Sunday Sides


Serves 4

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Brussel Sprout and Chestnut Gratin:

  • 300g baby Brussels sprouts, fresh or frozen (defrosted)
  • 1 tablespoon butter
  • 1 small onion finely sliced
  • 1 level tablespoon plain flour
  • 150ml chicken stock
  • 100ml double cream
  • 100g whole chestnuts (ready to use, cooked and peeled)
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon lemon juice

Gratin topping:

  • 25g fresh breadcrumbs
  • 25g grated mature cheddar cheese

Petits Pois with Pancetta:

  • 1 teaspoon olive oil
  • 75g finely diced pancetta
  • 350g frozen petit pois, defrosted

Mustard Glazed Carrots:

  • 350g baby carrots
  • 2 tablespoons softened butter
  • 1 teaspoon sugar
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon fresh chopped parsley

Fresh Cranberry Sauce with Port and Ginger:

  • 350g cranberries fresh or frozen (defrosted)
  • 100g light muscovado sugar
  • 1 tablespoon fresh chopped ginger
  • 100ml freshly squeezed orange juice
  • 50ml port


Brussel Sprout and Chestnut Gratin:

Boil the fresh sprouts in lightly salted water in a saucepan on the hob over a medium heat for 3-4 minutes and drain.

Melt the butter in a sauce pan over a low heat on the hob. (Take care not to overheat or the butter will burn)

Add the sliced onions and fry until softened.

Remove the pan away from the heat and stir in the flour.

Add the stock followed by the cream, return to the heat and stir until thickened.

Stir in all the remaining ingredients excluding the gratin topping.

Empty the contents of the saucepan into the casserole dish.


Petits Pois with Pancetta:

Warm your casserole using one of the two following methods:

  • Placing in a warm oven for a few minutes until required.
  • Or fill with boiling water and allow to stand, emptying and drying before use.

Heat the olive oil in a frying pan over a low heat on the hob.

Add the pancetta and cook slowly till crisp.

Add the defrosted peas and stir fry for a couple of minutes to heat the peas through.

Transfer the contents of the frying pan to the casserole and place the lid on to keep warm ready for service.


Mustard Glazed Carrots:

Cook the carrots in a saucepan containing lightly salted water for 10-12 minutes and drain (see cook’s note 1).

Add the softened butter, sugar, mustard, salt and pepper to the carrots in the saucepan.

Place the lid on and shake the pan to coat the carrots.

Transfer the coated carrots to the casserole and place the lid on (see cook’s note 2)

Bake in the oven for 20 minutes.

Stir and sprinkle with the fresh parsley before serving.

Fresh Cranberry Sauce with Port and Ginger:

Wash and dry the cranberries if using fresh.

Place the cranberries, sugar, ginger and orange juice in a saucepan over a low to medium heat on the hob stirring until the sugar has dissolved.

Bring the contents of the pan to a simmer and cook stirring occasionally for 10 minutes or until the berries have softened and popped.

Remove from the heat and stir in the port.

Transfer the sauce to the casserole, place the lid on and cool.

Once cold refrigerate until required.