“You can make this into smaller individual rostis, but I really like having a large one in the middle of the table so everyone can get involved. If you’re feeling fancy, you could add salmon roe, or even caviar to really make it a plush side. This batch should comfortably do 2 x 23cm pans. I like to make this recipe using a mandoline with the julienne attachment, but if this isn’t available, you can use a box grater.”
“A really simple side of fresh asparagus lightly grilled, the cheese and lemon work really well together. I prefer to cook the asparagus over charcoal, but if this isn’t feasible, you can do it in a pan. With the asparagus, check if they have a thick and fibrous base at the stem. Traditionally, we break off the stems, but if they’re young and tender they’re fine to eat.”
“This red capsicum condiment might seem like a lot of work, but you can make a larger batch and keep it in the fridge for about a week and use it for other recipes, too. It makes a great dip when blended and also a quick-fire pasta sauce for an easy midweek meal.”
Paul Farag might have made his name with cutting-edge cuisine, but as these
