Whenever I’m feeling uninspired in the kitchen, I have a look at fancy restaurant menus and check out what they’re posting on their Instagram accounts. While most of it is far out of reach for my skills, budget, kitchen and brigade of home chefs (consisting of me, myself and I), there’s always a flavour combination, a clever little trick or a twist that has the potential to become a eureka moment for what I cook in my own kitchen.
CELEBRATE THE VEG
When you’re cooking for a celebratory occasion, it’s usually the centrepiece main that commands the attention. For Easter, that usually means something along the lines of a Sunday roast, but with a bit more about it. A big joint of meat (we’re pushing for mutton this year – see Melissa’s recipe on p28), perhaps bigger or better quality than usual, a nice bottle of something, and – crucially – the family around the table.
What to serve with that centrepiece, however, tends to be plain vegetables and little else. The shopping list might call for carrots, potatoes and something green, but beyond that they’ll be lucky to get more than a drizzle of oil and some seasoning while they’re being cooked.
That’s where restaurant inspiration can come in handy. Few places offer sides that haven’t been jazzed up; even in a gastro pub you’re likely to find your chips come tossed in parmesan and truffle. By looking at what chefs do and adding similar tex tures and additional flavours to your side veg, you can make them wor thy of a special occasion. Best of all, it’s dead simple – and the options are endless.
The three easiest additions to sides to make them extra special are crumbs, dressings and marinades.
GO BIG ON THE CRUMBS
I’m a big fan of breadcrumbs. Huge. They instantly add crunch – one of the best tex tures known to mouths worldwide. You can make a batch and they’ll keep in an air tight container for weeks; keep them next to your cooker ready to