Side dish recipes

Gently fry the garlic in the oil in a thick bottomed pan for a few minutes but don't let it brown. Add the rice and stir well to coat all the grains in the oil.

Heat oil in a heavy-bottomed frying pan with a lid. Add the mustard and cumin seeds and fry until they pop. Add the potatoes, turmeric, chilli, ginger, salt and sugar.

Heat oil in casserole and cook cumin seeds and onion over medium heat for 5-6 mins until onion is caramelised.

Cook onions in pan with the butter for 10 mins until softened and lightly browned. Stir in the sugar and red wine vinegar and cook uncovered

Preheat oven to 180C. Place one layer of the potatoes in an ovenproof dish, overlapping them slightly (this should use up about a quarter of the potatoes)

Blanch the beans in a pan of boiling water for a few minutes then refresh in iced water. Drain and then cut into short lengths.

Peel and slice the potatoes. Place half in a greased ovenproof dish and season well. Sprinkle with the onion, tarragon and bacon then cover with the rest of the potatoes.

Heat oven to 200C. In a large gratin dish, toss the pumpkin or butternut squash with the olive oil. Season and roast for 40 mins until soft.

Preheat oven to 180C. Slice tomatoes in half across the way. Fry (cut side down) in olive oil until caramelised.

Heat oven to 200C. In an ovenproof dish, layer the potatoes, fennel and garlic.