Herb and spice + Side Dish recipes (32)

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Artichoke Salsa

Recipe by: Julie Dumford

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A wonderful, light salsa recipe given to me by a friend who claims she can't cook! Serve with tortilla crisps, or as an accompaniment to chargrilled chicken.

Coconut Chutney

Recipe by: Cartha

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This delicious South Indian coconut chutney is essential when serving dosa and idli, along with sambar.

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Grandma's Taco Salad

Recipe by: taylor

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A great dish for parties!

Homemade herbed curd cheese

Recipe by: Chrissie Lloyd

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Making your own cheese may seem a lengthy process, but it is easy, enjoyable and very rewarding. This low-fat, herby cheese is delicious, and perfect for summer picnics or lunches.

Hot Cajun potato wedges

Recipe by: Brenda Houghton

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These easy-to-make spicy wedges make a tasty side dish or a flavoursome snack.

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Italian Pan-fried Mushrooms

Recipe by: Jan Cutler

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Fresh exotic mushrooms are available in autumn, and they add a wonderfully concentrated flavour to this express mushroom dish. Serve with creamy pasta or griddled ciabatta and a plum tomato salad. Delicious!

Light but Spicy Guacamole

Recipe by: Norma MacMillan

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Chunks of onion, tomato and jalapeño chillies add a flavour punch to this popular dip. Low-fat yoghurt and fromage frais lighten the mix and stretch two avocados to feed a horde of hungry dunkers.

Marinated leeks

Recipe by: Brenda Houghton

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Enjoy this simple salad with its herb and mustard dressing as a light first course or as an accompaniment to cold meat.

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Marinated turkey pilaf

Recipe by: Brenda Houghton

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Fragrant seeds and spices infuse a captivating all-in-one dish with Eastern flavours.

Moroccan Couscous

Recipe by: BenevolentEmpress

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This dish is great served with Lamb Tagine and Cucumber Raita.

Mushroom and Walnut Turnovers

Recipe by: Jan Cutler

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These pretty, sesame-sprinkled puff-pastry parcels are simplicity itself. Serve hot with steamed vegetables such as green beans, or cold with a leafy salad or chunky coleslaw. A special treat for a packed lunch. Delicious!

Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

New potatoes with nori

Recipe by: Norma MacMillan

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From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Pilau rice

Recipe by: Brenda Houghton

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A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.

Quinoa salad with dried fruit

Recipe by: Brenda Houghton

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High in protein and low in fat, quinoa grains absorb flavours to make a substantial salad.

Risotto primavera

Recipe by: Brenda Houghton

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This wholesome risotto is packed with fresh vegetables.

Roast Squash and Courgettes with Butter Beans

Recipe by: Jan Cutler

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Quickly roasted squash, red onions and courgettes are tossed in an orange and cardamom glaze for extra sweetness, then mixed with butter beans and topped with crème fraîche. Serve with crusty bread. Delicious!

Roasted asparagus with caramelised shallot dressing

Recipe by: Brenda Houghton

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Make the most of the short asparagus season in early summer. Roasting the asparagus is a healthier alternative to drenching them in butter.

Roasted vegetables with horseradish sauce

Recipe by: Brenda Houghton

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A sharp purée makes a tasty accompaniment to a choice selection of vegetables roasted with minimum fat.

Rosemary-skewered vegetables with bacon

Recipe by: Maggie Pannell

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Fresh rosemary stalks make excellent skewers and flavour the ingredients they hold (you can use metal skewers if you prefer). This is a stylish way of cooking and serving simple, healthy ingredients. Serve with a leafy salad.

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