The best kind of side dish is one that can easily be modified into
a main meal or served as a snack. All the side dishes have been approved by my
son, the in-house snack expert.
Roasted broccoli and indian spices are a match made in heaven. Seasoned with garam masala, garlic and ginger, these vegi morsels are perfect with raita.
This tangy caper sauce pairs nicely with mild fish like basa. However, being Scottish, I'm partial to serving it with smoked haddock for a pop of colour.
I love to rustle up these pan fried chickpeas for salad with kimchi and feta, or antipasti, or even to compliment curry or tagine. Perfect for beginner chefs.
