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I liked the idea, but don't remember the name of the cookbook, so here's my take on it, with sweet potato Ingredients: 8 heads of garlic (ish), peeled 1 sweet potato, cubed 1 tbsp oil 1 tbsp mustard seeds 6 When it is hot, add the mustard seeds heat them gently until they start to pop. 2) Add the sweet potato

It had potatoes and cheese to act as the food glue, but we also had a lot of veg in there to lighten

Removing the potatoes would work and replacing the croutons with toasted almonds instead would make : 3 tbsp olive oil 2 onions, chopped 1/2 head of garlic, chopped 500 g of Brussel sprouts, halved 3 potatoes rosemary 1/2 tsp cocoa spice Salt and pepper to taste 3 rolls (I used olive bread and nut bread) 1 sweet potato Remove and set aside when the sweet potato is tender and the croûtons crispy. 4) Remove from the oven It may be a little sharp, but that is fine because: Add croûtons and sweet potato over the top and serve

Sweet Potatoes are normally really expensive here, so when the price drops, I buy up loads of them. This time though, that meant using up 4 kilos of sweet potatoes fast. I had thought maybe I would go a big veggie soup direction, or maybe cream of sweet potato soup, or something Add water until the sweet potatoes are just covered and bring to a boil. Reduce to a simmer and cook for 20 - 25 minutes until sweet potatoes are soft. 4) Using a hand blender

The plan for dinner at this stage was spiralised sweet potato in a creamy mushroom sauce. When I came to make dinner though, having spiralised the sweet potato I spotted the almost purple smoothie Let's see what happens if we use the almost smoothie as a sauce for the sweet potato spirals, with the helped counter the bitterness though and so cooking it with gnocchi, heavier in starch than the sweet potatoes

What we did have though was a wealth of sweet potatoes, some other veg that needed using, and paneer. I roasted the sweet potatoes, added the other veg, brought it all up to temperature then popped the pot Ingredients: Approx 10 sweet potatoes 1/2 tbsp peanut oil 1 onion, chopped 1 head garlic, chopped 3 inches Roughly chop the sweet potato and add along with the spices. (I kept the sweet potato skins, but feel free to chuck them at this stage).

The Challenge update: So last week was a busy one, with a couple of nights shifts and other bits going on, so we needed a big meal that would give us leftovers for the week - the jambalaya - and something easy to prep ahead then assemble quickly - the carbonara. The jackets and salad were a lunch and a quick dinner on getting back home tonight. For the rest, it was a week of leftovers or of being away. Here is the recipe for the kale and honey carrot salad, and here is the one for the carbonara. Recipe for the jambalaya coming soon!

Planning on going away for a week, we had potatoes left which needed using up, and I wanted to bring Tomato Tattie Scones Ingredients: 400g potato 3c flour 3 tbsp tinned tomatoes 1 tsp pepper Salt to taste 3 tbsp butter Mozzarella Tattie Scones: Ingredients: 400 g potato 2 1/2 c flour 1 mozzarella ball, grated 1 1/2 tsp basilic Pepper to taste 2 tbsp butter 1) Boil the potatoes until soft. Mash in butter (peeling or leaving the peels of the potatoes as you prefer).

tbsp peanut oil 2-3 onions, chopped 1 large knob of ginger, julienned 4-6 carrots, copped 3-4 sweet potatoes Add carrots and sweet potato and stir until they begin to soften. 2) Add the rest of the beans and mushrooms

They were also called "poires de terre", that is earth pears, in French early on, interesting as potatoes Ingredients: 4 Jerusalem artichokes, sliced 6-8 potatoes, sliced 1 onion, sliced 1 leek, sliced 1 c milk rich all at once, with just that little extra tingle which sets aside the Jerusalem artichoke from the potato