Prep time:
Cooking time: 30 minutes
Total time:
Serves: 2
2 Large Sweet Potatoes (approx 700g)
2 Shallots (peeled and cut into chunks)
2tbsp Extra Virgin Olive Oil
5cm Fresh Ginger, peeled and cut
Pinch of Salt and Pepper
1ltr Good Chicken or Vegetable Stock
100g Cooked Quinoa
50g Flaked Almonds (toasted)
50g Coriander (de-stalked and roughly chopped)
Be sure to pop into Cocolicious in the New Year. Cocolicious, Stone Street, Cranbrook, Kent, TN17 3HF, 01580 714954
- pictures: David Merewether
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...