Sweet potatoes are natures super food, and cinnamon sugar is sinful, so that’s why I call this ‘naughty but nice’. I first had it years ago at a restaurant and I make it a couple of times a year for the family. This really is simple but brings your plate and taste buds to life! Have a go!
Wrap your sweet spud in baking paper and twist at both ends like a bon bon or Christmas cracker. Roast in a 180 degree Celsius oven for about an hour, depending on the size of your spud. Cut in half and pop a dollop of butter on top. Now sprinkle with cinnamon sugar. That is it, and that is all it needs to be. Now to wipe the drool from the keyboard…..
This was a dish I cooked for dinner parties and Christmas Eve, however, I have been slipping it in to week night dinners purely for the love of it! The nuttiness of the asparagus and the scrumptiousness of the butter make for the most incredible combination for your eyes and your tongue. There is no other way to eat asparagus, I am sure of it!
Heat a fry pan to medium and place the asparagus on to the pan dry. No oil, nothing. In another pan, melt some butter, then add the almonds. Add a little oregano if you like. Turn the asparagus and cook for a further ten minutes. Spoon some of the butter on to the asparagus for a last little spritz, shuffle the pan and get it off the heat, and onto a plate. Now spoon the almonds and butter on top. Such a quaint but powerful dish – it will really lift your meal!
This dish came to be because I’d made my Mexican spuds and had leftover roasted whole sweet potatoes. But it is so yummy that now I’ll roast the spuds just for the dish!
4 roast sweet spuds
¼ red cabbage
3 tbs rice malt syrup
3 different cheeses, about 100g dotted around
Parsley, chopped rough
Wrap your sweet potatoes in baking paper and bake at 180 degrees Celsius for one hour.
All wrapped up and ready for the oven!
Mash the potatoes into a lasagne tray. Drizzle the rice malt syrup onto the top, and then sprinkle with sliced red cabbage. Now add whatever cheese you like to the top.
Mashing the sweet spuds straight into the tray.
Bake at 180 degrees Celsius for half an hour. Sprinkle with parsley just before serving!
This is my go to dip for parties and weekend antipasto boards – give it a go – so simple and so tasty – it really is just 3 ingredients and 2 minutes!
2 large roasted beetroots with 1/4 cup water or 300g canned beetroot, chopped in their can juices
1 handful of cashews, lightly salted
A handful of parsley, ripped
Place all ingredients in your blender, magic stick thing, Nutribullet and blitz! Ta da! You’re done!
This is a fantastic accompaniment to any Eastern dishes you are creating in that kitchen of yours! Once cooled, they can be stored, so they also make for a beautiful savoury afternoon snack! This spice paste is too easy to make. Your kitchen will be cast with aromas from afar and your taste buds will go on adventure! Happy travels!
1 tbs olive oil
1 tsp turmeric
1 tsp mixed spice
2 tsp wholegrain mustard
1 tsp salt
Can of chickpeas, 440g
Mix all ingredients together. Throw a can of drained and washed chickpeas in and swoosh around to coat. Don’t forget to shake your hips when you swoosh! Grab your favourite saucepan, whack it on medium heat and add throw the mix in, making sure to pour every last bit of spice paste in! Fry the chickpeas for ten minutes or so, stirring occasionally. Your kitchen will smell like a Middle Eastern market, and the family will come out of the woodwork to ask “what’s for dinner”! Please note I use this spice paste on sliced chicken breast too. And it is just as delicious! I hope you like this one!