Make a pit stop this summer SWEET POTATO & BROWN RICE WREATH WITH PICKLED CHERRIES

SERVES 6. PREP 30 MINS. COOK 1 HR 20 MINS CHRISTMAS IS NOT FAR AWAY SO THAT MEANS STONE FRUIT SEASON IS UPON US. THESE THREE DISHES MAKE THE MOST OF DELICIOUS PRODUCE

INGREDIENTS

800g sweet potato, peeled, cut into 1cm pieces

½ tsp ground cinnamon

1 tbs extra virgin olive oil

1 brown onion, finely chopped 3 celery sticks, finely chopped 2 garlic cloves, crushed

2 tbs chopped fresh sage leaves

1 tbs chopped fresh thyme leaves 2 tsp finely grated orange rind

340g (2 cups) cooked brown rice 80g Danish feta, crumbled

40g lightly toasted hazelnuts, finely chopped

• 2 tbs currants

• 2 eggs, lightly whisked

• Fried sage leaves, to serve

PICKLED CHERRIES

• 2 tbs red wine vinegar

• 1 tbs honey

• 2 tsp mustard seeds

• 300g fresh cherries, pitted, halved

METHOD

1. Preheat the oven to 200C/180C fanforced. Line a baking tray with baking paper. Add sweet potato. Spray with oil. Top with cinnamon. Season. Roast for 30 minutes or until tender. Transfer to a large bowl.

2. Meanwhile, heat oil in a large frying pan over medium heat. Cook onion and celery, stirring often, for 5 minutes or until softened. Add garlic, sage, thyme and rind. Stir until aromatic then remove from heat.

3. Coarsely mash the sweet potato. Add onion mixture, rice, feta, hazelnuts, currants and egg. Mix until well combined. Season.

4. Reduce the oven to 180C/160C fanforced. Lightly spray a 24cm-diameter (5 cup) ring pan with oil. Spoon mixture into pan. Smooth surface. Bake for 40-45 minutes or until golden and firm.

5. To make pickled cherries, combine vinegar, honey and mustard seeds in a saucepan. Bring to the boil over high heat. Add the cherries and simmer for 1 minute. Set aside to cool slightly.

6. Turn the wreath out on a serving plate. Top with cherries and fried sage leaves.