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This is a recipe for mashed potato that's great served with fish. I love it with some freshly grilled mackerel or herring, and it's also extremely good with smoked fish.
This is the perfect accompaniment to gammon steaks, rich beef casseroles or spicy meat casseroles, and, as always, is great with bangers.
This very simple little salad makes a nice side dish. I like to serve it as a nibble before an oriental meal. If you have problems tracking down Japanese ingredients, try www.clearspring.co.uk
This is a quite stunning colour and the flavour of the parsley has an amazing affinity with potatoes. This is the perfect mash to serve with fish recipes, but it's also very good with boiled ham or grilled gammon steaks.
The golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold. In other words, you can't boil it and stir-fry straight away because it goes all sticky.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
The amount given here will be enough for 6 people with a curry comprising several dishes, but if it's to be served with just one dish, the pilau will serve four. For what's commonly known as pilau rice, you simply follow this recipe, omitting the her
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
These are, believe it or not, low fat – just one dessertspoon of oil between four to six people, so not quite as wicked as it would first seem.
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small enough for a modern hob.
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