Christmas meal planning doesn’t need to be stressful. I’m a huge fan of making what I love regardless of how festive it may be. That’s why having options is key and these Three Christmas Sides are perfect additions for the lunch of dinner or even throughout the fezzy Dezember 😉
Festive cooking is always best with large brightly coloured dishes that pair well with most things, take these three Christmas Sides for example;
Honey and Mustard Roast Carrots and Chickpeas;
Sweet and crunchy carrot and chickpeas that add a unique side dish to any festive buffet
Yorkshire Pudding and Mushroom Gravy; Three Christmas Sides
We know Yorkshire puddings are worldwide favourite and its easy to see why. Not difficult to make at all and versatile with fillings or toppings.
Cauliflower and Spinach Frittata; Three Christmas Sides
Let your inner foodie fly with the topping in this frittata recipe and make it look bright and beautiful. It’s an easy recipe that is always loved by all
Pair these sides with a delicious main meal or have a few larger meals to choose from. Some of my favourites are:
Our fan-fave Roast chickpea, butternut & Cashew cream Phyllo Pie – Get the recipe here
Jamie Oliver is also one of my Go-To chefs for recipes that anyone can follow and this is a fave – Stuffed Chicken
- In a baking tray smother the carrots in a bit of olive oil, honey and mustard with a pinch of salt. Place in the oven and 180 degrees until cooked but crunchy (about 20min)
- In a blender, place 1 cup chickpeas, cumin, lemon juice, tahini, olive oil, and salt. Blend until smooth.
- In a pan or in the oven on a tray mix ½ cup chickpeas with smoked paprika, some oil and salt and fry until crispy.
- On a serving plate or bowl smear on the hummus, place the roasted carrots then add the chickpeas on top. Serve.
- Preheat the over to 225C.
- Get a cupcake tin, Splash some oil into each hole and place in the oven to heat up
- In a mixing bowl, beat all the ingredients together until smooth. Then carefully share it between the heated tins and place back in the oven to cook for 15 minutes. Or until risen up the sides and golden brown.
- Fry your garlic and mushrooms with some butter or oil then add some cream and simmer until the texture resembles a saucey mixture.
- Add your mushrooms into each hole and cook for a few extra minutes
- Heat the oven to 180C & Grease a small cake tin
- In a pot, boil the cauliflower until soft. Then drain the water
- Fry the chopped onion, garlic, spinach and rosemary until soft
- In a mixing bowl, whisk the eggs together and add in the herbs, flour, baking powder and turmeric.
- Add in the cooked onion mix along with the cauliflower
- Pour into the cake tin and place in the oven for 20 Minutes