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Side Dish [X]
St George's Day [X]
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Side Dish + St George's Day recipes (14)

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This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love!
 
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Asparagus with Gorgonzola and Roasted Walnuts
Recipe by: Jen in da Northwoods
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This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.
 
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Cheese pudding
Recipe by: Chrissie Lloyd
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Leeks and celery moisten and lighten this traditional English dish.
 
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Classic Yorkshire Pudding
Recipe by: Karen Cooke
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This is my version. The trick is to make sure the beef dripping is piping hot.
 
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These Yorkshire puddings take less than 10 minutes from start to finish!
 
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This recipe started simple then I kept adding ingredients until it was perfect. Its a a rich asparagus and mushrooms topped with parmesan cheese. My husband always asks for seconds!
 
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Minty Mushy Peas
Recipe by: foxy1to1
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This is an easy recipe for mushy peas. I like a little mint in mine, but omit if you don't care for it.
 
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Pan haggerty
Recipe by: Maggie Pannell
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This classic Northumberland dish of layered potato, onions and cheese, slow-cooked in a pan until golden and crispy, will satisfy even the heartiest of appetites.
 
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Prawn and tomato new potatoes
Recipe by: Chrissie Lloyd
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English goat's cheese, especially the fresh variety, has a beautiful, mild flavour that complements the prawns.
 
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Prawns in coffins
Recipe by: Chrissie Lloyd
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The origins of this recipe lie in the Victorian dish, ‘Oysters in coffins’, popular at a time when oysters were affordable, everyday fare.
 
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Can be served as either a side or a warm starter. Indulge with the finest balsamic vinegar you can find, and enjoy!
 
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Sauteed Garlic Asparagus
Recipe by: DARTANYUN
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A simple but tasty twist to regular old asparagus.
 
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Simply Steamed Asparagus
Recipe by: KIMIRAEJ
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Makes even tough asparagus tender and tasty! Try using vinaigrette dressing in place of the butter too.
 
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Warm potted shrimps on shredded lettuce
Recipe by: Chrissie Lloyd
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Potted shrimps have been popular in the North of England since the 18th century, and still arrive at the market from Morecambe Bay in Lancashire.
 
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