Sweet Potato Casserole.

3 cups sliced, peeled parsnips.

6 cups sliced, peeled sweet potatoes.

1 cup orange juice (fresh).

2 tbsp soya sauce.

1 tbsp brown sugar.

2 tsp minced ginger root.

salt & pepper.

1 cup fresh bread crumbs.

1/4 cup butter/margarine.

 

Pre heat oven 375F 180C Gas mark 5.

1. In large saucepan of boiling water cook parsnips for 3 minutes or until tender crisp. Remove with slotted spoon and refresh under cold water. In the same water cook sweet potatoes for 3 minutes or until tender crisp. Drain and refresh under cold water.

2. Combine juice, soya sauce, sugar and ginger. In 11 x 7 inch greased baking dish, layer 1/2 sweet potatoes, salt pepper to taste, 1/3 juice mixture, all the parsnips, 1/3 juice mixture salt pepper to taste. Top with remaining sweet potatoes, juice mixture and salt and pepper to taste. Dot with 2 tbsp butter/margarine.

3. In skillet/frying pan melt remaining butter, sauté bread crumbs for 1 minute. Sprinkle over casserole. Bake in oven for 1 hour, basting occasionally.

Sweet potato, spinach & lentil dahl

Cost-effective and ready in 30 minutes, this veggie supper makes an ideal midweek meal

• 100g red lentils
• 450ml vegetable stock
• 1 small onion , grated or finely chopped
• 2 tomatoes , chopped
• ½ tsp turmeric
• 1 tsp garam masala
• 1 red chilli , finely chopped
• 1 large sweet potato , cut into small pieces
• 2 handfuls young leaf spinach , shredded
• 2 naan bread , warmed, to serve
• Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.

• Serve with naans.

Sweet potato, carrot, corriandar soup.

4 sweet potatoes.

4 large carrots.

2 vegetable stock cubes.

1 leek.

2 pints water. pinch salt.

Fresh Coriander, washed and chopped, or dried coriander.

1.Fill large sauce pan with water.  Peel chop sweet potatoes to small chunks, peel chop carrots,  leeks and salt, place sauce pan. Bring to boil, add stock cubes.

2. Place lid on top and simmer for half an hour until potatoes are soft.

3. If using fried coriander place in now, blend together with hand blender. Fresh coriander add now. Serve and enjoy.

Cornish Pasties.

Pastry.

12 oz 350 g SR Flour.

1/2 tsp Xanthan gum gluten free flour).

3 oz 75 g margarine

3 oz 75 g white fat.

Pinch salt.

water to bind

Filling.

1 medium potato, peeled, diced and washed.

1 medium sweet potato, peeled, diced and washed.

1lb minced beef.

1/2 tsp tumeric.

1/2 tsp ground coriander.

1/2 tsp ground cumin.

1 onion, diced.

dried herbs.

1 large carrot.

1 courgette grated on 2nd fine side.

2 tbsp gravy granules.

2 oz 25g peas.

2 0z 2g sweetcorn.

1 tsp frozen ginger.

1 tsp frozen garlic 

pinch salt.

1/4 pt boiled water.

1 beef stock cube.

cup water for sealing pastry.

Milk for glaze.

Make Pastry.

1. Rub flour, margarine, white fat and salt together in mixing bowl until it resembles breadcrumbs.

2. Add water little at time until it comes together, place in fridge while you make the filling.

The filling

1.Heat the oil in frying pan, add the mince, pinch of salt and cook until brown, scoup the mince into a bowl leaving the juices in the pan.

2. Add the onion, ginger & garlic, turmeric, coriander, cumin & salt, mixed herbs, turn heat down and cook until onions are soft,

3. Add the carrots and courgette, stir in, Add the stock cubes and water.

4.  And remaining vegetables, turn the heat down to simmer for 1/2 an hour,  stirring occasionally.

5.Place the potatoes in pan of boiling water with pinch of salt. Place lid on top bring to boil until soft. Drain water.

6. Add the potatoes to the mince mixture.

To make the Pasty

3. Roll out pastry until 1 cm thick, cut out round shape using desert bowl.

4. Add 2-3 desert spoonfuls of meat mixture onto the middle of pastry, brush the edge of pastry with water, fold over pastry, press edges together to seal, place on greased baking tray, brush with milk, Place in oven 180c, 350F gas Mark 4

for half an hour until golden brown.