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

Beetroot Gazpacho

Julie Simpson creates some Beetroot Gazpacho ideal for a busy day

Broccoli Soup with Blue Cheese and Pine Nut Croissants

Hannah Mills creates a light bite from her new book

Butternut Squash Soup

It’s the season of soups and butternut loveliness; time to hunker down and cook for comfort and warmth. So let’s roast again, wrap things in pastry and sink blissfully into autumn…