1 tbsp miso paste (white or light brown works best)
1 tbsp toasted sesame oil
1½ tbsp soy sauce
2 tbsp maple syrup or honey
1 tbsp vinegar (rice or apple cider)
1 tsp freshly grated ginger
Add-in
1 handful bacon lardons
To finish
1–2 tsp toasted sesame seeds
Sliced spring onion
Chili flakes
?Instructions
Roast the Brussels sprouts
Preheat oven to 220°C (fan 200°C).
Toss Brussels sprouts with sesame oil and a pinch of salt.
Arrangecut-sidedown on a roasting tray.
Roast for 20–25 minutes, flipping once halfway, until deeply golden and crisp at the edges.
Cook the bacon
While the sprouts roast, fry the bacon lardons in a dry pan over medium heat until crisp.
Remove with a slotted spoon and set aside.
Make the glaze
Whisk together miso, toasted sesame oil, soy sauce, maple syrup (or honey), vinegar, and ginger until smooth.
Glaze & caramelize
Remove Brussels sprouts from the oven.
Toss with the miso–sesame glaze and crispy bacon.
Return to the oven for 5–7 minutes, just until the glaze bubbles and lightly caramelizes (watch closely to avoid burning).
Finish & serve
Transfer to a serving dish.
Sprinkle with toasted sesame seeds, spring onion, and chili flakes.
Serve immediately.
Roast Honey-Butter Carrots & Parsnips
Serves: 3–4 as a side
Ingredients
400 g carrots, peeled and cut into batons
400 g parsnips, peeled and cut into batons
40 g butter, cut into cubes
1½–2 tbsp honey
1 tbsp brown sugar
1 cup water or vegetable stock
Pinch of salt
Freshly ground black pepper
Optional
A few thyme leaves or 1 rosemary sprig
Splash of orange juice or a little zest
Chopped parsley, to finish
Instructions
Preheat the oven
Heat oven to 190°C (170°C fan).
Combine ingredients
Add carrots, parsnips, butter, honey, brown sugar, water (or stock), salt, and pepper to a roasting tray or shallow casserole.
Mix well to coat the vegetables evenly.
Add thyme or rosemary ifusing.
Roast & glaze
Cover loosely with foil and roast for 20 minutes.
Remove foil, stir, then return to the oven for 15–20 minutes, until the liquid has reduced, the vegetables are tender, and the glaze is glossy and lightlycaramelised.
Finish & serve
Remove from the oven.
Grate over a little lemon or orange zest.
Sprinkle with fresh parsley and extra thyme if desired.
Serve hot.
Parmesan Potato Gratin
Serves: 4–6
Ingredients
900 g potatoes, peeled and thinly sliced (2–3 mm)
500 mllcream
2 garlic cloves, peeled and crushed
100 g Parmesan cheese, finely grated
Freshly grated nutmeg
Salt
Freshly ground black pepper
Instructions
Preheat the oven
Heat oven to 180°C (160°C fan).
Infuse the cream
In a saucepan, combine cream, garlic, a pinch of nutmeg, salt, and pepper.
Heat gently until just below simmering. Do not boil.
Remove from heat and let stand for 5 minutes.
Assemble the gratin
Lightly butter a baking dish.
Arrange a layer of potatoes, season lightly, and sprinkle over a little Parmesan.
Repeat layers, finishing with Parmesan on top.
Pour the warm milk mixture over the potatoes, pressing gently so they are just submerged.
Bake
Cover loosely with foil and bake for 45 minutes.
Remove foil and bake for 25–30 minutes, until the potatoes are tender and the top is golden and bubbling.
Rest & serve
Rest for 10 minutes before serving.
Roast Green Beans & Broccoli with Feta & Tahini
Serves: 3–4 as a side
Ingredients
Vegetables
250 g green beans, trimmed
300 g broccoli, cut into florets
2 tbsp olive oil
Salt and freshly ground black pepper
Tahini dressing
3 tbsp tahini
1½ tbsp lemon juice
1 small garlic clove, finely grated
2–4 tbsp warm water (to loosen)
Salt, to taste
To finish
80–100 g feta cheese, crumbled
Chili flakes (optional)
Toasted sesame seeds or flaked almonds (optional)
Instructions
Preheat the oven
Heat oven to 220°C (200°C fan).
Roast the vegetables
Toss green beans and broccoli with olive oil, salt, and pepper.
Spread on a large roasting tray in a single layer.
Roast for 18–22 minutes, turning once, until tender and lightly charred at the edges.
