Topic
Side
Stir-Fried Morning Glory with Garlic and Fermented Bean
Water spinach seared over a screaming flame with smashed garlic and fermented soybean, cooked in ninety seconds flat
Whole Roasted Cauliflower with Green Tahini
A whole head steamed until tender, then roasted until its crown blackens, and drowned in a herb-green tahini sauce
Miso-Butter Roasted Squash
Wedges of squash roasted until their edges caramelise, glazed with a salty-sweet miso butter that turns sticky in the heat
Corn Ribs with Chilli-Lime Butter
Corn cobs quartered lengthways so they curl like ribs, roasted hard, then dragged through a chilli-lime butter
Pommes Anna: Pressed, Buttered, Crisp-Edged
A golden cake of thin-sliced potato, clarified butter and patience
Roasted Beetroot with Horseradish Crème Fraîche
Slow-roasted beets, earthy and sweet, cut through with a fierce horseradish cream
Blistered Green Beans with Garlic and Almond
Beans seared until they wrinkle, then slicked in brown butter and garlic
Caponata with Capers, Olives and Pine Nuts
The Sicilian sweet-and-sour aubergine that gets better overnight
Tenderstem with Garlic, Chilli and Lemon
A fast green side with charred tips and a bright, buttery finish
Roasted Brussels Sprouts with Bacon and Chestnut
Halved, blistered and tossed in sherry vinegar to cut the richness
Roasted Carrots with Honey, Cumin and Yoghurt
Sweet, spiced and blistered, over a cool garlicky pool
Cauliflower Cheese with a Mustard Crumb
A proper cheese sauce, roasted florets and a crunchy Dijon topping
Harissa Roasted Cauliflower with Tahini and Pomegranate
The vegetable side that quietly steals the whole dinner
Jamaican Rice and Peas with Scotch Bonnet and Thyme
Coconut rice and kidney beans, perfumed rather than burned by a whole, unpierced scotch bonnet
German Rotkohl: Braised Red Cabbage with Apple and Clove
Apple, cloves and a splash of blackcurrant, simmered until the cabbage turns almost jammy
Bhindi Masala: Okra Without the Slime
Dry-fried okra with onion, tomato and amchur, cooked hot and left alone
Gomae: Sesame Spinach in Five Minutes
Blanched spinach, wrung dry and dressed in a nutty soy-sesame sauce
Duck-Fat Roast Potatoes with Rosemary Salt
Fluffed, chilled and roasted hard in rendered duck fat until the crust shatters
Charred Broccoli with Miso-Tahini and Crispy Garlic
Blackened florets, a savoury sesame dressing, and a shower of frizzled garlic chips
Persian Saffron Tahdig with a Crackling Crust
A yoghurt-saffron base, parboiled rice steamed under a cloth, and the confident flip
Buttered Leeks with Thyme and Breadcrumbs
A humble allium, coaxed silky and finished with a crackle