Kipflers are some of the best potatoes in my opinion, they’re starchy with a yellow centre that is almost buttery and they’re slender shape makes them suited for baking whole to achieve crispy skin. All you need to do to them is wash them thoroughly, boil them, toss them in spices and roast them. This dish looks elegant on the plate and is a great side for a roast dinner or any protein-heavy meal.
A simple and elegant side dish or vegetarian main, this delicious dish compliments mushrooms with a thick buttery sauce that is lifted by the freshness of lemon and parsley. The big upside of this dish is that it is one pan for reduced mess. As a side, this works well with dishes that are protein heavy or have a creamy sauce. If serving this as a main, consider pairing it with sides that are dairy and carb-based, something like a potato gratin.
A beautifully light and refreshing salsa which balances the sweetness of fresh corn and tomatoes with the bitter charring and fresh lime. When charring the corn and jalapenos, there are two methods that are equally effective firstly you could use a grill or secondly you could use the open flame of a gas stove. If you do go with the gas stove method do be prepared for it to make a mess.
Fig season is one of the shortest and most wonderful fruit seasons. Figs are beautifully complex and bring a unique textural element. Roasting and caramelising figs is the perfect way to bring out its flavours which are complimented here by the richness of prosciutto and offset with creamy ashed goats cheese and bitter rocket. This makes an elegant starter or side salad to impress guests.
Everyone has a guac recipe but I’ve called this one the ultimate guac recipe for a reason. It brings together traditional methods with a few non-traditional additions. The addition of sumac is vital, it brings a tang that compliments the lime as well as adding a textural element. The recipe also uses a combination of black and pink peppercorns, the pink peppercorns bring a fruity flavour as well as subtle heat.
