- 2 medium sweet potatoes, peeled and cut into chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 red peppers, deseeded and cut into chunks
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g fine green beans
- 2 garlic cloves, thinly sliced
- 4 sundried tomatoes, finely chopped
- squeeze lemon juice
- 2 sirloin steak, about 175g/6oz each
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
Exotic fruit salad
- 1 mango
- 1 papaya
Native to tropical America, papayas are a large fruit also known as paw-paws. They have vibrant…
- half a small pineapple
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 2 kiwi fruit
The brown and hairy exterior of this egg-shaped fruit doesn't look promising, but inside it…
- 2 passion fruit
- juice of 2-3 limes
The same shape, but smaller than…
- 1 tbsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- small knob of root ginger
Want to see what this recipe costs at different supermarkets? Compare in one place here:
Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.