accompaniments

Try a new approach to cooking these traditional winter greens. Bake your sprouts with nuts and bacon lardons – great for a roast with all the trimmings.

Roasted Brussels sprouts with bacon & chestnuts

½kg Brussels sprouts,trimmed

vacuum-packed chestnuts,roughly chopped in half

smoked bacon lardons

vegetable oil

Heat oven to 220C/200C fan/gas 7. Bring a large pan of water to the boil, add the sprouts and cook for 5 mins. Drain and refresh in cold water.

Toss the sprouts with all the other ingredients in a bowl and season with a pinch of salt and a good grinding of black pepper. Tip onto a large baking tray in a single layer. Put in the oven and roast for 30 mins, tossing halfway through, until the bacon is crispy and the sprouts are golden and tender.

A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals

Stir-fried curly kale with chilli & garlic

olive oil

bag curly kale

garlic cloves,

red chilli, deseeded and sliced

Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.

Try a new presentation style - this nutty, bacon-wrapped log is designed to save space in the oven. Serve in thick slices

Chestnut stuffing roll

butter

onions

pack sage

pack cooked chestnut

hazelnut

breadcrumb

mace

eggs

tbsp butter

rashers streaky bacon

sage leaves, to serve (optional)

To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.

Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it’s not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.

To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.

These smoky, spiced potatoes are a great accompaniment for white fish or chicken

Spanish potatoes

tbsp oil

tomato purée

tsp smoked paprika

potato

garlic

lemon

flat-leaf parsley leaves, roughly chopped

Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes.

Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Miso glazed salmon and pak choy

Sesame seeds

Sesame oil

Tbsp Soy sauce

Pak choy, chopped (Main)

salmon

Tbsp Miso paste (Main)

Tbsp Honey

Tbsp Sesame seeds

Pre heat oven to 180C. Mix the miso paste, honey and soy sauce. Loosen the mix with 1 tbsp of boiling water.

Remove any pin bones from the salmon fillet. Place the salmon on a baking tray, spoon over glaze and bake in the oven for 5-8 minutes or until just cooked through.

Toast the sesame seeds and sprinkle over the salmon.

Heat a wok or large fry pan on high heat and add the sesame oil, pak choy, a splash of water and the soy sauce. Cook until just wilted, add sesame seeds and toss. Serve with the salmon.

Dhoklas are a favourite snack in our family and often get made as brunch. I usually make dhoklas by fermenting the chick pea flour  batter overnight.  My friend Nayna Kanabar from Simply food, did a live Facebook live demonstration on how to make instant semolina dhoklas  and I had been meaning to make some since that day. I usually use semolina to make a sweet dish called seera  or add a tiny amount to dhebras so this was a new recipe for me.   I have a lot of corn flour which I had bought for trying out new recipes  so I added a bit to the dhokla batter.

Instant semolina and cornflour dhokla with spinach and mixed vegetables

semolina

corn flour

yogurt

lemon juice

salt

tsp chili powder

tbls of ginger. garlic and green chilies blended mixture

spinach

vegetables

1½ tsps ENO fruit salt.

tbls oil

green chilies

coriander

tbls sesame seeds

 Chop the spinach and defrost the frozen vegetables.

Set the steamer ready with a well greased plate.

Add the semolina flour and corn flour in a mixing bowl.  Add the frozen vegetables and the chopped spinach. Mix the yogurt with half a cup of warm water and stir it into the mixture.  Now add the salt, turmeric, lemon juice and the ginger garlic paste.  Stir this really well.  If the mixture feels too thick, add some warm water to  thin it.   It should not be as runny as pancake batter so if it looks runny, then add a bit more semolina. Now add the ENO fruit salt and mix well.  The mixture should start to have bubbles.

Pour this onto the greased tray and sprinkle the sesame seeds on the top.  Also sprinkle some chili powder on the top.  Place the tray in a steamer and allow it steam for 20 minutes.

Once it’s steamed- Open the lid but keep the dhokla tray still in the steamer.   Now it’s time to temper it (often called Tadka or vaghar).   In a small saucepan or frying pan, heat the oil.  Once it’s hot, add the mustard seeds.  Once they stop popping, pour the oil over the dhoklas.  also garnish the dhoklas with chopped chilies and coriander.  You can also use desiccated coconut for garnishing.

Top 6 accompaniments recipes from across the web

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Top Tags

Roasted Brussels sprouts with bacon...

Stir-fried curly kale with chilli &...

Chestnut stuffing roll

Spanish potatoes

Miso glazed salmon and pak choy

Instant semolina and cornflour dhok...

Top 6 accompaniments recipes from across the web

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

Top Tags

Roasted Brussels sprouts with bacon...

Stir-fried curly kale with chilli &...

Chestnut stuffing roll

Spanish potatoes

Miso glazed salmon and pak choy

Instant semolina and cornflour dhok...

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