For the perfect accompaniment to your Easter centrepiece, look no further. Whether you want a classic roast potato side dish, or are looking to make delicious use out of new-season asparagus, find it here.
This garlicky asparagus side dish is a northern Italian favourite. My family loves it!
Parsnips are tossed with olive oil, garlic and honey, then roasted until crispy on the outside, but sweet and mellow on the inside. They are then tossed with fresh mint and sage. Serve as a side dish.
These roasties are lovely and crispy, perfect for all roast dinners. The tumeric gives a nice colour, but it isn't important for the taste.
This carrot and parsnip mash makes a fantastically delicious side to a Sunday roast or Christmas dinner.
I have this on my menu at the moment, I serve it straight from the oven under a Juicy Rib Eye Steak its glorious when the oozing cheese mixes with the juices from the rib eye. Its very popular with my customers and my girlfriend loves it. Why not try it with a big lump of Mature Cashel Blue Cheese melted on the top and a wild mushroom sauce poured over it all. Very heavy and full of fat but great as a treat every now and then.