For many, the focal point at the Christmas table is the main star, that is, the centrepiece protein such as roast turkey or pork. For me, I’m just as excited about the side dishes. The meal is not complete without them. Of course, you also want to complement the main dish by providing colour and texture to the festive spread. Traditional side dishes are what we would normally have for Sunday lunch such as potato salad, macaroni and cheese and good old rice and peas. For Christmas, you can take these basic concepts and step them up a notch.

Many cooks get indecisive about side dishes or become confused about how many they should lay on the table. So many factors go into deciding what to choose. First, how many people are you serving? Do they have any dietary requirements? Are any present with food allergies? Will there be a vegetarian at the table? Will dessert be traditional fruitcake and rum sauce or will you be adding other goodies? Then of course, the all consuming matter of budget comes into play. Is it formal or informal? What can you afford? Will you just be having one main dish or two? What foods will pair nicely with them? Establish all of these before you go shopping.

This time of year gungo rice and peas replaces the everyday version with red kidney beans. I love gungo peas rice which has more depth of flavour. If you are bored with rice and peas, but you still want a rice dish, there are a few options as rice is still one of the most affordable grains. You can prepare a yellow rice dish which is sold this way, or purchase plain rice which you can colour yourself using turmeric, saffron or annatto. Experiment with a seasoned rice prepared pilaf style with nuts and dried fruits or even a more upscale fried rice dish with vegetables.

Good old potato salad is well appreciated by many and goes well with meat, poultry and fish or it’s quite at home with a purely vegetarian spread. Potato salads have many variations to suit all tastes. Some are prepared classically with green peas or corn, others with herbs, or bits of bacon. It can be eaten warm or cold and the potatoes don’t necessarily have to be boiled and cubed, they can be cut into wedges or sliced. I like to do a grilled potato salad with spinach and oranges for example.

You can’t go wrong with serving plenty vegetables. Vegetable sides can be roasted, steamed, stir-fried, in salads or in their raw natural state. Vegetables are expensive at the moment, but aside from mixing them with each other or serving them alone, they can also augment a pasta salad. Pastas come in many shapes and some are multi-coloured which add visual appeal. With such a wide range to choose from, pasta salads are becoming a popular choice. Pasta salad with shrimp is a great way of using an expensive ingredient with an inexpensive one. Food is like clothing where you can mix basics with high-end accessories.

Remember to begin scouting out the shops now to know what you will create based on what is available and easily accessible. Careful planning of your budget, knowing your family and guest needs, plus having recipes in place based on what you see and like will ease a very often stressful situation. I get so many emails from people who are frustrated and don’t know what to cook at short notice. Trust me, I understand, sometimes I’m unsure myself and wonder if I should stick to tradition or try something new. When this happens I begin my research.

Enjoy these delicious sides.

Bon Appetit!

Savoury Herb Cheese Biscuits

I love fluffy biscuits straight out of the oven. These are an alternative to bread rolls for your festive table and so easy to make. This recipe should yield a dozen (12) biscuits using a tablespoon for a more rustic look. Serve in a breadbasket.

Ingredients:

500g/2 cups self-raising flour

2 tsps sugar

125g/ 1/2 cup butter, cut into pieces

250ml/1 cup milk

175g/3/4 cup cheddar cheese

1 tbsp chives, roughly chopped

1 tbsp parsley, roughly chopped

Method:

Preheat oven to 450ûF

Next, prepare dough by sifting flour and sugar together, then add butter pieces and rub with your fingertips until mixture resembles crumbs.

Pour in milk, add Cheddar and herbs and stir until dough forms.

Use tablespoon and scoop dough to place on baking sheet leaving about an inch between each biscuit.

Bake for 10 to 12 minutes until golden.

Throw Together Pasta Salad

I love pasta salads. Not only are they delicious, but a good way to stretch vegetables so it works out economically. For Christmas, I use a mixture of luxurious and cheap vegetables. This recipe is only to give an idea, use any combination that suits you. The trick is to add layers of flavour and different textures.

Ingredients:

1 large pack of penne pasta, cooked according to packet instructions, drained and cooled

Handful of pepperoncini (bottled salad peppers found in the condiments aisle)

1 pack of feta cheese, crumbled or diced

1 small jar of sun-dried tomatoes, drained and sliced

Handful of string beans, trimmed, blanched and cooled

1 can of artichoke hearts, drained

1 can of medium, pitted black olives, drained

1 pack of white mushrooms, wiped of grit and sliced

1/2 red onion, sliced

salt and pepper

Extra virgin olive oil to drizzle

Zucchini and Chickpea Sauté

Squash is in abundance right now, many of it locally grown. This simple sauté makes a quick and light side dish. Chickpeas have a wonderfully nutty flavour.

Ingredients:

4 zucchini, diced (or an even mix between green and yellow squash)

1 large can of chickpeas, drained and rinsed

Olive or light vegetable oil

Salt and pepper to taste

Fresh herbs, chopped

Juice of 1 lime

Method:

Heat olive oil over medium heat in a frying pan.

Gently sauté the zucchini in oil until golden.

Stir in chickpeas and heat through until warm.

Season with salt and pepper, add a squeeze of lime juice plus mix in your favourite herb and serve immediately.

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Bon Appetit!