Dinner + Side Dish recipes (121)

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Aubergine rolls

Recipe by: Norma MacMillan

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Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters. This is a great cook-ahead dish, and it is delicious with crusty bread or baked potatoes and salad.

Avocado and Almond Gratin

Recipe by: Jan Cutler

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For a speedy meal, layer creamy, ripe avocados with sun-dried tomatoes and smother them with a simple lemony sauce to offset their richness, then top with crisped almonds. Serve with crusty bread and a green salad. Delicious!

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Baby vegetable fricassée

Recipe by: Brenda Houghton

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Tender poached vegetables are served in a herb-packed béchamel sauce and given a crunchy cheese topping. Try serving with tagliatelle or new potatoes.

Bacon and mushroom kebabs

Recipe by: Norma MacMillan

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In this dish, three favourite breakfast ingredients – bacon, mushrooms and tomatoes – are cooked on skewers with new potatoes and patty pan squash. The kebabs are served on toasted ciabatta with a refreshing citrus salad. Enjoy them for brunch at the weekend or as a mid-week supper.

Bacon Clapshot

Recipe by: SHONAD

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A flavourful, slightly spiced twist on clapshot, which features the addition of bacon and hails from northern Scotland. Perfect with roast meats or double the servings and serve as a tasty supper.

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Baked aubergine and apple layers

Recipe by: Brenda Houghton

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Serve this versatile bake, with its fresh tomato sauce, as a vegetarian main course or as a vegetable accompaniment.

Baked beans

Recipe by: Norma MacMillan

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These oven-baked beans are cooked slowly to create a richly flavoured vegetable dish – a revelation if you've only ever eaten the tinned variety. Serve alongside grilled pork chops, together with potatoes or bread.

Baked Butternut Squash with Garlic

Recipe by: Syd

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Simple, healthy and tasty - squash is dressed with olive oil, fresh parsley and garlic. If you don't want to peel it first, simply slice in half lengthwise and scoop out the seeds. You can serve this hot from the oven or at room temperature. Substitute pumpkin or sweet potato if butternut squash isn't available.

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Baked stuffed tomatoes

Recipe by: AJRHODES3

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An easy and quick recipe for when tomatoes are abundant from your garden.

Barley pilaf with herbs

Recipe by: Norma MacMillan

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Like rice, barley can be cooked as fluffy, separate kernels, or made risotto-style, as in this delicious dish – gently and steadily stirred with liquid to produce a smooth, creamy texture.

Basil-scented sautéed vegetables

Recipe by: Azmina Govindji

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A large non-stick frying pan is ideal for sautéeing, the Western equivalent of stir-frying, based on quick cooking over high heat. This is a terrific method for preserving the colour of vegetables while bringing out their flavour to the full. Serve the vegetables with fish, poultry or meat, or toss them with freshly cooked noodles.

Braised fennel

Recipe by: Brenda Houghton

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The distinctive aniseed flavour of fennel makes it a pleasing partner to most fish or chicken main courses.

Braised roots with Hunza apricots

Recipe by: Norma MacMillan

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Orange juice and caramel-tasting Hunza apricots enhance a comforting mix of traditional root vegetables. This can be served as a light main course, or a side dish for 4, providing warming nourishment on cold winter days.

Brandied chestnut and mushroom terrine

Recipe by: Brenda Houghton

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This luxurious dish can also be served as a meatless main course.

Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Bulgur wheat pilaf with nuts and seeds

Recipe by: Brenda Houghton

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Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

Cajun barley

Recipe by: Norma MacMillan

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Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Here it has been given the flavours of the American Deep South, with a range of green vegetables and plenty of spice. Serve it with sausages or lamb kebabs.

Cardamom rice

Recipe by: Brenda Houghton

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Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.

Cauliflower with crispy crumbs

Recipe by: Norma MacMillan

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The crispy golden topping in this simple side dish is usually made by frying the breadcrumbs in a generous quantity of butter. This version uses a modest portion of olive oil and fresh herbs to flavour a topping that tastes good with all steamed or boiled vegetables, and contrasts particularly well with steamed cauliflower.

Cheese and onion bread pudding

Recipe by: Norma MacMillan

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A simple, homely dish of diced challah bread baked in a cheesy custard with leeks and spring onions makes great comfort food, and is an excellent way to use up slightly stale bread. Serve with a crisp salad of cos or Little Gem lettuce leaves tossed with sliced cucumber and halved cherry tomatoes.