This week we’re sharing a recipe round-up with you – this time, all about how to cook with sweet potato! We’ve gathered our 10 favourite recipes with this delicious ingredient, and now it’s up to you to give them a try. Without further ado, let’s get stuck in!
We previously reviewed a burger at the Slug and Lettuce, but that venue in Tonbridge has since been renovated into The Gatehouse. Good news for us, because it seemed a lot livelier and had a better atmosphere when we visited to try their new burger!
The apple doesn’t fall far from the tree, however, as there are a lot of similarities between the two burgers. Here’s the description from The Gatehouse menu:
So, this is the third time I’ve reviewed the Smith and Western – and it’s their third new burger. The menu changes here so often I can barely keep up, and every time we go back there’s something new. It’s kind of annoying because it means you never get what you were expecting, and when you were looking forward to it, that’s a shame.
It’s time to review a burger recipe again, and these sweet potato and chickpea burgers definitely caught my eye. I found them over on The Kitchn a while back and have been meaning to try them ever since, so it was time to get down to it. I love sweet potato and I love chickpeas, and I was even feeling adventurous enough to try the spicy dip. What could do go wrong?
This week past, I was living the field life at the British Grand Prix. Silverstone has been my home for five days out of the year for a decade now, as I have been volunteering as a crowd safety (and now track safety) marshal for all of that time. You might think it’s pretty tricky to eat veggie food at a place like that, where all of the food stalls are focused mostly around burgers – but actually, it’s not so bad, and this year there were more choices than ever.
Having lived just about across the road from one of their branches multiple times, I can’t believe it’s taken me this long to eat at a Slug and Lettuce. All the same, I’ve finally managed to get around to it, and you know what I just had to eat… Here’s the menu description:
Recently, we were in Brighton for the day and decided to top it off with a veggie burger. There are a lot of great veggie and vegan options in this city – we’re planning a round-up sooner or later – so narrowing it down was tough. We eventually settled on Smokey’s, which is a bit of a weird one. It’s downstairs – we actually walked past it at first because we didn’t expect to be looking downwards to find it – and despite the American BBQ theme, actually looks more like a traditional English pub inside, albeit with Spanish-language film posters. It’s a strange vibe but quite a nice one, and we settled in well after walking through the rain to get there.
By now, regular readers know that I am a huge fan of Mildred’s, so it’s probably no surprise that I returned in order to try yet another of their marvellous burgers. This one is the Polish Burger from the regular menu. It’s served in a focaccia bun with iceburg lettuce, mayonnaise, pickled cabbage and gherkin, and my favourite: vegan cheese! It’s a beetroot, white bean and dill burger, which sounds amazing even to start with.
One of the latest additions to our cookbook shelf is Simply Nigella, which J received for Christmas, so we’ve been trying out a few of the recipes from it and playing around with them. As soon as I read about this sweet potato version of macaroni cheese, I knew I had to give it a try. As you’ll see below (especially if you have the book to compare to), we did change a few things around and put our own spin on it. Here’s what we came up with!
This nut bake from Asda has an interesting concept. Much like the Brazilian grills we tried last week, it comes with a sachet of sauce that you can pour over the bake in order to enhance the flavour. This allows you to try it with or without the sauce – though in all honesty I’m still dubious about this format. It’s little more than a gimmick in my eyes – and when you are creating something for the sake of a gimmick, it’s not always going to be the highest quality in terms of actual taste and enjoyment.