The potatoes had to be scrubbed and parboiled and then covered with olive oil and chopped rosemary from the garden. This went into a hot oven (200 C) with some leftover lamb roast (was previoulsy done with lots of garlic) for about 30 miutes till the potatoes turned golden and the edges of the meat became crispy. In the meantime some leftover sweet potatoes (the yellow kind that we get in the UK) could be reheated and mashed with a dollop of butter, a dash of milk and a squirt of maple syrup. AND for the sweet potato a nice topping of chopped onion caramelised with a dash of sunflower oil, a spoonful of dark brown sugar and some chopped pineapple that wouldn’t have survived another day. The tenderstem broccoli was then quickly cooked al dente, to be served with my favourite Hellmann’s mayonnaise.
A dream meal taking very little time to prepare, but making a late winter’s day feel like the first day of Spring – especially when share with the love of your life!