Bit on the side: How to perfectly execute your side dishes

Whether you're whipping up a wholesome Sunday roast or are looking to use up the veg in your fridhge, self-confessed 'Lad Dad' and former Hood columnist, Fletch, is here to bail you out with his epic and incredibly tasty side dishes. 

BRUSSELS SPROUTS WITH PANCETTA & ROASTED NUTS

INGREDIENTS
1kg brussels sprouts 
2 small packets of pancetta
150g roasted nuts 
2 large garlic cloves 
50g butter 
100ml cream (optional) 
Salt and pepper to season

METHOD
Roughly chop the sprouts and finely chop the garlic. Heat a large pan with butter, adding the pancetta once melted, and fry off until golden brown—it should be deliciously crispy. Add the garlic and chopped sprouts, then season with salt and pepper, and stir. Cook until the sprouts soften. Finally, stir in the cream and nuts, then serve. 

CURRIED PARSNIP SOUP

INGREDIENTS
7 medium-sized parsnips
1 large onion 
3 garlic cloves 
3 bay leaves 
1.3 litres of stock (vegetable or chicken) 
1/4 tsp cumin 
1/4 tsp ground turmeric 
1 tbsp ground coriander 
1.5 tsp fresh ginger 
1.5 tsp curry powder 
Bunch of fresh coriander 
Knob of butter 

METHOD
Peel and chop the parsnips, keeping some parsnip peel to use later. Fry the parsnips in a pan until crispy. Whilst they cook, finely chop the onion and garlic. 

Add a knob of butter to a hot pan and start adding the ingredients, starting with the onion, garlic, and then the fried parsnips. Then add all the dry spices and herbs, and stir together with the stock and the bay leaves. Season with salt and pepper to taste, place a lid on the pan, and leave to boil for around 25 minutes. Once all the vegetables are soft, reduce the heat and let it simmer, stirring occasionally. Once the soup is cooked, remove the bay leaves, add some fresh coriander, and give it a quick whizz up with a handheld blender until the soup is nice and smooth in texture, and ready to serve. Add a drizzle of fresh cream, some fried parsnip peel, and a sprinkle of curry to garnish. 

SWEET ROASTED CARROTS AND PARSNIPS 

INGREDIENTS
5 medium carrots 
5 medium parsnips 
2 tsp olive oil 
2 tsp honey 
1 carton of fresh orange juice 
Knob of butter 
Salt and pepper to season

METHOD
Preheat your oven to 200C/180C fan/gas 6. Peel the carrots and parsnips, chop them lengthways, add to a pan, and cover with fresh orange juice. Add salt, pepper, and a knob of butter, and part-boil for 5-7 minutes. Drain the orange juice, and transfer to an oven tray. Re-season with salt and pepper, and drizzle with honey. Roast them for 15 minutes, then serve. 

CRISPY ROASTIES 

INGREDIENTS
Half a bag potatoes
1 pot goose fat or olive oil 
Dry rosemary 
Salt and pepper to season

METHOD
Preheat your oven to 220C/200C fan/gas 7. Peel and chop the potatoes, then part-boil them for 8-9 minutes; they should look nice and fluffy. Drain, and give them a good old shake. Add the potatoes to a preheated pan with the goose fat or olive oil, and fry them off until they go golden in colour. Remove from the pan, transfer into a baking dish or, and place in the oven with a little more goose fat or olive oil for 20-25 minutes, until they are all golden brown, crispy, and ready to eat. Garnish with a sprig or two of dry rosemary, and serve. 

PIGS IN BLANKETS 

INGREDIENTS
A pack of bacon 
A pack of chipolatas 
Pinch of dry sage 
Pinch of dry rosemary

METHOD
Preheat your oven to 220C/200C fan/gas 7. Roll the bacon around the chipolatas, then place on a baking tray. A pinch of sage, and put them in the oven for 20-25 minutes until golden brown. Once cooked, garnish with rosemary, and serve. 

For more Lad Dad recipes, follow Fletch on Instagram @theladdadsguide or check out his newly-launched YouTube page.