2–3 sweet potatoes cut into wedges A little olive oil Salt and pepper Thyme
Method 1. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. 2. Toss the wedges in the oil, season well and spread on a baking sheet. 3. Bake for about 30 mins until brown around the edges.
Serve as a side for a fish, or meat dish.
Green salad Ingredients
1 head of lettuce or 1 packet of mixed leaves
3 scallions
½ small cucumber ½ small green pepper Parsley or other fresh herbs
Method 1. Wash and dry lettuce. Arrange in a salad bowl.
2. Wash and chop scallions, de-seed and wash green pepper and slice into fine strips. Wash and slice cucumber.
3. Arrange nicely in a bowl, sprinkle with chopped parsley or other herbs.
Toss in French dressing just before serving. French dressing
Ingredients 1 tbsp white wine vinegar
Salt and pepper 1 tsp Dijon mustard 3 tbsp groundnut oil
1 garlic clove, crushed
Method 1. Mix white wine vinegar with salt and pepper in a jar with a tight-fitting lid.
2. Put the lid on and shake until the salt has dissolved.
3. Add Dijon mustard and shake again, then add the oil and garlic and shake once more.
4. Serve over salad or new potatoes or French beans.
Modifications Ordinary potatoes can be used; par-boil them for 5 mins before baking to crisp them up more.
