Tag Archive: Vegetarian

  1. Fresh Tomato Pasta

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    This dish is a regular in our house since my father-in-law made it for my husband and me a few years ago. It’s based on a recipe from the Silver Spoon Pasta cookbook, if you haven’t heard of the Silver Spoon cookbook this review of their pasta book is worth a read. For this recipe I’ve increased the amount of tomatoes and pasta, because the tomatoes are my favourite part and we tend to eat larger portions of pasta than the original recipe calls for. We also added the Parmesan and Pecorino.

    ProWare's Fresh Tomato Pasta - prep photo

    Here is the tomato mixture ready to be covered and left to sit for 20 minutes.  This helps intensify the flavour in the tomatoes as well as infusing them with garlic.

    ProWare's Fresh Tomato Pasta - chopped tomatoes mixed with garlic and basil

    I usually serve this pasta dish with meat balls, but it is great on its own too!

    ProWare's Fresh Tomato Pasta plated and ready to eat

    Written by Corin

    Kids in the Kitchen

    Herbs – The basil leaves need tearing or slicing, so get those little fingers to work. Get them to count out the 10 needed and tear them into the bowl for the tomatoes.

    Tomatoes – One for the older children as slicing tomatoes can be tricky without a sharp knife. I find sometimes using a serrated knife can do the job really well so let them try this and make sure to supervise too.

    Grating – Grating, especially hard cheeses like the ones in this recipe are a great way to get kids of all ages involved. If you have a multiple sided grater, let the child choose what side they use or if you have a rotary grater too this can be a lot of fun and great for fine motor skills too!

    Serves: 4
    Prep time: 5 minutes (plus 20 minute wait time)
    Cooking time: 10-12 minutes

    Ingredients

    • 600g Plum, cherry or any smaller tomatoes
    •  1-1 ½ teaspoons sea salt
    •  Freshly ground pepper
    •  2 cloves garlic, peeled and squashed using the side of a knife
    •  10 basil leaves, torn or sliced
    •  4 tablespoons olive oil
    •  400g linguine or choice of pasta
    •  80g of Parmesan or suitable vegetarian substitute, grated (Reserve 10g for serving)**
    •  70g of Pecorino, grated**

    Equipment

    Cooking Method

    1.  Slice the tomatoes into quarters by slicing from where the stem attaches to the bottom. Place in a bowl with garlic and basil, and stir in the sea salt, ground pepper and olive oil. Cover with a plate and leave to sit for 20-25 minutes, stirring once throughout the process.
    2. Cook the linguine in the sauce pan to desired tenderness. Strain the pasta through a sieve and return the pasta to the sauce pan, however the sauce pan does not need to be returned to heat.
    3. Add the cheese to the sauce pan and stir well until melted. Remove the garlic pieces from the tomato mixture then add the tomatoes to the pasta and stir well.  Serve with a sprinkling of Parmesan and enjoy.

    *Make it vegetarian – find suitable vegetarian alternative cheese to grate into and over the pasta. Serve without meatballs.

    **Make it vegan – omit all cheese and add 5-10 grams nutritional yeast. Serve without meatballs.

  2. Creamy Broccoli Soup with Almond Rocket Pesto

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    In my veg box last week I received some lovely Purple Sprouting Broccoli, which according to Beanies blog has been growing well in all the Spring sunshine we’ve had.  I decided to try a Broccoli Soup recipe based on one from a restaurant called Rebar in my home town of Victoria, BC, which I’ve made a couple of times before.  

     

    ProWare's broccoli soup prep photo

    This time I replaced the regular broccoli with the sprouting purple variety. I also swapped the parsley and the Parmesan cheese in the pesto for peppery rocket or arugula as Canadians call it, and a hard goats’ cheese. The original recipe only uses the broccoli florets, but I used the leaves and stems (where possible) in order to limit waste and in my view… the more veg the better!

     

    ProWare's Broccoli Soup cooking photo

    I love how the pesto in this recipe adds a punch of flavour to the soup however don’t be tempted to add more garlic to the pesto! As a garlic lover I often add more than a recipe calls for, but I can attest to the fact that there is no need in this case as the first time I tested this recipe I got a wicked headache from adding extra garlic to the pesto, so be warned!

    I’m linking this recipe to Helen and Michelle’s Extra Veg blog event for March, a brilliant and healthy idea which is all about adding an extra portion of veg to your meals/snacks therefore filling you up so you’re less likely to munch on the bad stuff! I’m also entering this recipe for Ren’s Simple and in Season blog event and Elizabeth’s Shop Local blog event.

    Written by Corin

    Serves: 4
    Prep time: 20-30 minutes
    Cooking time: 40 minutes

    Ingredients

    For the Soup

    • 1400ml vegetable or chicken stock
    • 2 tablespoons vegetable oil
    • 1 yellow onion, chopped
    • 6 garlic cloves, finely chopped
    • 1 tablespoon fresh thyme leaves
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon chilli flakes
    • 1 large potato, peeled and chopped
    • 1200g of purple sprouting broccoli including leaves and useable stem
    • If unavailable you can use 3 large heads of green broccoli instead
    • 225g spinach, stemmed
    • 240ml double cream
    • 1/2 teaspoon crushed black pepper

    For the Pesto

    • 70g of rocket
    • 120g of flaked almonds, toasted
    • 1 garlic clove (medium sized or 2 smaller cloves)
    • 75g hard goats’ cheese, grated
    • 70ml olive oil
    • Salt and pepper to taste

    Equipment

    Cooking Method

    For the Pesto

    1. Put the rocket, almonds, garlic clove and goats’ cheese in the food processor.
    2. Pulse to combine and then slowly pour in the oil.
    3. Mix until smooth and season to taste.

    For the Soup

    1. Prepare the broccoli by cutting off any of the stems that are too tough, and then peel the remaining outside of the stems to remove any further toughness.  Reserve 2 cups of broccoli florets generally the same size including about an inch or 2 of the stems and set aside for later.  Roughly chop the remaining broccoli, leaves, and stems.  Make sure you cut out the stems of the broccoli leaves if these are tough, or at least cut the stems up the middle lengthwise to soften them up.
    2. Gently heat the vegetable or chicken stock in a saucepan and keep it warm while preparing the rest of the soup.
    3. Over a medium to high heat, heat the vegetable oil in the stockpot and sauté the onion until it is translucent.  Add the garlic, salt, thyme and chilli flakes and cook for a few more minutes.
    4. Mix in the broccoli, leaves and stems as well as the potato.  Cook for a few minutes and then add the stock to cover. Simmer, partially covered until the potatoes and broccoli are just cooked.
    5. While the soup is simmering, bring a small/medium saucepan of water to the boil.
    6. Prepare a bowl of iced water with 5-10 cubes. You’ll be plunging the reserved florets of broccoli into the iced water when you take it off the heat. Quenching in cold water will prevent it from loosing it’s colour.
    7. When the saucepan has reached a rolling boil add 1 teaspoon of salt (which will increase the boil) then carefully add the reserved broccoli florets. The broccoli is done when it is slightly softened although still bright green and firm. This takes around 1-2 minutes after the water has started to re-boil after the broccoli florets have been added.
    8. When the broccoli is done remove it using a skimmer or slotted spoon and put it into the bowl of iced water.
    9. Let the broccoli cool and then remove it from the water on to a clean towel to dry.
    10. Remove the stockpot from the heat and stir in the spinach. Once the spinach wilts, puree the mixture with a hand blender or soup blender until almost smooth. Add the cream and season with salt and pepper.
    11. Reheat the soup if necessary, and then serve with a garnish of broccoli florets and a dollop of pesto in each bowl.

    Extra Veg Badge Simple and In Season Badge ShopLocal

     

     

  3. Fricassee of Mushrooms by Luke French

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    For this recipe we used a mixture of oyster, button and chestnut mushrooms, slicing the larger mushrooms where needed, however as an alternative you can use wild mushrooms which will infuse this dish with strong forest flavours.

    ProWare's Fricasse of MushroomsProWare's Fricasse of Mushrooms in our Copper Tri-Ply Saute Pan

     

     

     

     

     

     

    Be careful if foraging for wild mushrooms as it is important not to eat any you do not recognise. We served this alongside a British rare breed pork chop with a hearty bread to mop up the juices.

    Serves: 2
    Prep time: 10 minutes
    Cooking time: 30-40 minutes

    Ingredients

    • 200-250g mixed mushrooms, trimmed, peeled & brushed
    • 2 tablespoons hazelnuts, skinned and blanched, cut in half and toasted on a small tray in the oven at 150ºC for 5-10 minutes or until golden.
    • 60g unsalted butter
    • 2 small handfuls spinach, washed and shredded
    • 1 clove garlic, finely sliced
    • 1 large or banana shallot, peeled and cut into brunoise (cubes of about 3 mm or less)
    • 2 sprigs of thyme, just the leaves
    • 400g whipping cream
    • 100g dry white wine
    • 20g sherry vinegar
    • 1 summer truffle, brushed then shaved or grated
    • Table salt
    • White pepper
    • 1 lemon, juice only

    Equipment

    Cooking Method

    1. Melt the butter in the sauté pan over a low to medium heat.
    2. When the butter starts to foam add the shallot and cook it slowly until it is very soft and translucent.
    3. Add the thyme, garlic and mushrooms cooking over a medium to high heat in order to brown the mushrooms.
    4. Pour in the sherry vinegar to deglaze the pan and reduce until it is all evaporated. Repeat the deglazing process with the wine.
    5. Add the whipping cream and cook gently until the sauce thickens.
    6. Stir in the spinach and hazelnuts.
    7. Remove the pan from heat and season with lemon juice, salt and pepper to taste. Serve with a garnishing of the shaved summer truffle.

     

  4. Red Currant and Elderflower Ice Cream

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    Summer has certainly hit us this month and who can complain? With the lovely heat everything has come into full force, flowers blooming left, right and centre and not to mention the summer fruits. We have been up to our ears with red currants this year and have been investigating what to do with them. We’ve found a lot of recipes that call for red currant jelly, but not as many calling for fresh red currants.

    ProWare's Red Currant and Elder flower Ice Cream

    With a desire to make something other than red currant jelly we decided to try something a little bit different and definitely weather appropriate, red currant and elderflower ice cream. The tartness of fresh redcurrants is really nice alongside this rich ice cream so make sure you reserve some to garnish when serving. We picked a full punnet and stewed them with 50g of caster sugar and 2 tablespoons of water per 450g of fruit.

    Any remaining stewed fruit is wonderful used as a topping for yoghurt, or added to dressings for salads, marinades for meat or even as a fruit syrup for a cocktail (see below for a below recipe for Red Currant Cosmo).

    ProWare's Red Currant and Elderflower Ice Cream

    If you’re looking for a few more recipes using fresh red currants we recommend checking these ones out:

    Written by Corin

    Serves: 4-6

    Prep time: 15 minutes

    Cooking Time: 15 minutes

    Cooling/Freezing Time: 24 hours or until suitable frozen

    Ingredients

    • 450g fresh red currants
    • 50g sugar
    • 2 tablespoons water
    • 2-3 tablespoons elderflower cordial
    • 500ml of double cream
    • 2 teaspoons of pure vanilla extract
    • 4 egg yolks
    • 60g sugar
    • 100ml water

    Equipment

    Cooking Method

    For the red currants

    1. Thoroughly wash the red currants and remove their stems before placing in a small saucepan with the 50g of sugar and 2 tablespoons of water.
    2. Bring to a gentle simmer over a low to medium heat stirring often taking care the fruit does not burn. Once the currants are softened use the spoon to break them down further against the sides of the saucepan.
    3. Remove from heat and allow to cool slightly. Pour the fruit into a metal or nylon sieve which is placed over a bowl just a little bit larger than the sieve. Use a spoon to push the fruit around in the sieve to help get all the liquid through until what remains in the sieve is fairly dry. Discard the pulp and seeds.
    4. Mix in 2-3 tablespoons of the elderflower cordial into the juice from the currants and set to one side.

    For the ice cream

    1. In the smaller saucepan combine the egg yolks, 60g sugar and 100ml water. Over a low heat cook gently, stirring constantly until thickened. Remove from heat and let stand for 5 minutes.
    2. Meanwhile, pour the double cream into a large bowl and whisk until it forms soft peaks, add the vanilla extract and whisk it in gently.
    3. Fold the cooled egg mixture into the double cream. Add around 230-250ml (1 cup) of the red currant and elderflower juice and mix thoroughly. Keep any left over juice in a small container in the fridge to drizzle over top the ice cream when serving.
    4. Place the mixture in a Tupperware container or loaf tin and put in the freezer.
    5. Every half hour, for the first few hours remove the ice cream from the freezer and gently stir to avoid ice crystals forming in the freezing process. Make sure to scrape the sides to loosen the more frozen parts.
    6. Leave the ice cream in the freezer until suitably frozen.
    7. Serve with garnishing of fresh red currants and red currant and elderflower juice.

  5. Farinatas

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    Once you’ve made the batter for these farinatas they are quick and simple to cook. They make a great snack or appetiser and have a slightly addictive flavour similar to that of sourdough bread. The farinatas can be served plain, alongside cheeses and cooked meats. We like to cook them with a scattering of rosemary leaves but you can experiment with any number of toppings!

    Makes: 10

    Prep time: 5 Minutes (+6 Hrs Standing)

    Cooking time: A single Farinata takes approx. 12 minutes

    Ingredients

    • 500ml water
    • 1 teaspoon sea salt
    • 150g chickpea flour
    • 15ml olive oil
    • Additional olive oil for cooking

    Equipment

    • Copper Tri-Ply Mini Frying Pan
    • Bowl
    • WhiskProWare's Farinatas
    • Ladle
    • Spatula
    • Oven gloves for handling the pan in and out of the oven and on the hob top. The handle of the fry pan will get very hot whilst in the oven and will retain heat for a long time, so be careful when handling! Oven gloves are essential.

     

    Cooking Method

    1. Add the ingredients to a bowl and whisk thoroughly until you have a thick batter. Let the mixture stand either at room temperature or in your airing cupboard for at least 6 hours so it begins to ferment. Fermentation will have begun when you see frothy bubbles beginning to appear in the batter. The mixture will last up to 4 days so it can be prepared well in advance.
    2. When you are ready for cooking, preheat the oven to 220°C.
    3. On the hob heat the mini frying pan with a little oil inside. When the oil is very hot ladle in ProWare's Farinatas in our mini frying panapproximately 75ml of the mixture and move it around the pan to ensure even coverage. The mixture should start to bubble slightly at the edges. Add your toppings at this stage.
    4. Move the frying pan to the oven and cook for up to 10 minutes or until the farinata starts to brown slightly.
    5. Using oven gloves remove the frying pan from the oven and allow to cool for a minute so that the farinata can be removed in one piece. Don’t forget that the handle of the fry pan will be very hot!
    6. Serve and enjoy!

  6. Beetroot and Goats’ Cheese Risotto

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    Beetroot and goats’ cheese is a classic combination. They complement each other beautifully because the sweetness of the beetroot is contrasted by the bitterness of the goats’ cheese. The parsley adds a bright, fresh, woody finish to the dish, however this can also be substituted with dill and the goats’ cheese substituted with sour cream as an interesting variant. Perfect served with a chilled glass of dry white wine.

    ProWare's Beetroot Risotto

    Serves: 2

    Prep time: 5 minute

    Cooking time: 30-40 minutes

    Ingredients

    • 250g cooked beetroot (not pickled), finely cubed or grated (depending on preference)
    • 1 tablespoon olive oil
    • 1 knob of butter
    • 1 large onion, finely diced
    • 150g Arborio risotto rice
    • 150ml dry white wine
    • 750ml vegetable stock (choose a lightly flavoured stock so as to avoid over-powering the beetroot, or substitute 50% water)
    • 60g Parmesan cheese, grated (or vegetarian substitute)
    • 100g goats’ cheese, chopped or crumbled
    • 1 handful of chopped parsley

    Equipment

    Cooking Method

    1. Warm the vegetable stock in a covered saucepan over a low heat.
    2. Heat the olive oil with the butter in the sauté pan over low-medium heat. Tip in the onion and cook gently for 3-5 minutes until translucent.
    3. Stir in the rice until well coated with the butter and oil.
    4. Pour over the white wine and stir until it has evaporated.
    5. Mix in the cooked beetroot.
    6. Then add the warmed vegetable stock one ladle at a time, consistently stirring until the rice is cooked to your liking.
    7. When the rice is tender remove the pan from the heat and stir in the grated Parmesan.
    8. Season to taste. Then serve with a garnishing of goats’ cheese and parsley.

  7. Tapas Style Carrots

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    This recipe for Tapas Style Carrots, or similar, is found throughout Southern Europe, the French, Italians, Spanish and Portuguese all have a variation of it, the carrots can be served warm or cold, but preferably not hot. They look delightful in our Copper Tri-ply 10cm Mini Casserole and serve as a great accompaniment to almost all simply cooked meat and fish dishes such as grilled, fried or barbecued foods.

    Serves: 4

    Prep/Cooking Time: 10 mins

    Resting Time: At least 1 hour

     

    Ingredients

    • 500 grams small carrots, a variety such as Chantenay is ideal. Peel the carrots or scrub them without peeling if the skins are blemish free and tender. Do remove the tops and root end though!
    • 3 garlic cloves
    • 3 Tbsp Olive oil
    • 1 Tbsp White wine or cider vinegar
    • Fresh chilli, chopped, green works best as it provides heat and a colour contrast. Remove the seeds for a less spicy dish, leave some or all of them in for more heat.
    • Flat leaf or curly parsley, two or three sprigs chopped finely
    • Dried Oregano also works well with this, a sprinkling, depends on your taste, start with a half teaspoon full

    Cooking MethodProWare's Tapas Style Carrots

    1. Cook the carrots in salted water, use 10 g of sea salt to each litre of water you use. The carrots should be cooked so that they retain a little ‘bite’ or crispness to them. Drain and allow to cool, cut into batons. Dry the carrots thoroughly on kitchen paper.
    2. Crush the garlic cloves and rub them around the inside of a serving bowl, mix oil and vinegar in proportions of about one part vinegar to three parts oil, mix the garlic cloves and oil and vinegar together with the chopped parsley and oregano, season with salt and pepper to taste.
    3. Add the carrot batons, mix well and leave for at least an hour before serving. If you are able to, leaving them several hours even or overnight in the fridge, will improve the blend of the flavours.
    4. Can be used as part of a selection of starter nibbles along with olives and salami etc, or served as a vegetable with the main course.

  8. American Pancakes by Luke French

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    Pancakes are quick, easy and always delicious. Luke French‘s recipe for American style pancakes is fuss free way to kick-start your morning.  There is a video below of Chef Luke demonstrating how to make these pancakes. He also tops them with a lovely combination of smoked salmon and samphire, which would make a lovely evening mean and shows that pancakes don’t have to just be for breakfast!

    Makes: 6-8 Pancakes

    Prep time: 10 minutes

    Cooking time: 2-3 minutes per pancake

    Ingredients

    • 1 large egg
    • 2 tbsp of melted butter
    • 1 tbsp of caster sugar
    • 135g of sifted plain flour
    • 1 tsp of baking powder
    • 130ml of whole milk

    Equipment

    Pancakes preparation

    1. Add the egg to a mixing bowl and whisk in the butter until slightly fluffy.
    2. Add the sugar and whisk until smooth.
    3. Sift together the flour and baking powder into a separate bowl.
    4. Gradually add the flour mixture to the egg mixture. Whisk until smooth.
    5. Add the milk gradually, scraping the sides of the bowl when necessary. Mix until it is a thick smooth texture and use straight away.

    Cooking Method

    ProWare's American Style Pancakes

    1. Add a couple of knobs of butter to the pan and melt over a medium heat. This will create a nice even coating to the pan. Heat the butter until it froths.
    2. Add half a ladle of the batter to the pan.
    3. Wait until the top of the pancake begins to bubble, turn it over using a turner or pallet knife and cook until both sides are golden brown. The pancake will rise to about 1cm in thickness.
    4. Remove the pancake from the pan and keep warm in an oven heated to 90C on a plate or a tray.
    5. Once all pancakes are cooked, serve with a topping of your choice.

     

  9. Rhubarb Crumble with Oats & Malted Milk Custard by Ren Behan

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    We’ve worked with Ren Behan for a number of years now. She is a renowned food writer and author of the cookbook Wild Honey and Rye who originally started writing her food blog in November 2010 though has since gone on to complete a diploma in Journalism with Distinction and also a Food Styling Course at Leiths School of Food and Wine. Ren’s can often been found at JamieOliver.Com the Good Food Channel and Love food.com. With her recipe for Rhubarb Oat Crumble she’s created a healthy dessert or even a warming breakfast. We hope you enjoy and thank you for sharing your recipe with us Ren!

    Kids in the Kitchen

    Rhubarb – Thankfully right now rhubarb is readily available in the garden. Show your children how to pick it, tear the big leaf off the end and wash it. You could talk about sour and sweet by letting them taste a piece of it raw, then dip it in a bit of sugar for them to try next.

    Measuring/Mixing – One of the simplest ways to get kids involved in cooking is to measure and mix ingredients together. Scooping out into the bowl on the scale and making sure you get the correct amount is great for encouraging numeracy.

    Whisking – The custard needs a lot of whisking so if you have an electric whisk make sure to use this. Children can help with this as well since it’s fun to see the liquid change consistency and thicken with time and effort, especially if using a hand whisk.

    Rhubarb1

    Serves: 4

    Prep time: 10 minutes

    Cooking time: 30 minutes

    Ingredients

    For the crumble

    • 100g rolled oats
    • 35g pecan nuts, finely chopped
    • 35g almonds, finely chopped
    • 75g Demerara sugar
    • 400g Yorkshire rhubarb
    • 80ml honey

    For the malted milk custardRen Behan Logo

    • 5 egg yolks (free range, fresh)
    • 50g vanilla sugar (or use caster sugar)
    • 50g Horlicks malted milk powder
    • 250ml double cream
    • 1 vanilla pod (split in half, seeds remove)
    • 250ml full fat milk

    Equipment

    • Copper Base 14cm Milk pan
    • 20cm x 25cm oven safe baking dish
    • Small bowl
    • Sharp knife
    • Drying Cloth
    • Glass bowl
    • Hand or electric whisk

    Cooking Method

    Yorkshire Rhubarb Oat CrumbleProWare's Rhubarb Crumble

    1. Pre heat the oven to 190C/170C fan/gas 5.
    2. In a small bowl, combine the rolled oats, pecans, almonds and Demerara sugar, mix well and put to one side.
    3. Wash the sticks of rhubarb and pat dry. Chop them into one inch pieces with a sharp knife. Put the rhubarb into an ovenproof baking dish and drizzle over the honey. Bake the rhubarb for fifteen minutes; it should be soft to the touch. Carefully remove from the oven and sprinkle over the oat topping. Pop it back in the oven for a further 15 minutes, until golden and bubbling.

    Malted Milk Custard

    1. Put the egg yolks, vanilla sugar and malted milk powder e.g. Horlicks into a glass bowl and whisk well (a hand whisk is fine) until it is thick and creamy. Set to one side.
    2. In a pan, mix together double cream with the seeds of one vanilla pod and the full fat milk. Gently bring to the boil.
    3. Once the cream and milk have reached a very gentle boil, take the pan off the heat and slowly pour it over the egg, sugar and malted milk mixture. You can do this in three phases, mixing well each time.
    4. Pour the mixture back into the pan and stirring all the time, bring it back up to a very gentle boil. You don’t want to over-cook it, or it will curdle and begin to look like scrambled eggs. A low and gentle heat is fine. Keep stirring for around 5 minutes. By then, the mixture should have thickened.
    5. As soon as the custard has thickened, take the pan off the heat and decant into a jug. If not using straight away, cover with Clingfilm to prevent a skin from forming.
    6. Serve the malted milk custard with the hot rhubarb crumble.

  10. Sweet Potato Mash

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    Our recipe for sweet potato mash is a wonderful alternative to regular mash. Slightly lighter than normal mash and with a kick of spice it’s perfect with grilled meat dishes.

    Serves: 4 as an accompaniment

    Prep time: 15 minutes

    Cooking time: 20 minutes

    Ingredients

    • 5 large sweet potatoes (800g), peeled & chopped into 1 inch pieces
    • 2 sprigs fresh rosemary, leaves finely chopped
    • 1 red chilli, finely chopped
    • 2 cloves garlic, finely chopped
    • 50g butter
    • Salt for seasoning

    Equipment

    Cooking Method

    1. Fill a medium sauce pan with water, add a pinch of salt and bring to the boil.
    2. Peel and chop sweet potatoes into 1 inch pieces.
    3. Place the sweet potato pieces in the saucepan to cook until they fall easily when pierced by a fork.
    4. Meanwhile, take leaves from rosemary sprigs and chop finely leaving the woody parts out.
    5. Finely chop garlic and chilli.
    6. Heat butter in small saucepan and when melted add rosemary, chilli and garlic.
    7. Cook over a medium heat stirring from time to time until the garlic begins to colour. Then remove from heat.
    8. Once sweet potatoes are cooked drain and then mash. Then mix in the garlic, chilli & rosemary butter. Check seasoning and serve.

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