Explore 4 recipes from the sides collection.
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◷ 75 minmedium
Golden, shallow-fried potato chunks with fluffy centres and a thick tomato sauce sharpened with sherry vinegar, garlic, smoked paprika and cayenne. Makes four tapas or side portions; allow about 75 minutes.
Oct 15
◷ 57 mineasy
Simmer tinned chickpeas until very soft, then blend with tahini, lemon, garlic and cold water for smooth, spoonable hummus. Finish with olive oil and whole chickpeas.
Oct 13
◷ 166 minmedium
Crisp homemade pastry pockets filled with chunky potatoes, peas and warm spices, served with fresh mint–coriander chutney. Makes 12 samosas, serving 6. Allow approximately 2 hours 45 minutes, including resting, cooling and three frying batches; smaller batches or slower cooling will take longer.
Oct 6
◷ 10 mineasy
Ripe avocado, lime, white onion, jalapeño and fresh coriander make a creamy, chunky Mexican guacamole. Mash by hand to keep small avocado pieces and adjust the chilli to taste.
Oct 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 24 minutes. Cooking takes 70 minutes. Allow 75 minutes in total. Makes 4 servings. Key ingredients: raw Maris Piper or King Edward potatoes, water, fine salt, sunflower or rapeseed oil, fine salt. Equipment: 4-litre saucepan with lid, Colander and large tray, 1–1.5-litre saucepan with lid, Deep-sided 28 cm frying pan, Frying thermometer, Slotted spoon, Kitchen paper and wire rack, Kitchen scales, chopping board and knife, Serving platter and small sauce bowl.
Kitchen tip: The schedule allows about 75 minutes. A slow hob, longer sauce reduction or extra frying batches will take longer; use the texture cues rather than rushing.
Preparation takes 22 minutes. Cooking takes 33 minutes. Allow 57 minutes in total. Makes 6 servings. Key ingredients: tinned chickpeas, from approximately 2 × 400 g tins, water for simmering, light tahini made from hulled sesame seeds, freshly squeezed lemon juice, garlic. Equipment: 2-litre saucepan, Sieve, Digital scales, Measuring jug, Citrus squeezer, Fine grater, Food processor with approximately 1.5-litre bowl capacity, Spatula, Large plate, Fork, Shallow serving bowl.
Kitchen tip: The schedule starts with tinned chickpeas and ends with immediate serving. Home-cooked chickpeas require separate advance preparation and safe handling as described in Ingredient notes.
Preparation takes 67 minutes. Cooking takes 89 minutes. Allow 166 minutes in total. Makes 6 servings. Key ingredients: plain flour, for the pastry, fine salt, for the pastry, rapeseed or sunflower oil, for the pastry, water, for the pastry; start with 125 ml, plain flour, for light dusting. Equipment: Mixing bowl, scales and measuring jug, Approximately 2-litre saucepan for potatoes, Microwave and microwave-safe bowl with a vented cover, or a small saucepan for peas, Frying pan for filling, Shallow tray for cooling the filling, Rolling pin, knife and clean covering cloth, Small blender or mini food processor, Stable, deep, heavy saucepan, approximately 6 litres capacity and 24 cm internal diameter, Oil-compatible cooking thermometer, Long-handled slotted spoon, Wire rack over a tray.
Kitchen tip: If the rested dough still cracks, knead in 5 ml water and rest covered for another 10 minutes before trying again. This adds time to the schedule.
Preparation takes 10 minutes. Allow 10 minutes in total. Makes 4 servings. Key ingredients: ripe avocados, usually 2 medium-large (approximately 450–550 g whole), fresh lime juice, divided: 15 ml initially and up to 5 ml to finish, white onion, fresh jalapeño, divided: 5 g initially and up to 5 g to finish, fresh coriander leaves and tender stems. Equipment: 750 ml–1 litre mixing bowl, Fork, Chopping board, Sharp knife, Spoon, Kitchen scales, Measuring spoons, Serving bowl.
Kitchen tip: Prepare the aromatics before cutting the avocados to limit browning.