Sides & Vegetables

Brussels sprouts get a bad reputation mostly because so many of us grew up eating them boiled into a grey, sulphurous mush. Cooked properly, halved …

Ratatouille has a reputation for being a watery, slightly mushy mix of vegetables, and that reputation is earned whenever everything is simply tipped into one …

Sweet potato mash can turn out disappointingly wet and sloppy if the potatoes are boiled, since sweet potato holds a lot more moisture than a …

Mac and cheese often ends up either bland and gluey, or greasy and separated, and both problems usually trace back to the sauce rather than …

Oven chips have a reputation for being a poor substitute for the deep-fried version, mostly because most recipes skip a crucial step and simply toss …

Yorkshire puddings that don’t rise are almost always down to one of two things: a batter that wasn’t rested, or fat that wasn’t hot enough …

Pease pudding is one of those traditional British sides that’s fallen out of favour, mostly because a lot of versions turn out gluey and one-note. …

Cauliflower cheese sounds simple, but it goes wrong in one of two ways almost every time: the sauce is bland and floury, or the finished …

This Gordon Ramsay parsnip purée recipe simmers the parsnips gently in a mix of milk and stock rather than plain water, which keeps them from …