We've whipped up a few of our favourite seasonal sides that are perfect for any dinner anytime. With just a few ingredients you can have a restaurant-worthy meal in the comfort of your own home.
These simple recipes are a breeze to put together and highlight some of the best autumn flavours.
Spicy Warm Potato Salad
A little heat from nduja pesto (a spreadable chorizo) and creaminess from mayonnaise makes a super tasty little potato salad you can serve warm from the stovetop.
- 8-10 New Potatoes, quartered
- 1 tbsp Sacla’s No. 16 Nduja Pesto (available at most supermarkets)
- 2 tbsp mayonnaise
- 1/2 tbsp wholegrain mustard
- 3 spring onions (white parts only,) chopped
1. Boil potatoes in lightly salted water.
2. While the potatoes are boiling, mix pesto with the mayonnaise and mustard. Set aside.
3. When the potatoes can be pierced easily with a fork, drain them and return to the hot pan.
4. Spoon the mayonnaise mixture and the spring onions over the top of the potatoes and stir until they are covered well with the sauce.
Cheesy Creamed Spinach
Classic creamed spinach gets an upgrade by adding creamy fontina and umami-packed parmesan.
- 100g spinach roughly chopped
- 295ml double cream
- 115g butter
- 2 tbsp garlic, finely chopped
- 3 tbsp onion, finely chopped
- 115g provolone or fontina, grated
- 115g parmesan, grated
- salt & pepper to taste
- fresh nutmeg
1. Heat a large heavy bottomed pan over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the pan and drain in a colander. Try to squeeze out as much liquid as possible.
2. Melt the butter in the pan over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the double cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot. Finish with freshly grated nutmeg over the top.
Roasted mushrooms with smoked bacon, thyme & garlic
Smokey roasted mushrooms, crispy bacon, and fragrant garlic come together in a mushroom lover's dream come true.
- 5 slices of smoked streaky bacon
- 250g chestnut mushrooms, quartered
- 100g shiitake mushrooms
- 100g oyster mushrooms
- 2 cloves of garlic, finely chopped
- 3 tbsp shallot, finely chopped
- 2 tbsp of fresh thyme, chopped
- salt and cracked black pepper to taste
Preheat oven to 200C
1. In a pan, cook bacon slices slowly over medium heat until all of the fat is rendered and bacon is cooked through. Remove the bacon to a plate covered in kitchen roll to drain and let them cool.
2. Meanwhile add the mushrooms to the bacon fat (if there isn't enough fat, add a tablespoon of extra-virgin olive oil) and toss until the mushrooms are coated. Cook gently over medium heat until mushrooms start to soften, about 3-4 minutes.
3. While the mushrooms are cooking, slice the bacon into thin strips.
4. Add the garlic, shallots, and thyme to the pan and toss until incorporated. Add the bacon strips and transfer the pan to the oven. Roast the mushrooms for 6-8 minutes or until they start to get brown and the bacon is crispy.
5. Remove from the oven and season with salt and fresh cracked black pepper. This dish will not need much salt as the bacon fat will contain plenty, so be cautious!
Crispy on the outside and warm and soft on the inside, these courgette fritters are a great way to add a wow factor to dinner. Try a dollop of crème fraiche on top with a sprinkle of chives.
- 1 medium courgette, minced fine
- 3 large eggs, beaten
- 1 small onion, minced
- 115g 2 tbsp Grana Padano or Parmesan cheese, grated
- 2 tbsp breadcrumbs
- 2 tbsp plain flour
- 2 tbsp fresh parsley, finely chopped
- salt and black pepper as desired
- oil for frying
- In a mixing bowl combine the courgette, onion, cheese, breadcrumbs, parsley, eggs and flour. Mix well until all the ingredients are fully combined. The batter should be thick and malleable but not stiff.
- Put a large sauté pan over a medium-high flame and heat the oil. Scoop a bit of batter onto a spoon, about the size of a golf ball. Drop the batter into the hot oil. When the bottom turns golden brown, flip and cook the other side.
- Fry until the fritters are a consistent golden brown, about 3 minutes per side.
- Serve hot.