6 Medium Sweet Potatoes

2 Garlic Cloves, crushed

1tsp Salt

½ Freshly Ground Black Pepper

1tbsp Vegetable Oil

1 Onion, finely chopped

900ml Chicken or Vegetable Stock

A Little Milk

This recipe is easy (you don’t even have to peel the potatoes) but relatively lengthy because of roasting the vegetables. It is worth the time – the combination of roasted garlic and tuber is divine.

Preheat the oven to 200˚C/400˚F/Gas Mark 6.

  1. Wash the potatoes but don’t bother peeling them. Cut them into thin slices or small cubes.
  2. Put them in a bowl with the garlic, salt and pepper and mix them altogether. Place in a suitably sized ovenproof dish, cover with foil, place in the oven and cook for 35 minutes, then remove the foil and cook roast for another 10 minutes.
  3. Meanwhile, sweat the onions gently in the oil/butter until soft.
  4. Remove the potatoes from the oven and add to the onions. Pour over sufficient stock to cover adding a little warmed milk as well (warming the milk prevents curdling). Bring to the boil and simmer for 10 minutes. Allow to cool a little, then liquidise and the soup is ready.

  • words:
  • pictures: David Merewether

A Very Berry Jelly

Writer, blogger and homemaker Cherry Menlove will be demonstrating her baking and craft skills at the Chefs’ Theatre at Wealden Times Midsummer Fair’s Sew, Grow, Eat festival in June. Cherry has compiled a selection of her delicious recipes in her...

All in One Chicken with New Potatoes & Peppers

This really is one of the quickest and easiest recipes so ideal for feeding families easily and quickly during the holidays. Everything goes into one pan and comes with its own delicious gravy – for younger children I just serve...

All-In-One Rhubarb and Almond Cake

This cake is a standby dessert in my home at any time of year – I just add whatever fruit is in season so it becomes apple and blackberry in autumn, raspberry and redcurrant in the summer and mincemeat and...