This year, why not add something new to your Christmas menu? Let your side dishes shine just as brightly as the main event when you serve up these delicious, crowd-pleasing recipes from MasterChef alumni and foodie Therese Lum (@therese.lum).

Learn how to make her hearty roasted pumpkin with massaman curry sauce and her fresh and fabulous fennel, apple & dill salad. Your loved ones will be sure to go back for seconds.

Incorporating seasonal ingredients, these sides bring a tasty spin to traditional festive flavours and are a perfect accompaniment to any festive spread.

Roasted Pumpkin with Massaman Curry

Serves 4-5

What you will need:

Roast pumpkin:

½ medium pumpkin, cut into wedges

¾ tbsp olive oil

1 tsp salt

Coriander Chimichurri:

¼ red onion

2 garlic cloves

1 large bunch coriander

3 tbsp lime juice

2 tbsp white wine vinegar

¾ cup olive oil

1 tsp salt

Massaman Curry Sauce:

2 tbsp massaman curry paste

1 can (400ml) Coconut milk

1 tbsp soy sauce

½ tbsp sugar

Methods:

Pumpkin

1.     Preheat the oven to 180°C.

2.     Make a small cut along the curved edge of each pumpkin wedge to help it stand upright on the baking tray. Arrange the wedges on the tray.

3.     Drizzle generously with olive oil and a sprinkle of salt.

4.     Bake for 30 minutes, or until the pumpkin is golden and caramelised.

Chimichurri

1.     Roughly chop the red onion and garlic, then place them in a food processor. Pulse several times until they are finely and evenly chopped.

2.     Add the roughly chopped coriander to the food processor and pulse until it is chopped, but not too finely.

3.     Transfer the contents of the food processor to a bowl.

4.     Stir in the lime juice, white wine vinegar, olive oil, and salt.

Massaman Curry Sauce

1.     In a saucepan or wok, heat a small amount of oil over medium heat.

2.     Add the Massaman curry paste and cook for about 1 minute, stirring constantly until it becomes fragrant.

3.     Pour in the coconut milk, soy sauce and sugar and stir until the curry paste is fully dissolved and the sauce is smooth.

4.     Bring the sauce to a gentle simmer, then reduce the heat to low.

5.     Remove from the heat just before serving.

To Serve:

On a large platter, generously spoon the Massaman curry sauce. Arrange the caramelised pumpkin wedges on top, then finish with a generous drizzle of the coriander chimichurri.

Fennel, Apple and Dill Salad

Serves 6–7

What you will need:

Salad:

1 large fennel

1-2 green apple

½ bunch of dill

1 small red onion

Parmesan/pecorino

Sauce:

1 cup Greek Yoghurt

2 tbsp mayonnaise

1 tbsp dijon mustard

2-3 tbsp coriander chimichurri

1/2 tsp salt

1/2 tsp black pepper

1 tbsp lemon juice

Method:

1.     In a large bowl, use a mandolin to thinly slice the fennel, green apple, and red onion.

2.     Roughly chop the dill and add it to the bowl.

3.     In a separate small bowl, stir the Greek yogurt, mayonnaise, dijon mustard, coriander chimichurri, salt, black pepper, and lemon juice until a smooth sauce forms.

4.     Pour the sauce over the salad ingredients and gently toss everything until evenly coated.

5.     Transfer the salad onto a platter and use a microplane to generously shave parmesan or pecorino all over the top.

These side dishes are fresh takes on traditional and authentic flavours and are fabulous options to serve up this holiday season. These combinations are sure to encourage gathering around the table to enjoy wonderful flavours, and a Christmas spent merry.

Head in to The Glen today and grab everything you need for the perfect festive sides.