MORE PLEASE - SIDE HUSTLE

Olive Oil Leeks with Hazelnuts, Garlic and Dill, Celeriac and Mustard Gratin, Puttanesca Broccoli, plus a rundown of my honeymoon in Japan and South Korea.

Hello dearest More Please subscribers! It’s great to be back in your inboxes. We’ve got a lot of good stuff coming up this month and I can’t wait to share it all with you.

As promised, today’s episode is going to cover 3 excellent Side Dishes that are perfect to have in your back pocket for the season. Next week I will also do a recipe-round up of all the great sides already in the archive.

As you know I spent most of October in Japan and Korea on my honeymoon and I really love sharing with you where I go and what I do on my holidays. So at the end of this post I’ve got a trip breakdown, google maps and restaurant recommendations and any other handy things I can think of. It was the best holiday of my life and I cried multiple times on the way home. DISCLAIMER - I have had to split up Japan into 2 posts, part 2 coming next Monday! I am sorry but it was getting too long.

First up is a rich Celeriac and Mustard Gratin. I adore Celeriac, it’s in season right now and its cheap, cheerful and a great instrument for dairy. It’s also deeply delicious lace with mustard.

Then we have Olive Oil Leeks with Hazelnuts, Garlic and Dill - a fabulous plant based side that is delightfully hands-off. The leeks are confit in olive oil with whole garlic cloves, which are then pounded with the dill and hazelnuts to make a gorgeous rich dressing. And you end up with the added bonus of confit leek oil to use in other things like pasta or salads.

And finally Puttanesca Broccoli is a side that I often eat as a main course to be perfectly honest. Tenderstem broccoli is draped in my quick and easy puttanesca sauce and together they are truly a match made in addictive heaven.

COMING UP NEXT WEEK

• A Seasonal Supper - the Clementine Puddings from my cookbook Good Time Cooking which are definitely my favourite pudding in there.