The Sunday Post (Newcastle) - - NEWS -

I think this is my favourite recipe in the book. I’m com­pletely ad­dicted to it. The sweet pota­toes are roasted with gin­ger, cin­na­mon and cumin un­til they’re per­fectly ten­der, then they’re tossed with sesame seeds, dates, pars­ley and a smooth peanut but­ter dress­ing while still warm. They’re heaven! I eat th­ese on their own, be­cause they’re just so good, but they are a great side too. At the deli we some­times serve this with chopped radic­chio, gar­nished with herbs, which is a de­li­cious ad­di­tion and adds some more colour to the dish.

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