Spanish
Members
Spanish
Stir-Fried Cauliflower with saffron
A sun-baked take on Cauliflower Galette, built on saffron and finished the way we like it....
Spanish · Side
Charred Sweet Potato Medley
The kind of Spanish plate you make on repeat. tomato and olive oil, a proper char, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the tomato and olive oil elements, and pat the sweet potato dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the sweet potatoes and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the sherry vinegar and the rest of the tomato and olive oil flavours, letting them cook out for a minute until fragrant.
Add the green beans along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Spanish
You might also cook
Spanish
Members
Spanish
Members
Spanish
Cod Skewers in piquillo pepper
The kind of Spanish plate you make on repeat. piquillo pepper, a proper slow-cook, and a finish...
Spanish
Members
Spanish
Steamed Lamb with piquillo pepper
This Spanish Medley leans on piquillo pepper to do the heavy lifting. We steam the Lamb for...
Spanish
Members
Spanish
Spanish Chickpea Slaw
This Spanish Slaw leans on piquillo pepper to do the heavy lifting. We bake the Chickpea for...