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Scrub half a medium peeled white potato and one quarter of a butternutsquash
(no need to peel the butternutsquash) or just use white potatoes – your choice.
Cut into thin wedge shaped pieces and put into a baking / serving dish.
Mix 2tsp oil with 1tsp of each turmeric and cumin dried spices and use a
pastry brush to brush the wedges. Bake in a 200 fan /220 C oven. After 15
minutes .open a small drained can of marrowfat peas (or mushy / garden peas) and pour on top of the wedges. Dot all over using
1 tsp of butter and 1tsp mint sauce.
Top evenly with 5 quality fish fingers brushed with oil and bake the
whole lot for 15 more minutes. Serve in the same dish for minimum washing up.
I like to heat a simple pudding alongside for the last 15 minutes of
sliced banana sprinkled with cinnamon, grapes and a sliced pear drizzled with
maple syrup; then served hot with a dollop of greek full fat honey yoghurt.
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Bacon chop with leek / pear topping
Baked stuffed squash
Chicken andsausage bites with home made chutney
Baked tamarind ginger king prawns
Bacon chop with leek / pear topping
Baked stuffed squash
Chicken andsausage bites with home made chutney
Baked tamarind ginger king prawns
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