Smashed Potatoes and Fixin’s

Comfort food for the soul. Smashed sweet and new potatoes with plenty of fixin’s like sautéed leeks, cherry tomatoes, radishes and rocket. Served with a dollop of yoghurt or grated cheese, this meal goes down a treat!

Serves 2

Ingredients: 1/2 a sweet potato, 4-5 new potatoes, 1 leek, sprig of thyme, 100g tomatoes, 60g radishes, 50g bunch of rocket.

From the larder: 2 knobs of butter, salt and pepper (optional: grated cheese, dollop of yoghurt and/or bacon bits).

Instructions:

  • Preheat the oven to 180 degrees C.
  • Cut up the sweet potato into chunks and halve any of the larger new potatoes. Place in a saucepan of cold water. Bring to the boil and boil potatoes for 15 minutes while you prepare the fixin’s.chopped sweet potato
  • Pop the radishes on a baking tray, drizzle lightly with oil and season with salt and pepper. Place in the oven to roast for approximately 15 minutes or until you’re ready to eat.roasted radishes
  • Meanwhile, slice the leek and melt a knob of butter in a saucepan, add the leek, cover and gently sweat until soft and translucent.sweating leeks
  • Wash the rocket and quarter the cherry tomatoes.
  • When the potatoes are soft to poke with a knife, drain, add a knob of butter and thyme leaves, and then season and crush with a fork.seasoned potatoessmashed potatoes
  • Serve potatoes piled high with leeks, roasted radishes, rocket, tomatoes and optional grated cheese, dollop of plain yoghurt and/or bacon bits.

Sweet Potato Rosti

This is a delicious and light mid-week meal: a yummy roasted sweet potato rosti is beautifully topped off with swiss chard, peas, mint and a poached egg.

Ingredients: Sweet potato, potatoes, swiss chard, peas and mint.

From the larder: 80-100g feta cheese, 3 eggs, oil, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • In a bowl, grate all the potatoes. Season with salt and pepper and mix in 1 egg.
  • Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan, spread out and push down gently so that it fills the pan. Cook for 4-5 minutes, check the underside and when browning, place the pan in the oven to roast for 15-20 minutes.frying rosti 600pxroasted rosti 600px
  • Meanwhile, chop the mint, chard and shell the peas. When the rösti is almost ready, in another frying pan, add a glug of oil and then sauté the greens, starting with the stems and peas for a minute followed by chard leaves. Sauté until stems soft and leaves wilted.DSC_0316
  • While the veggies are sautéing, poach 2 eggs.
  • When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg, greens, mint leaves and crumbled feta piled on top.yellow background 600px

Kale and Sweet Potato Tacos

Kale, sweet potato and black bean tacos are a fun communal meal and great as a mid-week meat-free option, topped with coriander and a squeeze of lime. They are delicious as is, but if you want to go crazy, add a dollop of sour cream, grated cheese, salsa, guacamole… the list goes on!

Ingredients: 1/2 a sweet potato, 2 shallots, 60g kale, 50g baby corn, ½ a chilli, small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 4 tortillas, oil (optional: 50g cashews and chicken or steak).

Instructions:

  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop the corn. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until kale and corn are soft.

roasting sweet potatoesblack beans with kale

  • Meanwhile heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatos are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, finely chopped coriander, optional chopped cashews and a generous squeeze of lime. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.
  • *If you have time or inclination make a coriander cashew sauce: Using a mortar and pestle/stick blender or food processor; whizz together cashews, ¾ of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency-serve with the tacos.coriander, lime cashews 1

Beetroot Burgers With Rosemary Roasties and Padron Peppers

Try a meat free day with these delicious beetroot burger served up with rosemary root fries and padron peppers. It’s healthy, beautiful not to mention full of flavour and spice.

Ingredients: 1/2 a sweet potato, 1 parsley root, sprig of rosemary, 1 beetroot, 1 shallot, small bunch of coriander, 4-5 padrón peppers.

From the larder: 1 tin of black beans, 1 egg, oil, 2 tsp cumin, 1 tsp cinnamon (optional: 3 tbsp flour, 75-100g feta, sourdough buns or lettuce leaf, sour cream).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice all the root veg, apart from the beetroot, into thin baton shapes, place in a roasting tin with rosemary leaves. Drizzle with oil, season and place in the oven to roast.root fries
  • In a bowl: mash black beans, grate beetroot and grate or slice the shallot. Mix in the egg, cumin, cinnamon and a pinch of salt. Allow to stand for 5-10 minutes if you have time, and then add chopped coriander and crumble in the feta. If it feels very sloppy and wet, add 3-5tbsp flour.grated beetrootgrated beets and spices 2grated beetroot and shallotgrated beets with spices and feta
  • Gather into patty shapes about 1cm thick and 5-6 cm in diameter. Add more flour if it is too wet when pulling together into patties.
  • Fry for about 4 minutes on each side or grill for 5 minutes on both sides – they will still be soft, but should crisp slightly on the outside.cooking beet burger.jpg
  • While cooking the burgers, add padrón peppers whole to a frying pan on high heat with a little oil, sprinkle with salt & cook until skin blisters & starts to blacken. They take about 2 mins so add when you’re close to serving up.
  • Serve root fries, padrón peppers and burgers with optional sourdough bread, and any other fixin’s you fancy.beetroot burger overhead colourful plate

Rainbow Chard and Sweet Potato Curry

We can’t really get enough of beautiful rainbow chard and want to make the most of it before the end of the year. This is an absolutely delicious curry using chard, sweet potato, spices and yoghurt to make a healthy creamy yummy curry!

Ingredients: 2 shallots, 1 clove of garlic, 12g ginger, 10g turmeric, 1 green chilli(to taste), 1/2 a sweet potato, 80g rainbow chard, 5-6 cherry tomatoes, a small bunch of coriander.

From the larder: 150g rice or naan bread, 150g plain yoghurt, oil, ½ tsp cumin powder, 1 tsp garam masala, salt and pepper.

Instructions:

  • Chop shallots, de-seed and finely chop the chilli. Finely chop and bash together the garlic, ginger and turmeric with a pinch of salt to make a paste.
  • Chop the sweet potato into 1-2cm chunks and slice the rainbow chard stems and leaves, separating the stems and leaves.
  • Start cooking the rice according to instructions or preheat the oven for the naan.
  • Heat a glug of oil in a heavy bottom pan, sauté the shallots in oil for 5 minutes until soft and then add the paste, chilli and spices and fry for 1-2 minutes. Add the potatoes, tomatoes and chard stems along with approximately 300ml water. Allow to simmer for approx. 15 minutes until potatoes are soft. Finally add the chard leaves and stir until wilted.cooking-sweet-potato-and-rainbow-chard-2-600px
  • Remove the curry from the heat and stir in the yoghurt. Return to the heat and heat gently for a few minutes to bring back to a good temperature. Be careful not to curdle the yogurt by heating it too quickly.
  • When ready to serve, stir through chopped coriander and serve the curry on a bed of rice or with the naan.

Curried Sweet Potato and Crab Apple Stew

Ingredients: 2 shallots, 1 clove of garlic, 2 coriander stems, 10g turmeric, 10g ginger, 1/2 a sweet potato, 2 carrots, 2 crab apples, generous handful of kale and 1/2 a red chilli.

Larder: 650-750ml stock, 1 tin of butter beans, knob of butter, salt and pepper, glug of oil and 2 dollops of crème fraîche.

Instructions:

  • Chop the shallots, and finely chop the garlic and coriander leaves and stems. Peel and grate or finely chop the turmeric and ginger.
  • In a heavy bottom saucepan, heat a knob of butter and gently sauté the shallots, garlic, turmeric, ginger and coriander stems until translucent.
  • Meanwhile peel and chop the sweet potato into 1-2cm chunks. Wash and chop the carrots and crab apples (no need to deseed them).
  • Add the sweet potato, carrots and crab apple to the saucepan and sauté for a few minutes while you prepare the stock.
  • Add 650ml stock and simmer for about 15-20 minutes until the veggies are soft.
  • Add the butter beans and coriander leaves for the last 5 minutes of cooking. Add more stock if it’s too thick.stew-overhead-with-beans-600px
  • While the stew is cooking, chop the kale and slice half the chilli on the diagonal. In a frying pan, heat another glug of oil and fry the kale and chilli on high heat until just starting to crisp. Season generously with salt.
  • When the stew is ready, serve in bowls with kale and chilli on top and a dollop of crème fraîche.

Kale and Sweet Potato Tacos

These are some yummy veggie tacos. Warming cumin roasted sweet potatoes, kale and black beans topped off with a cashew coriander cream.

Serves 2

Ingredients: 1/2 a sweet potato, 2 shallots, 6 baby corn, 2 handfuls of kale, 1 red chilli, a small bunch of coriander.

Larder: 1 tsp cumin powder, 1 tin of black or kidney beans, juice of 1 lime, 50g cashews, 4 tortillas, oil (optional: chicken or steak strips).

Instructions:

  • Preheat oven to 180C degrees. Chop the sweet potato into 1cm chunks, place in a roasting tin, drizzle with olive oil, toss in cumin powder and roast for 25 mins or until soft.
  • Using a mortar and pestle/stick blender or food processor; whizz together cashews, 2/3 of the coriander, lime juice and a decent splash of water to make a sauce for the tacos. Add more water or lime juice to make a creamy consistency.cashew-coriander-cream-600px
  • Chop the shallots, chilli (to taste) and chicken or steak strips if using. Fry for a few minutes until shallots soft and meat is cooked.
  • Roughly shred the kale and chop baby corn into 1cm chunks. Add along with drained and rinsed black beans to the frying pan. Season and cook for a few minutes, stirring frequently until corn is soft, but still has a crunch.kale and black beans 600pxsweet potatoes roasted 600px
  • Heat tortillas in a microwave or in the oven wrapped in tin foil.
  • When sweet potatoes are soft, remove from the oven and serve tacos layered with the veggie mix, sweet potatoes, cashew sauce and remaining coriander. It should make 4 soft tacos depending on how big your tortillas are and how full you fill them.taco 600px