THE LOST ART OF THE SIDE DISH
”Whether they’re plain or fancy, side dishes should never be an afterthought – they will lift a meal from fine to memorable. I’d like to push the oft-neglected supporting acts to centre stage – it’s the ‘two veg’ rather than the meat that I focus on, and I hope these recipes will inspire you to put together meals in a different way. ED SMITH, FOOD WRITER”
Roast romano peppers
SERVES 4-6. HANDS-ON TIME 15 MIN, OVEN TIME 25 MIN
MAKE AHEAD
These are best made fresh, although the peppers will keep in the fridge for up to 48 hours in a sealed container.
FOOD TEAM’S TIP
Try adding a little wholegrain mustard to each pepper before baking.
“Romano peppers are the long, thin, dark red peppers usually sold in twos or threes in supermarkets. They’re sweeter and more luxuriously flavoured than bell peppers and need no more encouragement than a drizzle of olive oil and a ferociously hot oven to turn them into a satisfactory bit on the side. Here they’re embellished with cherry tomatoes, garlic and fresh thyme, before being sharpened with a dash of vinegar and a few capers. They are great as a foil to rich, hearty meat dishes, whether that’s a roast joint of beef or spicy lamb stew. They’ll also liven up more subtle things such as herb-crusted fish fillets, grilled halloumi or baked mushrooms.”