Side

“Use a very sharp knife to thinly slice the charred beets. The slicing is when the magic is revealed,” says Eyal Shani. “The beetroot heart has remained untouched. It’s red, full of life. Most of its fluid has evaporated leaving him weightless, but still juicy, sweeter than ever, bearing unique mineral flavours within that are unparalleled.”

Zhoug is a hot green sauce from Yemen that’s often added to soups and stews for a fresh and fiery finish. Here we’ve paired it with sweet roasted pumpkin for a no-fuss side that’s a winner with chicken.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

This stunning dish is powerful enough to take a place among the main courses in a banquet or you could serve it as a side to roasted or grilled meat.

Crunchy green salads are often underrated but they brighten any meal. Here we've scorched the lettuce and sugar snap peas lightly on the barbecue to add a little smoky flavour.

Blanched snow peas dressed up with sesame make a great summer salad with crunch.

"A Cantonese staple, this dish is a breeze to cook,” says Tony Tan.

This refreshing salad is a perfect side dish to accompany a slow-roasted lamb or other tender meats. Carmichael uses a mix of chilli and onions to give it that extra spice.

This classic Italian recipe is all about the zucchini and mint.

A tangy twist on a classic side, try Anchovy's asparagus with fermented beancurd, olives and ginger dressing for a sense-igniting dish.