- 2 tsp ground cumin
- 2 tsp chilli flakes
- 2 tsp sumac
This wine-coloured ground spice is one of the most useful but least known and most…
- 2 tbsp thyme leaves, roughly chopped
- 2 tbsp rosemary leaves, roughly chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 3 garlic cloves
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1¼kg sweet potatoes, cut into wedges
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.
Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.