Sides

Giving consideration to what you serve alongside a main dish is well worth the effort. Not only do these inventive accompaniments add colour and texture – they also raise a dinner party menu from the good to the sublime. Some of these would also make great main courses or light lunches

RECIPE COLLECTION

Fennel and orange salad

SERVES 4

READY IN 20 MIN

• 1 fennel bulb

• 4 oranges

• 2 radicchio or red chicory

• 50g pine nuts

• Finely grated zest and juice ½ lemon

• Small bunch fresh dill, roughly chopped

• ½ tbsp wholegrain mustard

• 3 tbsp extra-virgin olive oil

1. Slice the fennel bulb in half, then thinly slice each half into strips and put in a large salad bowl. Peel and segment 3 of the oranges (see Know-how) and add to the bowl. Roughly tear the radicchio into the bowl.

2. In a small frying pan, toast the pine nuts over a low-medium heat, tossing often, for 2-3 minutes until very lightly golden – keep an eye on them as they burn very easily. Remove from the pan and set aside.

3. Halve the remaining orange and mix the finely grated zest of one half and its juice with the lemon zest and juice, chopped dill and mustard. Slowly add the oil to make a dressing, whisking all the time. Taste the dressing – if you would like a more orangey flavour, add the juice from the other half of the reserved orange. Otherwise, segment the other half and add it to the salad. Mix the fennel, orange segments, radicchio, pine nuts and dressing together in a large serving bowl and serve straight away.

PER SERVING 237kcals, 17.6g fat (1.9g saturated), 4.1g protein, 13.7g carbs (13.2g sugars), 0.1g salt, 3.9g fibre

KNOW-HOW

Go to deliciousmagazine.co.uk/segmentcitrus to see how to peel and segment your orange easily.

Cheesy rolls with garlic and herb butter

MAKES 16

HANDS-ON TIME 1 HOUR, OVEN TIME 20-25 MIN, PLUS RISING AND PROVING

• 1 quantity bread dough (see Know-how)

• 80g mature cheddar, grated

• 80g gruyère, or vegetarian alternative, grated

• Plain flour for dusting

• 1 medium free-range egg yolk, beaten

FOR THE GARLIC AND HERB BUTTER

• 100g unsalted butter, softened

• 2 garlic cloves, crushed

• Small handful fresh chives, snipped

• Small handful fresh parsley, finely chopped

1. Make the bread dough as in the website recipe to the end of step 4. Lightly knead in half the cheddar and gruyère. Heat the oven to 190°C/170°C fan/gas 5.