Pickles
When it comes to my table, pickles are a must-have. From a delightful cauliflower piccalilli that adds a touch of excitement to a ploughman’s meal, to zesty lime achaar that brings brightness to dhal, or tangy kimchi that I enjoy with almost any dish. Pickled vegetables not only add variety to the sparser months but also make a wonderful snack to enjoy with drinks.
– Ravinder Bhogal, author of “Comfort & Joy”
Tomato Kasundi
Whenever I entertain, I always include tomato kasundi, a delightful chutney-like condiment, on the table for anyone who may want it. It provides the perfect mix of acidity and sweetness with a touch of spices, making it a versatile accompaniment to a wide range of dishes. Autumn is the perfect time to capture the last of summer’s tomatoes in a jar. I like to add finely diced aubergine to my kasundi for an extra layer of flavor.
– Simon Bajada, author of “Malta”
Vivid Greens
A balanced Chinese menu always includes some vibrant greens. I love stir-frying pak choi, choy sum, gai lan, or water spinach with ginger, garlic, dried spinach, or fermented tofu. These greens are not just simple side dishes, but proper dishes that refresh the palate and bring comfort. Plus, their vivid green color adds a beautiful touch to the table.
– Fuchsia Dunlop, author of “Invitation to a Banquet”
Breadcrumbs
Every piece of bread that starts to go stale in my house goes straight into the freezer, destined to become crispy and buttery breadcrumbs. I fry them with finely grated garlic and add a combination of parsley, parmesan, chilli, lemon, or anchovies, along with plenty of salt and pepper. Sprinkling these breadcrumbs on any dish instantly elevates it and adds a special touch. They’re particularly delightful on pasta when there’s no cheese left.
– Bre Graham, author of “Table for Two”
Pickled Walnuts
Pickled walnuts are always within reach in my kitchen. The brand I prefer is Opies. These pickled walnuts are beautifully moreish with a tangy flavor. They make a great addition to cold meats, a mutton chop, or a slice of cheddar. At Rochelle Canteen, we often make dressings with pickled walnuts to toss with beans.
– Margot Henderson, founder of The Three Horseshoes, co-founder of Rochelle Canteen
Roasted Fruit
I love having a dish of roasted fruit on the table, whether it’s plums, grapes, apples, or even persimmons, especially during this time of year. Roasted fruit is a delightful accompaniment to roasts, cold cuts, sausages, stews, or even with bread and cheese or an autumnal salad. It’s an effortless addition that adds an unexpected and beautiful touch.
– Skye McAlpine, author of “A Table Full of Love”
Dressed Salad
My favorite dressing recipe involves blending all the ingredients except the oil until thick, then streaming in the oil while blending until fully emulsified. I fold in minced shallots, sea salt, and cracked black pepper. I plunge the salad leaves in iced water, spin them dry, and generously dress them at the last minute. I finish with chopped chives, chervil, curly parsley, coriander, and mint leaves for a burst of freshness and flavor.
– Jackson Boxer, chef behind restaurants including Brunswick House and Orasay
Herby Mayonnaise
I love hosting casual dinner parties where I can slow-cook something on the barbecue or in the oven for hours. A zingy herby mayonnaise pairs perfectly with flavorful meat. You can dunk potato wedges, halloumi fries, or barbecued courgettes into it. It adds an extra layer of deliciousness.
– Tom Kerridge, author of “Pub Kitchen”
Fresh Herbs
Fresh herbs not only cleanse the palate but also add an aesthetic touch to the table, like an edible bouquet of flowers. Sabzi khordan, which accompanies grilled meats, kebabs, and hearty stews in Iranian meals, usually consists of mint, dill, basil, tarragon, chives, and is often paired with radishes and spring onions.
– Saghar Setareh, author of “Pomegranates & Artichokes”
Gremolata
I adore gremolata — a combination of fresh parsley, garlic, lemon zest, and juice. It is the perfect finishing touch for meaty braises. I believe most dishes can benefit from a sour note and a few fresh herbs. For other dishes, I mix coriander with spring onions and lime for curries, or combine chives with finely chopped dill pickle and red onion for pulled pork and buttermilk chicken.
– Eleanor Steafel, author of “The Art of Friday Night Dinner”
Kimchi
I’m a huge fan of fermented dishes like kimchi and pickled vegetables. I find that they complement meat, fish courses, and even salads at dinner parties. Some of my fondest memories involve Korean meals with friends, where preserved or fermented dishes are always part of the spread. I either buy kimchi from small producers in London or am fortunate enough to receive homemade kimchi from people in my team.
– Tomos Parry, head chef and co-owner of Brat, founder of Mountain
Yoghurt
Yoghurt is a staple at every meal in my Persian heritage. In the West, it is often eaten at breakfast or used as a dip. But for us, it is a versatile dish, sauce, condiment, and marinade. Our yoghurt is thicker, tangier, and saltier, often enhanced with ingredients like chopped cucumber, dill, mint, or oregano. I also enjoy adding a drizzle of olive oil, spices, crumbled feta, or honey and spreading it on sourdough bread.
– Sabrina Ghayour, author of “Flavour”
Crispy Chilli
Spice preference varies from person to person. Some find a dash of chilli transformative, while others cannot tolerate the heat. The solution? Place pickled chillies or hot sauces in the middle of the table and let everyone customize their spice levels. My personal favorite is crispy chilli oil packed with shallots, garlic, peanuts, cumin seeds, and a hint of sugar. It adds a delightful crunch and flavor to any dish.
– Sophie Godwin, author of “Sundays: A cookbook”
Butter
A butter dish is as essential to my table as knives and forks. I believe in indulging in the pleasure of good butter. Cultured butters, smoked butters, seaweed butters, anchovy butter, salted butter, or simply a creamy and lightly salted butter all have a place on my table. Living in France, where butter is only served with bread when having oysters, I continue to have butter available for every slice. It’s quite scandalous, but I love it.
– Debora Robertson, author of “Notes From A Small Kitchen Island”
Green Beans
I have a peculiar fascination with side dishes and salads rather than main courses, which are often easier to prepare. One of my favorite sides is steamed and blanched green beans or British bobby beans. I add salt, raw chopped or finely sliced scotch bonnet chillies, tahini, olive oil, and black sesame seeds. This dish must be well mixed and served at room temperature. It always takes center stage on my table, accompanied by wooden serving spoons from Dehillerin in Paris.
– Russell Norman, founder of Brutto
Cheese
I always include a cheese course in my dinner parties. While I’m not a fan of sweets, I adore the delicious cheeses we have in the UK. For an extra touch, I pair eccles cakes from Pump Street Bakery with a chunk of Lancashire cheese. However, any hard cheese works well. It’s a unique alternative to chutney that adds a special touch to the meal.
– Angela Hartnett, chef-director of Murano
Whipped Cream
I always have a bowl of cream to accompany dessert. I pass around a balloon whisk so that everyone can participate in the whipping. I flavor the cream with icing sugar and sometimes add a pinch of cloves, which pairs beautifully with autumnal fruit desserts. Alternatively, I enhance it with vanilla essence, orange blossom water, or citrus zest. Communal cooking is often missing at dinner parties, and this simple act brings a little extra joy to the occasion.
– Bee Wilson, author of… [content truncated]
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