Notes about Recipes in this book

• Grilled hispi cabbage with anchovy and crème fraîche

  • Foodycat on May 08, 2018

    I am coming to the position that anchovies are even better than bacon for making all vegetables better. This is a brilliant side dish for grilled meat.

  • Hansyhobs on January 04, 2022

    Made this with double cream (needed using up) and it was lovely. Didn't bother to core the cabbage once cooked as that seemed like a pointless step.

• Chinese cabbage with black vinegar

  • Foodycat on April 26, 2018

    I make a similar, but Indian-spiced side dish from 50 Great Curries of India, which is my go-to veg dish with a curry meal. I think this is going to be my go-to veg side for Chinese meals. Very simple, really delicious.

• Braised red cabbage and beetroot

  • Hansyhobs on February 08, 2022

    Very tasty, would cook again

• Chopped kale with edamame, miso and sweet chilli

  • Silverscreensuppers on June 15, 2022

    BEYOND DELICIOUS! 100% yum.

• Kale, Romanesco, Parmesan and pine nut salad

  • Hansyhobs on February 04, 2022

    The combo of pine nuts, parm and lemon is so good. But overall it's a bit too raw for me

• Flower sprouts with lemon and anchovy butter

  • Hansyhobs on February 08, 2022

    Delicious, yummy anchovy

• Grilled tenderstem broccoli with umami crumbs

  • samfrances on April 22, 2023

    The umami crumb is amazing. I'm going to eat it on everything from now on.

• Purple sprouting broccoli with ricotta and orzo

  • Foodycat on April 02, 2018

    I used regular tenderstem broccoli and added some dried tarragon because I didn't have fresh. This is SO nice! We had it with barbecued chicken, which was excellent, but I'd eat a bowlful on its own.

  • Silverscreensuppers on September 07, 2020

    I loved this too! Good old Ed, everything I make from this book is excellent.

• Charred Romanesco - olive oil and lemon dressing

  • Hansyhobs on February 02, 2022

    Simple and very nice

• Turnip tops with burnt lemon and olive oil

  • Hansyhobs on February 08, 2022

    Fine, nice. Just think I'm not hugely into turnip tops

• Agretti with olive oil

  • Hansyhobs on May 06, 2023

    Fine, easy

• Dijon-dressed green beans

  • Foodycat on February 25, 2018

    I've made a similar dish from one of the River Cafe books for years, but this is better - more balanced. We had it with roast chicken.

  • KarinaFrancis on July 15, 2018

    Very simple, very delicious. The trick is to cook the beans just right and the recipe gives very detailed description. I think the dressing could be versatile.

• Puttanesca runner beans

  • Foodycat on April 07, 2018

    Had it with sausages. Really good.

• Anchovy-dressed chicory

  • Silverscreensuppers on May 30, 2022

    Loved this, lipsmackingly good x

  • Silverscreensuppers on May 30, 2022

    Loved this, lipsmackingly good x

• Radicchio with a smoky blood orange and maple dressing

  • Hansyhobs on February 01, 2022

    Did not make this with smoked water. Was nice and not too bitter.

• Pink radicchio with pear and almonds

  • Hansyhobs on February 07, 2022

    Simple and nice

• Buttermilk, dill and soy-seed wedge salad

  • Silverscreensuppers on February 06, 2018

    Loved this but made a note that next time I wouldn't bother with the quinoa - "too much faff and too crunchy". Iceberg salad isn't a "thing" here in the UK but this version (plus the Smitten Kitchen one) have certainly made it a thing in my house!

  • Silverscreensuppers on May 19, 2018

    Made this again for my celebrity chef friend Alastair Hendy - he loved it and are three portions! I left out the quinoa and stacked it Smitten Kitchen style. A hit!

• Tomato tonnato

  • Foodycat on April 05, 2018

    Sounds a bit odd but completely delicious. Massive umami hit goes beautifully with ripe tomatoes.

• Sherry cherry tomatoes

  • Silverscreensuppers on February 06, 2018

    Love these. Such an easy thing to do and so tasty. Have made these a couple of times, second time I used larger tomatoes sliced in half, halved side upwards but with the same olive oil / sherry / sherry vinegar mix. Olive oil isn't in the ingredients - I guess it's assumed we'll all have it around the place. Highly recommended easy peasy twist to tomatoes as a side dish. Love 'em.

• Roast Romano peppers

  • Silverscreensuppers on October 11, 2018

    These were super delicious! Quick and easy and definitely something I will make again - yum!

• Courgettes with soy, sesame, mint and chilli

  • Foodycat on June 03, 2018

    I used some asparagus and a courgette, cooked on a charcoal grill, but did the dressing as written. Really delicious and perfect with chicken.

  • Pimlicocook on May 27, 2025

    This was easy and delicious. Paired with simple pan-fried salmon for a quick, tasty, healthy lunch.

• Baby aubergine, oregano and chilli bake

  • grindabod on February 04, 2019

    A delicious, hearty way to cook aubergine.

• Honey and Marmite-glazed parsnips

  • Silverscreensuppers on June 22, 2020

    Another winner from this fab book. I had some parsnips I needed to use up and made these on a whim. I could not stop eating them. My new favourite lockdown snack food. Highly addictive!

• Roast butternut squash purée

  • VineTomato on March 11, 2019

    The second time I've made this - it is super easy and so delicious.

• Scorched sweet potatoes with sobrasada butter

  • Foodycat on September 18, 2018

    I used nduja, which was a bit overwhelming but delicious! We had a sweet potato each with some steamed beans and sugar snaps on the side.

• Sweet potato, celeriac and porcini bake

  • Foodycat on February 25, 2018

    I used olive oil and added several cloves of garlic, sliced between the layers. It's very good, although I think next time I'll use ordinary potatoes instead of sweet potatoes, which made the whole thing a bit too sweet.

• 'Young Turk' celeriac

  • Hansyhobs on February 11, 2022

    Fine

• Celeriac baked in a salt and thyme crust

  • Foodycat on March 03, 2018

    My celeriac was quite small, so I used 400g salt and proportionally less eggwhite, and baked for an hour. So tender, and well-flavoured without being salty.

• Kohlrabi remoulade

  • TrishaCP on December 21, 2024

    Easy and delicious- even better using a sriracha mustard!

• Beetroot gratin

  • Hansyhobs on February 17, 2022

    Very tasty, would do again

• Seeded rye and honey soda bread

  • Silverscreensuppers on February 06, 2018

    I had to add quite a lot of flour to get the right consistency but the flavour was really nice. I made a note that I added 55g flour. I guess all flour is different...

• Spinach and preserved lemon freekeh

  • Foodycat on March 14, 2018

    We had it topped with simply roasted chicken thighs. Absolutely delicious - my husband thought it might have been a watercress puree because of the pepperiness.

  • Jane on March 15, 2018

    This is why I love cookbooks - I could never have come up with this recipe myself. A smooth puree of spinach, parsley and preserved lemons is mixed into freekeh. It was amazing - it would liven up a plain piece of meat or fish - I would eat it on its own. It really does look as bright green as my unedited photo.

• Curry leaf, cashew and coconut rice

  • deboChicago on May 12, 2020

    Wow, this was yummy. A bit oily, so I might use less oil next time, but very tasty and hard to stop eating.

• Eat Your Books

  Your side dish game will level up with this beautifully photographed cookbook with innovative and delicious recipes.

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