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The weeknight winner: cheat’s moussaka
In a medium roasting tin, alternate layers of ready-made bolognese pasta sauce with panfried brinjal and prepared sweet potatoes in béchamel sauce. Top with grated Parmesan. Place in the oven and roast at 180°C until bubbly and cooked through. (Serves 4)
The Saturday snack plate: baked sweet potato wedges
Take a packet of pre-cut sweet potato wedges, place in a roasting dish, drizzle with olive oil, season and roast according to the package instructions. Remove the dish from the oven and scatter with Gorgonzola, then roast again for 5 minutes or until the cheese melts. Enjoy as is or with some juicy ribs. Add fresh basil pesto and lime wedges and dig in! (Serves 2-4)
The Sunday lunch: easy cheesy fish pie
Drizzle 250 g of Kara pre-cut sweet potato chips with olive oil and roast at 200°C for ten minutes. Soften 4 sliced baby leeks in a pan in a bit of butter and mix with 600 ml ready-made cheese sauce. Add 400 g cubed haddock and 900 g cubed hake fillets and press into the cheese sauce. Sprinkle with chopped parsley and grated mature cheddar. Top with the par-cooked sweet potato chips and bake at 200°C for 25 minutes. Top with blanched peas and more chopped flat-leaf parsley and enjoy! (Serves 6)
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