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Side Dishes

Looking for inspiration on accompaniments with your pasty or slice? We have some recipes which have been created by Cornish Michelin Star Chef, Chris Eden.

Side Dishes

Looking for inspiration on accompaniments with your pasty or slice? We have some recipes which have been created by Cornish Michelin Star Chef, Chris Eden.

Side Dishes

Looking for inspiration on accompaniments with your pasty or slice? We have some recipes which have been created by Cornish Michelin Star Chef, Chris Eden.

Side Dishes

Looking for inspiration on accompaniments with your pasty or slice? We have some recipes which have been created by Cornish Michelin Star Chef, Chris Eden.

Pickled Carrot & Cucumber Salad

  • 100ml water
  • 100g sugar
  • 100ml vinegar
  • 1/2 cucumber in ribbons
  • 3 carrots in ribbons
  • 1 tablespoon toasted pumpkin seeds
  • 1 tablespoon toasted almonds 
  • 1 tablespoon sesame

Method:

  1. Bring the water, sugar and vinegar to the boil and pour over carrot and cucumber ribbons, leave to cool.
  2. Take the carrot and cucumber from the liquor, toss with the nuts & seeds and serve

Pickled Red Cabbage

  • 1/2 a red cabbage finely shredded 
  • 50g salt 
  • 150g sugar
  • 250g cider vinegar
  • 250g red vinegar
  • 2 bay leaves
  • 2 garlic cloves crushed
  • 5 black peppercorns 
  • 10 coriander seeds

Method:

  1. Place the shredded cabbage and salt in a bowl and mix together, leave for 4-6 hrs to soften the cabbage. Wash thoroughly and leave to dry.
  2. Bring the spices, sugar, vinegar to the boil and leave to infuse.
  3. Mix the spiced liquor and red cabbage together and place in a sterilised jar, leave for 5 days, and place in the fridge.

Home-Made Coleslaw 

  • shop bought mayonnaise
  • Grain mustard
  • 1 onion
  • 3 carrots
  • 1/4 of a cabbage
  • 2 sticks of spring onions finely sliced
  • 1 stick of celery finely sliced

Method:

  1. Grate the onions, carrots and cabbage.
  2. Add the spring onions and celery and add a tablespoon of grain mustard and add desired mayonnaise to bind together.
  3. Season with salt and pepper and serve 

Tarka Dahl

  • 150g red lentils soaked in cold water for 2-4hrs
  • 2 cloves of garlic
  • 10g of grated ginger
  • 1 teaspoon of turmeric 
  • 1 teaspoon cumin
  • 1 teaspoon garam masala 
  • 1 finely diced onion
  • 1/2 a red pepper finely sliced
  • 1/2 a green pepper
  • 30g sugar snaps
  • 10g spinach.

Method:

  1. Add a splash of veg oil to a pan and add the onion and spices and sweat with no colour for 5 mins add the red lentils and cover with water and cook for 45 mins till the water has evaporated and the lentils are cooked.
  2. Add the peppers,  sugar snaps and spinach and cook for another 3-5 mins, season with salt and pepper and serve.

Home-made Tomato Chutney

Home-made Tomato Chutney

  • 200g finely chopped red onion
  • 500g of freshly chopped tomatoes
  • 250g sugar
  • 150g of vinegar
  • 1 teaspoon of ginger
  • pinch of cumin powder
  • 1 finely chopped red chilli ( seeds optional)
  • 75g raisin 
  • 2 cloves of grated garlic

Method: 

  1. Sweat your onions, garlic and spices in a pan for about 5 mins in a little olive oil with no colour.
  2. Add the rest of the ingredients and cook for about an hour until it’s nice and jammy, season with salt & black pepper and place in stabilised jars for up to 6 months. 
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