This cookie is set by GDPR Cookie Consent plugin. Set by the GDPR Cookie Consent plugin, this cookie is used to record the user consent for the cookies in the "Advertisement" category. These cookies ensure basic functionalities and security features of the website, anonymously. Blue cheeses work exceptionally well here, in which case I would omit the cumin.Necessary cookies are absolutely essential for the website to function properly. Fold small pieces of cheese, a good 150g, through the hot potato when it is mashed. Sprouts are best quartered, shredded or separated into individual leaves. Kale is just one of the suitable brassicas: Brussels sprouts, savoy cabbage or purple kale will all work well. Some floury Maris Pipers will be good here instead of the sweet potato, or use half potato and half celeriac.
Toast the cumin seeds and chilli flakes in a dry frying pan, using no oil or butter, watching very carefully, as they will burn in a heartbeat. The exceptionally soft flesh will collapse if cooked in water and produce a soggy mash.
The trickĪ steamer basket or a colander, balanced over a pan of boiling water, is probably a more successful way of cooking sweet potato than boiling it. Pile into a dish, top with a few knobs of butter and bake for about 25 minutes until lightly crisped on the top. Drain and roughly chop.įold the kale into the sweet potato. Cook the kale for a minute or two in a saucepan with about 1cm of water, covered by a lid. Remove the tough stalks from 150g of kale (you need 100g trimmed weight). Lift the sweet potatoes out, tip them into a bowl (or the saucepan emptied of its water) and mash them thoroughly with a good 50g of butter, some salt and a grinding of black pepper, and the toasted cumin, chilli and paprika.
Remove and mix them with ½ tsp of sweet, mild, ground paprika. In a dry frying pan, toast ½ tsp of cumin seed and ½ tsp of chilli flakes.
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