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Side Dishes

These side dishes, so called, are erally vegetable dishes that may be combined on the table to provide several savoury main course dishes for a feast. Skill is required in knowing what complements any dish, and how the course of the meal might run.

This way of menu planning and serving food is rather different from the idea of a single main course as a recipe. It is probably more true to feasting, and the evolution of traditioal meals, from which we get our ideas from.

There are good reasons for continuing with this approach. Not only does it offer unrestricted scope for crativity and delight, but is wholly responsive to employing local, fresh and seasonal food. Though it may all sound airy and, as if anything goes, do what you like, it beckons, even demands, and certainly exposes the mastery of all in preparation and eating. In other words, our mentors like Constance Spry and Elizabeth David, whilst giving us advice and plans for dishes, their output cam efrom apreciation and mastry of food which goes beyond the recipe.

If you ever use tinned beans instead of soaking and cooking dried beans as a rule, and if you support sueprmarkets and what they do to our culture, then this sort of cooking is not for you.

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