On the Side

A revolutionary cookbook with 140 recipes that move the humble side dish to centre stage.

‘Full of recipes I want to cook and eat’ - Yotam Ottolenghi

‘Both a beautiful and eminently useful cookbook’ - Anna Jones

‘I want to eat every recipe in this book’ - Nigel Slater

‘A very good idea… enough to make the book a winner!’ - Stephen Harris, chef-owner of The Sportsman

Whilst writing his food blog, Rocket & Squash, Ed Smith noticed that a key part of our meals was being ignored. On too many occasions, side dishes were being relegated to an overboiled afterthought, or dismissed with a throwaway ‘eat with potatoes’ or ‘serve with seasonal greens’ line. But our side dishes have the potential to be as inspirational as the main event itself. In fact, they’re often the best bit! Here it’s the ‘two veg’ rather than the meat which are given the spotlight: you’ll find 140 inspiring recipes and insightful tips to make your pulses, roots, vegetables and greens dazzle in their own right. Think of garlic oil pea shoots, smoky ratatouille, celeriac baked in a salt and thyme crust, carrots with brown butter and hazelnuts, spelt grains with wild mushrooms, and chorizo roast potatoes.

Complete with a recipe directory that will help you find the perfect accompaniment, whatever your cooking, On the Side will brighten and invigorate every meal.

“"Full of recipes I want to cook and eat" - Yotam Ottolenghi "A lifelong fan of 'bits on the side', the joyous accompaniments to the main course, I am thrilled to see them taking centre stage. I want to eat every recipe in this book." - Nigel Slater "This is both a beautiful and eminently useful cookbook. I know it will often be pulled out from my kitchen shelves." - Anna Jones”

A very good idea… enough to make the book a winner! Stephen Harris, chef-owner of The Sportsman
After he starts by saying "this book will change how you think about your meals" it basically does just that – only it also happens to be beautifully and straightforwardly styled and photographed Victoria Stewart, Evening Standard
This book has the potential to be well thumbed throughout the summer months. From the barbecue to the picnic and the dinner gathering, it has lots of illuminating ideas for simple “side” cooking with a twist. Just add the main event. Natalie Whittle, The Financial Times Weekend Magazine
Full of recipes I want to cook and eat Yotam Ottolenghi
This is both a beautiful and eminently useful cookbook. I know it will often be pulled out from my kitchen shelves. Anna Jones
A lifelong fan of ‘bits on the side’, the joyous accompaniments to the main course, I am thrilled to see them taking centre stage. I want to eat every recipe in this book. Nigel Slater
Smith has a wonderful way with veg Evening Standard

Ed Smith is the author of the influential website Rocket & Squash, a food journal regularly updated with restaurant reviews, recipes and cookery news. He has featured as guest cookery writer at the Independent on Sunday, and as resident chef for the Guardian’s Cook supplement.

In 2015, Ed won the award for Best Online Restaurant Writer and was shortlisted for Best Cookery Writer at the Fortnum & Mason Food & Drink Awards. He was also shortlisted for the inaugural Jane Grigson Trust Award. On the Side is his first book.

@rocketandsquash / rocketandsquash.com

An inspiring selection of superlative side dishes... On the Side is a rare recipe book in that it promotes the supporting acts of the table to centre stage. Here is a collection of inspiring side dishes to complement all styles of food, ranging from ones that will spark a whole meal (PX braised radicchio, celeriac baked in a salt and thyme crust, scorched sweet potato with sobrasada butter), through the classics (mac 'n' cheese, caponata, boulang.re potatoes), to simple ways with less familiar ingredients (agretti, turnip tops, cauliflower greens). ..The central premise of the book is that not only can sides really elevate a meal - they can become its focus, the dishes you go back to for seconds and thirds. Instead of relegating what typically makes up the majority of a meal to an over-boiled afterthought or throwaway serve with seasonal greens line, in On the Side it's the accompaniments that get the star billing...Inventive, playful, yet hardworking, this book establishes Ed Smith as a major new name in British food writing. On the Side is the kitchen companion that everyone has been missing.

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