Surrey Homes | SH29 | March 2017 | Fashion supplement inside

Food
Dinner
Fish and sweet potato
wedges, with peas, spinach
and edamame salad
Contains 3 portions of veg per person
Serves 4 Prep time: 15 minutes
Cooking time: 30 minutes
• olive oil
• sea salt
• juice of ½ lemon
• 8 x fillets of mackerel
• 4 x medium sweet potatoes
(cut into wedges)
• 400g frozen peas
• 400g baby spinach
• 200g edamame beans
• 1 tbsp capers
• ½ pack parsley, chopped
• 4 tbsp crème fraîche
1. Preheat the oven to
200˚C/400˚F/Gas mark 6. While
the oven is heating up, chop your
capers and parsley and place in
a bowl with the washed spinach.
Put some water on to boil.
2. Cut your sweet potatoes into
wedges and rub with the oil
and season well with sea salt.
Roast in the oven for 10-15
minutes, until lightly browned.
3. While the sweet potatoes are
roasting, line an oven tray with
parchment paper and brush
lightly with olive oil. Lay the
mackerel fillets skin side up
on the paper and season the
skin with a drizzle of olive oil
and lemon juice. Place in the
oven with the sweet potatoes
for a further 8-10 minutes
until the skin is crisp and the
fish is cooked through.
4. While the sweet potatoes and
mackerel are cooking, your water
will be boiling. Add the peas
and edamame beans, cook for 2
minutes then drain off the water.
Add the beans to the washed
spinach, chopped capers, parsley
and crème fraîche and mix.
5. Serve alongside the mackerel
and sweet potato wedges.
Home Gurr’own Caterers specialise in creative farm food made with Kent &
East Sussex ingredients, as well as ingredients grown on their own Cranbrook
smallholding. For more information call 07747 816541 or visit homegurrown.co.uk
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