Merry back to normal! We’re here, we made it! December is done. The tree’s down, the cards recycled and the kitchen raided of all sprouts, stilton and stollen. I love Christmas; love, love, love it, but, I do like getting back to normal just as much. A little like swapping exotic cocktails for a cup of tea when home from a holiday, it’s just plain comforting to put something familiar into your body. READ MORE
Sweet potato and butternut squash didn’t feature too regularly in my life until I had children, but my I am glad they do now. Sweet potatoes count towards one of your five a day so this is a great recipe to serve to the whole family that will satisfy that chip craving whilst still keeping everyone healthy. This recipe serves about 4.
Ingredients:
2 tbsp sunflower oil
1kg sweet potatoes, peeled and sliced into chunky wedges
2 cloves garlic, crushed
Black pepper
1/2 x 28g pack fresh-flat leaf parsley
Pop 2 tablespoons of sunflower oil into a roasting tin then put into a preheated oven 200C/Fan 180/Gas 6. Once the oil is hot add the prepared sweet potatoes, garlic and black pepper to the roasting tin and give them a little shake, then roast for 35 – 40 minutes, lastly add extra flavour with some chopped fresh parsley.
Holly Bell 