Penarth Nub News has teamed up with a local chef to provide recipes for you try out during lockdown.

Tom Hann, who usually cooks for the Pilot, has been creating these dishes while the restaurant is closed temporarily.

Today he brings you the side courses to go with the Easter Sunday Lamb dish that featured yesterday.

Here are 5 sides that I would highly recommend as a perfect accompaniment for the Easter Sunday lamb roast.

Tom's best roast potatoes:

Ingredients:

• 1.5kg potatoes,

• 200g semolina or polenta.

• 2 knobs butter or 2 tbs olive oil.

• Salt and Pepper

• Rosemary

• Thyme

• Dill (only use if for lamb dish as dressing already has dill)

Method:

1. In a large pan boil potatoes with a generous pinch of salt and cook until a knife runs through with no resistance.

1. While potatoes are boiling pick and finely chop herbs then mix them with the semolina/polenta, set aside until potatoes are boiled.

1. When potatoes are boiled drain them thoroughly and return to the same pot.

1. Sprinkle semolina/polenta mix and gently shake potatoes around getting an even coating all over.

1. Preheat your oven to 200 degrees C.

1. Transfer the potatoes to a large rimmed baking tray and knobs of butter or oil and roast for 30-45 minutes or until golden brown.

Tomato and fennel oven bake:

Ingredients:

• Half a white onion,

• 2 heads of fennel,

• 4 fresh tomatoes,

• 1 tin chopped tomatoes,

• 1 clove garlic

• 100g parmesan,

• 100g breadcrumbs

Method:

1. Roughly chop an onion and saute on medium heat until translucent.

1. While the onion is frying cut the bottoms off the fennel and peel away all the sections leaving whole.

1. Fry fennel in the same pan till starting to become aromatic then add crushed garlic and cook till aromatic.

1. Then add the fresh tomatoes quartered and chopped tomatoes, turn heat to low and cook until thickened slightly.

5, You can optionally add a bit of Tobasco here if you like a little spice.

1. While that is cooking, grate the parmesan and mix with bread crumbs.

1. Put tomato and fennel mix in a small baking dish, top with the parmesan bread crumbs and bake for 20 minutes at 200.

Decadent cauliflower cheese:

Ingredients:

• 1 cauliflower

• 50g butter

• 50g flour

• 500ml milk

• 100g parmesan

• 200g mature cheddar

• 1 ball mozzarella

• ¼ tsp mustard powder

• 2 tsp wholegrain mustard

• Salt and pepper to taste

Method:

1. Separate fronds of cauliflower into manageable pieces and in a large pan or steamer cook cauliflower until al dente or to 80%, then drain thoroughly. (the cauliflower will continue cooking in the oven)

1. While the cauliflower is cooking grate all the cheese and set aside in a bowl.

1. On a low heat in a large pan melt, the butter then add in the flour whisking together making a roux and cook for 1-2 minutes.

1. Then slowly stream in the milk whisking continuously being careful not to create any lumps.

1. When all the milk has been added continue to cook on low whisking regularly for approximately 20 minutes or until flour taste is gone.

1. Next, remove from the heat, add the mustard powder, wholegrain mustard and cheese and whisk until melted and mustard is incorporated.

1. Here you should taste for seasoning and add salt and pepper until desired taste is reached.

1. Fold in the cauliflower then set into a high walled baking dish and cook for 20-30 minutes or until nicely browned.

Herby Yorkshire pudding for any meal.

Ingredients:

• 150g flour

• 200ml milk.

• 200g eggs.

• 1 bunch thyme

• 1 bunch rosemary

• 1 bunch dill (only add dill if using for lamb dish as dressing already has dill)

• ½ tsp salt

• ½ tsp pepper

• Plenty of oil

Method:

1. Preheat oven to 200 degrees C.

1. Fill the holes in a non-stick pan approximately 1/8th of the way with oil and put in the oven to heat up.

1. Pick the herbs and finely chop then set aside.

1. In a large bowl sift the flour into milk as you whisk being careful not to allow any lumps.

1. Then add the eggs, herbs, salt and pepper and whisk until incorporated fully.

1. Very carefully remove trays from the oven and fill till nearly full and return to the oven undisturbed for at least 20-25 minutes, then check and if needed cook for a few more minutes until golden brown and fully risen.

Honey roasted carrots and broccoli

Ingredients:

• Carrots

• Broccoli

• 100ml honey

• 1 tsp wholegrain mustard

• 1tbs olive oil

• Salt and pepper to taste

Method:

1. In a small pan on a very low heat add honey, oil, mustard salt and pepper until incorporated.

1. Peel and cut carrots to the desired shape, then steam or boil until cooked but still al dente.

1. Separate fronds of broccoli and boil or steam until vibrant green and still al dente.

1. Preheat oven to 230 degrees C

1. Toss carrots and broccoli in the honey mix and lay onto a baking tray and cooking for approximately 5 minutes being very careful not to burn. (a small amount of charring will give a nice roasted flavour but too much will make the veg bitter)

To see the recipe for the accompanying lamb click here.