Category Archives: Scrummy Sides

Honey-mustard dressed salad đŸ„—

By Ricky, Secretary

The perfect addition to a mouth-watering BBQ or just a generally delicious, fresh and cheap everyday snack! This is my own simple recipe for an easy-peasy healthy dressing!

Ingredients:

  • Dijon mustard
  • Salt and pepper
  • Vinegar
  • Olive oil
  • Parmesan cheese
  • Fresh greens
  • Cucumber
  • Tomato
  • Walnuts

Equipment

  • Knife and chopping board
  • Colander
  • Grater
  • Mixing bowl
  • Spatula
  • Frying pan

Method

  1. Using the colander, wash your greens, tomato and cucumber.
  2. Dice the cucumber and the tomato and set to one side.
  3. To make the dressing, mix in an equal ratio of Dijon mustard, set honey and olive oil.
  4. Add a touch of vinegar (I like to use balsamic!)
  5. Mix these together in your bowl using a spatula and add more of each component based on your taste, and season with salt and pepper.
  6. Lightly toast your walnuts to alleviate their flavours.
  7. Grate your cheese (e.g: Parmesan) and mix with dressing in bowl with salad.
  8. Serve immediately!

Chef’s Top Tips

  • Try using the same dressing with other salad mixes!
  • Add some crumbly feta cheese and olives to add a Greek twist!
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Crispy Roast Potatoes đŸ„”

By Ricky, Secretary

This must-have recipe for all keen lovers of a good Sunday roast is adapted from BBC Good Food.

Potatoes are a good source of vitamin C, calcium, magnesium, potassium, folate, and fibre and are almost fat-free! Wicked!

Ingredients

  • 1.25kg of potatoes
  • 2 tablespoons of flour
  • 4 tablespoons of vegetable oil
  • (Herbs, or mustard)

Equipment

  • Baking tray/roasting tin
  • Oven gloves
  • Vegetable peeler
  • Knife and chopping board
  • Saucepan
  • Colander

Method

  1. Heat oven to 200°C or gas mark 6.
  2. Peel and cut the potatoes into either halves or quarters depending on their size.
  3. Bring a large saucepan of water to the boil, add the potatoes, then boil for 5 mins.
  4. Drain the potatoes well, then shake in the colander (or back in the pan), to rough up the edges a little; that’ll allow your potatoes to become crispy and crunchy as we love them!
  5. Tip into your largest roasting tin and sprinkle with the flour and some salt. Stir, then drizzle over the oil and stir again so that no dusty flour remains.
  6. Bake the potatoes for roughly 45-50 minutes, turning them after 25 minutes until golden.

Chef’s Top Tips

  • Ensure you use oven gloves to safely take the baking tray in and out of your oven.
  • Try seasoning the potatoes with black pepper, or some dried herbs, or even mustard if you have them.
  • Sweet potatoes and parsnips are also lovely vegetables too!