|Sat Fat 0.5g||2|
Heat the oven to 200c.
Spread the squash onto a baking tray and scatter over the onion, sage and garlic. Drizzle with olive oil, season and roast for 20 minutes.
Meanwhile, boil the potatoes in salted water for 8 minutes until soft, then drain and set aside.
Blend the squash mix and potatoes together with some vegetable stock and bring to just below the boil. Simmer for a few minutes and serve with parsley scattered over and some crusty bread.
500g Rooster potatoes, cut into small cubes
½ pumpkin (approx. 400g), peeled and cut into small cubes
Sage leaves from one sprig
1 red onion, diced
1 clove of garlic, crushed
1tbsp olive oil
200ml vegetable stock
Salt and pepper
Spice up your potatoes with this Lebanese spiced potato recipe, it makes a great side dish to add to any meal especially Lebanese or Indian!
This recipe is great for getting through the sprouts at Christmas - the added blue cheese adds a different dimension. Try throughout the year with other leftover vegetables.
Tornado Twister Potatoes with zingy Lime Mayonnaise
Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder, these tornado potatoes make the perfect showstopper for any occasion.
Tasty pillows of goodness, absorbing the subtle flavours of tomato and basil used to make a classic Marinara sauce.