Courtney Roulston and Michael Weldon have shared the recipes for their favourite side dishes for Christmas Day.

Whether you like to cook from scratch — or prefer a quick and easy hack — these sensational sides will be a big hit with the whole family.

They will also accompany main dishes such as a roast or ham brilliantly.

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Heirloom tomato caesar salad. Credit: Supplied

Heirloom tomato caesar

Prep time: 10 minutes

Cook time: 10 minutes

Serves 4-6

Ingredients

• 2 x Coles Grandmas Heirloom tomatoes
• Sea salt to Season
• 8 wafer thin slices sourdough baguette
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh basil leaves to garnish
• Dressing:
• 2 good quality anchovy fillets + 1 Tb of the oil
• 1/2 clove garlic
• 2 Tb mayonnaise
• Zest and juice of 1/4 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Cracked black pepper to taste
• 25g Pecorino/Parmesan cheese, plus extra to garnish

Method

1. Mix all the dressing ingredients in a mortar and pestle until smooth- you can also do this in a blender.
2. Heat the oil in a frying pan over a medium heat and fry the bread until golden and crisp. Drain on kitchen paper and lightly season with salt.
3. Slice the tomatoes in 5mm rounds and arrange on a serving platter. Sprinkle with Sea salt flakes then drizzle with a few spoonfuls of the dressing.
4. Crack over the fried bread then top with extra shavings of pecorino and scatter with basil leaves before serving.

Tzatziki potato salad

Prep time: 15 minutes

Cook time: 20 minutes

Serves 4-6

Ingredients

• 750g washed potatoes
• Sea salt and black pepper to taste
• punnet baby cucumbers (qukes), sliced
• 2 cloves garlic, finely chopped
• 2 Tb extra virgin olive oil, plus extra to serve
• Zest and juice of ½ lemon
• 1 tablespoon honey
• 2/3 cup Plain Greek yoghurt
• 1/3 cup mayonnaise
• ½ cup parsley or mint, torn
• 1/3 cup dill, chopped, plus extra to serve

Method

1. Cut the potatoes into rough 3cm chunks then place into a pot over medium-high heat and cover with water. Season with salt, then bring it up to a simmer and cook for 12 minutes, or until tender. Drain and set aside to cool slightly.
2. Place the garlic into a medium-sized heat-proof bowl. Heat the oil in a small pot and pour it over the garlic so it bubbles and infuses. Peel some strips from the lemon with a vegetable peeler and set them aside. Squeeze the lemon juice into the bowl with the garlic, then add in the maple syrup, yoghurt, mayonnaise, mint, dill, and a pinch of salt and pepper. Mix well to combine.
3. Place the potatoes and half of the cucumbers in a bowl, then toss them with the yoghurt dressing to coat. Finely cut the lemon strips into fine matchsticks.
4. Place the potato mixture onto a serving platter, then top it with the remaining cucumbers, dill fronds, lemon zest, cracked pepper, and a drizzle of extra virgin olive oil before serving.