The Family Cook Book

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the oven, sprinkle with the

Ottolenghi‘s book Simple is the gift that keeps giving. This recipe is genius! I love tabbouleh and I also love cauliflower, this makes for a really cheap, tasty and healthy salad to accompany grilled meat or fish. Lisa added some cucumber and tomatoes, chopped small to add a bit of substance which worked very well. This will definitely become a firm favourite ... whilst we can still afford cauliflowers that is.  Ingredients 1 large cauliflower (800g) 75ml lemon juice (from around 3 lemons) 7 spring onions, finely chopped 50g parsley, roughly chopped 25g dill, roughly chopped 20g mint, roughly chopped 1 tsp ground allspice 3 tbsp olive oil 100g pomegranate seeds  Salt and black pepper Method 1. Chop the cauliflower roughly the put into a food processor with it’s largest grating attachment in place or just with the usual steel chopping blade. Blitz until the cauliflower looks like cooked bulgar wheat and should weigh about 700g.  2. Place the grated ca

Seems like this has been a weekend of Ottolenghi recipes from his excellent book ‘Simple’. We had a lovely Sunday BBQ lunch featuring these lamb patties, cauliflower tabbouleh and sweet potato fries from Simple plus Josh Katz’s Saffron chicken and Moro chickpea salad. The interesting thing about the patties is the use of blitzed rocket, pistachios and onion. The recipe Ingredients For the sumac yoghurt 250g Greek-style yogurt 1 tablespoon sumac 1 tablespoon olive oil 1 tablespoon lemon juice For the lamb and pistachio patties 90g shelled pistachios 50g rocket 1 1/2 onions, quartered 2 large garlic cloves peeled 800g ground lamb 3 tablespoons olive oil Salt and black pepper 1 Tsp ground cumin (my addition) Preparation Prep time: 15 min + Cook time: 15 min Mix together all the ingredients for the sumac yogurt sauce and keep in the fridge until needed. To make the patties, put the pistachios into the bowl of a food processor. Blitz for a