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Sides & Sauces
Roasties, bread sauce and mushy peas
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8 recipes
Perfect Roast Potatoes
Fluffy inside, shattering outside — the most-argued-over side dish in Britain, settled here with Maris Pipers, hot dripping and a good rattle of the colander.
Serves 4–675 min totalEasy
Cauliflower Cheese
Whole-baked cauliflower under a proper cheddar béchamel, bronzed and bubbling — the side dish that routinely upstages the roast itself.
Serves 4–650 min totalEasy
Braised Red Cabbage with Apple
Slow-braised with Bramley apple, vinegar and spice — the sweet-sour purple anchor of every Christmas table and every good game dinner.
Serves 6–8105 min totalEasy
Proper Mushy Peas
Marrowfat peas soaked overnight and simmered to a soft, savoury green mush — the non-negotiable third element of fish and chips north of the Trent.
Serves 445 min totalEasy
Bread Sauce
One of England’s oldest sauces — milk steeped with clove-studded onion, thickened with soft breadcrumbs and enriched with butter. Inseparable from roast chicken and turkey.
Serves 635 min totalEasy
Slow Onion Gravy
Onions caramelised for a patient half hour into a dark, glossy gravy — the only acceptable flood for bangers, mash, or toad in the hole.
Makes about 600ml40 min totalEasy
Honey-Roast Parsnips & Roots
Parsnips and carrots roasted hot in honey and mustard until burnished and candy-edged — the sweet counterweight in every Christmas and Sunday spread.
Serves 4–660 min totalEasy
Piccalilli
Crunchy vegetables in a fierce mustard-and-turmeric pickle — England’s yellow answer to chutney, essential beside pork pies, ploughman’s and cold ham.
Makes 2 × 450g jars50 min totalModerate