Sensational sides



Serves: 4-6
1 Packet Simply Better Irish Charlotte Potatoes Simply Better Clogherhead Oriel Sea Salt and Freshly Ground Black Pepper
6 Tbsp. Simply Better Italian Extra Virgin Olive Oil 6 Garlic Cloves, lightly bashed in their skins
1 Packet Simply Better Irish Farmhouse Hegarty’s Cloth
Bound Cheddar, finely grated
2 Tbsp. Snipped Fresh Chives
1 Carton Simply Better Handmade Buttermilk Ranch

1. Preheat the oven to 200°C (400°F/ Gas mark 6). Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15 minutes until tender. Drain and leave to steam dry for a few minutes.

2. Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back of a large spoon or a potato masher, push down on each of the potatoes to make them crack open.

3. Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray. Roast for 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.

4. Remove from the oven and add small piles of the Cheddar to each one and a sprinkling of chives. Flash back into the oven for a minute until the cheese has started to melt.Arrange on a platter and add small dollops of the buttermilk ranch – the rest can be served in a small dish for extra dipping.



Serves: 4
2 Packets Simply Better Irish Seasonal Baby Rainbow Carrots
2 Tbsp. Simply Better Spanish Extra Virgin Olive Oil, plus extra for drizzling
Simply Better Clogherhead Oriel Sea Salt
1 Tbsp. Simply Better Spanish Orange Blossom Honey
1 Tsp. Simply Better Organic Spicy Pepper & Herb Seasoning
1 Carton Simply Better Organic Chickpeas
1 Tsp. Simply Better Organic Harissa Spice Seasoning
1 Pack Simply Better Greek Barrel Aged Feta
225g Simply Better Authentic Greek Yoghurt (10 per cent fat)
A Few Fresh Flat-leaf Parsley Leaves
1 Pack Simply Better Italian Piadina Romagnola IGP Alla Riminese
Baby Salad Leaves, to serve

1. Preheat the oven to 180°C (350°F/ Gas mark 4). Peel the carrots and trim the tops. Put them into a small roasting tin with half the oil and season with salt. Roast for 30 minutes. Mix the honey with the spicy pepper and herb seasoning. Drizzle over the roasted carrots and cook for another 10 minutes until soft and caramelised.

2. Meanwhile, drain the chickpeas and dry well with kitchen paper. Put in a separate roasting tin with the rest of the oil and the harissa. Season with salt and roast on the top shelf for 25 minutes until crisp.

3. Drain the feta and put into a food processor with the yoghurt, pulse until whipped. Spread out on to a platter and when the carrots are ready, arrange on top, drizzling over any juices left in the tin with a little extra oil.Tear over the parsley leaves, if you like. Scatter some of the roasted chickpeas on top, the rest can be served in a separate bowl with the flatbreads and salad alongside so everyone can help themselves.