Broccoli and Feta Dip with a Basic ‘House Salad’

Served with Pitta Bread too!

I’ve been eating a lot of Hummous recently with my salads and I really fancied a change (even though I absolutely love hummous!). I decided to use my favourite vegetable, broccoli, to make a sort of dip, sort of thick salad dressing which will add some interest to my salads without too many extra calories. I’m really watching my weight at the moment just because the sun has started to come out and a few pub gardens were frequented…a few ciders and bowls of chips were enjoyed….a few lazy days turned into picnics etc. It all adds up and my shorts which I have finally pulled out of the wardrobe from last summer felt just that tiny bit too tight for my liking!!

The thing is, I love food! I’m not the sort of person that can just cut down on what I eat, I feel it is better to change what I eat instead. Now hummous is not bad for you by any means but I was more getting bored of it and wanted to swap it with something equally as healthy.

If you have just joined me after the virtual vegan potluck and you do follow a vegan diet then don’t worry as most of my recipes are vegan and I always try and offer an alternative vegan option to my recipes For example, I couldn’t resist using feta in this dip because it went so wonderfully with the flavours but you could use cooked white beans, vegan cream cheese, or even tofu! I rarely buy cheese so next time I make this I will definitely be using white beans such as cannelini beans.

You can serve it on the side or pour it onto your salad

I’ve used the term “House ” Salad here because it has a bit of everything in it! At restaurants they always have a house salad on the menu and it’s always different. I think it’s kind of a “used up everything in the house” salad! For my salad today I used lettuce, cucumber, tomatoes, radishes, red onion, spring onion (only use one type of onion or no onion if you plan on breathing near people after eating!), black olives and celery. This is my standard list of salad vegetables that I put on my food shop list every week.

Serves 4

Vegetarian, Gluten and Wheat Free, Vegan option!

8 – 10 Broccoli Florets (approx 150g)
60g Feta/ Vegan Cheese – or a handful of Cooked beans
Large Bunch Basil Leaves
Salt and Pepper
Splash of Water

Steam the broccoli for 5 minutes until cooked but not mushy otherwise the dip will be quite watery. Place the broccoli along with everything else except the water and blend in a high power blender until smooth… or as I did in a really old blender for ages! If it needs it then add a splash of water until you have a nice creamy consistency.

New Potato, Fennel and Spring Onion En Papillote: Technique of the Week

I’ve had ‘En Papillote’ down on my list as a technique to try for awhile. It’s another way of steaming your food but with added flavour! ‘En Papillote’ simply means ‘in parchment’ in French and it is a technique of baking ingredients inside a paper parcel. I used to make similar parcels out of foil and cook salmon fillets with lemon slices in them, it kept the fish incredibly soft and juicy, but I had never tried making a parcel from baking/ parchment paper. It worked really nicely and I love how the ingredients stay very true to their natural form but just with an added depth of flavour from the liquid you use (in this case white wine). The potatoes were soft but not mushy and the fennel and spring onions had absorbed all the lemon and wine flavour but again still with a bit of bite.

It took me quite a long time to decide what to put in the parcel, I have seen plenty of Mushroom en papillote recipes before so I wanted to do something a little different. I loved poached fennel when I tried poaching my veggies so I knew I had to include fennel again! Then I decided on new potatoes because they are very in season at the moment and great for side dishes at a BBQ or summery lunch. They are also small enough to be cooked in this way in a relatively short amount of time. I originally thought about adding leeks but Spring onions were thrown in at the last minute because I had an abundance of them in the fridge and I’d never really cooked them before (only sliced them onto a salad).

This recipe would be perfect as a side dish at a BBQ. I’m not sure if you could actually cook it on a grill (maybe if you soaked the paper first???) but it could definitely be cooked in the oven and then bought outside for people to help themselves too along side BBQ’d vegetable skewers, corn on the cobs, veg sausages and mixed salads.

This portion would serve two, you could make individual sized parcels or even party sized ones! Just half or double up the recipe until you have enough to feed all of your guests.

Gluten free, vegan, BBQ side dish, seasonal!

250g (approx 8-10) New Potatoes
1/2 Fennel bulb
4 Spring Onions
Sprig thyme
1/2 Lemon (juice)
1 tblspn Extra virgin olive oil
2 tblspn White Wine
Salt and Pepper

Preheat the oven to 180c (fan oven) or 200c normal oven.

Cut two rectangles of parchment paper (use the whole width of the roll) big enough to fit your potatoes into the middle (you are going to double up the thickness). Lay the two pieces on top of each other then scrunch the paper up slightly around the edges so that it is a boat shape. Place the whole potatoes in the middle, trim the roots and any rough looking dark green ends off your spring onions and layer them on top and then roughly slice your fennel and place that around the potatoes. Make sure you keep the delicate fennel fronds to one side as a garnish. Squeeze over the lemon and pour over the oil and wine then top with the whole sprigs of thyme.

Give it a good grind of salt and pepper and seal the parcel shut at the top leaving plenty of room in the middle to let it steam properly. Make sure the paper is really sealed tightly and give it a little shake to combine all of the ingredients.

Cook for 35 minutes, check the potatoes are cooked through the middle by slightly opening the paper and piercing them with a knife then once done, fully open the parcel, sprinkle over the fennel fronds and serve immediately. The potatoes are also very nice cold the next day with the juice from the parcel poured over the top.

What would you cook in an ‘en papillote’ parcel? What’s your favourite BBQ side dish?

St Georges Day Dinner – Layered Roasted Vegetable Wellington with a Cauliflower Puree

Roasted Vegetable Wellington – kind of like a huge vegetable pasty!

Beef Wellington is traditionally a “Show Stopper” recipe where the host would use expensive beef, foie gras and truffles all wrapped up neatly in pastry. Other versions I have seen include beef fillet, mushroom pate, spinach and even a pancake wrapped around the beef to retain its moisture.

A couple of years ago I was served the most beautiful pumpkin Wellington served with a cauliflower puree and it’s always been on my mind ever since! I knew St Georges day would be a great occasion to share this recipe, it’s decadent yet rustic…A real treat!

The Wellington is filled with cauliflower puree, roasted peppers, spinach, roasted onions and butternut squash

Whereas a traditional beef wellington has one large fillet of beef inside, I have filled mine with layers of cauliflower puree, roasted red peppers, spinach and roasted onion and butternut squash. It’s much more interesting than your usual recipe and veggie friendly

This is my first time putting anything on Veghotpot using puff pastry (I’ve always favoured the less calorific filo pastry), but for this recipe it just cannot be replaced! Flaky, buttery pastry with the creamy cauliflower puree and rich, caramelised vegetables is truly a match made in wellington heaven!

Veg Hot Pot

Serves 4

Vegetarian

1/2 Butternut squash
1 onion
2 red peppers
Dried Herbs
Chilli Flakes
Olive Oil
Salt and Pepper
8 Cauliflower Florets
Handful Spinach
1 Sheet Ready Rolled Puff Pastry
1 Egg for egg wash

Chop the Onion and Butternut Squash into small pieces and slice the red Pepper into large thick strips and put on a baking tray, sprinkle all of it with salt, pepper, dried herbs, chilli flakes and olive oil and roast at 200c for 10 mins or until starting to brown and cooked through.

Boil the cauliflower florets in 250ml vegetable stock then blend using a hand held mixer or a food processor to make a purée.

Wilt the spinach leaves and put to one side.

Cut two circles out of the pastry, one circle should be around an inch bigger in circumference than the first. Place the smaller circle down on a lightly floured baking tray and first spoon on some cauliflower puree leaving an edge of pastry around 1cm deep, then layer the red peppers, spinach and more cauliflower puree then top with the onion and butternut squash. Brush some egg wash around the edge of the bottom layer of pastry.
Place the larger circle of pastry over the top and seal it closed so it joins the bottom circle of pastry.
You should now have one large round wellington with the pastry completely sealed around the egdes.

Brush Egg Wash all over the top and sides of the pastry and then place in the oven for 30-35 minutes at 180c until the pastry has become flaky and golden brown.

Serve with Gravy, any left over cauliflower puree and peas!

Serve whole in the middle of the table and slice up like a big pie!

Happy St Georges Day!!!

Very Simple and Versatile Roasted Harissa Aubergine

Once prepared you can use the aubergine in many different ways

I love aubergines and I only really started eating them in the last few years because many recipes I found put me off by saying they must be salted or that they soak up a lot of oil. The first time I tried cooking it myself I simply stir fried it and it was bland and chewy. I realised that it suited slow cooking and that, like with the oil, it suited big flavours it could soak up.

I now use it as a main ingredient all the time in curries, cut into long strips in lasagna, pasta sauces and now even simply on its own as a side dish. I don’t really know how I came up with this idea other than the fact that I had a lonely aubergine in my fridge and not much else. I wanted to make some cous cous for my lunch and I thought I could use the aubergine to jazz up the cous cous.

I also had a jar of Harissa paste and this idea just came to me. I was pleasantly surprised with how it worked out as the aubergine flesh became full of flavour, quite spicy and incredibly soft. I used a spoon to scoop out the flesh and then I stirred it into cous cous.

Other ways to enjoy an aubergine like this could be topped with raita yoghurt and served with a salad, scooped out and spread into a flat bread as a sandwich, stirred into rice or cous cous, scooped out and served as a kind of spicy mashed aubergine side dish. Or just on its own.

Serves 2

Vegan, gluten-free, low-fat, spicy!

1 Aubergine1-2 tblspn Harissa paste
1 Lemon

Slice the aubergine in half lengthways, using a sharp knife score the flesh but don’t cut through the skin of the aubergine. Take a spoonful of harissa and using the back of a spoon or a knife spread the paste over the aubergine making sure it gets in all of the score lines. Squeeze the lemon juice over the top. Do this on both halves of the aubergine just on the cut side.

Place the aubergine halves on a baking tray, cut side up and bake in an oven at 180c for around 35 minutes. Leave to cool slightly then use it how you like

The Harissa is very spicy so use as much or as little as you like. You could use other pastes like Curry paste, Thai paste or Pesto.

Seasonal Vegan Tofu and Garden Pea ‘Quiche’

A great vegan alternative to traditional quiche

This is my version of a quiche/ flan which is suitable for vegans!I have simply replaced the eggs and cream with tofu. As you will see I have included my favourite combination of peas, lemon, garlic, basil and mint – such classic flavours which instantly make you feel like its summer! I have also added watercress because it is in season right now and is so delicious and very good for you.

I was feeling a bit conscious that I use these flavour combinations a lot, but they work so well and each recipe is so different! So hopefully instead of being repetitive I am simply showing how using up ingredients in different ways can create lots of different meals

I have made pies before with a bean puree or with a nut cream and both worked delightfully, however this time I wanted something much lighter (but still creamy) and less calorific. I don’t eat a lot of tofu but I do buy it when I just fancy something easy, there is so much you can do with it, it’s a great vehicle for stronger flavours and it is low fat.

Creamy vegan filling in a crispy pastry case!

I definitely preferred this quiche served hot however it would be nice to make a head and eat at room temperature too as part of a buffet. When I think of quiche it brings up memories of party buffets with sausage rolls, egg sandwiches, chocolate fingers and lemonade! I’m not sure back in those days, when I was a kid who couldn’t get enough of those styles of buffet, that I would one day be making my own version made of tofu!

Maybe deep down I knew because I was one of the few people who would fill my plate with the salad garnish before adding the more unhealthy options.

In case any one was wondering, I have still been following a mostly gluten free diet. I am feeling great on it and I definitely notice the difference when I “accidentally” eat a huge blueberry muffin someone bought in to the office for their birthday, and my stomach instantly bloats up twice the size! This recipe uses filo pastry which isn’t gluten free but you can substitute it for a vegan short crust or your favourite gluten free pastry. As long as it holds in that creamy tofu filling you’ll be fine!

Serves 4

Dairy Free, Vegetarian, Vegan, Husband approved!

Tin size – 10″

400g Tofu130g Frozen Peas
1/2 Lemon
Large handful Watercress
2 Garlic Cloves
10 Large Basil leaves
Handful Mint Leaves
Salt and Pepper
3 Sheets Filo Pastry
Spray Oil

Preheat your oven to 180c

Place the tofu, peas, watercress, garlic, basil, mint and juice of 1 lemon into a blender and mix until you have a smooth green puree. Season with salt and pepper to taste and then blitz again to mix in seasoning. Keep some water cress to one side for garnish

Grease a quiche tin, preferably with a loose bottom so you can get the quiche out easily (and not with 3 spatulas and a lot of swearing as I did). You could also line the tin with baking paper, or just slice it in the quiche tin and take it out in slices

Next line the tin with 3 layers of filo pastry, spraying or brushing some oil in between each layer, trim around the edges so you don’t have too much pastry hanging over.

Pour the tofu mix into the pastry case and smooth out so it is one even layer. Crinkle up the edges of the pastry to make a border around the edge of the quiche.

Place the quiche into the oven and bake for 35 minutes until the filling is set and the pastry is cooked. If the edges look like they are browning too much then cover the pie with foil so that it continues to cook but not colour.

If you are taking it out of the tin then once cooked leave it to cool slightly to make it easier to handle.

Leftovers can be placed in the fridge and then reheated in a hot oven for around 10 minutes.

Perfect for sharing, great hot or cold.

Gluten Free Easter: Paleo Banana Muffins Recipe Review

Paleo banana muffins

As well as making a carrot cake for Scott’s mum I also made these amazing banana muffins for Scott’s dad. I chose another gluten free recipe because I didn’t want to contaminate the kitchen with flour but also because it is better for you. I imagine the cake and muffins will get shared around the family, always a scary moment when it’s your own cooking!

I found these muffins on ‘With Style and Grace Blog’, an absolutely stunning gluten free recipe blog. I have found loads I want to cook and the photography is inspiring.
I was really drawn to this recipe because there is no added sugar and it includes flax seeds, it is also sweet enough to be a nice present…healthy yet a treat!

I was really pleased with how crumbly they were!

I have read bits and bobs about the Paleo diet and I found it really interesting, but its not something I am going to be trying any time soon. It has some amazing health benefits but at the moment cutting out meat, dairy and gluten is enough for me to concentrate on!

You need really ripe bananas for banana bread, I quite enjoyed picking out the oldest looking bananas knowing I may have saved a few from being thrown away at the end of that day. I personally can’t stand eating ripe bananas by themselves but in baking they add a necessary sweetness.

I think the different sizes make them rustic…..

I doubled the recipe which made 15 and most made it up to the family but a few got eaten straight away…and I snuck 2 in the freezer to have next week

I’d definitely recommend these, they were really easy to make and they’d be perfect for a breakfast or snack!

Quinoa Stuffed Mini Roasted Peppers – Deli Week

Mini peppers are perfect stuffed then roasted as part of a deli board!

This is my last Deli week post before I start thinking about Easter food! Having lots of little things to pick at is one of my favourite ways to eat, I promise that if you put paprika and oregano polenta chips, lemon and chives goats cheese boats and these lovely little stuffed peppers on a board ‘deli style’ your guests will be very happy!!

I love roasted peppers, letting them get slightly chargrilled brings out a delicious sweetness, and when I found these cute little mini peppers in the supermarket I knew I had to include them this week. If you can’t find mini ones then just use regular peppers and serve them cut in half. It will still taste as delicious.

The flavourings to be mixed with cooked quinoa

The filling is made from cooked quinoa (feel free to use rice or cous cous, what ever you have in your cupboard), mushrooms, red onion, parsley, mint and tonnes of garlic! I love garlic so this time I used 4 cloves (probably equivalent to 2 really fat cloves). Mushrooms and garlic are a match made in heaven so don’t skimp on either of these.

I was tempted to add my current favourite sundried tomatoes and capers but these can be quite strong and I have used them ALOT recently so I decided to go with my other favourites, mushroom and red onion. The result is subtle but delicious, kind of rustic!

Mini peppers stuffed and ready to be roasted!

Makes 12 mini peppers or 4 large peppers

Vegan, Gluten and Wheat free, Low fat

70g uncooked quinoa
1 red onion
4 cloves garlic (or 2 fat ones)
1 tspn dried mixed herbs
6-8 closed cup mushrooms
Pinch Chilli flakes
Bunch fresh parsley
Bunch fresh mint (leaves only)
Salt and pepper
12 mini peppers or 4 large ones
Olive oil for frying

First off put the quinoa in a sauce pan, cover with boiling water and cook on a medium heat for around 12 minutes until soft. Drain and put to one side.

Meanwhile peel then finely chop the red onion and garlic and put in a frying pan with a little olive oil, cook on a medium heat for 5 minutes until they are starting to soften. Add the dried herbs and a good pinch of salt and pepper.

Roughly chop the mushrooms and add them to the pan with the chilli flakes and cook for a further 5-6 minutes to release the liquid from the mushrooms. Finally roughly chop the parsley and mint and add to the pan then mix everything together with the cooked quinoa.

Preheat the oven to 190c. To prepare the peppers cut the top off (do not throw away) and scoop out the seeds and white pith. Spoon the quinoa mix into the peppers and lay on a baking tray, coat in a small amount of oil and then roast in the oven for 15-20 minutes. I did mine for 20 minutes and as you can see they just started to char so make sure you check on them after 15 minutes to check they don’t blacken completely.

Soft, sweet and delicious mixed with quinoa, onion, garlic, herbs and mushrooms!

It’s only when adding tags to my posts when I think “oh yes this is vegan AND gluten free”, when making a recipe I concentrate mostly on the flavours and secondly on the appearance and nearly 90% of the time I realise I have naturally created a vegan friendly recipe. Even though I am not vegan I enjoy natural plant based flavours so much and you feel even better after eating them! I could eat loads of these stuffed peppers and why not?

Warm Marinated Mushroom and Avocado Salad with a Balsamic Dressing

This weekend I went to Pizza Express twice!! I met up with two different friends, one on the Friday and one on the Sunday and since I don’t go to Pizza Express often I really enjoyed sampling their menu

They do the most amazing salads and on Sunday I tried a combination I hadn’t tried before…warm mushrooms with spinach, mozzarella, avocado and a honey n mustard dressing. It was simply delicious however being a typical foodie I wanted to make my own version using flavours I love and without the cheese.

They served theirs with buttery, garlic infused slices of mushrooms but I decided to keep my mushrooms whole for little bursts of juicy mushroom goodness! If you don’t like mushrooms that much or you’re not keen on them whole then just slice them before cooking. I omitted the garlic because I’m going to take this salad to work with me tomorrow and I don’t want to stink the office out

Mushrooms marinated in balsamic vinegar, herbs and chilli flakes

Marinated Mushrooms-

Vegan, Gluten Free, Low Fat

200g (couple of handfuls) button mushrooms or sliced large mushrooms
1 tblspn olive oil
1 tblspn balsamic
Pinch salt and pepper
Pinch chilli flakes
Pinch dried italian herbs

Place all of the ingredients in a pan on a medium heat and cook, stirring frequently to coat the mushrooms in the dressing and cook evenly, for approx 6 minutes. They’ll be ready when the mushrooms have turned golden brown and still has a little bite to it but juicy. Best thing is to take one out to try it

If the dressing looks like its drying out then add a splash more oil and balsamic vinegar, dont let it reduce too far as you are going to use this cooking liquid as a delicious, rich dressing. You could add a squeeze of lemon too if you fancy however I didn’t feel the need this time.

I think these mushrooms would actually be delicious served as part of a deli platter or even poured on toast with some nice thick slices of avocado. In this salad I served them with the following items:

Mixed salad leaves
Chives
Parsley
Fresh tomato
Black olives
Capers
Avocado
Cooking liquid of the mushrooms drizzled over as a dressing.

Juicy balsamic mushrooms top off this fresh salad

I just have to let you know what else I ate because it was so delicious, after the Friday meal I was actually really excited to go back Sunday. The salads come with garlic dough sticks however I ordered mine without and instead had a portion of polenta chips (which I’m also planning on putting my own twist on next week). They were nothing like the polenta sticks I have made in the past, these were crispy and thin like chips, definitely tasted deep fried but oooh so worth it.

Then for pudding I tried one of the small puddings served with an earl grey tea, I had the chocolate truffle ice cream. It was so rich but a small enough portion to not be sickly. I’d really recommend it!

Flax and Banana Pancakes: 3 ingredients, Gluten-free and Vegan

These pancakes are perfect served with banana, blueberries and maple syrup!

I’ve never really had much of a sweet tooth but when I was stood in the kitchen with this plate of fluffy sweet pancakes in one hand and a fork in the other I actually did a little dance and said out loud (to myself) “oh wow, oh my, yummy” haha. So apparently these pancakes will make you dance and talk to yourself!

Tuesday is pancake day (shrove Tuesday) and I wanted to find something a bit different to try so I researched gluten free pancakes. I found an intriguing recipe for pancakes with just mashed banana and eggs! I know that in baking you can replace eggs for ground flax mixed with water so I decided to see if this would work for these pancakes. Instead of water I used hemp milk to give it an added sweetness and creaminess. I also added a good sprinkle of cinnamon.

The pancakes are soft and fluffy but quite delicate. I found it was easier to flip them with the traditional ( and more exciting) flick of the frying pan rather than trying to use a spatula. The taste of banana comes through quite strong and my choice of milk made them quite sweet but I actually really liked that!

An indulgent way to benefit from the goodness of flax!

Serves 2
Wheat and gluten free, vegan, awesome

1 large banana
3 tablespoons ground flax seed
6 tablespoons hemp/ soya/ almond milk
1 teaspoon cinnamon (optional)
Dairy free butter or coconut oil for frying

The method for this recipe is as simple as the shopping list of ingredients. Mash the banana then mix with all the other ingredients and stir really well until you have a thick consistency.

In a frying pan, heat the butter or oil on a low to medium heat until it starts to bubble slightly. Take a dessert spoonful size of the pancake mix and pour it into the pan and using the back of the spoon spread it out to shape it into a round disc around 1cm thick.

Cook on one side for approx 1-2 minutes and then flip over and cook for a further 1 min.

Continue until all the mix is gone, makes around 6 pancakes, then top with sliced banana, blueberries, maple syrup and a sprinkle of cinnamon.

And hey, why not serve these to your loved one for valentines day! Other topping ideas include:

Chocolate sauce and raspberries
Orange zest and chocolate chips
Lemon juice and sugar
Fresh figs and yoghurt

Red Lentil and Butternut Squash Burgers – Vegan and Gluten free

I’ve done a lot of thinking about vegetarian burgers recently, I really want to keep experimenting with flavours and ultimately come up with what I consider to be the ultimate vegetarian burger.

The ultimate vegetarian burger has to be satisfying, savoury, full of flavour, a bit of a treat and completely moreish.

I usually make my burgers out of beans but this time I used lentils and butternut squash which gave the burger a completely different texture. It is quite soft but they keep their shape well because they are mixed with gluten free flour. The key is to not over cook the lentils, you want tender not mushy! Also getting the balance of flour is vital because I feel that too much flour and you get this horrible chewy texture and you definitely lose flavour!

Spicy yellow burgers made of lentils and butternut squash

I added some cayenne pepper and smoked paprika which I think worked really well, also instead of mashing the butternut squash I roasted it then sliced it into small chunks and gently mixed it with the lentils so when you eat it you get big chunky soft bites of squash

I love cayenne pepper but it is very spicy so feel free to use less, or leave it out completely! A few years ago I was cooking a recipe for dinner and it called for paprika and a red chilli, I didn’t have either of these but I did have cayenne pepper and a scotch bonnet chilli! I swapped the ingredients without adjusting the measurements and it blew my head off!! I didn’t make the same mistake again. I also used to get a bit shake happy with the chilli flakes because it never looked like many were coming out but I’d always regret it.

Spring onions create speckles of contrasting colour

Last time I made a gluten free burger I photographed it in a bun which kind of defeated the point but the two go hand in hand! This time I decided to serve it wrapped up in lettuce leaves which was fresh and delicious! Ill definitely do this more.

Makes 4 burgers

150g (1 cup) dry red lentils
1/2 butternut squash
6 spring onions
2 cloves garlic
1 tspn smoked paprika
1 tspn cayenne pepper
1 1/2 tablespoons gluten free flour ( I used rice flour)
Small bunch finely chopped coriander stalks
Olive oil

To serve – lettuce leaves, tomatoes and some potato wedges!

Cook the lentils in boiling water for approx 10 minutes until they are tender and split open but not completely broken down. Drain and allow to cool.

Heat the oven to 200c. Peel and slice the butternut squash, coat with a little oil and roast in the oven for 20-25 minutes. Once cooked allow to cool and then slice into small chunks around 2cm in diameter.

In a large mixing bowl add the lentils, butternut squash, finely sliced spring onions, crushed garlic, spices, flour and coriander stalks. Gently mix together with your hands and when fully combined shape into 4 burgers and place them on a plate in the fridge for at least half an hour!

When ready to cook heat a small amount of oil in a large frying pan and fry the burgers for around 4 minutes on each side until lightly browned and hot all the way through.

Serve in the lettuce leaves with any burger sides of your choice, I like wedges and salad!