Garlic butter can add a magical touch to many dishes. Rub it along a corn-on-the-cob, or stick some in a jacket potato. Make garlic bread to have on the side of many main courses or even with a cheese plate in the evening, the options are endless. I have not included strict quantities as you can make as little or as much as you like. I generally make enough to keep in a small pot in the fridge, ready to use.
Soft butter (approx 50-70 g)
2-3 cloves of garlic (crushed)
Salt and pepper
Thyme or oregano
Mix all the ingredients together, place in a tub and keep in the fridge.
Coleslaw is the perfect side for many dishes including Jacket Potatoes, Cheese Toasties and all kinds of salads. It is very easy to make and requires only 4 basic ingredients. The quantities vary depending on how much you want to make, if it doesn’t seem enough just add a little bit more cabbage and carrot. In Turkey, where I live, the size of cabbages vary from small to enormous, so adjust the ingredients accordingly. In this recipe (and photo) I have used a small red cabbage as they are readily available all year round, but a regular green cabbage can be used too.
1 large onion (finely chopped)
1-2 large carrots (peeled and grated)
Approximately 1/4 of a small round cabbage (finely chopped)
2-3 large tbsps mayonnaise
Salt and pepper (to taste, as required)
Place the grated carrots, chopped onion and cabbage in a bowl and mix.
Add the mayonnaise and again mix well to ensure all the vegetables are well mixed.
Add salt and pepper as required and serve.