Sweet potato, sprout tops, and leek gratin

Heart warming food for these chilly nights... serve with a slice of sourdough and home made baked beans topped with smoked cheddar and a good dash of chipotle for the ultimate cosy comfort food!

Ingredients: 2 x large sweet potatoes, cut into small pieces 2 x sprout tops, sliced 2 x leeks (or 1 large) Organic butter Salt and pepper Olive oil Hot smoked paprika Organic mature cheddar Steps: 1 - Steam the sweet potatoes for 20 minutes and add the sprout tops for the last 5 minutes. 2 - meanwhile sauté the leeks in butter with S&P to taste. Sauté until soft with slightly crispy burnt bits. 3 - Mash the sautéed leeks with the steamed and drained sweet potatoes and sprout tops. Add S&P, a good slosh of olive oil, grated cheese and smoked paprika, to taste. 4 - Spoon into a baking dish and fork over the top before topping with grated cheese, a sprinkling of smoked paprika and a drizzle of olive oil.  5 - Bake for 30 minutes at 180 degrees. Enjoy!

Ingredients:

2 x large sweet potatoes, cut into small pieces

2 x sprout tops, sliced

2 x leeks (or 1 large)

Organic butter

Salt and pepper

Olive oil

Hot smoked paprika

Organic mature cheddar

Steps:

1 - Steam the sweet potatoes for 20 minutes and add the sprout tops for the last 5 minutes.

2 - meanwhile sauté the leeks in butter with S&P to taste. Sauté until soft with slightly crispy burnt bits.

3 - Mash the sautéed leeks with the steamed and drained sweet potatoes and sprout tops. Add S&P, a good slosh of olive oil, grated cheese and smoked paprika, to taste.

4 - Spoon into a baking dish and fork over the top before topping with grated cheese, a sprinkling of smoked paprika and a drizzle of olive oil. 

5 - Bake for 30 minutes at 180 degrees. Enjoy!

By popular demand... my green pea 'hummus' recipe

This recipe is inspired by my wonderful and talented friend Anna Pethen (take a look at her beautiful design work here: https://www.behance.net/annapethen), who introduced me to pea 'hummus' many years ago... I can't remember her exact recipe, but this is my variation... I love that you can have it ready in minutes with a bag of peas from the freezer if fresh aren't in season, and there's nobody I know who doesn't absolutely love it! 

And for a quick after allotment much needed energy boost

Often in the summer I don't stop gardening until nightfall tells me it's time to go home... so something quick to whip up at the very end of the day, celebrating the humble bean in all it's nutritious strength and glory!

Happy feet and making the most of bindweed!

There's nothing like feeling the earth under your toes (how often do we really do it?)... and there are many health benefits too, so a bit of barefoot gardening is all round good for us.

I read a great article a few years ago about how bindweed can be used with your comfrey to make a liquid feed, how brilliant to find something useful to do with it!