- 2 sweet potato, about 300g/10oz each
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g chestnut mushroom, halved
- 1 tsp chopped fresh rosemary or ½ tsp dried
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 tbsp freshly grated Parmesan, (or vegetarian alternative)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Heat oven to 200C/fan 180C/gas 6. Prick the potatoes several times with a fork, then microwave on High for 8-10 mins, turning once, until tender. Meanwhile, heat the oil in a non-stick pan, add the mushrooms and rosemary and cook over a fairly high heat, stirring, until the mushrooms are tender and lightly coloured. Season to taste.
Put the potatoes in the oven and roast for 15 mins until the skins start to crisp. Split open and spoon over the mushrooms. Sprinkle with Parmesan to serve.
If you prefer to fully oven-bake the sweet potatoes, cook for 40-50 mins, turning them halfway through the cooking time.