WEEKEND VERSION REPRO OP SUBS ART PRODUCTION
Serves 6 V GF Takes 50 mins Cost per serve 40p
M U L L E D B LO O DY M A RY Serves 6 DF Takes 15 mins, plus cooling Cost per serve 72p PAGE 7
6 small sweet potatoes 75ml extra virgin olive oil 3 tbsp chopped fresh parsley 1 garlic clove, crushed 1 lemon, zested 1 red chilli, seeded and chopped 150g soured cream or yogurt
1 Preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes several times with a fork and put in a roasting tin. Bake for 45-50 minutes, until soft and cooked through. 2 Meanwhile, make the gremolata by mixing the oil, parsley, garlic, lemon zest, chilli and a little seasoning. Cut a deep slit in the potatoes, spoon in the gremolata, then top with a spoonful of the soured cream or yogurt. Each serving contains Energy
1133kJ 271kcal 14%
Fat
Saturates
18g 5g 25% 25%
Sugars
Salt
8g 9%
0·3g 5%
1ltr tomato juice 1 lemon, juiced 2 tbsp Worcestershire sauce 1 lime, finely sliced 150ml vodka ¼ tsp celery salt 1-2 tsp Tabasco, to taste
CLIENT
R OA S T E D SW E E T P OTATO E S W I T H G R E M O L ATA
PAGE 7
MAKE IT A MOCKTAIL For a virgin mulled drink, simmer apple juice with sliced root ginger, orange and cloves.
1 Add the tomato juice, lemon juice, Worcestershire sauce and a few slices of lime and the to a pan, then season with a little salt and pepper. Slowly bring to the boil, then simmer for 10 minutes. 2 Allow to cool for 10 minutes, then stir in the vodka, celery salt and Tabasco. Serve in heatproof glasses and garnish with the remaining lime slices. Each serving contains Energy
Fat
Saturates
Sugars
Salt
396kJ 94kcal 5%
0g 0%
0g 0%
6g 7%
1·3g 22%
finest* Barolo, £15 The bold cherry notes suit rich dishes, but won’t overpower the delicate, herby gremolata.
finest* Garlic Ciabatta, £2/270g (74p/100g)
Tuck into this aromatic garlic bread with your fondue.
of the reference intake. See page 106. Carbohydrate 8g Protein 2g Fibre <1g
of the reference intake. See page 106. Carbohydrate 27g Protein 2g Fibre <1g
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Perfect partners
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And there’s more
Turn over for our hearty Witch’s cauldron beef stew recipe