The most viewed accompaniment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Saag aloo

Simple chocolate sauce

Late-summer tomato & carrot salad

Spicy tuna quinoa salad

Minty carrot, pistachio & feta sala...

Buttered carrots

Onion rings

Thin-stemmed broccoli with hoisin s...

Homemade Bang Bang Sauce

Pickled onions

Red cabbage with apples

Turkish Carrot & Garlic Yoghurt...

Turkish Sigara Böreği Recipe (Crisp...

Sweet-and-Sour Braised Cabbage

Green tomato chutney

Turnip Fries (Vegan)

Reader recipe: Zucchini pickle

Falafel with tahini-dressed salad &...

Shredded quick-pickled salad

Salted toffee sauce

Top 20 accompaniment recipes from across the web

The most viewed accompaniment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Saag aloo

Simple chocolate sauce

Late-summer tomato & carrot salad

Spicy tuna quinoa salad

Minty carrot, pistachio & feta sala...

Buttered carrots

Onion rings

Thin-stemmed broccoli with hoisin s...

Homemade Bang Bang Sauce

Pickled onions

Red cabbage with apples

Turkish Carrot &amp; Garlic Yoghurt...

Turkish Sigara Böreği Recipe (Crisp...

Sweet-and-Sour Braised Cabbage

Green tomato chutney

Turnip Fries (Vegan)

Reader recipe: Zucchini pickle

Falafel with tahini-dressed salad &...

Shredded quick-pickled salad

Salted toffee sauce

The most viewed accompaniment recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Turkish Carrot & Garlic Yoghurt...