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Rutabaga Mash

Hearty and flavourful this simple yet elegant Rutabaga Mash makes both a comforting meal and an excellent side! Happy Monday!

Ingredients (serves 3 to 4):

4 medium rutabagas

2 small Garden Potatoes

1 teaspoon coarse sea salt

1 litre/4 cups water

6 tablespoons unsalted butter, softened at room temperature

Peel rutabagas and cut them into small dices.

Peel and dice Garden Potatoes.

Combine diced rutabagas and Potatoes in a large pot. Add coarse sea salt and cover with water.

Bring to the boil over a high flame.

Once boiling, reduce heat to medium and cover with a lid. Simmer, 25 to 30 minutes, until rutabagas and Potatoes are soft.

Drain thoroughly and return vegetables to the pot. Mash with a potato masher, gradually adding half of the butter.

Then, using a hand-held blender, process until just smooth.

Return over medium-low heat, and warm, energetically stirring in remaining butter with a wooden spoon.

Serve Rutabaga Mash hot, on its own or as a side to roast meat or fish.

Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli is a beautiful side dish with country French elegance! Buttery Yukon Gold Potatoes are cooked, crushed, then brushed with herb-infused olive oil and baked again for the ultimate “twice-baked” potato!

Skillet Ratatouille (Vegan)

Just as tasty as its roasted counterpart, this colourful and flavourful Skillet Ratatouille brings Provence to your table!

Ingredients (serves 3):

4 tablespoons olive oil

1 onion

1 1/2 teaspoon Herbes de Provence

1/2 large lemon

1 large aubergine, rinsed

2 courgettes, rinsed

1 garlic clove, minced

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 large, ripe Garden Marmande Tomatoes

In a large skillet, heat olive oil over medium-high heat.

Peel and finely chop onion. Add chopped onion to the skillet, and fry, a couple of minutes.

Stir in Herbes de Provence, and cook, one minute more.

Grate in the zest of the lemon halve, and cook, another minute.

Cube aubergine, and stir into the skillet. Cook, about 4 minutes, stirring often, until aubergine cubes start browning.

Dice courgettes, and stir into the skillet, as well.

Add minced garlic, and season with fleur de sel and black pepper. Cover with a lid, and cook, a few minutes.

Roughly dice Marmande Tomatoes, and stir into the skillet, along with all their juice. Put the lid, back on, and reduce heat to medium.

Simmer, about 10 to 12 minutes.

Just before serving, thoroughly squeeze in the juice of the lemon halve.

Serve Skillet Ratatouille hot.

Lemon and Mint Creamed Cucumbers

A fragrant and refreshing Summer Salad, these Lemon and Mint Creamed Cucumbers can be eaten on their own, as a side to ss with toasts, or as a side to grilled meat!

Ingredients (serves 2):

1 large Green Onion

half a dozen large leaves fresh mint

half a large lemon

a pinch of salt and freshly cracked black pepper

1 1/2 tablespoons canola oil

2 heaped tablespoons sour cream or crème fraîche

half a large cucumber, rinsed

Finely chop Green Onion, and add to serving bowl, saving a bit of its green part for garnish.

Roll mint leaves together, and chop finely. Add chopped mint to the bowl.

Grate in about two teaspoons lemon zest. Season with salt and black pepper.

Stir in canola oil, mixing well.

Then, add sour cream, and give a good stir.

Finally, thoroughly squeeze in the juice of the lemon halve, stirring until well-combined.

Cut cucumber into thin slices. Add cucumber slices to the bowl, tossing well to coat generously.

Place in the refrigerator, to chill, at least one hour.

Serve Lemon and Mint Creamed Cucumbers cold, sprinkled with reserved chopped green part of the Green Onion.

Creamy Sage Polenta

Another deliciously comforting, and blissfully simple dish for a cold and wet Autumn day, this Creamy Sage Polenta makes both an easy main or a nice side to slowly stewed meat!

Ingredients (serves 2):

1/2 cup semi-skimmed milk

1 1/2 cup water

1 teaspoon coarse sea salt

3 fluffy sprigs Garden Sage

3/4 cup polenta

4 tablespoons unsalted butter

1/4 cup crème fraîche or sour cream

In a large saucepan, combine milk, water and coarse sea salt.

Cut Garden Sage Leaves off the stalks, and add Sage stalks to the saucepan. Heat over a medium flame until simmering. Remove Sage stalks.

Finely chop Sage Leaves.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, whisk in butter. Finally, stir in chopped Sage and crème fraîche until completely melted and you have a beautifully smooth polenta.

Serve Creamy Sage Polenta hot, topped with anchovies or Tapenade, if you wish.

Rosemary Hasselback Potatoes

Crispy outside and fluffy inside, like any good roasted spud, these beautifully decorative Rosemary Hasselback Potatoes make a delicious side to your Sunday Roast! Have a good one!

Ingredients (serves 3):

half a dozen large Garden Potatoes

3 fluffy sprigs fresh rosemary

4 medium garlic cloves

about 3 tablespoons olive oil

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

Preheat oven to 200°C/395°F.

Thoroughly scrub and rinse the Potatoes, then peel them.

Holding a Potato firmly in your hand, use a sharp knife to cut very thin slices without going all the way through, so the Potato remains whole.

Repeat with remaining Potatoes.

Cut two of the rosemary sprigs in half, and remove the leaves of the third into a large roasting tin.

Crush garlic cloves, and add to the tin.

Add prepared Potatoes to the tin. Drizzle generously with olive oil, and rub them thoroughly, including between their "slices", to coat well in oil, rosemary and garlic.

Season well with fleur de sel and black pepper.

Place tin in the middle of the hot oven, and roast, at 200°C/395°F, for one hour, until cooked through and golden brown and crispy on top.

These Rosemary Hasselback Potatoes make an excellent side to Roast Turkey or Roast Beef.

Cinnamon Apple

Buttery and fragrant, a Cinnamon Apple is so versatile it makes a wonderful topping to porridge or thick yoghurt, and a delicious side to pork or poultry. It is also very good on its own! Happy Tuesday!

Ingredients (serves 1):

1 tablespoon unsalted butter

1 apple, rinsed

1/8 teaspoon ground cinnamon

In a small frying pan or dish, melt butter over medium-high heat.

Halve and core apple, and cut it into slices.

Once the butter is just foaming, add apple slices, and cook stirring often to coat in butter, until just golden brown and tender, about 3 minutes.

Sprinkle with ground cinnamon, and cook, a couple of minutes more.

Enjoy Cinnamon Apple on its own, serve as a side to Schnitzel or on top of Ice Cream!

Thyme Goat's Milk Polenta

This fragrant and hearty Thyme Goat's Milk Polenta could be a lovely side to a wide array of fish, meat or stews; but it's also deliciously comforting on its own on a dull and grey Saturday. Have a good one!

Ingredients (serves 2):

3/4 cup whole goat's milk

1/2 cup water

1/2 teaspoon coarse sea salt

1 bay leaf

2 fluffy sprigs fresh thyme

½ cup polenta

4 tablespoons unsalted butter

In a medium saucepan, combine goat's milk, water, coarse sea salt, bay leaf and thyme sprigs. Heat over a medium flame until simmering. Allow to infuse a bit, then remove bay leaf and thyme sprigs.

Add polenta all at once, energetically stirring with a whisk to prevent lumps from forming. Whisk constantly until mixture thickens. Once it has, gradually whisk in butter until completely melted and you have a beautifully smooth polenta.

Serve Thyme Goat's Milk Polenta hot, sprinkled with thyme leaves if you wish.