Sides

A smoky Cajun potato hash with sweetcorn, peppers and lime mayo, built as a hearty spoonable side for hot, fruity BBQ ribs.

A chilled kimchi potato salad with sesame dressing, cucumber, spring onion and nori, made for fatty ribs that need crunch, acidity and chilli.

Warm Bombay-style potatoes tossed with tamarind, spices and lime, then finished with yoghurt, herbs and crunchy toppings for a lively BBQ rib side.

Crisp smashed potatoes finished with malt vinegar, sea salt and quick-pickled shallots, made to cut through sticky BBQ ribs with proper chip-shop bite.

Buttered baby potatoes with dill, peas and spring onion bring softness, gloss and freshness to a barbecue spread, working especially well with spicy chicken, pork ribs and sausages.

Creamy mustard potato salad with crisp bacon and spring onion brings tang, richness and make-ahead ease to a barbecue table, especially beside ribs, sausages and sticky chicken.

Layered potato gratin with leeks, gruyere and thyme brings creamy comfort to barbecue dinners, pairing especially well with sticky ribs, beef skewers and richly seasoned pork.

Loaded blue cheese potatoes with celery salt and chives bring tangy richness and a pub-style edge to barbecue plates, especially with buffalo chicken, burgers and smoky ribs.

Some potato sides are all about butter, cheese or cream. These wedges go another way. They bring spice, tang and a sharp little burst of freshness that makes a barbecue plate feel brighter. I make …

Roasted sweet potatoes with feta, chilli, lime and coriander bring colour, contrast and a lighter feel to barbecue plates, pairing well with chicken, pork and beef.