Yeo Valley Organic Recipes

Roast Dinner Sides

Make your Sunday roast that extra special with these tasty sides!

  • 1 hr 10 mins
  • Serves 4
  • Beginner


Hispi cabbage with pangrattato & roasted red peppers puree

1 Hispi or pointed cabbage

1 Jar of roasted red peppers

Pangrattato –

1 Medium slice of stale bread

3 Garlic cloves

1 tsp Chilli seeds (Optional)

15g Yeo Valley Mature Cheddar 

10g Thyme leaves

2 tbsp Yeo Valley Salted Butter – Melted


Nacho style loaded hasselback potatoes

1.5kg Roasting potatoes

Olive oil

30g Yeo Valley Mature Cheddar – Grated

200g Tub of Salsa

200g Yeo Valley Sour Cream

1 Finely sliced Jalapeno 

20g Coriander


Creamed spinach

½ White onion

25g Yeo Valley Salted Butter

¼ tsp Nutmeg

100g Spinach

50ml Yeo Valley Double Cream


Hispi cabbage with pangrattato & roasted red peppers puree

  1. Cut the cabbage into quarters lengthwise then cover it in olive oil and cook for 30 mins at 180. 
  2. To make the pangrattato whiz all the ingredients together until rough breadcrumbs form.
  3. Then mix it into 2 tbsp of melted butter and gently fry until golden & crispy. 
  4. Drain the jar of red peppers and blend until smooth.
  5. Layer the elements to serve – Pepper puree, cabbage, pangrattato.


Nacho style loaded hasselback potatoes

  1. Place a potato in between 2 wooden spoon handles that are flat on a surface. Using those as a guide to stop the knife slicing too far, make even cuts along the potato.
  2. Cover in olive oil & bake on 170 for 45 mins until golden.
  3. Sprinkle over the grated cheese and cook for a further 10 mins.
  4. Scatter over the salsa, sour cream, jalapenos and coriander.
  5. Serve immediately


Creamed spinach

  1. Finely slice the onion into small squares and then sauté in butter on a low to medium heat.
  2. After 15 mins add the nutmeg, followed by the spinach.
  3. Once wilted, take off the heat then stir through the cream.

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