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Greek
Chickpea Gratin in honey and walnut
A sun-drenched take on Chickpea Gratin, built on honey and walnut and finished the way we like...
Greek · Dessert
Roasted Sweet Potato Crumble
This Greek Crumble leans on honey and walnut to do the heavy lifting. We roast the Sweet Potato for real depth, then bring it together in one pan.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the dried oregano and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the topping and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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