The beginning of October and whilst the days continue to be warm, the evenings draw in and become cooler. I’m still out in the garden – “putting it to bed” – pruning, pulling up dead and dying plants, trimming back bushes and trees. I know the days when I can do so are getting shorter, daylight hours and the thought of bad weather coming in so I really want to make the most of being out there and not spending as much time in the kitchen as I usually love. Nothing beats quick, simple dishes like sausages, chops and roasted chicken and here are a few sides dishes to jazz them up a bit that will just take the time to have a hot shower, check your emails, draw the curtains and set the table.
Apple, walnut and potato gratin
- 125 ml milk
- 2 garlic cloves, crushed
- 250g, peeled, thinly sliced potatoes
- 1 sharp desert apples, peeled, thinly sliced
- 30g gorgonzola cheese, crumbled
- 60g grated cheddar
- few walnuts, roughly chopped
Preheat oven to 180C. Grease a deep ovenproof dish. Heat milk and garlic in a small saucepan until mixture just comes to a simmer (do not boil). Remove from heat. Arrange potato and apple slices, alternating, in rows in prepared dish. Push blue cheese in between slices. Strain milk mixture over potato mixture. Cover with foil. Bake for 1 hour. Remove foil. Sprinkle with cheddar and walnuts. Bake for 30 minutes or until potato and apple are tender and cheese is melted and golden. Stand for 5 minutes. Serve.
- 2 – 3 onions trimmed at the root and peeled of skin and first layer
- 125ml chicken stock
- thyme a few sprigs
- 25g soft white breadcrumbs (I keep a bag in the freezer, adding it to whenever I get to the end of a loaf that is not quite so fresh)
- 1/2 tablespoon olive oil
- 25g mature cheddar, grated
- 40 mls double cream
- 1 teaspoon mustard (optional)
Heat the oven to 190C/fan 170C/gas 5. Put the onions into a deep baking dish, season well and pour in the stock. Add the thyme sprigs then cover tightly with a double layer of foil. Put into the oven for 1 hour 30 minutes until the onions are really soft but still holding their shape Mix the breadcrumbs with the oil until fully coated, then mix in the cheddar, Remove the foil and heat the grill to high. Whisk together the cream and mustard, then pour into the onion dish. Put a pile of the cheesy breadcrumbs on top of each onion, then grill for 5 minutes or until the cheese and breadcrumbs are browned, and the sauce is bubbling.
Roasted Cauliflower Florets
- 2 tablespoons olive oil
- 1 – 2 tablespoons chipotle paste (to taste)
- 1 crushed garlic
- cauliflower florets, plus any small, tender leaves
- 70 g soured cream
- mix of 1/2tsp salt, 1/2tsp mild chilli powder and the zest of 1 lime
Heat the oven to 220C/fan 200C/gas 7. Pour the olive oil, 2 tbsp of the chipotle paste and the garlic into a large mixing bowl. Season with salt and mix well. Add the cauliflower florets and toss together. Tip into a roasting dish with any leaves and mix well. Roast for 35-40 minutes or until charred and smoky. Mix together the remaining chipotle paste and soured cream in a serving bowl. To serve, tip the cauliflower florets onto a serving plate and drizzle over the remaining oil. Scatter over the chilli and lime mix and serve with the chipotle soured cream for dunking.
